Recommended by a Royal Family.
Fine dining experience.
International culinary travels.
World class suppliers.
It all began in Italy, before moving to London
Giovanni Nunziata started his career in Italy, working in the restaurant of a famous five stars beach chalet in Tortoreto, a seaside town near his native city Teramo, in Abruzzo.
The chef grew up in this region, surrounded by a strong food and wine making tradition, drawing on the sea, hills and mountains for an exceptional range of quality ingredients.
The chef`s creative DNA runs deep: on his moder`s side are several hospitality business owners (including of Teramo`s famous caffé and pasticceria "Fumo", after which a small part of the city center is named), and artists, mainly painters with works spanning from the 1600 to today.
His father's family is from Naples and Caserta, one Italy`s most important and influent culinary areas and the birthday of Italy`s most famous dishes.
This culinary heritage is evident in chef Nunziata`s creations: his dishes are flavourful and earthy, but still elegant, in a perfect balance between modern fine dining and ancient tradition.
Chef Nunziata moved to London in 2014, with the plan of gaining some international experience and expecting to stay just 3 to 6 months.
Around 12 years later, he is still there and he now calls the city his home.
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During his first few years in London, he worked in restaurants and venues such as Social Eating House, Boulestin restaruant in St James`s street, for Danilo Cortellini at the Italian Embassy, Coda restaurant by Eric Chavot @ Royal Albert Hall, Advocate private restaurant (Willis Tower Watson`s private restaurant), Gastronhome in Lavender Hill, the Berkeley, Shangri-La The Shard, The Trafalgar, Hilton Canary Wharf, The Connaughth and Sheraton Park Lane, On4 restaurant at Royal Ascot, and in VIP areas in luxury catering venues (meeting and serving in person Jose Mourinho).
He was also head chef of a busy gastro wine bar in Clapham Common, during which time it was awarded "Best wine bar in Clapham" by Timeout magazine. More recently he provided kitchen consultancy and staff training for food businesses located in Chelsea, London bridge, Hoddesdon and Jakarta (Indonesia).
Chef Nunziata established his private chef business in 2020, he has delivered private events and cooking classes for a Southeast Asian Royal family, UHNWs, VIPs and other private individuals and families, including the family of Lord Alan Sugar, finance and corporate CEOs, global vice presidents, Premier League footballer Édouard (in collaboration with "The Big Chef"), a member of the Rotschild family, a SCAVOLINI board member, diplomats and others.
Although his brand service London, Midlands and South England mainly,
In 2024 Chef Nunziata delivered his first international events. He organised an artistic concept private event in Scotland in an 1887 Victorian mansion house and private art gallery for an UHNW couple and their guests, as well aws a private event in Algarve, Portugal.
He collaborates with renowned chefs adn food and drinks brands.
In 2023 chef Nunziata was ambassador and content creator in UK and USA areas for De Nigris, one of the main Italian balsamic vinegar producers.
In New York he had the chance to meet in person chef Salvo Lo Castro (previously chef of the Popes and Vatican), and work at the Italian Embassy for chef Danilo Cortellini, two of the most influential Italian chefs operating outside the "Bel Paese".
In 2025 chef Nunziata had the honour of meeting in person Lord Newborough, once in London and once at his Rhug Estate Organic Farm in Wales, where he had the opportunity to learn more about the brand, its philosophy and techniques.
This led to a collaboration between the two brands
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His latest collaborations includes those with Adamas (premium Italian caviar), The Ginger Pig (British farm-to-table butchers), Terra Sanpietrese (Italian truffles from Molise), Marchesi Frescobaldi Laudemio (Italian olive oil), Euro Harvest (Italian and UK fruit and veg supplier), small and artisanal Abruzzese and Neapolitan food producers, as well as world leader producers (visit our "Suppliers" page).
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Chef Nunziata`s cuisine is influenced by his extensive travels across Europe and beyond. His menus include not only Italian and Mediterranean dishes, but also modern Brisith, modern European and world food dishes, as well as fusion foods.
Visiting Michelin, fine dining and traditional restaurants, meeting with producers and industry leaders, chef Nunziata`s goal is to constantly get inspired by the best.
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His restaurant moves from venue to venue, home to home, and he brings with him the knowledge and experience gained for more than a decade working in the fine dining catering and hospitality industry, as well as his great passion for good food and client statisfaction.
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Chef Giovanni Nunziata brings the restaurant to your home.
