Chef Stefano Leone
Private Chef In Ko Samui
Get to know me better
Contemporary international executive chef,charismatic and very detail oriented.
Contemporary international executive chef, charismatic and very detail oriented.
*Michelin Star Level Cuisine and Worldwide experience.
Strong culinary skills and with passion about the art of cuisine , front of house experience with strong customer relation communications and interpersonal skills .
Forte in concept and menu development in Italian, French, and English
Updated with the latest concepts and culinary methods.
To be surrounded by good food and wine. Celebrating life all the time.
Always traveling and continuously discovering new cultures, and of course, never stop learning.
I believe that to entertain a guest is to make yourself responsible for his happiness so long as he is
beneath your roof or you are beneath his.
The great trumpet player Louis Armstrong once said of musicians “What we play is life”
Trough a dinning experience, people will connect and share and exchange and support and
heal and do all the things that people crave. They reaffirm that life is worth living. I love to be part of it.
**MY Life, Journey begins at of a young age of 14 when immigrated to Canada with my parents. I grew up in the mountains of 7 Comuni Italy , At an early age i was completely integrated with nature. From spring to winter working with seasons , helping the harvesting and the orchard , with my grandmother , who tought me , the rythmn of the sesons and respect for the ingredients . .From preserving in the fall , conserving vegetables and fruit for the winter , from sausage making , and curring ,untill spring . My culinary journey begins , with the famous Culinary school Ferrandi Paris , and St-Pius Culinary Vocational in Montreal .
From the famous Buona notte group , Italian restaurants , to Omni Hotel in Montreal at Opus 2 as sous chef , all the way to Pacifc coast of Vancouver at Pan Pacific , Five sails 5 Diamont establishment where i had the the priviledge to learn and hon the art of classic modern French cuisine ..Time came to gain International experience , and i set off to Bermuda island for a Relais& Chateaux famous Waterloo House in Hamilton .Young and thirsty , my culinary journey took me to Jakarta Indonesia ,as Italian Chef de cuisine for Hilton International and to Egypt Cairo , at Intercontinental City Stars where i had the opportunity to master and learn the new opening of an iconing Intercontinental Hotel. My culinary journey , brought me to Thailand Koh Samui island , where , i head Karma small luxury resort , part of Small luxury hotels of the world with Michelin star level cuisine , where i had the priviledge to work with 3 Michelin star Chef Guy Savoy , and many celebrities . After two and a half years i was hired by a Singaporean Hotel managemt group Alilla , to open Hansar Samui and Bangkok 5 star hotel resort with eclectic destination clientele . A tremendous hands on journey working closely with architects , concept dvelopment and world wide ,sourcing and buying. My next call was Six Senses resorts in Koh Samui , where i head the famous Dinning on The Rocks ,with molecular cusine , Farm to Table , sustainable cuisine .
A good traveler has no fixed plans and is not intent on arriving ...Lao Tzu
More about me
For me, cooking is...
Convivium , sharing , and clebrating life arround the table with friends and family . The rhythm of the seasons ,welcoming the new ingredients .
I learned to cook at...
In Italy we say. ..One at the table never gets old . Al Tavola non s'invecchia mai Ferrandi Paris culinary institute
A cooking secret...
Passion with detail towards the Art of cuisine
Book your experience with Chef Stefano
Specify the details of your requests and the chef will send you a custom menu just for you.
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