Signature dish:
Bucatini all Amatriciana
Since 1994, I have worked the fine-dining kitchens and cellars of Italy — trained by, and later working alongside, some of the country’s most celebrated chefs. I have run front-of-house
floors, built award-caliber wine programs, and stood at the fire during a Michelin restaurant’s opening night.
What I bring to a private household is that same standard, scaled to a family’s table: precision without ceremony, menus shaped around the people eating them, and the
discretion that comes from a career spent inside other people’s kitchens.
Bruno Barbieri · 7 Michelin Stars | Massimo Bottura · 3 Michelin
Stars
Igles Corelli · 5 Michelin Stars | Nino Bergese & Valentino
Marcattilii · 2 Michelin Stars each
“Food, to me, is ritual.”
I come from a culture where a meal is never just a meal — it’s family, time slowed down, a glass of wine, people you love at the same table. That’s the feeling I try to recreate at every table I cook for.
I have a deep respect for what God and the earth provide, and it shows in how I handle a product: a garden tomato needs little more than good salt and great olive oil to shine. I cook seasonally and locally, and I hate waste — offal, bones, stems, and peels all have a place on a well‑run menu, not just the trim bin.
Trained in traditional Italian technique, I stay rooted in authenticity while letting my curiosity
wander — Persian, Mediterranean, Caribbean, and French influences find their way into my
cooking naturally, never forced. And I live for the moment a guest is genuinely surprised, whether it comes from a bold flavor or a beautiful plate. Wine and spirits are part of that same instinct to experiment — I love building a pairing, a cocktail, or even a dish around what’s in the glass
Additionally, I can host private cooking classes (perfect for family meetings, team builders or to create chemistry with your date), Wine Tastings, Blind Tasting Experiences, and a dinner date on a charter boat. Please enquire if you are interested in those options
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