Chef Althea Barrese

I am a professional chef and baker with six years of experience in the hospitality industry. Half Italian and half German, I began working in hospitality while living in Amsterdam. During my university years, I took on several kitchen side jobs, where I discovered my passion for baking and went on to work as a sourdough baker and pastry chef at Broodbakkerij Ex for three years.

After the bakery closed, I freelanced in different bakeries across Amsterdam and began organizing my first events and pop-ups, further developing my culinary style and independence as a chef.

In August 2024, I started a six-month cooking programme at the American Academy in Rome called the Rome Sustainable Food Project. There, I trained in Alice Waters’ Slow Food philosophy, focusing on local and seasonal produce, regional Italian cuisine, and cooking as close to zero waste as possible, while also drawing inspiration from other culinary cultures.

Following this training, I worked as chef in residence at BarBarina in Sanremo, a small café-bistro where I was responsible for planning and preparing breakfast pastries, cakes, and a small lunch menu that changed weekly.

Since then, I have been working as a retreat chef in Italy and Madeira, creating healthy, varied, and seasonal menus while accommodating specific dietary requirements.