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 professional Chef, I offer the following services
I can create a menu based on your preferences to enjoy in the comfort of your home in Ginevra. Simply tell me what you're craving!
Enjoy the services of a private chef during your holidays in Ginevra.
At home cooking course
Choose this option for a private cooking class in Ginevra and I will put together a tailor-made cooking lesson for you.
Hire me as a culinary consultant in Ginevra to help you with your restaurant.
Book your experience with Michael Lucia Michael
Specify the details of your requests and our Chefs will send you a customised menu.