Chef Diego Primavera

I'm a 23 years old passionate cook, in this business for almost 7 years.

My skills, knowledge and passion grown working in good restaurants in different places in Europe. Experiment and research, à la minute cooking, seasonality, highlight the quality products is what cooking means to me.

Experiences :

Chef de partie

Hôtel Relais & Châteaux Georges Blanc 3 Michelin Stars Restaurant, Vonnas, France

one of the most significant experiences of my professional career, working in a temple of gastronomy was very motivating for me, pushing me to give the best of myself, I was responsible for the mise en place and service for the fish sections and than for the gardemanger.

Chef de partie

Tre olivi 2 Michelin Stars Restaurant, Paestum, Italy

working side by side with two great chefs like Giovanni Solofra and Roberta Merolli was a great experience, they taught me impressive techniques and obsessive precision, i was responsible for the mise en place and service for the gardemanger section.

Intern

Gastrologik 2 Michelin Stars Restaurant, Stockholm, Sweden

I have always been fascinated by Nordic cuisine, I had the opportunity to do an internship at chef Jacob Holmstrom's restaurant, it was all very new for me, the techniques, flavors and really quality products, I supported the chef de partie on hot section.

Chef de partie

Monastero Santa Rosa Hotel & Spa - Il Refettorio 1 Michelin Star Restaurant, Conca dei Marini, Italy

seasonal at fantastic structure on the Amalfi coast, led by chef Christoph Bob, I was responsible for the entremetier section, fish and meat.