Liguria

Italy

Chiavari

I am an Executive Chef with over forty-five years of professional experience, gained in land-based restaurants, on cruise ships, and later aboard private luxury yachts.My cuisine draws on Italian and Mediterranean traditions, with a particular focus on Ligurian produce, seafood, seasonality, and quality ingredients. My work and travel experiences throughout my career have also allowed me to understand and interpret diverse expressions of international cuisine, which I can integrate into menus according to the guests' tastes and the specifics of the occasion.Over the course of my career, I have developed a remarkable ability to adapt, learning to create personalized menus based on the guests' preferences, the type of event, the season, and the characteristics of the available cuisine.I love transforming a private dinner into a refined yet natural experience, without excess: balanced dishes, elegant presentations, and discreet service that respects the guest's home.I take care of menu planning, organizing shopping, and preparing the food directly in the kitchen of the home or villa. Upon request, I can also create personalized menus, place cards, and small graphic designs for the occasion.I offer my services primarily for private dinners, birthdays, anniversaries, and family celebrations in the Tigullio area. I do not provide catering: each experience is prepared personally and directly at the client's premises.For special events, formal occasions, or menus requiring more elaborate preparations, I can partner with a trusted professional sous chef, who also has experience in pastry making.

A Mexican classic reinterpreted with traditional Ligurian panissa.

Tacos di panissa

A fusion of traditional Greek salad and Ligurian cundigiun.

Condiglione alla greca

A Ligurian interpretation of classic Spanish paella, featuring seafood and Mediterranean aromas.

Paella alla ligure

Traditional Greek moussaka reinterpreted with Ligurian ingredients and flavours.

Moussaka alla ligure

A reinterpretation of the traditional French fish soup inspired by the maritime traditions of Camogli.

Bouillabaisse alla camoglina

Portuguese-style salt cod reinterpreted with the flavours and culinary traditions of Genoa.

Bacalhau à Zêna

Traditional Genoese latte dolce reinterpreted in the style of a French crème brûlée.

Latte dolce genovese brûlé

The classic American apple pie reinterpreted with a Ligurian touch.

Apple pie alla ligure

An original private dining experience featuring international classics reinterpreted through Ligurian ingredients, aromas and culinary traditions.  The menu consists of four courses selected from the eight available dishes: one appetizer, one first course, one main course and one dessert. The four dishes must be chosen in advance and the agreed selection applies to the entire table, except for allergies or dietary requirements communicated beforehand.  CONDITIONS: • Minimum 8 guests • €135 per person, including groceries and ingredients • €100 per person, excluding groceries and ingredients, by prior agreement • Wines are not included • Travel expenses, tolls, parking and any necessary overnight accommodation are not included  The final menu is subject to seasonality and to the equipment and utensils available in the client’s kitchen. If essential equipment is unavailable, suitable adjustments will be agreed while preserving the style and quality of the experience.

An original private dining experience featuring international classics reinterpreted through Ligurian ingredients, aromas and culinary traditions. The menu consists of four courses selected from the eight available dishes: one appetizer, one first course, one main course and one dessert. The four dishes must be chosen in advance and the agreed selection applies to the entire table, except for allergies or dietary requirements communicated beforehand. CONDITIONS: • Minimum 8 guests • €135 per person, including groceries and ingredients • €100 per person, excluding groceries and ingredients, by prior agreement • Wines are not included • Travel expenses, tolls, parking and any necessary overnight accommodation are not included The final menu is subject to seasonality and to the equipment and utensils available in the client’s kitchen. If essential equipment is unavailable, suitable adjustments will be agreed while preserving the style and quality of the experience.

World Flavours in a Ligurian Style

Every occasion deserves a tailor-made menu

Menús de Chef Mario Michela

World Flavours in a Ligurian Style