Chefs cerca de ti para Foodtrucks

**Born on June 3, 1984 in Montpellier**, I am a dedicated disciple of the Pourcel Brothers. From an early age, I climbed the ranks to become one of the most recognized pastry chefs of my generation. After three years of apprenticeship at Jardin des Sens, I was promoted to Pastry Sous-Chef at La Compagnie des Comptoirs-Effet Mer in La Grande-Motte in 2003. At the end of the summer season, I returned to Jardin des Sens as Sous-Chef Pastry Chef, where, from October 2003 to April 2004, I had the opportunity to accompany Michelin-starred chefs on international gastronomic promotions in Shanghai, Tokyo, London, Copenhagen, and Turin. My talent did not go unnoticed, and the Pourcel Brothers entrusted me with the task of teaching pastry courses at the Cuisine Workshop. In 2004, I also took on the responsibility of training chefs from the various Compagnies des Comptoirs and assisting them in developing dessert menus for restaurants in Montpellier, Avignon, and London. In 2009, driven by passion and boundless enthusiasm, I opened my own establishment to fully express my creativity. In 2010, I was honored with the title of **Best Young Talent of the Languedoc-Roussillon region** by Gault & Millau, and after only two years, my restaurant was listed in the Michelin Guide. My second restaurant opened in 2018. I aim to develop an innovative and dynamic culinary concept, combining my love for cooking with a desire to meet people and share unique moments. My goal is to offer a wide range of services tailored to events such as: * Baptisms * Baby showers * Birthdays * Weddings * Cooking classes * Private dinners * Summer events * And many more My approach is flexible and limitless, allowing every event to be customized according to client expectations. As part of this project, I personally designed and set up my own production kitchen to meet my precise requirements and ensure optimal quality. To maximize mobility and reach a wider audience, I also launched a **food truck**.

Started as a dishwasher 30 years ago and now own 2 foodtrucks and am a favorite chef for artist catering in The Netherlands. Working my way up I created my cooking style which consists of my starting point, the French cuisine, to which I added my love for southern cooking like Italian, Spanish and Mexican cuisine. I don't do nouvelle cuisine or things like that. I believe in letting the ingredients speak for them selfs, full flavors and the best products make the best dishes.

Experienced chef specializing in fish and seafood, known for crafting exquisite dishes with the freshest catch. Expert in a variety of culinary techniques, from grilling and poaching to innovative seafood presentations. Passionate about sustainable sourcing and delivering exceptional dining experiences.

I am an Executive Chef and Food & Beverage Manager with over ten years of experience in Italy and abroad. My culinary journey began in the pastry kitchen, where I eventually became Executive Pastry Chef in prestigious fine dining and Michelin-starred establishments. Over the years, I have had the privilege of working alongside internationally renowned chefs, embracing new cooking techniques and broadening my culinary vision. This path led me to become an Executive Chef Consultant for various establishments, and later a Private Chef for high-profile international clients. My cuisine moves between tradition and innovation. I am particularly passionate about exploring international cuisines and discovering new ingredients that are essential to the success of each dish. As a chef originally trained in pastry, my creations reflect a deep attention to detail and a constant search for harmony and balance. I place great importance on selecting high-quality, locally sourced ingredients, always guided by the seasons. My culinary philosophy emphasizes the full expression of raw ingredients, often favoring slow, low-temperature cooking techniques that preserve both nutritional value and flavor. This approach results in dishes that are tender, succulent, and naturally aromatic. Chef Antonio di Padova

Hi, I'm Stefania and I offer a unique and tailor-made taste experience. For me, cooking is passion, care and sharing: every dish is a gesture of love. I have gained experience in restaurants, catering and exclusive events. Today I bring my cuisine to every diner, with personalized menus that tell an authentic, refined and emotional vision. Intimate dinners, events with friends or special occasions: whatever the occasion, I want to give a journey through flavors, prepared to measure. I cook with love, for love.