Private chef · Worldwide

Manuel Cid Esposito

Dinners in villas, on boats and estates.
Based on the Italian Riviera. Cooking wherever you are.

The service

I cook where you are.

A villa above the sea. A boat at anchor. An estate in the hills. The kitchen travels, the table is yours.

The menu is written after we talk, with what the coast and the market give. One table, or two hundred and fifty guests in a castle courtyard.

The raw material

Whole animals, the spit, live flame. What is left over becomes garum, ferments, stock. Nothing is thrown away.

Si parte da ciò che è vivo.

The sea

Fish comes in whole. The raw cuts, the belly, the head, the bones. I use all of it.

Roots

My father grows ancient grains in permaculture in the Alta Langa, between Somano and Dogliani. Ancient grains, flour, bread.

The roots do not move. The method does.

The path

Alba, the Langhe. Art school, and my father's music venue in the hills.
Eighteen, first seasons in my mother's restaurant kitchen.
Nineteen, Australia. Broome, then the Gold Coast, every station.
The pandemic stopped me in Thailand. A year and a half, Koh Kut.
Ibiza, inside the old walls. Nine months through Mexico, then Costa Rica. Ibiza again, a restaurant with its own garden.
Private events in Ibiza and Palma de Mallorca.
Pollenzo, Food Innovation Management.
Chiang Mai, 2025. Old Siamese cooking beside Hanuman Aspler.
Today, based on the Riviera di Ponente. I travel to cook.

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