Private Chef Alma Culinary Artist Alma Culinary Artist

I am a private chef with a wide range of culinary interests and a deep passion for exploring flavors from around the world. Originally from Argentina, I have lived and worked in Ireland and Amsterdam, where I was immersed in the vibrant, multicultural food scene of an international city and gained valuable experience with diverse cuisines, ingredients, and techniques.

My cooking philosophy is centered on creating meaningful experiences through food. I believe every dish should tell a story, evoke emotion, and leave a lasting memory. I place a strong focus on health, balance, and nutrition, using high-quality ingredients to craft dishes that are both flavorful and nourishing.

Whether designing an intimate dinner, a special celebration, or a personalized tasting menu, my goal is to deliver thoughtful, well-executed cuisine that supports a better lifestyle and brings people together around the table.

For me, cooking is...

It is the mixture of passion, memories and joy.

I learned to cook at...

I learned cooking at my family restaurant and from my extensive experience as a freelancer in Amsterdam.

A cooking secret...

Time and flavours matching

My menus

Vegan Menu

STARTER

Choose 1 dish

Beetroot Carpaccio with Walnut Cream, Orange & Aged Balsamic

FIRST COURSE

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Tagliatelle with Cavolo Nero, White Wine & Almond “Ricotta”

MAIN COURSE

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Roasted Eggplant with Porcini, Lentils & Salsa Verde

DESSERT

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Coconut Milk Panna Cotta with Red Fruits & Pistachio

Local Fresh Menu

STARTER

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Starter Carpaccio di trota o salmone, agrumi, finocchio e olio al pepe rosa Thinly sliced raw trout or salmon dressed with blood orange or orange segments, shaved fennel, pink peppercorn, good olive oil, and a touch of lemon zest

FIRST COURSE

Choose 1 dish

Primo Risotto mantecato al Taleggio, pere e timo. A creamy but balanced risotto using Carnaroli rice, Taleggio for richness, diced pear for sweetness, and fresh thyme

MAIN COURSE

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Pan-seared duck breast with a red wine and honey reduction, served with roasted carrots or celeriac

DESSERT

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Panna cotta alla vaniglia con coulis di frutti rossi

Fusion Menu

STARTER

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• Carrot & Beet Tartare

Beef Tartare with Tahini & Sumac

FIRST COURSE

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Lime and burrata rissotto

Ceviche with burnt avocado and tres leches

MAIN COURSE

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Slow-Roasted Aubergine with Spiced Tomato & Chickpea Ragù

Slow roasted Tenderlion with caramelized onions, and butter infused roasted carrots

Lamb chops with Argentinian chimichurri and roasted vieggies

DESSERT

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Coffee Flan on a bed of almond crumble, drizzled with sticky caramel sauce

Beetroot Tiramisu

Local cheeses board with fruit compote, and nuts and fruits bread slices

Mediterranean Fresh & Light

STARTER

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Starter: Grilled Zucchini Carpaccio Paper-thin grilled zucchini drizzled with lemon, olive oil, mint, shaved Parmesan, and toasted pine nuts

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Main: Herb-Roasted Chicken with Tomato–Olive Relish Oven-roasted chicken thighs with rosemary and garlic, served over a bed of roasted vegetables (eggplant, peppers, cherry tomatoes) and topped with a fresh tomato–olive–feta relish

DESSERT

All inclusive

Greek Yogurt & Honey Parfait Thick Greek yogurt with honey, orange zest, and a sprinkle of pistachios and fresh berries