︎ Hey, this is me, Claudio Pascale
Born in Newcastle upon Tyne, UK, and now based in London. With half of my family being Italian, my cuisine specialises in Mediterranean
flavors and techniques, it’s in my blood. However, I also have a passion to create new
dishes using culinary traditions from various regions. I have a strong knowledge of classical
and contemporary food trends, healthy diet practices, designing and planning balanced
menus according to the personal client dietary requirements.
I’ve been in the culinary industry for over 20 years, my career started at the age of 16 whilst completing catering qualifications. I took on various positions in pubs, hotels and restaurants where my career advanced to the point of managing the kitchen. During this period I also graduated from Leeds Metropolitan University where I obtained degree in Fine Arts because art was always a strong passion of mine.
A thirst for new challenges saw me move to Switzerland to take on a chef role working for a luxury chalet company in Zermatt in 2011. I responded to the different client requests, dietary needs, composed varied weekly menus. Many families asked for my services privately and I was glad and privileged to learn a world of opportunities in the private chef domain. From then onwards I continued to work as a private chef for different clients and families across Europe, USA, Russia and UK.
I’ve been in the culinary industry for over 20 years, my career started at the age of 16 whilst completing catering qualifications. I took on various positions in pubs, hotels and restaurants where my career advanced to the point of managing the kitchen. During this period I also graduated from Leeds Metropolitan University where I obtained degree in Fine Arts because art was always a strong passion of mine.
A thirst for new challenges saw me move to Switzerland to take on a chef role working for a luxury chalet company in Zermatt in 2011. I responded to the different client requests, dietary needs, composed varied weekly menus. Many families asked for my services privately and I was glad and privileged to learn a world of opportunities in the private chef domain. From then onwards I continued to work as a private chef for different clients and families across Europe, USA, Russia and UK.