They Domenico Grasso,
Born in Pinerolo (TO) in June of 1980.
I am a cook, and I consider him a job but a style, a passion, a LIFE.
My career started quite early, starting with the professional studies at the IPSSAR "E. Mattei" Vieste in 1994.
the third year in 1997, I obtained the Diploma of Qualification as an
"Operator Technician Hospitality Sector in the Kitchen" with a vote of
80 cents. With this vote two years later I was awarded a scholarship.
his studies in 1999, I obtained a Diploma in Professional as
"Technician of Catering Services" with a vote of 85 cents. In
parallel to the last two years of professional state I ever attended at
the same institute a course in "Techniques for the Organization of
Banquets and Receptions."
2000 I attended a course of frozen desserts and ice cream at Carpigiani
Leno (BS), completed in 2001 with computer classes Alpha 1 and Alpha 2
at Air Force Base in Villafranca (VR).
During my studies I started to practice the profession and make my way in the world of work.
the school years, occasionally on the weekends working at pizzerias and
small restaurants, sometimes to help in the kitchen, sometimes as a
waiter, (very important experience because it now makes me understand
and figure out what are the problems of room service), while at the end of the school year started to make the seasons:
Summer 1996, as the Commission Room at the "Village of Fish Maritalia ****" (FG),
Summer 1997, as Apprentice Cooking at the "Village of Fish Maritalia ****" (FG),
Summer 1998, as the Commission kitchen, at the "Centro Vacanze Pugnochiuso ***" of Vieste (FG).
Summer and winter 1999, as the Commission kitchen, at the restaurant "The Federiciano" of Lucera (FG),
Spring 2000 as Chef de Match, at the "Village of Fish Maritalia ****" (FG).
From June 2000 to April 2001, I fulfilled compulsory military service in the Air Force, the CAR RASFF
at Taranto and then transferred as a permanent basis in Padua at the 1
st Air Brigade, work as support to civilians in the canteen unified. During this time I was sent for two months in the aggregate at the Air Force barracks Toblach (BZ), more unified in the canteen.
Discharged from military service with the rank of airman Chosen.
After finishing her school commitments are fulfilled compulsory military began the first full-time jobs,
Summer 2001, as Game Chef at the Restaurant "Chalet Proment by Floriano" of Courmayeur (AO)
Winter 2001/02, as Chef of Game, at the restaurant "Pierre Alexis" of Courmayeur (AO)
Summer 2002 as Chef de Match, at the restaurant "Cream Hut *" Moena (TN)
Winter 2002/03, as Chef of Game, at the restaurant "Cream Hut *" Moena (TN)
Year 2003/04, as Chef of Game, at the restaurant "Perbellini **" Isola Rizza (VR),
Spring 2004 as Chef de Match, at the restaurant "Tristan **" of Puerto Portals (Palma de Mallorca),
Summer 2004, as Game Chef at the Hotel "Cala Azul Park ***" Cala D'or (Palma de Mallorca),
the experience abroad, I improved the language, I have a good knowledge
of spoken and written Spanish and a good knowledge of spoken and
Winter 2004/05, as Chef of Game, at the restaurant "Cracco-Peck **" in Milan,
Summer 2005, as Game Chef at the Restaurant "Cream Hut *" Moena (TN)
Autumn / winter 2005/06, as Chef of Game, at the restaurant "Cream Hut *" Moena (TN)
From February 2006 to June 2008 as Chef de Match, at the restaurant "Oasis * Ancient Flavors" Vallesaccarda (AV)
Since 2006, I began working with Luceraweb book dealing with the kitchen "table and Flavours"
From July 2008 to February 2010 as Chef at the Restaurant "La Locanda delle Vigne" of Orta Nova (FG);
From March 2010 to September 2011 with Chef of the game, at the restaurant "The Poet Farmer *" of Alberobello (BA);
From winter 2011 to spring 2012 as Sous Chef at the Hotel "Tenuta Inagro ****" San Severo (FG);
From Spring 2012 as Chef de Cuisine at the Hotel "Tenuta Inagro ****" San Severo (FG).
As I said at the beginning are a chef, I like my job and I feel fortunate to be able to exercise.
kitchen, my thoughts of food, my taste is based on a simple concept,
the flavors of the ingredients in a dish must be recognizable without
being mentioned, a cuisine of taste, not those that can be fabricated by
the delusions or fads, preferably local ingredients but without neglecting the great products do not own land but a little 'more distant.
And absolute distinguishing mark of my vision of Cooking is the extreme quality of the ingredient.