Chef Giuliano Cocchiarella
Chef At Home In Bristol
Been working in kitchens for more than 15 years, learn all the skills and characteristics needed to be a great chef. Started working at a beachside hotel in Devon at the age of 16 were I quickly progressed and was keen to learn and challenge myself.
A lot of travelling in the next few years helped to gain a better perspective of othe cultures and other cooking styles, including my time in south east Asia , where Thai and Vietnamese quickly become my favourites.
Return to the UK I moved to London and worked at Scott’s of Mayfair , widely regarded as the best seafood restaurant in the country, I honed my skills of fish cookery and working within a large intense environment. Nothing but good things to be said about my time in London.
Next I moved to Bristol with my then girlfriend (now wife ) and began working at Adelina yard 3A rosette. Again something I hadn’t done before such final dining on a smaller more intimate setting,learnt so much with my time here.
Looking for a better work life balance a moved to a dining setting within a large company in the mendips hill , Yeo valley has been great for me not only I have time with the people I love I get to work with fresh homegrown organic meat and produce, 80% from our fields and gardens in the surrounding areas.
Now looking to go out alone and start my own private catering company. Excited to do small intimate gatherings up to large weddings and celebrations. I have endless experience in kitchens, I now want to transfer to clients events and give myself that same feeling from working in all these amazing restaurants and venues.

More about me
For me, cooking is...
Simple beautiful food with the people you love.
I learned to cook at...
I’ve had a selection of monumental people in my life in kitchens , who have taught me everything , so I’ve continually learned from this great people
A cooking secret...
Stay calm and find the solution Less is more when done correctly.







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