Chef Gigi Desi

My job as a chef feeds on the curiosity of art. In my laboratory kitchen I use the flours, the seeds, the fermentation of vegetables and tea to make dishes that bring healthy nourishment.

Excluding processed sugars or flours with poor nutritional value. I use local or Italian products from small farms. my philosophy in the kitchen is that food is constantly evolving and evolves through different moments from its raw material to the palate of those who taste it.

I do an experimental kitchen that uses an ancient awareness.

I love mixing cultures and eras in my kitchen. Always looking for new

flavour combinations. I like to combine art with food and harmonize balance

shapes, colours and flavours.

I come from Naples in Italy, where I learned to prepare meals based on

great quality ingredients.

It's important for me to choose my ingredients in the market, discover

new places selling best products. Composing my dishes starts with going to the market and seeing what's

good there, seeing what the season brings.

I can cook traditional dishes from my country, but I also love to

reinvent the tradition and mix, I love challenges.

Food presentation is very important for me, I set it on the table with love and aesthetic sense.

I can prepare a baroque dinner, as well as a simple meal. Both of which will make you appreciate the art of mixing flavours.

To cook for me is also to create memories.

My speciality is fish, vegetables and ... pasta!

I enjoy cooking and am waiting for your request - feel free to contact me if you have any questions.