Tommaso Sanguedolce

Chef and culinary consultant with more than 20 years of international experience in Mediterranean cuisine, artisanal pasta, luxury hospitality and fine dining. Offers culinary workshops and masterclasses, private dining, and F&B consulting for hospitality businesses and food companies, including menu development, team training and pasta-focused product development. Has led restaurant kitchen teams and taught culinary workshops at ALMA and LUM University of Bari. Professional experience includes The Ritz London, Georges Blanc, Forte Village Resort, Castello di Ugento and Gli Uffici at Palazzo Boyl. Based in Cagliari, Italy; works in Italian, English and French.