Fine dining experience, International culinary travels and a strong passion for good food
It all began in Italy, before moving to London
He started his career inItaly in the restaurant of a famous five stars chalet in Tortoreto, beach town near his native city called Teramo, in Abruzzo region, where his mother's family comes from.
The county he grew up has a strong food and wine making tradition, with a complete and fine variety of ingredients coming from the sea, hills and mountains.
His father's family is from Naples and Caserta, one of the most important and influent culinary areas in Italy.
Neapolitan food is well known all over the globe and created some of the flagship of the Italian food culture.
The contact with these two important culinary universes can be found in his creations: his dishes are flavourful and earthy, nevertheless elegant, in a perfect balance between modern fine dining and old fashioned tradition.
He learned his skills on the job, working not only in fine dining and Michelin star restaurants, but also in world famous 5 stars hotels and venues, sharpening his skills and gaining experience and knolwedge in a wide spectrum of hospitality services.
During one of his latest international travels, chef Nunziata had the cance to meet in person celebrity chef Salvo Lo Castro in New York, and work at the Italian embassy in London for chef Danilo Cortellini, two of the most influential Italian chefs operating outside the "Bel Paese".
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The chef experience in London was initially meant to be a short one of 3 to 6 months, and transformed instead in almost 10 years of living and working in the city.
The fine dining experiences in london started not long after his arrive in the UK and he worked either full time and as freelance in restaurants and venues such as Social Eating House, Boulestin restaruant in St James`s street, Italian Embassy in London for Danilo Cortellini, Coda restaurant by Eric Chavot @ Royal Albert Hall, Advocate private restaurant (Willis Tower Watson private restaurant), The Gastronhome in Lavender Hill, the Berkeley, Shangri-La hotel @ The Shard,the trafalgar, the Hilton Canary Wharf, the Connaughth and Sheraton Park Lane five stars hotels, On4 restaurant @Royal Ascot, and VIP areas in luxury catering venues.
He was also head chef of a busy gastro wine bar in Clapham Common, awarded "Best wine bar in Clapham" by Timeout magazine during his role with the company.
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​Nevertheless the chance to move back in hospitality kitchen management roles, the chef focused his brand in the private hospitality industry, working and organising private events for UHNW, VIP and private individuals and families.
Although his brand service London, Midlands and South England mainly, 2024 is the year that marked his first international experience outside the England boarders and in the north of the United Kingdom, organising an artistic concept private event in Scotland.
In the same year, the chef extended his International experience outside the UK borders, organising a private event in Portugal.
He also collaborates with famous and awarded fine food and drink brands and has been the 2023 UK brand ambassador and content creator for De Nigris, one of the main Italian balsamic vinegar producers.
His latest collaborations includes Adamas (premium Italian caviar), The Ginger Pig (British farm to table butchers), Terra Sanpietrese (Italian truffles from Molise) and EvoEmbrace (Internationally awarded Sicilian extra virgin olive oil).
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His restaurant moves from venue to venue, home to home, serving dishes that enclose in their flavours a fusion of his culinary heritage and recent professional experience
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Thanks to his travels in Italy, Europe and other continents, tasting in each country visited fine dining and traditional food, his cuisine is not only Italian and Mediterranean focused, but also characterized by many influences with Modern British, modern European, world food dishes and fusion culinary culture.
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During his travels, the chef often visits fine dining restaurants, wine makers and food producers, reproposing and often fusing what tasted and inspired him during his culinary trips in his private events dishes.
Thanks to his young import company GNN, the chef is also able to import products from the visited countries and producers directly to your table, so you can enjoy unique flavours difficult to find elsewhere.
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His menus range from traditional to fine dining and exclusive luxury ones.
Send your enquiry in the contact form page and let the chef know your requests so he can plan the perfect private dining experience for you and your guests
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