Chef Giacomo Di Traglia

Allow me to introduce myself, I am Giacomo Di Traglia, pastry chef and chef with over ten years of international experience in the culinary sector. I began my career after completing my studies at the Formia Hotel School, specializing in pastry making and culinary art.

Throughout my professional career, I have had the privilege of working in different gastronomic contexts, from renowned Michelin-starred restaurants to welcoming local venues. My passion for cooking has taken me around the world, including work experiences in Ireland, Germany, Finland, Switzerland and various cities in Italy.

Over the years I have had the opportunity to hold various roles, ranging from the role of pastry chef to the role of sous chef and chef manager. In particular, I held key roles at renowned venues such as Tre Marie Bakery in Toronto, Il Porto 1 Michelin Star in Viareggio, Sergio's Ravintola in Turku and Bacco in Berlin. Furthermore, I had the honor of being chef at the “Dondino” restaurant in Florence, where I spent four enriching and stimulating years.

I am a passionate and curious professional, always looking for new culinary techniques and strategies to optimize kitchen efficiency and reduce food waste. I attended courses to stay updated on the latest trends and innovations in the sector, demonstrating my constant commitment to improving my skills.

My culinary philosophy revolves around providing excellent customer service and the importance of creating a positive, collaborative work environment. I am known for my ability to efficiently organize workstations and my attention to detail when executing recipes.

I am excited by the prospect of bringing my passion and experience to your team, contributing to the success of your restaurant and meeting the expectations of your most demanding customers.

Thank you for your attention and the opportunity. I am available for an interview to discuss in detail how I can contribute to your team.

Best regards,

Giacomo Di Traglia