Chef Gianluca Palomba

I chose to cook because, in my family, nobody knew how to cook (even my grandma!). When i came back from school, while I was cooking pre-cooked frozen shit

food, I sad to my self: “That’s enough! I have to do something”.

I hated school, but cooking made me curious, and so, starting from the worst, you can just improve yourself. I started working since I was sixteen, I held the position of wash dishes, in a terrible pizzeria near my house. I’ve just wanted to be independent and don’t ask my father for money. My experience is composed by 8 years, michelin stars restaurants and relais and chateaux. I've been in Mexico and in France, to learn different style of serving food. I’m in a moment in my life where I’ve enjoyed to much work in restaurants, I feel to try new stimulating experiences. I like put myself out there. I consider myself smart and versatile guy. I’m really passionate for improve communication and relationship and I really want develop those skills. In conclusion I like to differentiate my identity by not specialized just in one field. I love to contribute for an harmonious and innovative collaboration, always doing my best, with awareness that making mistake is a natural process of growth.