Chef Alessandro Tato

Chef At Home in Edimburgo

I call myself a cheesebaker. It sounds like a cheesemaker with a cold, but I actually make cheese and bake savoury delights.

Performing a mozzarella live show, I enjoy entertaining guests while milk is transformed into stretchy strings of cheese, which magically take shape into Mozzarella and Burrata, the perfect match for my focaccia bread & Co.

The show is ideal for banquets of 10 people or more.

I began my career in my dad's rennet factory and became involved in the business. Three decades supplying artisan cheesemakers and large industrial dairies have allowed me to gain a wealth of experience in cheese making. My passion for baking came while living in Scotland and brought me to open up a restaurant and running it for ten years until 2023.

I started working as private chef two years ago, on business and private events, in Milan and Edinburgh.

For me, cooking is...

...sharing. Watching people having good time while enjoying a meal I've prepared is the most rewarding thing.

I learned to cook at...

Home! Breakfast was challenging as the table was usually occupied by mum's homemade pasta, while the smell of my dad's ragù invaded the whole kitchen!