Private Chef Michela Medda

Born in Sardinia, Italia, on Christmas Day 1981

Master degree in Formal Arts in Rome, join the Culinary School in 2013 in Sardinia, commis de partie at Colline Ciociare 1 Michelin star in Acuto, Rome 2014/2015. Chef de partie at first courses at Pont de Ferr 1 Michelin star in Milano 2015/2016. Run my first bistro in Cagliari, Italia from 2017 until 2021. Executive Chef at Le Fanfare in New York 2023/2026

For me, cooking is...

Cooking is a therapy, a hard job, an endless under construction sculpture, a Greek tragedy, a circus, a sacred ritual. And a place of growing.

I learned to cook at...

Culinary School kitchen and Restaurant ran by R. Petza : a great chef and the first to get a Star in Sardinia, in a forgotten village of 300 people

A cooking secret...

Best quality food delivered to people means respect for life. All forms of it. It means care and knowledge

My menus

Peppino’s rock, in the middle of a crystal blue sea

STARTER

All inclusive

Fritto misto, calamaro/octopust/mussels/Red Label oysters in rice flour fried in Sunflower Oil and salicornia seaweed salad -gluten free/ lactose free-

FIRST COURSE

All inclusive

Risotto Carnaroli and Lobster in Datterini tomatoes sauce -gluten free/ lactose free-

MAIN COURSE

All inclusive

Ceviche peruano de pescado. Fishmarket choice ( no farm / absolutely from local coast) 12 hours marinated with “leche de tigre”, Tropea red onions, lime juice, aji panco pepper, fresh coriander, cucumber and fennel salad

DESSERT

All inclusive

Lemon sorbetto

Yellow peach flambè with smoked caramel -gluten free/lactose free-

Méssico e nuvole

STARTER

All inclusive

Pico de Gallo, aguacate y tostadas

Roasted Elote corn, Tajín spices and Oaxaca cheese

FIRST COURSE

Choose 1 dish

Cocktail de camarones. Tiger shrimps cooked in limes juice, jalapeños peppers and fresh coriander served with Mezcal cream and Datterini tomatoes sauce

Mussels Consomme with mussels and quesadilla bread

MAIN COURSE

Choose 1 dish

Homemade corn tortillas and Adobo

Mole de res. Slow cooked beef shortbreads and 70% Dark Valhrona Chocolate sauce

DESSERT

All inclusive

Tres Leches cake

Agua de orchata and yellow mango

Parla come mangi

STARTER

All inclusive

Artichoke’s hearts carpaccio, bottarga slices dressed with a lemon citronette and juniper berries powder. Served with a lemon+thyme sorbetto shot

Sheep Ricotta cheese and warm lavender honey

FIRST COURSE

All inclusive

Handmade gnocchetti pasta with salsiccia meat, datterini tomatoes sauce and mint+porcini mushrooms powder, EVO olive oil

Handmade Culurgiones pasta - a pasta filled with Idaho potatoes puree, fresh mint, red garlic and Pecorino cheese- with Artichoke cream and lemon zest, EVO olive oil

MAIN COURSE

All inclusive

Roasted sous vide Poulet chicken, marinated in Evo olive oil, fresh garlic, sundried San Marzano tomatoes and Vernaccia wine and raw cardoons salad served with EVO olive oil, Maldon sea salt and Pecorino cheese besciamelle

Smoked Idaho potatoes, Pecorino, parsley, EVO olive oil and Porcini mushrooms besciamelle

DESSERT

All inclusive

Frittelle mignon and crema pasticcera and fresh mirto leaves

Caffè