Chef Raffaele — Private Chef in Milano

I am Raffaele, an Italian chef by origin, with an innate passion for cooking that has always accompanied me. My career is a journey through flavours and techniques, a continuous exploration of the culinary traditions that have shaped me. I have always believed that cooking is an art that goes beyond mere nourishment: it is a sensory experience that must excite and surprise. My dedication to perfection and my insatiable curiosity drive me to constantly innovate, while maintaining a profound respect for the traditions that have inspired me. My cuisine is a blend of elegance and simplicity, where each dish tells a story and every ingredient is carefully chosen to enhance the authentic taste. I am driven by the desire to create unique culinary experiences that reflect my personality and my love for the gastronomic arts.

I began my culinary journey with a strong desire to learn and grow in stimulating and prestigious environments. My career took shape in some of the most renowned restaurants, where I had the opportunity to hone my skills and develop a distinctive culinary vision. At Azabu10 in Milan, I had the chance to improve the dry aging processes of fish and create omakase-style tasting menus. Subsequently, at the Jumeirah Capri Palace, I worked as a Sous Chef, managing logistics and production for seven venues on the island, specialising in seafood management. My experience was further enriched with the role of Task Force Chef de Partie at Aman Resorts, where I contributed to the restructuring of the Japanese menu at the Nama restaurant. At Zuma, between Rome and Capri, I led sushi operations, designing station layouts to optimise workflow. Each experience has contributed to shaping my culinary identity, allowing me to grow as a chef and leader.

I love bringing haute cuisine directly into people's homes, creating personalised and unforgettable culinary experiences. My philosophy is to offer a bespoke service, where every detail is meticulously attended to in order to meet the desires and expectations of my guests. I believe that food has the power to unite people and create special moments, and this is what motivates me to offer a culinary experience that goes beyond a mere meal. My passion for personalised service drives me to innovate and experiment, always maintaining a high standard of quality and creativity.

My specialisation lies in Japanese cuisine, with a particular focus on sushi and fish processing techniques. I am particularly skilled in the dry aging of fish, a technique I have perfected to enhance flavours and improve the quality of the ingredients. My experience has led me to work in high-pressure environments, where attention to detail and precision are paramount. I stand out for my ability to create tasting menus that combine tradition and innovation, offering my guests a unique culinary journey. My creativity and dedication to quality allow me to offer a gastronomic experience that is both refined and memorable.

I am deeply connected to Lombardy, a region that has inspired me with its rich culinary tradition and the quality of its ingredients. The Lombard culinary traditions have influenced my approach to cooking, pushing me to value authentic flavours and collaborate with local producers to ensure the freshness and excellence of every dish. My cuisine reflects this attention to quality, where each ingredient is carefully chosen to enhance the taste and the overall experience. I carry forward the traditions of my land, reinterpreting them with creativity and respect, to offer my guests an authentic taste of Lombardy.