Chef Samuele — Private Chef in Trento

I am Samuele, a passionate Italian chef by origin, born in Forlì and raised among the mountains of Trentino-Alto Adige. From a young age, I have nurtured a deep love for cooking, an art I consider a universal language capable of telling stories and evoking emotions. My passion for gastronomy is rooted in Italian culinary traditions, but it has been enriched over time by experiences in diverse kitchens, allowing me to explore and integrate international flavours. I firmly believe that cooking is a journey of discovery, where each dish represents an opportunity to express creativity and innovation, while respecting the quality and authenticity of the ingredients. My cuisine is a reflection of my personality: bold, curious, and always evolving, with a keen eye on health and well-being, without ever sacrificing the pleasure of taste.

I began my professional journey with a solid educational background at the Carlo Porta Hospitality Institute in Milan, where I earned a diploma in Gastronomy and Hospitality. Subsequently, I honed my skills at the ITS Advanced Training in Tione di Trento, specialising in catering. My career has been enriched by experiences in renowned restaurants and hotels. I had the honour of working as a commis chef at Cracco, located in the prestigious Galleria Vittorio Emanuele II, where I learned the importance of precision and creativity under the guidance of talented chefs. At the St Hubertus Restaurant in San Cassiano, I continued to grow, immersing myself in an environment that celebrates quality and excellence. My experience as a sous chef at Villa Nai 3.3 in Croatia allowed me to further develop my managerial and culinary skills, while the role of chef de partie at Diana Grand Hotel Alassio taught me the importance of leadership in the kitchen. Each experience has contributed to shaping my culinary identity, enriching my repertoire with techniques and flavours from different gastronomic traditions.

I chose to become a private chef to offer a tailored culinary experience, where every detail is cared for with attention and dedication. My transition to this role was driven by the desire to create personal connections through food, bringing haute cuisine directly into my clients' homes. I love the idea of being able to customise each dish according to individual tastes and needs, transforming every meal into a unique and memorable event. This choice allows me to fully express my creativity, experimenting with high-quality ingredients and innovative techniques, always with the aim of surprising and delighting. Being a private chef offers me the freedom to explore new culinary frontiers, while maintaining a strong connection with the traditions that have shaped me.

My specialisation encompasses a wide range of cuisines, including Italian, Mediterranean, French, and Chinese, with a particular focus on gourmet, vegan, and vegetarian options. I stand out for my ability to skilfully combine traditional flavours with modern techniques, creating dishes that are both innovative and respectful of culinary roots. I am particularly adept at balancing taste and health, developing menus that highlight the lightness and freshness of ingredients, without ever sacrificing the pleasure of the palate. My culinary philosophy is based on the idea that each dish should tell a story, uniting culture, passion, and creativity in a complete sensory experience.

I am deeply connected to Trentino-Alto Adige, a region that has shaped and inspired me with its rich culinary tradition and the quality of its local ingredients. The traditions of this mountainous land are reflected in my dishes, where I strive to celebrate the authentic and genuine flavours I have known since childhood. My cuisine reflects a particular attention to quality and sustainability, values I consider fundamental and seek to convey through every culinary creation. Each dish represents a tribute to my homeland, combining respect for traditions with an innovative and contemporary approach.