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Get to know me better
"I like to call myself Italian at heart but French at heart".
My career began as an assistant chef in a prestigious restaurant in Venaria Reale (Turin), the Dolce Stil Novo (1 Michelin star) and continued with the Piccolo Lago Restaurant (2 Michelin stars) on Lake Orta, moving on to the role of Sous Chef at the Barbatoni restaurant in Turin, and finally taking on the role of Kitchen Chef at D&G pâtisserie in Padua.
In recent years, I have also collaborated and worked as a Private Chef in villas in Montecarlo and Marbella, where I rediscovered a great passion for private dining.
Thanks to these experiences, I was able to experiment with the preparation of different dishes, ranging from regional Italian cuisine to savoury pastries and haute cuisine. Fundamental to my career path was my participation in many national and international cooking competitions, from which I came out the winner at the prestigious Taste Embassy Competition and the silver medal at Worldskills Italy. In addition, I attended the Master Of Pastry Innovation at the prestigious school Hangar78, which enabled me to acquire great skill in the preparation and creative presentation of refined desserts, based on the use of simple, quality ingredients, with a variety of combinations. The extreme care for details and the attention I pay to the customer allow me to satisfy even the most original requests.
I consider every work experience as fundamental in my professional path and I fully embrace the idea of long life learning, a crucial concept for those who, like me, live among pans, pots and cookers: all experiences are necessary and enrich both the professional and cultural background.
For me, cooking is...
For me,cooking is an art form in all its nuances and variations,from the great traditional classics to the more elaborate dishes.
I learned to cook at...
I learned to cook from my family and in some of the best restaurants with the luck to learn from some very important masters.
A role model in the kitchen is...
My main references are Alain Ducasse, Quiche Dacosta e Daniel Humm
A cooking secret...
The secret of my cooking is to put my essence, elegance and luxury into each creation, to make each culinary moment unique and unforgettable.
As a Private Chef, I can offer you:
Simply tell me what you're craving! I would love to create the perfect menu for your special occasion in Ginevra.
A longer stay in Ginevra? I'm available for holidays, on a daily basis, and so forth. Just let me know!
Because "sharing is caring". I would be happy to teach you all sorts of techniques and recipes in Ginevra.
Trust me as a culinary consultant to help you with your concept in Ginevra.
Michael's Food Gallery
We all eat with our eyes first! Below you can find a little demonstration of what I can bring to your table.
Book your experience with Chef Michael
Specify the details of your requests and the chef will send you a custom menu just for you.