Chef Miguel — Private Chef in Milano

I am Miguel, born in Niquero, Cuba, and I have found my second home in Italy. My passion for cooking was born in the family-run kitchens of my homeland, where I learned respect for food and ancient gestures. For me, cooking is a vocation, a craft, and an art that I have cultivated for over 15 years. I experience cooking as a language through which I express my creativity and my respect for nature. I firmly believe that cooking is not just about nourishment, but about evoking emotions, transforming simple ingredients into extraordinary experiences, and remembering the traditions that have shaped us. Every dish I create is a journey, a deep connection with the earth and its fruits, a narrative that intertwines tradition and innovation.

I began my professional journey with an internship at Comerç 24 in Barcelona, under the guidance of chef Carles Abellàn, where I took my first steps towards culinary innovation. This experience marked the beginning of a career that led me to move to Italy, where I started from scratch, facing the grind with determination. I have worked at numerous restaurants in Milan, including 'Oyster Bar', 'La Cucina: Non è il Solito Ristorante' in Rho, and 'Shinto Milano', where I held the position of Head Chef. Currently, I am the Executive Chef at Trattoria Solidale di Cascina Bellaria. Throughout my journey, I have had the opportunity to engage with prominent figures in the hospitality world and participate in international workshops, enriching my experience and refining my culinary technique.

I love bringing haute cuisine directly into the homes of my clients, offering a personalised service that goes beyond mere meal preparation. My philosophy is to create bespoke culinary experiences that reflect individual tastes and preferences, always maintaining a high standard of quality and innovation. Every event is an opportunity to explore new flavours and combinations, bringing a touch of elegance and refinement that characterises my approach to cooking.

My specialisation lies in contemporary and modern cuisine, where I have found my unique voice. I am particularly skilled in integrating fermentation techniques and creating healthy and living beverages in my dishes. My cooking is circular, ethical, and zero waste, with a profound respect for the science of fermentations. I am distinguished by my ability to combine tradition and innovation, maintaining a balance between these two worlds without forcing them to coexist on the same plate. Every ingredient is carefully chosen for its quality and its ability to tell a story.

I am deeply connected to Lombardy, where I live and work, and I collaborate with local producers to enhance the authentic flavours of the region. My cooking reflects a particular attention to the quality of the ingredients, each of which represents a fundamental piece in the culinary narrative I wish to share. I believe that every dish should offer a complete experience, a sensory journey that unites technique, creativity, and respect for tradition.