Private Chef Massimiliano Dallari

I am a chef from Emilia-Romagna, and my cuisine is deeply rooted in the land where I grew up—a region where food means tradition, family, territory and respect for exceptional ingredients. These roots remain the foundation of my culinary identity today.

My professional journey began over 10 years ago and soon took me beyond Italy. I spent four years in Belgium, working in some of the best restaurants in the area and building the foundations of my professional experience.

I later decided to refine my education at ALMA – The International School of Italian Cuisine. From there, my journey took me to prestigious Michelin-starred kitchens, including Gellius, 1 Michelin star, and Georges Blanc, 3 Michelin stars, where I had the opportunity to deepen my understanding of the precision and techniques of French haute cuisine.

Today, I am the Chef of Casa Palmieri in Düsseldorf, where I express my vision of contemporary Italian cuisine—deeply connected to my origins, yet enriched by the experiences I have gained abroad.

I currently also have the privilege of being mentored by Martino Ruggieri, an Italian Michelin-starred chef in Paris. His guidance is a valuable part of my professional development, helping me continuously improve my technique, deepen my knowledge and further shape my own culinary identity.

For me, cooking is...

For me, cooking is a way to express who I am. It begins with my Emilian roots, respect for ingredients and tradition, and evolves through technique, r

I learned to cook at...

I discovered my passion for cooking at the age of eight, surrounded by the traditional kitchens of Emilia-Romagna.

A cooking secret...

My secret in the kitchen is simple: respect the ingredients, master the technique, and cook with instinct. The best dishes don’t need to be complicate