Private Chef Simone Barsanti

With experience in both Michelin-starred fine dining and high-volume kitchens, I’ve developed a strong foundation that allows me to adapt to a wide range of culinary settings. My time working across Europe has enriched my understanding of diverse cuisines, cultures, ingredients, and techniques. I also hold solid knowledge in pastry and bakery, gained during my formal culinary education.

As a private chef, I bring a high level of organization to the kitchen, with a keen ability to anticipate and resolve potential issues before they arise. My business-oriented mindset helps me manage costs efficiently while maximizing value and enhancing the overall dining experience. I’m passionate about staying current with evolving cooking techniques and innovative ingredients, ensuring that my clients enjoy creative, personalized, and memorable meals every time.

For me, cooking is...

more than just preparing food, is about uplifting the dining experience and creating meaningful moments through flavour, presentation and atmosphere

I learned to cook at...

I learned to cook at the culinary school Les Chefs Blancs in Rome and further refined my skills at Roscioli, a renowned institution of Italian cuisine