The fine-dining table of chef Giuseppe Dario Caliandro — Michelin-trained, Puglia-born — set wherever you gather.
I was born in Ceglie Messapica — a small white town in Puglia that gastronomes cross the region to eat in. My first kitchen was my family's: tomatoes drying on the terrace, orecchiette rolled by hand, the smell of bread from a wood oven. Before I ever wore a chef's jacket, I understood that a meal is a way of taking care of someone.
That instinct carried me a long way from home. Through the culinary college of Ceglie, into the Michelin-starred kitchen of Le Saint Estève in Aix-en-Provence, through the French Alps at Courchevel, five-star hotels in Dublin, and Berlin — where I led the kitchen of Berta, a restaurant of chef Assaf Granit's group.
Romario Maison is everything those kitchens taught me, brought back to where cooking started for me: a table, a host, and guests who matter. I design each menu once, for one evening, for the people who will actually sit down to it.
Trained in the catering college of my hometown — the gastronomic heart of Puglia — then in dough, bread and fresh pasta at ALMA.
Chef de partie in a five-star brigade — precision, volume, and service without a single shortcut.
Chef de partie under Julien Le Goff, whose homage to the Provençal terroir changed how I look at vegetables forever.
Chef de cuisine in the French Alps — my first taste of truly private hospitality, one table at a time.
Leading the kitchen of Berta, part of Michelin-starred chef Assaf Granit’s group — fire, noise, and joy on every plate.
Private dinners, weddings and events across Puglia and Europe. The kitchen is wherever you are.
Every engagement starts the same way: a conversation about who is coming, what the occasion means, and what you want them to remember. Then I build the menu, source the produce, cook, serve, and leave your kitchen cleaner than I found it.
Start the conversationReady-to-book experiences like the Pasta Cooking Class are just examples — every service is customized, or created from scratch, around you.
A tasting menu designed for your evening — or your whole holiday. Cooked and served in your home or villa, from an intimate dinner for two to daily menus built around the local market.
A dedicated chef for your household or residence — seasonal menus, dietary programmes, and a table that’s always ready.
From the first tasting to the last plate of the night — weddings, celebrations and corporate tables with full menu design, staffing and fine-dining service at any scale.
Menu development, kitchen organisation, cost control and team training — the systems behind ten years of professional kitchens.
Hands-on classes for private groups: fresh pasta, bread and the vegetable cookery of Puglia — flour on everyone’s hands.
A growing archive — each event with its menu, setting and story. More being added.
An intimate Italo-French wedding for forty — my Astoria menu with a fusion twist, among the lavender and olive trees of the Valle d’Itria.
A date, a place, a number of guests — that's enough to start. I reply personally, usually within a day, with first ideas for your menu.
