Chef Guido Cicciola
Chef At Home In Nerja
As for the menu, I have always followed the guidelines of the restaurants, but I have also added new solutions. I have an excellent knowledge of traditional Italian cuisine that allows me to create new dishes by mixing different ideas from the kitchens of different countries.
I prefer seasonal a la carte menus and typical local products. I also organize banquets and buffets with finger food and "themed events".
More about me
For me, cooking is...
Cooking is science in itself. It is up to the cook to make it become art.
I learned to cook at...
I have managed large kitchen brigades and have always worked with them in harmony and above all in an efficient way.
A cooking secret...
Cooking is science in itself. It is up to the cook to make it become art.
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