Chef Ardenia Diamanti
Chef At Home In Kyoto

I’m a professional Chef since seven years. I’ve developed my skills through Italy, London, Spain and Swiss, working in Japanese, Italian, mexican, french and spanish Michine starred restaurants. I love every kind of product and I’m specialised in seafood and vegetarian meals. I can make really traditional bread, I brought my sourdough that is 50 years old for Italy.

More about me
For me, cooking is...
My way of life.
I learned to cook at...
I had the honour to work together with Albert Adrià, and my two masters have been Chef Kentaro San and Chef Hideki San from Koy Shunka
A role model in the kitchen is...
Massimo Bottura - Osteria Francescana Rene Redzepi- Noma Dan Barber - Blue Hill Farm
A cooking secret...
Use very fresh and high quality products and preparing them respecting their natural properties








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