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Home , Sicilian cuisine, Venetian cuisine

Name LUCA MARUCCHINI

Date and Place of Birth 23.01.1979, Urbino,

Address Via Flaminia Nord, 148 61043 Smirra di Cagli (PU) Italia

Email [email protected]

Website www.lucamarucchini.it

Telephone +39 333 1099783

P H I L O S O P H Y My tells my life and that of others, tries to bring in a dish more soul than ingredients, not forgetting the traditions, technology, raw materials and their origins.

P U R P O S E S Passionate about my job with a great spirit of adaptation, open to new job experiences, to grow professionally.

C O O K I N G Mediterranean, Moroccan, Asian, Vegetarian, Macrobiotic.

D O C U M E N T S O F Registration at Gente di Mare – 1st category. N A V I G A T I O N Certificate haccp biennale.

Basic training stcw 95, first aid. Mams Nautical license for sailing and motors to 12 miles.

L A N G U A G E S S P O K E N English and Spanish.

C E R T I F I C A T E A N D Ships cook certificate, safety, security awareness, medical care, driver’s licence, L I C E N S E S motorbike licence.

J O B E X P E R I E N C E S April 2016 - 2018 Private for the family Hadjiyiannis Andreas Athens M/Y Mariu 50MT Com. Maria Grazia Franco private/charter on the Mediterranean sea. Preparation of the yacht galley with 12 guests and a crew composed by 6 people. Two sons, 14 and 16 years old. In occasions like Christmas and Easter, I also cooked for 20 or 30 people in villa and yacht as well. Italian Greek Mediterranean mainly but Japanese cusine as well. Many ingredients such as lamb, chicken, eggs, , salad, tomatoes, came directly from the farm. The rest of the always came from local fishers and local markets. once a week; intense use of , avocado and quinoa for the lady. Mr Andreas loved lamb with lemon cooked in oven at low temperature for many hours on board of the yacht as well as king crab salad with avocado and lime. I also improved by skills on vegan, vegetarian, gluten-free and . Home-made , , and ice cream. Tour over the Mediterranean Sea, Sardinia, Corsica, France Riviera. Different nationalities on board, coming from England, America, Arab Countries, China, . The had to be perfectly clean and well organized in each moment since guests often asked for learning some recipes. Hard job but a lot of satisfactions and great tips.

7 days individual of in Milan with Master and friend K. Tatsumoto

Collaboration with Mrs Giovanna Cinel, owner 'OF RIAD 72 LE TABLE DU RIAD in Marrakesh. accompanied by . Home-made curry. All these experiences have taught me how important is to understand the psychology of a customer more than his food preferences and the best result I had was the satisfaction of each request with the preparation of dedicated dishes made with professionalism, passion, respect for all ingredients and the openness of mind in learning different around the world.

January 2014 - February 2016 Private chef for the stylist Valentino Garavani - London (UK), New York (USA), Gstaad (Switzerland), Rome (Italy), Paris (France) and 50 meters TM Blue Yacht.

Collaboration for the book “Valentino at the emperor’s table”. Organization of the 4 and yachts. Crew composed by 12 people. Kitchen based on high demand for presentation and pretty typical Italian tastes. Red meat as well as refined flours or non-biological products strictly forbidden. made using xylitol and no creams in general; daily home-made sorbets and ice creams. Preparation of , and dinners for 3 up to 20 people in villa and up to 12 people in yacht. Use of extra virgin oil from the tenuta of Mr Giancarlo Giammetti in Tuscany. The ingredients were basically fresh and sourced every two days with a specific research of bio stores and seasonal products The daily menu was established directly with Mr Valentino and Mr Giancarlo every precedent evening according to the number of guests as well. I often managed a budget for the foods with purchases by cash or credit cards and did weekly report as well. I had a mini apartment where to sleep inside the villa property with all the needed services. I learned how to clean and iron every day work uniform. Car always at my disposal or car with driver. Use of the kitchen always equipped with foods and devised of great quality. Good care on cleaning the kitchen after any service. Preparation of food during travelling in private airplane. In these occasions, I also

prepared simple fresh biscuits but of great quality and taste. Collaboration, together with the second chef Jonatan Surin, to the composition of recipes and pictures included in the book “Valentino at the emperor’s table” publishes by Assouline I was honored to collaborate with a person who made the beauty and the class his life philosophy and I thank Mr Valentino now and forever for teaching me and letting me find again the sense of beauty, of richness and of devotion to my life. A smile, a friendly pat on my shoulder and with tomatoes made with heart and passion.

Stage in the Michelin 2 - starred Restaurant Don Alfonso of Chef Alfonso Iaccarino and Ernesto Iaccarino, who were fundamental protagonists of the Italian Kitchen in the World.

March 2013 Bali, Indonesia 8 days cooking class with the Traditional Balinese cooking Chef Heinz Von Holzen.

April - October 2013 Head chef on board of 50 meters charter and private yacht. Crew composed by 11 people, 12 guests. , especially , being the property coming from . Travelled around all the Mediterranean Sea. Very raw fish required by charter as well as sushi.

November 2010 - February 2013 (VI), Italy Private Chef for Knight Giancarlo Folco. Family composed by 4 adults and service staff composed by 6 people. Preparation of breakfasts, lunches and dinners for 12-15 people and for the service staff in Villa Morosina, near . Typical recipes from Region, such as pasta with scampi in busara, homelettes with fresh eggs and white and typical venetian desserts such as cake made of sun apples pine nuts and . Wide use of fish directly purchased at the Chioggia fish market as well as wild fish sourced at the valley; deep love for grilled caught in the valley. I learned how to manage a budget for the foods with purchases by cash or credit cards and weekly report as well. I learned how to clean and iron every day work uniform. Car always at my disposal or car with driver. I had a mini apartment where to sleep inside the villa property with all the needed services. Knight Giancarlo Folco had always a huge respect towards my job, he was a real lord.

In this period I had been contacted by the commander of Mrs Alberta Ferretti, Mrs Maria Rametto of the 48 meters Motor Yacht Prometej MT which was also chartered in the Mediterranean Sea. I definitely conquered Mrs Ferretti’s palate and I therefore worked in both villa and yacht. Crew of the Prometej Yacht composed by 10 people, 10 guests on board. Simple cuisine wish daily shopping on local markets looking for the best and fresh local foods. Cooking of many vegetables and fish by delicate working of ingredients and with excellent and magnificent presentation of … without ever forgetting I was cooking for a stylist. Organization as executive chef of the marriage of Mrs Ferretti’s son in Montegridolfo Castle (PU - Italy) with 200 guests. Several parties both in villa and yacht with 20-25 guests. Great collaboration with Roberto, one of the best person and hard worker I have ever had as friend.

April 2009 - October 2010 Private Yacht 2013 Out around the Mediterranean Sea. On board of 40 meters private yacht with crew composed by 8 people and 11 guests. Organization of the galley and meals for the crew and guests as well.

Mediterranean cuisine with grill fish and season salads. Whole Mediterranean and most of the time in . Improved experience with crew coming from different nationalities. This was the occasion when I met my next employer, Knight Giancarlo Folco.

May 2008 - December 2008 Indian Naumacos private Yacht First experience on private yacht with captain Marco Covre. Manager of the galley and sailor. Family composed by 4 up to 6 people with a crew of 5 people. Simple kitchen but directed to the taste of the engineer Giglio Giancarlo and his partner Grazia. Sardinia, Panarea, , Turkey Islands, Greek Islands. Improved experience especially in understanding and satisfying the culinary preferences of every person on board. Use of raw fish such as carpacci and tartars. Paccheri pasta with squid and pecorino romano; preparation and daily baking of bread and focaccia.

VARIOUS COURSES FOR UPDATES Institute of Culinary Arts Etoile: desserts, appetizers, buffet and first courses. Japanese cooking classes, Master K. Tatsumoto - MILANO

January 2007 - March 2008 London - United Kingdom Al Duca Restaurant (Piccadilly Circus). Restaurant with Italian and characterized by fast service and great organization in the mise en place. Responsible for first courses, preparation of pasta. Collaboration on the new opening of the Restaurant Osteria dell’Angolo, Westminster, London. Italian classic cuisine with various reinterpretations. In charge of starters, first and second courses.

June 2003 - January 2007 Palau (SS) - Italy Restaurant Da Franco Head chef at the Restaurant Da Franco, Palau, Sardinia. Typical Sardinian sea and land cuisine. Kitchen crew composed by 4 people plus dishwashers. Collaboration with Chef and Friend Alessio Algherini. Attracted by sea life, I here met the Commander Marco Covre, 6 times around the world on a sailboat, famous for the well-known TV program “Velisti Per Caso”. I ended up cooking in a charter sailing boat Organization and I learned a lot about boats as well as meteorological conditions. Small spaces where everything has to be in its place for a direct and true kitchen. Cooking alone for 6/8 people with such as pasta with sea urchins or fregola with clams. Guests on board: the Actress Claudia Gerini who loved small stewed octopus with anchored near the beach of Soraya, in the island of Spargi Sardinia. This was my first experience at sea, I am so lucky I have met a professional and prepared commander who taught me a lot of “sailing” recipes, but also how to live in a boat, from cleaning to the respect the of the sea and the winds.

Cumiana, (TO) - Italy Restaurant and Locanda Antica Corona. Restaurant based on simple but of high quality cuisine. Revisited typical Piedmontese food. Locanda with 6 rooms, restaurant with 30/40 seats, room for weddings and events with maximum 80 places. Home-made food such as marmalades, field herbs cultivated in the family garden, local cheeses and meet supplied by a shepherd well known by the family. Production of . Collaboration with several Japanese stagists. Dinners with Lions Club.

September 2002 - May 2003 Plois in Pieve d'Alpago (BL) - Italy Restaurant Hotel Dolada - Famiglia Da Pra. Michelin 2 - starred Restaurant Hotel Dolada, Famiglia de Pra. Chef Enzo de Pra and his son Riccardo de Pra. Since more than 90 years the gastronomic research in respect of the flavors of the local tradition still continues. In this case, tradition and modernity coexist happily. Base as Chef Gualtiero Marchesi, Ferran Adria, Japanese philosophy and technique. A very challenging stage that has given me so much at 360 degrees: the techniques how to source and use raw materials such as cultivating the herbs and vegetables in the garden next to the restaurant, how to raise a Cinta Senese pig, hw to use a pacojet a blast chiller heat or how to use the raw materials such as cobe or live lobster just arrived, how to smoke wild salmons but also hccp, cleaning program and least but not last human factors. Various catering such as Venice and Cannes film festivals. Innovative and molecular cuisine. Culinary collaborations with several Japanese people.

2001 - 2002 Visnadello (TV) - Italy Restaurant Da Nano. Typical family-run with main use of local fish from the laguna (schie, moecche), use of raw materials such as precious white (my father has been a truffle dealer for more than 20 years) and mushrooms of the nearby hills of Valdobiadene. Responsible for cleaning fresh fish and preparing appetizers, such as sea bass tartar or lobster salad, symbolic dishes of the restaurant. Restaurant attended by prestigious families such as Benetton, Ariston and 's great character Guy Stevenson. Deep devotion to work to always improve professionally and never stop... the lady owner of the resourcing was used to tell me “Chi si ferma è perduto!” that means who stops get lost. I thank the Veneto Region for teaching me the professionalism, the pleasure and passion for cooking and drinking at great quality levels.

1998 - 2001 San Lorenzo in Campo (PU) - Italy Hotel Giardino. After the studies at the Artistic High School of Urbino (Scuola del Libro), I spent most of the time above my house fire place, while facing a particular situation in my family and in this period I started to be attracted by a different form of art, the art of cooking. My first experience was at the Hotel Giardino in San Lorenzo in Campo (PU – Italy); I was cook in basic preparation of cold dishes, desserts, fresh pasta typical of the Marche region, such as , tagliatelle, passatelli. I learned the processing of high quality local raw materials from non-industrial producers. I learned the pastry base by Maestro Fabrizio Guidi, pastry chef of the year 2000 to the guide. I was teached by the Cook and owner Lady Efresina, pupil of Chef Roger Vergè. This is a restaurant with weddings and different catering in the Marche region. Even today I am always in touch with the Biagiali’s family for suggestions of cooking and being the first sommelier in the Marche region. I learned how to pay attention to the whole kitchen, such as keeping it clean and well organized. I also collaborated with various Japanese stagists.

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