Chef Giuseppe Manfré
Private Chef In Cefalù
Get to know me better
A land explorer with a warm and convivial Italian heart who believes that surface-level discoveries can unlock deep understanding.
Hello, I'm Giuseppe, a 39-year-old from Italy. I consider myself to be a creative and eclectic person. Although I have a master's degree in philosophy, I have always enjoyed experimenting in the kitchen with stoves, pasta machines, flour, eggs, and bubbling ragout since I was a child. My grandmother and mother were the masters of this enchanting world full of delicious flavors, captivating aromas, and the vibrant colors of nature. They taught me everything I know, much like a school would.
Currently, I am based in Pistoia, Tuscany, but I originally come from Palermo, Sicily. My cooking style is heavily influenced by my family's traditions and the warm embrace that surrounds the dining table at the end of the day, where we gather to discuss both profound and mundane aspects of life.
In terms of my culinary expertise, I specialize in traditional Italian cuisine. I have a deep interest in Chinese cuisine. This reflects my passion for travel and my desire to create unique dining experiences within a familiar and welcoming atmosphere.
For six years, I worked as a chef instructor at the Florence Cooking Academy. There, I combined my research on the history of local ingredients with my skills as a cooking show presenter, providing cultural and entertaining experiences for visitors in Florence.
Afterward, I had the opportunity to work at some of the finest restaurants in Florence, such as "Da quei Ganzi" and "Santo Palato," where I immersed myself in the traditional Tuscan culinary scene. However, my true passion lies in creating personalized, private dining experiences. I am a private/personal chef who takes great care in understanding and getting to know my guests, often sitting down with them to establish a genuine connection and, why not, forge lasting friendships.
While I occasionally work in restaurants to inspire and improve myself, I find that I thrive the most in authentic, convivial settings tailored to suit each guest's individual preferences and desires.
Overall, my aim is to provide a delightful and memorable culinary experience that satisfies both the palate and the soul.
More about me
For me, cooking is...
A sensory gift that transcends boundaries, bringing diverse individuals together to share a meal and experience true peace.
I learned to cook at...
My family owns restaurants. My Mother and my beloved Grandma taught the very basements my cooking knowledge. The rest has been made by working travel
A cooking secret...
It's a combination of the land knowledge and its products and a sincere interest and empathy for my guests.
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