Chef Nicol — Private Chef in Oria

I am Nicol, a chef of Italian origin, born and raised in the picturesque town of Oria, in Puglia. My passion for cooking was born amidst the aromas and flavours of the Mediterranean tradition, which have always inspired my culinary creativity. I have always believed that cooking is an art that goes beyond mere nourishment; it is a sensory experience that tells stories and connects people. My philosophy is based on the use of fresh and quality ingredients, respecting the seasons and enhancing local products. Every dish I create is a tribute to my homeland, a blend of tradition and innovation that aims to surprise and delight my guests.

I began my professional journey at Le Corti di Laurito Ristorante/Sala Ricevimenti in Oria, Puglia, where I had the opportunity to learn the basics of traditional Italian cuisine. Subsequently, I honed my skills at Alba Serena in Corsica, working as a commis de cuisine and managing services for hundreds of covers, always with a keen eye on HACCP standards and reducing food waste. My career then took me to France, where I worked at Château de Montvillargenne Hôtel 4* Luxe in Gouvieux, first as a commis and then as a chef de partie. Here, I had the opportunity to manage and organise the work in the kitchen, collaborating in the creation of dishes for banquets and restaurants. Currently, I am a sous chef at Masseria Li Reni in Manduria, where I continue to grow professionally and perfect my organisational and time management skills.

My transition to the role of private chef was a natural choice, driven by my passion for personalised service and attention to detail. During my experience on the French Riviera, between Cannes and Monaco, I had the opportunity to create bespoke menus for private events, meeting the specific requests of a discerning clientele. I love bringing haute cuisine directly into my clients' homes, offering a unique and tailored culinary experience. This experience has allowed me to develop greater flexibility and adaptability, essential qualities for meeting the needs of an international audience.

My specialisation lies in French, Mediterranean, and Italian cuisine, with a particular focus on tradition and innovation. I am distinguished by my ability to combine classical techniques with a modern touch, creating dishes that enhance the authentic flavours of the ingredients. I am particularly skilled in the preparation of meats, fish, and sauces, skills I have refined during my experience in France. My culinary philosophy is based on respecting raw materials and creating dishes that tell a story, uniting aesthetics and taste in perfect balance.

I am deeply connected to my homeland, Puglia, and the culinary traditions of this region have shaped me as a chef. My cooking reflects the love for authentic flavours and the quality of local ingredients. I carry forward the traditions of Mediterranean cuisine, celebrating the simplicity and genuineness of the dishes I prepare. Each of my dishes is a tribute to the cultural and gastronomic richness of my land, an experience I wish to share with anyone who sits at my table.