Chef Chiara Bucciantonio

I trained the traditional Italian way: five years at the Istituto Alberghiero in Termoli, then a masterclass at ALMA, the cooking school founded by Gualtiero Marchesi, followed by two years in kitchens across Italy, including South Tyrol.

The kitchen that shaped me most was Reale, Niko Romito's three-Michelin-star restaurant in Castel di Sangro. After that came the Accademia Niko Romito and Spazio Milano, where I learned the vegetable-forward cooking, fermentation and extraction techniques I still use today.

In Switzerland I cooked at the Grandhotel Giessbach (Restaurant Elisa, 14 Gault&Millau points, Michelin Green Star), the Romantik Hotel Schweizerhof (Restaurant Schmitte, 14 Gault&Millau points) and the Hotel Splendide Royal in Lugano, home of the Michelin-starred I Due Sud.

Today I live near Interlaken and cook as a private chef across the Bernese Oberland: in chalets, holiday apartments and homes from Grindelwald to Lake Thun. My cooking is Italian at its core, seasonal and simple, with the best local produce. I plan every menu with you, take care of all dietary needs, shop for fresh ingredients, cook in your kitchen, serve each course at the table and leave everything tidy, so you can simply enjoy the evening with your guests.