Chef Angelo Ingrassia

I am 43 years old. After working in Sicily and Rome as a chef, I had three years of experience in Japan where I worked as a chef and pastry chef in four Italian restaurants, two of which were Michelin-starred, Bice Tokyo and Bulgari Tokyo. In Japan I collaborated with Ferrero for demonstration events in the preparation of Ferrero Rocher. There I also learned Japanese cuisine. Now back in Sicily, I give cooking lessons for foreigners and Italians and work as a private chef for families or friends in villas, yachts, chalets and catering events with Italian and Japanese cuisine. I also work as a tourist guide, consultant for restaurants and for food and wine, cultural, historical and artistic tours of Sicily. I organize visits to Sicilian companies producing oil, citrus fruits, pistachios, almonds, wineries, saffron and ceramics. YOU CAN FIND ALL THE INFORMATION ABOUT ME BY SEARCHING FOR ME ON THE INTERNET AS: "ANGELO INGRASSIA CHEF & TRAVEL SICILY".