Chef Mauricio — Private Chef in Rovellasca

I am Mauricio, a passionate chef who found his calling amidst the stoves of the most prestigious kitchens. My love for the culinary arts was born in Italy, where gastronomic traditions intertwine with modernity. I relish exploring flavours and techniques, blending Italian cuisine with international influences to create unique culinary experiences. Each dish is a sensory journey, an opportunity to tell a story through quality and seasonal ingredients. I firmly believe that the customer's experience is at the heart of every creation, and I dedicate myself with care and precision to ensure every detail is perfect. My experience in the aeronautical sector has taught me discipline and organisation, qualities I bring with me into the kitchen to offer impeccable service.

I began my culinary journey at the Wood Restaurant in Gallarate, where I quickly rose through the ranks from commis to sous chef. Subsequently, I had the opportunity to hone my skills at Dandelion in Villa Guardia, where I managed the reopening of the restaurant and developed seasonal menus using self-produced raw materials. My career led me to work as a sous chef at Lido di Gozzano in Piedmont, where I created innovative menus and managed pastry production. I had the honour of working alongside Michelin-starred chef Nino Di Costanzo at the Magic Megève Retreat in France, an experience that enriched my knowledge of fine dining cuisine. In Milan, I contributed to the opening of the Radisson Hotel at Palazzo San Gottardo, consolidating my experience as a chef de partie. Each step of my journey has enriched my culinary approach, allowing me to develop a cuisine that is a fusion of tradition and innovation.

I chose to become a private chef for a professional athlete, a role that allowed me to tailor the culinary experience to the client's specific needs. This transition offered me the opportunity to explore cuisine in a more intimate and personalised context, where every detail matters. I love bringing haute cuisine into my clients' homes, creating bespoke menus that reflect their tastes and preferences. My philosophy is to offer a complete culinary experience, where the quality of the ingredients and the presentation of the dishes combine to amaze and delight.

My specialisation lies in the ability to blend different culinary traditions, creating dishes that are a harmony of flavours and techniques. I stand out for my attention to the quality of raw materials and for my skill in organising events that leave an indelible memory. I am particularly adept in fusion and gourmet cuisine, where I can express my creativity and innovation. My international experience has allowed me to develop a cuisine that is both sophisticated and accessible, capable of satisfying the most discerning palates. Each dish is a celebration of seasonality and freshness, elements I consider fundamental in my culinary philosophy.

I am deeply connected to Lombardy, a region that has shaped and inspired me with its rich and varied culinary traditions. My cuisine reflects a profound respect for these traditions, which I strive to reinterpret with a modern touch. I collaborate with local producers to ensure that each ingredient is of the highest quality and best represents the territory. I carry forward the Lombard culinary heritage, celebrating the authentic flavours and gastronomic culture that make this region unique. Each dish I create is a tribute to my land, an invitation to discover the beauty and richness of Italian cuisine.