Chef Simone — Private Chef in Ancona

I am Simone, an Italian by birth with an innate passion for the culinary arts rooted in my homeland, the Marche region. My cooking is a sensory journey that explores authentic flavours and traditions, blending modern techniques with a deep respect for quality ingredients. I have always believed that each dish should tell a story, a narrative unveiled through the balance of flavours and attention to detail. My dedication to cooking is fuelled by an incessant desire to innovate, to surprise, and to offer culinary experiences that linger in the memory of those who savour them. My philosophy is based on attention to the seasonality of products and the conscious use of raw materials, striving to enhance every element and minimise waste. This approach not only respects the environment but also values the purity and essence of each ingredient, creating perfect harmony on the plate.

I began my professional journey with a strong desire to explore the various nuances of international cuisine. I had the privilege of working at the Gallia Palace Hotel in Punta Ala, an experience that allowed me to refine my skills as a demi chef and chef de partie. Subsequently, I broadened my horizons at the Kulm Hotel in St. Moritz, where I immersed myself in a luxurious and prestigious environment. My career led me to Milan, at the Ristorante Olei, where I served as sous chef, and then to the Seeport Hotel, where I continued to develop my passion for fine dining. A crucial moment in my journey was working with Gualtiero Marchesi, an experience that profoundly influenced my culinary vision. I also had the opportunity to manage the Passetto Restaurant, where I could express my creativity and love for Italian cuisine. Each stage of this journey has enriched my knowledge and pushed me to seek new challenges and inspirations.

I chose to become a private chef out of a desire to offer a unique and personalised culinary experience. This role allows me to connect directly with my guests, understanding their preferences and creating bespoke menus that reflect their tastes and needs. I love bringing haute cuisine into homes, transforming each meal into a special event. My philosophy is to create an intimate and welcoming atmosphere where every detail is attended to with care and passion. Being a private chef allows me to express my creativity without limits, experimenting with new flavours and techniques, and offering a service that goes beyond the simple act of cooking. It is a choice that has allowed me to grow professionally and build meaningful relationships with my clients, sharing with them my passion for cooking.

My specialisation lies in the ability to blend Italian culinary traditions with international influences, creating dishes that are both innovative and respectful of gastronomic roots. I stand out for my attention to food cost management and sustainability, using every part of the ingredient to reduce waste and enhance authentic flavour. I am particularly skilled in organising the mise en place, ensuring that every service is impeccable and every dish is presented with elegance and precision. My thorough knowledge of the HACCP manual ensures that every aspect of preparation and service meets the highest standards of safety and quality. Moreover, my expertise in menu management allows me to create culinary experiences that are as delicious as they are memorable, adapting them to the seasons and availability of local products.

I am deeply connected to the Marche region, which has significantly influenced my cooking. The culinary traditions of the Marche have shaped me, teaching me the importance of simplicity and the genuineness of ingredients. I carry these values forward in my dishes, striving to capture the essence of my homeland in every culinary creation. My cooking reflects a particular attention to quality, where each dish represents a tribute to my roots and a celebration of the authentic flavours that characterise the region. I collaborate with local producers to ensure that ingredients are always fresh and of the highest quality, contributing to supporting the local economy and preserving the traditions that make Marche cuisine unique.