Chef Simone Reani

Feeling my vocation for cooking at an early age, also thanks to my parents' support, I was able to undertake my studies at the E. Maggia Institute in Stresa, the first and most renowned hôtellerie school in Italy. After graduating, I was hired at the Lino Restaurant in Pavia, where I had the opportunity to join Andrea Ribaldone’s team, a famous Michelin star chef. Thanks to him I embarked on a journey within the structures he managed that led me work on Audace. There I understood how to develop my job in the yacht world, and in addition to acquiring the basic skills required by all crew members, I learned about the importance of respect, coexistence, and discretion in confined spaces, particularly due to the intimate environment. Moreover, it provided me with the opportunity to travel across the Mediterranean and engage with diverse culinary cultures and languages. Throughout these trips, I had to adapt to sourcing ingredients, efficiently managing financial resources, and forging relationships with various suppliers. Following the conclusion of this experience due to the sale of Audace, I chose to learn more about the private sector on land by leading the kitchen team at La Datcha, an exclusive structure in Forte dei Marmi belonging to the Tinkov Collection. Over the last few years, I have learned to relate directly with international prominent personalities in order to better address their food needs. I also have gained experience in preparing gluten-free, veg-based, and lactose-free dishes, as well as meals for children and special diets. During my career, I have had the opportunity to work in various types of kitchen, both professional and domestic. I am currently working on myself to increase my knowledge in the culinary field with the aim of enhancing my understanding of the private sector.