Franco Palandra - About me
My culinary background starts from Caserta, my home town (a small city between Rome and Naples), where I was inspired by a family friend, who is a chef. He has been my mentor since my first year at catering high school and my first time in professional kitchens.
Ever since, cooking and travel have been my passions. After gaining a few years of experience around Caserta, I decided to move to Liguria, which influences my cooking style to this day. After that, I traveled to Denmark, Luxembourg, Greece, and England.
I lived all over England for a year and a half, and that time has had a lot of impact on my professional and personal lives. In England, I was exposed to many heterogeneous cuisines and kitchens, and I got my first experience as head chef. I also met my wife there.
After our time in England, my wife and I started a new adventure, joining the crew of a ship on the Cunard line. During this time, I received a promotion to head chef of the Italian restaurant on board.
After 5 years at sea, we decided to return to Italy, and we chose to live in Tuscany. Arezzo has been our new home town ever since. I became chef de cuisine at the restaurant Logge Vasari. There, I refined all the cooking techniques that I learned over the years.
Nine years ago I started to work for Tuscookany, where I am the chef teacher at Torre del Tartufo villa. Since the day we opened, I have enjoyed my work. I try to communicate my passion and share my kitchen tricks with my guests. I also try to teach the importance of seasonal and local food and the history of a culinary region. We also demonstrate modern ways of cooking and presenting dishes.
On the side, I have started new activities as a catering consultant for hotels, restaurants, and coffee shops. This is another opportunity to share all of my experience with food, including recipes, organizing a kitchen, food costs, training course, and how to make food personal.
My life style is Mediterranean is my life style; my life is humble.
Simplicity is my secret to life. In the magic of the kitchen, that simplicity becomes sophisticated in my dishes.