Chef Sergiu — Private Chef in Ravenna

I am Sergiu, a passionate artisan of flavours, who has found in cooking my own voice and the means to express creativity and dedication. My career is a journey through the culinary traditions I have encountered and reinterpreted, merging the elegance of gourmet cuisine with the genuineness of Italian tradition and the freshness of modern offerings. I work in Ravenna, in the heart of Emilia-Romagna, where gastronomic culture is an art passed down from generation to generation. My passion for cooking is fuelled by curiosity and a desire to explore new horizons, bringing the essence of each ingredient into my dishes. Every creation is a story, a sensory experience inviting the discovery of new nuances of taste. With a solid 15 years of experience, I am dedicated to offering culinary experiences that combine innovation and respect for tradition, always with a keen eye on contemporary needs, such as vegetarian and vegan offerings.

I began my professional journey in the kitchen, where I had the opportunity to take on roles of responsibility such as Sous Chef and chef de partie. These experiences allowed me to develop a solid technical foundation and an executional precision that accompany me to this day. I worked at the Fantini Club from 2020 to 2025, where I was responsible for the first courses section and managed the kitchen in the absence of the chef, coordinating the team during service. My training was further enriched with the experience at Mezza Libra Braceria in Milano Marittima in 2022, where I managed and prepared a variety of dishes, from starters to main courses. These experiences provided me with a unique perspective on professional cooking and pushed me to explore new culinary frontiers, always in search of perfection and innovation.

My transition to a freelance chef role was driven by the desire to bring haute cuisine beyond the traditional confines of restaurants, to offer it in corporate and trade fair settings. I love the idea of creating personalised culinary experiences that meet the specific needs of each client. This choice allows me to fully express my creativity and establish a direct relationship with the people I cook for, enhancing each event with a unique and personal touch. My philosophy is to bring culinary excellence wherever it is required, transforming every occasion into an unforgettable moment.

My specialisation lies in the ability to combine advanced culinary techniques with a deep knowledge of Italian and international gastronomic traditions. I stand out for my skill in enhancing and applying products creatively and consistently with market trends. I collaborate with innovative companies like PLANTED, SURGITAL, and DANISH CROWN, contributing to the promotion and culinary application of products that anticipate new consumption trends. I am particularly skilled in conducting cooking shows and demonstrations, where I can express my passion for cooking and share my experience with a wider audience.

I am deeply connected to Emilia-Romagna, a region that has shaped and inspired me with its rich culinary tradition. My cooking reflects attention to quality and detail, essential elements for someone like me who operates in an international context. Every dish I create is a tribute to the gastronomic culture of the territory, a balance between innovation and respect for roots. I collaborate with local producers to ensure that each ingredient is of the highest quality, carrying on a tradition that celebrates the genuineness and authenticity of flavours.