Chef Nicolas Orlandi

Food has always been a big component of my family’s tradition, and I started helping out grandma with cooking at a really young age. My passion for cooking developed over time, and after a couple years working as a ski instructor and doing kitchen help as extras, I decided to turn my professional career into restauration.

I started with a professional chef certification at Accademia Dieffe in Padova in 2016.

The course was followed by an internship at “Antica Osteria del Ponte”, a historical gourmet restaurant located in my hometown (3* from 1990 to 2000 with chef and now retired owner Ezio Santin, currently with chef Maurizio Gerola).

After a few other experiences working in restaurants (Barcalà Alassio, Tuktu Cervinia, Le Carrefour Verbier, La Nonna Verbier, Les Moulins) I took my first mission as a private chef.

I have now over 8 years of experience as a private chef, two of which on a year round contract with a local family residing in Verbier.

Having a bit of education on phytotherapy and functional and holistic medicine, my idea of daily cookery is oriented towards a nutritional and nutraceutical conception of food, although I am also well fond of Italian tradition as well as gourmet or tasteful fusion menus.

I have my own biodynamic garden in Val de Bagnes and do wild foraging from which I package my own products.