FROM PURPLE PLAY KITCHEN TO PERSONAL CHEF: THE CULINARY JOURNEY OF CHIARA LATTUADA

From a childhood spent experimenting in a purple toy kitchen to leading roles in Michelin-starred establishments, Chiara Lattuada’s culinary path is a testament to passion and innovation. Now a personal chef, she crafts bespoke dining experiences that honor Ligurian traditions while embracing modern creativity. In this interview, Chiara shares insights into her journey, the influences that have shaped her cuisine, and the philosophy that guides her in delivering unforgettable gastronomic moments.

Your culinary journey began at a young age. Can you tell us about the moment you first realized you wanted to become a chef?

As far back as I can remember, I have always been cooking. From a young age, with the toy kitchen gifted to me by my parents at the age of three—a purple one, which has become the color that represents me—I have always experimented through play. I chose to attend culinary school and began my career in restaurants. After ten years of working in various kitchens, I realized I wanted to become a chef, lead a brigade, and take on personal responsibility. I decided to start training new cooks, creating a harmonious work environment, because I believe that a good dish also stems from the energy and positive vibes among collaborators.

You trained in Michelin-starred kitchens with some of Italy’s most renowned chefs. How have these experiences shaped your approach to cooking?

Working with talented chefs in Michelin-starred kitchens taught me the value of hard work, the importance of sacrifice, and absolute dedication in creating a dish. It made me understand the true essence of cooking—the importance of treating each ingredient with the utmost respect so that every dish turns out perfect. Even though the days were intense, I never felt overwhelmed; on the contrary, these experiences made me even more aware of the passion and commitment necessary to create something extraordinary.

What led you to step away from restaurant kitchens and become a personal chef? How does this role allow you to express your creativity in ways that fine dining might not?

The possibility of fully dedicating myself to my vision of cooking led me to step away from traditional kitchens. Being a personal chef allows me to carefully choose each ingredient and dish, creating a unique experience for my clients. This role gives me the freedom to express my creativity to the fullest, free from the typical constraints and restrictions of traditional dining, offering dishes that tell personal stories with ingredients and combinations I might not have otherwise explored.

Your cooking is deeply rooted in nature and seasonality. Can you share an example of a dish inspired by an ingredient you’ve foraged or discovered during a walk?

The latest dish I created is spaghetti with a special pesto. Being in Liguria, instead of using basil, I opted for wild violets, which impart a purple hue and an extraordinary fragrance. This is a perfect example of how nature inspires my cooking: a spontaneous ingredient becomes the protagonist of a dish that celebrates the season and the territory.

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Liguria is known for its incredible biodiversity, from mountain herbs to coastal seafood. How does the region influence your cooking, and what are some of your favorite local ingredients?

Liguria boasts incredible biodiversity, with ingredients that follow the rhythm of the seasons. I am particularly fond of aromatic herbs from the Mediterranean scrub, such as fresh marjoram and mountain thyme, as well as arbutus berries, a fruit I adore. Among seafood products, I greatly appreciate pink shrimp and grouper, which I find particularly versatile and suitable for elegant dishes, though I don’t always include it in my menus. Each ingredient has its own story, and I strive to use it at its peak, respecting its seasonality.

At Villa Porto Rapallo, you offer immersive cooking experiences for guests. What can they expect from your lessons, and how do you hope they feel after spending time in the kitchen with you?

My culinary experiences at Villa Porto Rapallo are not just cooking classes but true sensory journeys. Guests can expect to learn how to cook dishes that express my gastronomic philosophy, with particular attention to seasonality and local ingredients. The goal is not only to teach technique but also to convey a passion for cooking and the value of sharing, creating a relaxed environment where guests can feel part of the creative process and, most importantly, have fun.

Many of your dishes focus on tradition but feel fresh and innovative. How do you find the balance between honoring classic Italian recipes and giving them a modern twist?

The secret to balancing tradition and innovation lies in the approach I take to interpreting classic recipes. I always start with respect for tradition but seek to add a personal touch, using modern techniques or unexpected ingredients. For me, balance is fundamental: maintaining the essence of the dish while not being afraid to experiment and surprise the palate with new flavor combinations.

What is the most memorable meal you’ve ever cooked for a client, and what made it so special?

The most memorable meal was a dinner I prepared for a family of ten. The menu consisted of all my favorite dishes. At the end of the dinner, when I went to ask if everything had been to their liking, they greeted me with applause, telling me it was the best dinner of their lives. I was moved because that moment made me realize how special my work can be for those who experience it.

If you could teach every home cook one essential skill or technique, what would it be and why?

If I had to choose one skill to teach, it would be mastering cooking temperatures. Learning to cook an ingredient correctly is fundamental to enhancing its flavor and texture. Every dish starts here: knowing when a food is ready is one of the most important techniques for a professional cook. When I conduct cooking classes for non-professionals, I always try to teach them little secrets that are commonplace for a professional chef but make a real difference in the kitchen. For example, a technique I consider essential is the correct use of ingredient and liquid temperatures. Often, cooking a perfect dish depends precisely on how we manage temperature, whether it’s preparing pasta, cooking fish, or balancing a sauce. It’s not just a matter of following a recipe but knowing how to work with ingredients and respecting their timing and processes.

Looking to the future, what excites you most about bringing your cooking to the guests of Villa Porto Rapallo? Are there new culinary experiences or concepts you dream of introducing?

I am excited to bring my cooking to the guests of Villa Porto Rapallo, where my passion for cuisine intertwines with the nutritional approach of the owner, who is also a nutritionist. In addition to preparing dishes that tell stories of tradition and innovation, we are developing retreats that will allow guests to explore cooking as a journey involving well-being. Here, food is not just a matter of taste but also of balance and awareness. It will be an opportunity to learn how cooking can be a comprehensive experience for both body and mind.

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