Chef Stefano E Stefano — Private Chef in Mantova

I am Stefano E Stefano, an enthusiastic Italian chef by origin, with a deep connection to my homeland, Lombardy. My passion for cooking was born within the walls of my home, where the aromas of traditional recipes inspired me to explore the culinary world. I have always believed that cooking is an art that goes beyond mere nourishment, a sensory experience that engages all the senses. I love to combine Italian tradition with international influences, creating dishes that tell a story and evoke emotions. Every ingredient is chosen with care, respecting seasonality and quality, to offer a unique and unforgettable gastronomic experience. My cuisine is a journey through authentic and innovative flavours, a perfect balance between past and present.

I began my culinary journey as an apprentice cook at Trattoria Al Rio, where I learned the basics of the culinary art. Subsequently, I honed my skills as an assistant cook at Ristorante Arcadia by Germano Andreoli in Lazise. My career gained momentum when I took on the role of head chef in various prestigious establishments, including Ristorante Villa Cavriani in Barbasso, Osteria dell'Oca in Mantua, and the Grand Hotel Mediterranée in Alassio. I also had the opportunity to work at Hotel San Carlo and Hotel Ori in Cesenatico, Albergo Ristoro Sitten, and Ristorante Antica Dogana. Each experience allowed me to grow professionally and develop a deep understanding of diverse cuisines, from traditional Italian to international fusion. My most recent experience as kitchen manager at Antica Focacceria San Francesco allowed me to manage a brigade and refine my organisational skills, always ensuring compliance with safety and hygiene standards.

My passion for personalised service led me to embark on a freelance path, offering catering services, cooking classes, and participating in private events. I love bringing haute cuisine into people's homes, creating bespoke culinary experiences that reflect my clients' tastes and needs. This transition has allowed me to express my creativity more freely, experimenting with new flavours and techniques, and establishing a direct and personal relationship with those who choose to rely on my cuisine. Every event is an opportunity to tell a story through my dishes, making each occasion unique and memorable.

My specialisation lies in the ability to skilfully blend different culinary traditions, creating dishes that unite the authenticity of Italian cuisine with Mediterranean and international influences. I am particularly adept at applying food preservation techniques that ensure freshness and quality, and in devising menus that enhance the natural flavours of the ingredients. I am distinguished by my attention to detail in the presentation of dishes, transforming each course into a work of visual and gustatory art. My culinary philosophy is based on the balance between innovation and tradition, offering my guests a sensory journey through authentic and surprising flavours.

I am deeply connected to Lombardy, a region that has profoundly influenced my approach to cooking. The Lombard culinary traditions have shaped me, teaching me the importance of the quality of ingredients and simplicity in flavours. I carry forward these traditions, integrating them with modern and international influences, to create dishes that tell the story of my land. My cuisine reflects a constant attention to quality and authenticity, and each dish represents a tribute to the cultural and gastronomic richness of Lombardy.