Chef Simone — Private Chef in Provincia della Gallura Nord-Est Sardegna

I am Simone, an Italian chef by origin, born and raised in the splendid province of Gallura, in the heart of Sardinia. My passion for cooking was born amidst the aromas and flavours of my land, where I learned to respect ingredients and enhance their essence. I have always believed that cooking is an art that goes beyond mere nourishment, a way to tell stories and evoke emotions. My culinary philosophy is based on the balance between tradition and innovation, striving to create dishes that are a unique sensory journey. I am deeply connected to my Italian roots, which guide me in the constant pursuit of quality and authenticity in every culinary creation.

I began my professional journey as a commis waiter at Ristorante L'Anphora, where I learned the importance of impeccable service and attention to detail. My career then took off when I had the opportunity to work as a chef de partie in several renowned restaurants, including Ristorante Buddha del Mar in San Teodoro and Ristorante La Lampara in Golfo Aranci. These experiences allowed me to hone my culinary skills and develop a deep understanding of Italian and Mediterranean cuisines. Subsequently, I had the honour of serving as sous chef at Ristorante Marcellino in Saint-Tropez, France, where I was able to explore French and molecular cuisine. Each experience has enriched my professional repertoire, leading me to continuous evolution as a chef.

I love bringing haute cuisine directly into the homes of my clients, offering a personalised service that adapts to the needs and desires of each individual. My philosophy is to create bespoke culinary experiences, where every detail is attended to with the utmost care. I firmly believe that food has the power to unite people and create unforgettable moments. My aim is to transform each event into a unique experience, where the quality of the ingredients and the creativity of the preparations blend to offer an unforgettable gastronomic journey.

My specialisation lies in the ability to combine traditional techniques with modern innovations, creating dishes that are a perfect balance between past and future. I am particularly skilled in Mediterranean cuisine, where I can express my creativity using fresh, seasonal ingredients. My experience in molecular cuisine has allowed me to experiment with new techniques and push the boundaries of gastronomy, always maintaining a deep respect for authentic flavours. Every dish I create is a celebration of my passion for cooking and a tribute to the rich Italian culinary tradition.

I am deeply connected to Sardinia, a land that has shaped and inspired me with its unique culinary traditions. The traditions of my region have taught me the importance of using local and seasonal ingredients, valuing the simplicity and authenticity of flavours. I carry these values forward in my cooking, striving to convey the essence of Sardinia in every dish. My cuisine reflects a meticulous attention to quality, where each dish represents a journey through the flavours and traditions of my beloved land.