About ME: Stefano Cuccu

My name is Stefano Cuccu and I am a chef.Cooking for me is not just a job but a lifestyle. I have dedicated my life to improving myself and growing as a man and as a chef. In many years of work and career I have acquired experience and skills in many kitchens.

The foundation of my knowledge is deeply rooted in Sardinian and Italian regional cuisine. Over the years I have cultivated the search for tradition and have developed a remarkable learning of the cuisine of my roots. Using Italian cuisine as a base, I later refined the knowledge of ingredients and techniques that have led me over the years to offer gourmet cuisine to my customers, with delicate flavours, managing to capture their palates with ever new combinations.

The encounter with some gastronomies other than the Italian one, such as the Japanese, Indian, Thai and others, introduced me to new ingredients with characteristics different from those that I used to work with. The charm of this new dimension brought curiosity to me and over the time I have included these new elements in my culinary world. The goal was to make a fusion between different cultures and marry them together on one plate.

I am constantly working on creating different ways how to revive regional and classic Italian cuisine and generate gourmet fusion.

 

About ME: Stefano Cuccu

My name is Stefano Cuccu and I am a chef.Cooking for me is not just a job but a lifestyle. I have dedicated my life to improving myself and growing as a man and as a chef. In many years of work and career I have acquired experience and skills in many kitchens.

The foundation of my knowledge is deeply rooted in Sardinian and Italian regional cuisine. Over the years I have cultivated the search for tradition and have developed a remarkable learning of the cuisine of my roots. Using Italian cuisine as a base, I later refined the knowledge of ingredients and techniques that have led me over the years to offer gourmet cuisine to my customers, with delicate flavours, managing to capture their palates with ever new combinations

The encounter with some gastronomies other than the Italian one, such as the Japanese, Indian, Thai and others, introduced me to new ingredients with characteristics different from those that I used to work with. The charm of this new dimension brought curiosity to me and over the time I have included these new elements in my culinary world. The goal was to make a fusion between different cultures and marry them together on one plate.

I am constantly working on creating different ways how to revive regional and classic Italian cuisine and generate gourmet fusion.

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