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### Emanuele Mancuso – Italian Professional Chef **Emanuele Mancuso** is an **Italian professional chef**, born and based in **Serrastretta**, in the province of **Catanzaro, Calabria**. From a young age, he developed a deep passion for cooking, inherited mainly from his grandparents, which led him to transform a personal interest into a **successful culinary career**. ### Culinary Training and Early Career Mancuso began his formal culinary training relatively late, around the age of **29–30**, enrolling at **ALMA – The International School of Italian Cuisine**, one of the most prestigious culinary institutions in Italy. He started his professional journey working as a **commis in both the dining room and kitchen** at a **Valtur Spa** resort. In a short time, he was promoted to **executive chef**, taking responsibility for a **kitchen brigade of approximately 40 people**. He later managed for **seven years** one of the largest **catering companies in Southern Italy**, contributing to the launch and development of some of the most important **wedding and event venues in Calabria**. He went on to found his own **catering company** and currently manages **four wedding venues** across **Calabria and Puglia**. ### Television and Media Appearances Chef Mancuso has appeared in several **regional and national television programs**, including: * **“Cuochi d’Italia”** on TV8, hosted by **Alessandro Borghese**, representing Calabria through regional and creative dishes * **“Tuttochiaro”** on **Rai 1**, where he presented reinterpreted traditional recipes * **“In viaggio con Marcello”** on **Rai 2** and other programs dedicated to Italian cuisine * **“Cotto e Mangiato”** on **Italia 1** ### Awards and Professional Activities Throughout his career, he has received prestigious recognitions, including the title of **International Disciple of Auguste Escoffier** and the **Gold Star for Lifetime Achievement**, honoring his contribution to the culinary world. He also founded the hands-on culinary school **“I Saperi del Gusto”**, dedicated to **aspiring chefs and food enthusiasts**, offering cooking courses and initiatives focused on the **preservation and promotion of culinary traditions**. ### Culinary Philosophy The **culinary philosophy of Emanuele Mancuso** is deeply rooted in **Calabrian territory and culture**. His approach blends **tradition and innovation**, emphasizing **local excellence**, **zero-kilometer ingredients**, **seasonal produce**, and modern techniques, while honoring the authentic flavors and stories of his region. ### Projects and Initiatives Beyond restaurant work and education, the chef has developed several projects, including: * A **one-table restaurant** in the village of **Lamezia**, designed to offer an intimate, territory-driven gastronomic experience * Participation in **gastronomic events** and **community-focused charitable initiatives** centered around food