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We are pleased to present

Chef Nuccio

Private Chef in Ravenna

Get to know me
better

I am Nuccio, and my culinary essence is rooted in the rich Italian tradition, combined with an unceasing quest for innovation. Raised in Ravenna, I have always had a profound passion for cooking, an art I consider a universal language capable of uniting diverse cultures. My career began with a …

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Chef Nuccio
Chapter One

About Me

I am Nuccio, and my culinary essence is rooted in the rich Italian tradition, combined with an unceasing quest for innovation. Raised in Ravenna, I have always had a profound passion for cooking, an art I consider a universal language capable of uniting diverse cultures. My career began with a love for fresh pasta, a skill I have honed with dedication and precision. I am of Italian origin and carry with me the influences of regional Italian cuisines, enriched by international experiences that have allowed me to explore different flavours and techniques. My cuisine is a sensory journey embracing tradition and modernity, with a particular focus on the quality of ingredients and creativity in the presentation of dishes. Each of my creations is a homage to my roots and an invitation to discover new gastronomic horizons.

Chapter Two

My Culinary Journey

I began my professional journey at Osteria degli Usberti in Bologna, where I held the position of head chef at the restaurant. This experience allowed me to develop a solid foundation in managing a kitchen and creating innovative menus. Subsequently, I had the opportunity to work as chef de partie at Ristorante Battibecco, also in Bologna, where I refined my technical skills. My career then took me to Munich, Germany, at Ristorante Casanova, where I assumed the role of executive chef, an experience that broadened my international culinary vision. I continued to grow professionally at Ristorante Le Volte in Città di Castello and in various other prestigious establishments, including the Cube Hotel in Ravenna and the Relais delle Picchiaie on the Island of Elba. Each experience enriched my knowledge, allowing me to explore and integrate different culinary traditions into my personal style.

Chapter Three

Becoming a Private Chef

My transition to the role of personal chef was driven by my passion for personalised service and the opportunity to create bespoke culinary experiences. I chose to become a personal chef to offer unique attention to detail and direct interaction with my clients, creating dishes that reflect their preferences and expectations. Since 2014, I have had the privilege of working as a personal chef for exclusive events and international regattas, collaborating with Team Hatari and owner Marcus Brennecke. This role has allowed me to express my creativity in unique settings and bring haute cuisine directly into my clients' homes, offering an unforgettable and personalised culinary experience.

Chapter Four

What Makes Me Unique

My specialisation embraces a wide range of cuisines, from traditional Italian to more exotic ones such as Japanese and molecular gastronomy. I am particularly skilled in the art of sushi, having obtained the Sushi & Sashimi Certificate at the Tokyo Sushi Academy. My experience as a sushi chef has taught me the importance of precision and the quality of ingredients, elements that I bring to every dish. I also stand out for my ability to integrate fusion cooking techniques, creating dishes that harmoniously combine different flavours and traditions. My culinary philosophy is based on the balance between innovation and respect for traditions, offering gastronomic experiences that surprise and delight the senses.

Chapter Five

Ambassador of My Territory

I am deeply connected to Emilia-Romagna, a region that has shaped my culinary identity with its rich traditions and excellent products. My roots in this land have taught me the importance of the quality of ingredients and respect for traditional techniques. My cuisine reflects these influences, combining authentic flavours with a touch of modern creativity. Every dish I create is a tribute to my region, an expression of love for the land and its gastronomic traditions. I proudly carry forward the Italian culinary culture, celebrating the diversity and richness of our gastronomic heritage.

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Specializations

Cinese
Francese
Fusion
Giapponese
Gourmet
Healthy
Indiana
Italiana
Mediterranea
Molecolare
Street_Food
Thailandese
Tradizionale
Vegana
Vegetariana
Gluten_Free
Lactose_Free
Vegano
Vegetariano

Signature Dishes

★ These dishes best represent my culinary identity

Eggplant Flan, Grilled Tomatoes, Basil Cream, Burrata

Italiana, Mediterranea, Vegetariana

An exquisite aubergine flan, accompanied by chargrilled tomatoes and a velvety basil cream, enriched by the creaminess of burrata. A harmony of Mediterranean flavours and freshness.

Frequently Asked Questions

About booking Chef Nuccio

How do I book Chef Nuccio?

You can book Chef Nuccio through the Chef On Demand platform by clicking the Book button on this page. Fill in the event details (date, number of guests, location, preferences) and you will receive a custom proposal within 24 hours.

How much does a private chef cost in Ravenna?

Private chef prices on Chef On Demand start from €85 per guest for the Essential tier and go up to €180+ for Luxury tastings. The final price depends on the menu, number of guests, cuisine complexity and event date. Every proposal is transparent and tailored to your request.

What cuisines does Chef Nuccio offer?

Chef Nuccio specializes in: cinese, francese, fusion, giapponese, gourmet, healthy, indiana, italiana, mediterranea, molecolare, street_food, thailandese, tradizionale, vegana, vegetariana. Each menu is designed around the occasion and can be tailored to dietary requirements (vegetarian, vegan, gluten-free, halal).

How many guests can Chef Nuccio cook for?

Chef Nuccio cooks for events from 2 to 50+ guests: intimate dinners, birthdays, private events, cooking classes. For groups of more than 20 guests, a sous chef or waiter may be added to the service.

Does Chef Nuccio bring all the ingredients and equipment?

Yes. Chef Nuccio handles the full shopping list — selecting fresh, seasonal ingredients — and brings the professional tools required for the service. The host only needs a functional kitchen and basic tableware (or rental can be arranged on request).

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