About
Buon Giorno!
My name is Luca Barolli and I want to take you on a tour of Italy.
I'm a personal chef from the Italian region of Parma. However, my passion is teaching the skills and techniqes that my family has passed along for generations. I will bring to your table 3000 years of history, technique and traditon. Food is my passion. Pasta is part of my heart. Comfort through cusine and traditional Italian cooking methods is what I want to pass along to my students.
While growing up on a farm in the countryside near the Parma region of Italy...the land of Parmigiano Reggiano, Prosciutto di Parma, Salame, Mortadella, Tagliatelle, Lasagne and much more...I learned from my family the passion for cooking, the taste of wine and how food can feed the soul.
I look forward to creating an individualized cooking class and/or private dinner that utilizes the ingredients you and your family hold dear. Cooking is a passion and the universal language of love. Contact me to discuss a menu that utilizes your favorite foods that incorporate the Parma region style of cooking. If you are unsure what to suggest, I will develop a menu and cooking class that leaves you wanting more.
Boun Appetito
You can follow me on Fb: VespaChef and IG: thevespachef
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Bryan
Frequently asked questions
What is your typical process for working with a new customer?
Once we are in contact, I propose my menu for private event or cooking class, costomize the event and design the experience around my client desire.
What education and/or training do you have that relates to your work?
I have bachelor degree in Art History and Contemporary Art,
I work 10 years in Italy in food and wine field with my own company, export of hight quality prodoct.
I lived in New York for 1 year in 2014 where I star work as a personal chef and cooking theacher, moved to Atlanta after and I've been an italian food ambassador since then.
Do you have a standard pricing system for your services? If so, please share the details here.
I decide price and kind of servive with my costomers.