Chef Ylenia — Private Chef in Sant'Antioco

I am Ylenia, Italian by origin, and my passion for cooking was born amidst the hills and coasts of the beautiful Sardinia. From a young age, I have always felt a deep connection with the land and its produce, a connection that is reflected in every dish I create. My cuisine is a sensory journey, an experience that combines tradition and innovation, where each ingredient is chosen with care and respect. I have always believed that cooking is an art that goes beyond mere nourishment; it is a way to tell stories, to evoke emotions and to create connections. My dedication to quality and creativity guides me in every aspect of my work, making me not only a chef but a storyteller through the flavours and textures I bring to the table.

I began my culinary journey as a commis chef at Ristorante La Marina in Sant'Antioco, where I honed my skills in preparing both traditional and contemporary dishes. Subsequently, I had the opportunity to work as a chef de partie at Ristorante Lu Pisantinu in Porto Cervo and at Palazzo Doglio (Osteria del Forte) in Cagliari, where I focused on managing first courses and creating new recipes to delight the most discerning palates. My experience was further enriched at the Belmond Castello di Casole, a luxury hotel where I had the privilege of contributing to the evening gourmet service. Each stage of my journey has allowed me to grow and develop a unique approach to cooking, always oriented towards excellence and guest satisfaction.

I chose to become a private chef to bring haute cuisine directly into the homes and yachts of my clients, offering a personalised service that reflects their preferences and desires. This transition has allowed me to express my creativity without limits, creating bespoke menus that celebrate seasonal flavours and the quality of ingredients. I love the intimacy and connection that is created when I cook for a small group of guests, where each meal becomes a unique and memorable event. Being a private chef allows me to fully dedicate myself to the culinary art, ensuring a gastronomic experience that exceeds expectations.

My specialisation lies in the preparation of handmade fresh pasta, an art I have perfected over the years and which led me to win the title of Italian Champion of Fresh Pasta in 2024. I am particularly skilled at combining traditional techniques with a modern touch, creating dishes that enhance the authentic flavours of Italian cuisine. My attention to detail and dedication to the quality of ingredients distinguish me in the culinary landscape, making each of my dishes a unique experience. I am committed to using only the finest local and seasonal products, ensuring that each creation is not only delicious but also a tribute to the richness of our gastronomic tradition.

I am deeply connected to Sardinia, my homeland, and its culinary traditions have always inspired my work. I carry forward the authentic flavours of my region, celebrating the simplicity and purity of local ingredients. My cuisine reflects a profound respect for nature and traditional techniques, which, reinterpreted with creativity, give life to dishes that tell stories of sea and land. Each dish is a tribute to the beauty and diversity of Sardinia, an invitation to discover and savour its essence through an unforgettable culinary experience.