Chef Motta Catering Group

As a professional chef, I have honed my culinary skills through rigorous training and hands-on experience. I graduated from Le Cordon Bleu in Paris, a prestigious culinary school known for its excellence in gastronomy. This esteemed institution has equipped me with a solid foundation in classic French cooking techniques, as well as an understanding of global cuisines.

My culinary journey began with a passion for food and creativity, which led me to explore various culinary disciplines. At Cordon Bleu, I mastered essential skills such as knife techniques, pastry making, and sauce preparation, alongside the art of plating and presentation.

Throughout my career, I have worked in renowned kitchens, where I developed my own style while respecting traditional methods. I believe that cooking is an art form that combines flavor, texture, and aesthetics, and I strive to create memorable dining experiences for my guests.

In addition to my technical skills, I prioritize the use of fresh, high-quality ingredients and sustainability in my cooking. I enjoy experimenting with flavors and presenting innovative dishes that reflect both my training and personal culinary philosophy.

Would you like to know more about my favorite dishes or cooking techniques?