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