His desire to communicate and spread to the world his experiences, made him to convince that good food is not only a life enjoyment, but above all, a fundamental key of human nourishment, health and quality of living. Emanuele’s career journey started in 1998, the year on which he firstly wore the white chef jacket.
As today, the world of culinary has changed radically and he feels satisy to have been be part of this natural evolution and professional growth. Curiosity and desire to gain different knowledge brought him to a Chef life and his vision to carry on.
His first kitchen work started at younger age of 14. Since then, his career smoothly went up being appoinetd mainly in 5 Star Luxury Hotels and Wellness establishments internationally.
A passion for pastry was intially his flair, but in 2002, something lights up. He visioned that Wellness & Healthy Food was the call. Chef Emanuele knews that this choice was representing a very important new future for him, for the food industry and peoples.
His longest and steady work appointment started at the renowned Luxury Hotel Med Spa in Merano as an internship position with scaling up to a Sous Chef role in 2010. In that year Chef Emanuele was appointed as a Head Chef to supervise the entire culinary operation of the Hotel Adler and Balance in Val Gardena in Northern of Italy.
In 2013 Chef Emanuele decided to fully venturing in the field of Dietetic Cuisine; working hand in hand with expereince medical team, he had the opportunity to join a pre-opening team for a Medical Spa nestled in Lake Maggiore. The project lasted for a couple of years with success.
After deepened his wellness culinary practice, in 2016 he was appointed as a Corporate Chef for Chenot Group. Working along side with the famous Chenot medical team, he partecipated in several openings under the group developing food concept and kitchen operation for each and every restaurant. His wide work travels bring him from Switzerland to UAE, Mosca, Azerbaijan, L’ Albereta Relais & Cheteaux in Franciacorta and Marocco to support Chenot’s project.
Since April 2019, Chef Emanuele is a full time Wellness Food Consultant and Private Chef collaborating with several Wellness & Medical Spa Resorts and Culinary School.
Most recently he joined V SENSI, a boutique Hospitality & Lifestyle Group as Executive Project Chef partecipating in the creation of Wellness food concept as well as to be in charge for International restaurant start up gloablly.