In a world in which attention to detail, interest in every single aspect of one’s private life as well as a public event, and self-care make all the difference, figures such as personal assistants and personal chefs are also becoming increasingly essential. Now viral on social media as well, where they choose to chronicle their days alongside elite clients, celebrities, or sportsmen-without necessarily revealing their identities for obvious reasons of confidentiality-they open up a shrouded world to the public, performing work that is as fascinating as it is unsuitable for just anyone.
This is where personal chef Mario Sorrentino, founder not only of the Instagram page My Dishes, but of an idea of modern cuisine focused on authenticity and the needs of his customers, fits right in.
- Tell us a little bit about yourself, how did your passion for cooking come about?
I started out of pure passion. After going to high school and graduating with a degree in economics, I decided to follow the passion for cooking that has always accompanied me, to the point that I started organizing dinners where I would create predetermined menus and let people taste what my dishes were. Then posting my “pseudo creations” on social media, I thought of coming up with a name that was not necessarily Mario Sorrentino’s, so I chose “My Dishes.”
- How do you choose instead to move into the private sector instead of staying in traditional catering?
After graduation, I had an experience in a family restaurant and realized that the world related to classic catering was not for me: always doing the same things, always the same menu, always the same environment. So, somehow, I decided to try to sew a job on myself.
At that time, around 2018, there was already the figure of the private chef who occasionally went to people’s homes to cook, however, I, not having done any kind of gavetta, knew nothing about it. So I thought I would do things the way I liked by starting with social media, a tool that has helped me so much in working with influencers and talent as well. Then, as is natural, one thing led to another, and I also started working with the world of soccer, the world of actors, etc.
Last year, from working completely alone, we instead became a company. In fact, when the demand soared, I had to hire collaborators, thus trying to start working on a real brand that would not only be related to “Mario Sorrentino chef of football players” but would allow the philosophy of my dishes to expand to the whole world of celebrities and HNWIs (high-net-worth individuals).
Between private chef and restaurant chef, then, there is a world. What I am trying to do with my company is to try to create something that is yes related to cooking, but also very trendy. We are trying to break away from a world made of “superficiality,” as cooking can also be understood today, because there always has to be a thought behind it, as in any kind of employment. We want to create something authentic, something that is unique in the simplicity of being well made.
- What does a typical day of yours look like?
My days are very varied according to the needs of the client, whether one chooses a weekly menu or an option that sees the day-by-day division; In the case of an athlete one has to coordinate with athletic trainers, organize according to scheduled competitions, take into account specific nutritional needs so that the customization of dishes is complete in every respect.
Also, during the winter we mainly do personal chefs and corporate events with companies while in the summer, the whole world of vacation begins. At that juncture, we offer personal chef service for vacations precisely, on yachts, in villas.
- What is your favorite part of your job and what is your least favorite part of your job?
The great thing about being a private chef, besides the wonder of the places we work in and the dynamic nature of the work, is also to increase a client’s knowledge, for example: if an American comes to Italy and in December he wants eggplant, it is also interesting to bring him to understand why you are using certain products rather than others, respecting seasonality. This is another service that we as a company try to give precisely to create a relationship such that you can also have an exchange of expertise.
Sometimes, if you even think that one person may be more knowledgeable than you are, knows where to shop, knows what products to handle, knows how to treat them, how to process them, how to serve them, it is already an added value. Simplicity and accuracy in product selection often make all the difference in the world, and that is what the customer perceives as quality service.
The difficult thing about this work, however, is not so much related to the economic factor, but to the need to recover what can satisfy the client, as quickly as possible.
- What is the dish you love to cook the most?
Eggplant parmigiana. After careful research I realized that it is one of the most copied dishes all over the world, but not always well done. Being from Naples myself, I recognize its iconicity, so it is a dish I want to propose to make it clear what a well-made version of it is.
- Who is the person, sporty or not, for whom you would like to cook?
Maradona, of course. For the kind of person he was and what he left behind-with all his issues-he is definitely the first one that comes to mind.
[đź“· Courtesy of Mario Sorrentino]
