Passionate and accomplished Executive chef with over 20 years of experience in leading a culinary team and managing high performance kitchens. Originally from Italy, I have spent most of my culinary career working in the US, UK and Canada where I had the pleasure to work for established restaurant groups such as Oliver & Bonacini, King Street Food Co, Jamie's Italian, Glowbal Group in Vancouver and most recently, I was the Executive Chef at Fergie's & Sunwolf Resort in Squamish. Under my guidance, the restaurant and wedding venue achieved their highest ever customer satisfaction ratings and revenue growth.

I have a strong culinary background, and I am well-versed in various cuisines from around the world, although my passion is regional Italian cuisine and the heritage that comes with it. Additionally, I have extensive experience in menu planning and I pride myself on my ability to stay up to date with the latest trends in food and hospitality, and I am always eager to learn something new.

For me, cooking is...

Maintaining the right balance between tradition and innovation.

I learned to cook at...

I have cooked since a very young age and attended the Italian Culinary Institute for Foreigners in Castiglione D'Asti, Italy.

A cooking secret...

The elegance of simplicity and the manual skills necessary to achieve balance in different combinations

My menus

Vegan 4 course option 2

STARTER

All inclusive

Apulian fava bean puree with bitter greens, home made focaccia, extra virgin olive oil

FIRST COURSE

All inclusive

Tagliatelle with winter chanterelle ragout fortified with miso and gochujang, Sicilian olive oil

MAIN COURSE

All inclusive

Whole roasted eggplant, pine nut crema, sungold tomato confit sauce, fresh tomatoes, basil, pangrattato

DESSERT

All inclusive

Vegan chestnut and orange cheesecake

Plant based

STARTER

All inclusive

Parsnip and coconut soup with onion bahjis

Chickpea Panisse with Friulano fonduta

FIRST COURSE

All inclusive

Home made orecchiette with broccoli rabe, roasted garlic, chilis, miso, pangrattato

MAIN COURSE

All inclusive

Chestnut crepe with roasted parsnips, sage, pine nut crema, apple molasses and maitaki mushrooms

DESSERT

Choose 1 dish

Vegan Crème Caramel with pistachio biscotti

Apple tart tatin with vegan ice cream, hazelnut praline

Land and sea

STARTER

All inclusive

Albacore tuna crudo, artichoke dashi, taggiasca olives, fennel and mint oil

Golden beets and mandarin salad, burrata, sea buckthorn and citrus vinaigrette, pistachios

2 types of canapes included with the meal

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pan seared steelhead salmon, crab & leek tart, tomato confit, brown butter vinaigrette

DESSERT

All inclusive

Basque cheesecake with berry caramel, lemon & thyme pine nut brittle

Piedmont Traditions

STARTER

All inclusive

Stuffed cabbage leaves Piedmont style, Parmigiano fonduta, crispy prosciutto

FIRST COURSE

All inclusive

Ravioli del Plin, filled with braised beef filled with a combination of beef and pork, with pan jus and saffron fonduta

MAIN COURSE

All inclusive

Braised short ribs, olive oil & rosemary mashed potatoes, caramelized pearl onions, pinot noir jus

DESSERT

All inclusive

Milk chocolate and honey pear mille-feuille, hazelnut granola clusters

Taste of Mediterranean

STARTER

All inclusive

Jerusalem artichokes phyllo 'cigars', pecorino, labneh, harissa oil

FIRST COURSE

All inclusive

Handcut pappardelle, spiced lamb meatballs, marjoram & tomato confit sauce, castelvetrano olive and walnut pesto

MAIN COURSE

All inclusive

Grilled Branzino, chipotle and smoked almond romesco, sunflower dukkah, arugula salad

DESSERT

All inclusive

Pistachio creme brulee, lemon shortbread, crystalized pistachios

Italian Fare

STARTER

All inclusive

Steamed mussels and clams, nduja sausage, fennel, chilis and Italian Peroni beer, served with warm baguette

FIRST COURSE

All inclusive

Home made squash and ricotta ravioli with crescenza cheese, brown butter and Calabrian chili crunch

MAIN COURSE

All inclusive

Seared steelhead salmon, Castelvetrano olive miso emulsion, soy charred green beans, caper brown butter

DESSERT

All inclusive

Olive oil chocolate cake, warm white chocolate ganache, wild amarena cherries, chocolate soil

Show me more

Chef Simona's reviews

5

•

2 services

Chef Simona was absolutely lovely. From the very beginning, she was prompt and professional in her responses, and she had an excellent sample menu to present. After finalizing the menu, she arrived to our Airbnb a few days later on time and prepared. It’s obvious she loves what she does, and she puts her heart into everything she makes. She has a kind nature, and she was very respectful of the Airbnb’s kitchen space. I would love to hire her again for future visits to Whistler.