Chef Mirko — Private Chef in Lucera

I am Mirko, a passionate ambassador of Italian cuisine with a deep love for my homeland, Puglia. My career began with a strong dedication to culinary tradition, but over time I have developed a unique ability to blend flavours and modern techniques. My passion for cooking is fuelled by the joy of creating gastronomic experiences that evoke emotions and tell stories. I have always believed that every dish should be a sensory journey, a work of art that reflects the soul of the land it comes from. With fifteen years of experience behind me, I have honed my culinary art, embracing fusion, gourmet, and modern cuisine, without ever forgetting the Mediterranean roots that shaped me. My cooking is a continuous dialogue between innovation and tradition, where every ingredient is carefully chosen to enhance the quality and authenticity of the flavours.

I began my culinary journey in Lucera, where my family ran the restaurants 'La Cantina del Pozzo' and 'New Cantina del Pozzo'. These places were my first school, where I learned the importance of dedication and passion for cooking. My career has led me to work in various prestigious establishments, such as the Embassy Mayfair Restaurant in London, under the guidance of the Michelin-starred chef Joël Antunes. Here, I refined my skills in preparing cold starters. Subsequently, I had the opportunity to work as a pastry chef at the Borsari 36 Restaurant, part of the Salviatino Collection in Verona and Florence. Each experience has enriched my knowledge, allowing me to grow professionally and develop a unique approach to cooking. Currently, I am the Executive Chef at the NSM Hotel Palace 4* in Lucera and owner of the sole proprietorship COQUUS, where I continue to explore new culinary frontiers.

I love bringing haute cuisine directly into people's homes, creating personalised culinary experiences that reflect the tastes and needs of each client. My philosophy is to offer a tailor-made service, where every detail is meticulously attended to. Although my professional journey has not included a specific role as a private chef, my commitment to providing an intimate and personalised culinary experience has always been at the heart of my work. I firmly believe that cooking is an art to be shared, and nothing gratifies me more than seeing the joy on my guests' faces as they savour the dishes I have created especially for them.

I stand out for my ability to combine traditional cuisine with modern influences and innovative techniques. I am particularly skilled in the use of knives and kitchen tools, and my experience in contemporary and healthy cooking allows me to create dishes that not only delight the palate but also nourish the body. My specialisation also includes vegetarian and vegan cuisine, where I strive to enhance the natural flavours of fresh ingredients. Every dish I create is a reflection of my culinary philosophy: simplicity, quality, and authenticity. I constantly work to optimise processes in the kitchen, ensuring an efficient workflow and an inspiring environment for my team.

I am deeply connected to Puglia, a region that has shaped and inspired me with its wealth of flavours and culinary traditions. My cooking reflects the love for this land, where high-quality local ingredients are the undisputed protagonists. I carry forward the culinary traditions of Puglia, celebrating the authentic and genuine flavours that characterise this region. Every dish I create is a tribute to Puglia, a journey through its landscapes and stories, which I proudly share with my guests. My mission is to make Puglian cuisine known and appreciated, keeping its heritage alive through a contemporary and innovative approach.