Chef Paolo Antonio Cancedda

I have been passionate about cooking since I was a child when I found myself having to prepare lunches and dinners for my family. Over time I discovered that I liked combining flavors, mixing new ingredients to give more character to each preparation, inventing always different dishes paying attention to the quality of the raw materials.

I combine an innate passion for cooking with years of study, practice and experience

I started getting serious when I arrived among the finalists in a competition at the Salone del Gusto in Turin, and then specialized at FIPPC becoming a Professional Personal Chef.

I have not stopped since then: I gained experience managing numerous catering for cultural events and organizing show cooking, always combining the culinary proposal with the context in which I find myself.

Over time I also had my own restaurant, a place of taste and elegance where I was able to express all my creativity, which I then gave up when the creative appeal of the work as a Personal Chef was stronger than everything.

Every dish I prepare comes from simplicity, from traditions, from my origins.

I cook typical Piedmontese and Sardinian dishes revisiting them in a modern way to bring new experiences to the table, without distorting the past.

To do this, I let myself be inspired by what I see every day, I study the habits of those who have lived in our territory, to give more value and meaning to what I cook.

"I believe in quality food and have made good eating my life purpose.

I believe in those who, like me, want to give an imprint to our ability to eat with art and passion.

An imprint that will remain forever.

A teaching of the past with an eye to the future. "