Chef Maurizio Salerno

I was born in Italy, where cooking has always been a central part of my life. After graduating from the Ipsseo Culinary School in Nocera, I began my career working in various Italian kitchens, perfecting my skills and learning the importance of quality ingredients. My desire for growth led me to move to London, where I spent a year working in a vegan, vegetarian, and gluten-free restaurant, broadening my culinary knowledge with international influences.

I then moved to Paris, where I spent six years working in renowned restaurants such as Oreo under Michelin-starred chef Alain Ducasse, and in several Franco-Italian restaurants. I honed my skills by blending Italian and French culinary traditions. I also worked for two years on the French Riviera in Nice, collaborating with prestigious restaurants like Negresco, alongside Michelin-starred chef Virginie Basselot, and as sous chef at Plage Keller, a renowned seafood restaurant in Antibes known for its salt-crusted fish.

Another significant chapter of my career was spent in Guadeloupe, where I worked for a year, blending French, local, and Italian cuisines. This experience further expanded my culinary perspective. Now based in Los Angeles, I offer my services as a private chef, creating dishes inspired by Italian cuisine with a modern twist, using fresh, local ingredients. Every dish I prepare reflects my passion, tradition, and creativity, bringing a piece of Italy to my clients, no matter where they are.