About Me

Ciao! I’m Graziano, a professional chef from Italy with more than 7 years of experience in kitchens across Europe.

After studying culinary arts in Italy and working in restaurants at home, I moved abroad to expand my skills and discover new influences. My journey has taken me through London, Norway, Belgium and beyond, where I developed a cooking style inspired by Italian roots, Spanish flavours, Nordic techniques and Oriental influences.

Over the years, I have worked in fine dining restaurants, Michelin-starred kitchens, neighbourhood wine bars and private events, always with a modern, ethical and ingredient-led approach.

Experience

After graduating from culinary school in Italy, I gained valuable experience in some of Europe’s most exciting kitchens, including renowned names such as Maaemo and Aquavit London.

I also contributed to the opening of Warehouse, the first public restaurant of The Conduit Club London, where I worked as Sous Chef. Later, I became Head Chef at the well-known wine bar Top Cuvée.

These experiences shaped my approach to food: seasonal, sustainable, flavour-driven and always focused on quality.

Private Chef & Events

Whether you are planning an intimate dinner, a birthday celebration, a wedding or a larger private event, I will work with you to create a tailored experience that suits your style and needs.

Services include:

• Private chef experiences
• Formal and informal events
• Social catering
• Birthday parties
• Weddings
• Exclusive events

Most services are available worldwide.

Consulting

I also offer consulting services for restaurants, hospitality businesses and food projects.

Areas of expertise include:

• Menu and product engineering
• Kitchen planning and organisation
• Food cost and GP optimisation
• Sustainable kitchen practices
• Operational efficiency

I help businesses understand which products are the stars, puzzles, plough horses and dogs within their menu, while improving profitability and creating a stronger overall concept.

Sustainability & Ethical Dining

Sustainability is at the core of everything I do.

I believe great food should respect the people, products and processes behind it. My work focuses on seasonality, sourcing, reducing waste and building a more ethical approach to hospitality.

Creating a positive kitchen culture is equally important to me — one where people feel inspired, supported and motivated to thrive.

Signature Dishes

• Confit leek hearts, chicken vinaigrette, chives
• Cured mackerel, pine broth, fermented rhubarb