Valeria Castelli WK

Private chef and culinary educator with 20 years of hospitality experience across restaurants, private kitchens, villas, sailing yachts, and collective catering. Based in Italy, Valeria creates seasonal Mediterranean menus shaped by local ingredients, place, and guests’ preferences. Her villa and short-stay services include provisioning, kitchen organization, menu planning, and non-medical dietary adaptation. Guests may also join her for cooking sessions. She has managed structured kitchen operations producing up to 700 meals per day and brings training in culinary techniques, nutrition, and holistic approaches to food. Her work reflects an interest in sustainable food systems, food education, and reducing kitchen waste.