Stefano Manganiello

Private Chef

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White chocolate baked tart filled up with delicious plums and white miso paste gel.

Quality

Growing up in the country side, Stefano learnt first hand about seasonal food from a very tender age, about how things grow, and about the ecosystem of the garden. Sustainability is also a key driver for him, his cuisine is systematically adapted to what every season and place have to offer, dealing with fresh products wisely and respectfully.

Services

Private chef Stefano draws on his Michelin-star training to provide bespoke culinary experiences. Whether you want to organise special events, family vacations, business travels, parties, practical training for your kitchen staff, develop a menu, Stefano will work with you to produce a custom consultancy package around your needs, sharing his love of cooking with the world for over 10 years.

Super soft, spongy and sweet gluten free and egg free blueberry marshmellows, with sweet and savory purple blueberry dust.
Savory and crispy mushroom tartellette filled up with steak tartare and spicy mayo, topped by baked sicilian ricotta shavings.

History

Stefano Manganiello is an ambitious young chef with passion for food and arts, fuelled by inexhaustible energy and great ceative innovation. Stefano went to UK at the age of 21, hungry to learn and succeed, he continued his career in prestigious and Michelin-awarded restaurants such as Little Social Kitchen, Pollen and Sixty-one Restaurant, working under some of the best chefs in London like Jason Atherton, Arnaud Stevens, and Nathan Muir. This solid training pushed him to broaden his experience and knowledge, he moved to France, Qatar, Malta and Spain and thanks to his countless trips he developed with time his own cuisine, mixing innovative techniques with different food culture features.

info & enquiries

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