The Mediterranean Diet: A Delicious and Healthy Choice for Private Chefs in NYC

Being born in a family of farmers and fishermen in Puglia, a region of over 700 km of Adriatic crystal blue waters coastline in the Southern eastern part of Italy in the heart of the Mediterranean, gave me the opportunity to grow up with some of the healthiest food and lifestyle in the world, The Mediterranean Diet. After achieving my Diploma in Hotel and Culinary School in Castellana Grotte, Italy, I traveled the world seeking new work and life opportunities to learn from.

https://alloroprivatedining.co....m/the-mediterranean-

My Shift from a Restaurant Chef to a Private Chef

As a chef with many years of experience working in restaurants around the world, I have noticed a trend that has become all too common in the industry – the attention to the client was diminishing, and the distance between the chef and the people was growing larger.

https://alloroprivatedining.co....m/private-chef/my-sh

The Mediterranean Diet: A Delicious and Healthy Choice for Private Chefs in NYC

Based on these principles of the Mediterranean diet that in 2010 I founded a Private Chef and Hospitality company in New York City which is today called Alloro New York Private Dining where, with my team, we bring an authentic Italian culinary experience right inside our client’s home in New York and the Tri-state area.

https://alloroprivatedining.co....m/the-mediterranean-

The Mediterranean Diet: A Delicious and Healthy Choice for Private Chefs in NYC

Being born in a family of farmers and fishermen in Puglia, a region of over 700 km of Adriatic crystal blue waters coastline in the Southern eastern part of Italy in the heart of the Mediterranean, gave me the opportunity to grow up with some of the healthiest food and lifestyle in the world, The Mediterranean Diet.

https://alloroprivatedining.co....m/the-mediterranean-

My Shift from a Restaurant Chef to a Private Chef

As a chef with many years of experience working in restaurants around the world, I have noticed a trend that has become all too common in the industry – the attention to the client was diminishing, and the distance between the chef and the people was growing larger.

https://alloroprivatedining.co....m/private-chef/my-sh