Our Chefs
Four distinct personalities, one single vision. Each chef brings their own gastronomic language, available for private dinners, catering, cooking classes, show cooking and any bespoke project.
Chef, Tuscany · Italy
Marco
Patella
Chef since 2017 · Instructor, Italian Butchery Academy
A cook with over 10 years of experience between Italy and abroad, specialised in meat, fusion and traditional cuisine. Trained at the Italian Butchery Academy, where he now teaches, a double expertise combining technical mastery and the ability to pass on the craft. He has run kitchens in high-level catering and restaurant settings in Tuscany and Germany.
Selected experience
Chef, Florence · Milan
Giorgio
Morandi
Chef since 2018
Cooking is his vocation. Trained in Michelin-oriented environments, with a starred experience in Spain that honed his technical rigour and international sensibility, Giorgio has developed a refined, distinctive gastronomic language. A skilled interpreter of fish, he enhances the raw material with precision and respect. His cuisine leans towards plant-based excellence and fine dining, where technique, creativity and acidity meet to awaken the palate.
Selected experience
Personal Chef, Tuscany · Ibiza · Brazil · Worldwide
Priscila
Preussler
Chef since 2010 · 25+ years in luxury hospitality
A chef of Brazilian origin with deep Italian roots, Priscila has built her path among the most prestigious names in luxury hospitality, Four Seasons Hotel Firenze, Rosewood Castiglion del Bosco, and five years in Ibiza where she founded Super Tuscan, bringing authentic Tuscan cuisine to the heart of the island. Today, through her brand In The Kitchen with Priscila, she offers bespoke gastronomic experiences in private villas and exclusive locations. Her cuisine is rooted in Tuscan tradition: hand-made fresh pasta, live-fire cooking, seasonality, with international influences that enrich every dish.
Selected experience
Private Chef, Italy · Mexico
Alessandro
Masini
Chef since 2019
For Alessandro, cooking is born from the meeting of idea and gesture, creativity and craftsmanship fused in every dish. His philosophy is rooted in absolute respect for the highest-quality raw material, reinterpreting Italian tradition in a contemporary key: new contrasts, refined textures, careful presentations. A significant experience in Mexico enriched his vocabulary of flavours, bringing an international soul to his menus. Six years as an exclusive private chef for families, a path that has honed discretion, adaptability and the pleasure of sharing at the table.
Selected experience
Personal Chef, Florence · Tuscany · Worldwide
Corso
Pracchia
Chef · Born 2004 · Cooking School Florence
Young, elegant and already trained on demanding stages. Corso brings a sensibility rare for his age: the rigour of Italian tradition, refined between Il Borro of the Ferragamo group and the rooms of De Bardi, meets a curiosity for zero-waste cooking, food & beverage coordination and the energy of the cooking show. At just twenty he runs his own cooking-class school in the centre of Florence, where he passes on technique and passion with the same ease. Six languages, 195 cm of stage presence: a professional built to leave a mark.
Selected experience
