Chef Robin Di Dio

I have always worked at a high level of cooking

I dealt with appetizers, desserts, first courses and breakfasts.

In my latest work experiences I have had the opportunity to have complete control in the kitchen of restaurants and hotel restaurants, understanding the various facets of economic activity.

Over the last few years I have been able to refine my experience and deeply enriching my knowledge in the field of Tuscan and Italian cuisine, not least the various opportunities I've had to work with the dining room and understand the importance of the relationship with the customer and the service times.

All the short-term experiences were carried out during the school year (summer, Easter, Christmas holidays)

To complete my wealth of experience there are the two years in which I held the role of commercial representative for a food wholesale company. This allowed me to deepen the technical knowledge of the major food and non-food items that are used in the catering sector.

During this period, not wanting to detach myself from the world of cooking, I approached the world of private dinners and cooking classes. Since April 2022 it has become my main job.