Philosophy
Tradition
Regional Italian cooking is already complete. It gets studied before it gets questioned.
Italian Chef
SimoneLettieri
Where Italian tradition meets a contemporary culinary vision.
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About
A kitchen in the south,
and everything after it.
Simone learned to cook before he learned to write a menu. Family lunches ran for hours, the market decided what was for dinner, and technique was something you absorbed by standing close enough to watch.
Formal training added precision to that instinct — the stocks, the timings, the discipline of service. Years in professional kitchens sharpened it further. But the intent never changed: cook the thing that tastes like where it came from.
Tradition is not a limit. It is the argument you have to earn the right to answer.
Today his cooking sits between those two poles. Dishes are pared back to three or four elements and built on relationships with growers, fishermen and cheesemakers who work at a human scale. Seasoning is honest. Portions are generous. Nothing is decorated for the sake of a photograph.
The result is Italian food that feels current without feeling clever — familiar enough to comfort, precise enough to remember.
Simone Lettieri
CHEF & FOUNDER
Philosophy
Ingredients
Named growers, short chains, produce chosen for flavour rather than for travelling well.
Philosophy
Simplicity
Three elements on a plate, each one able to hold its own. Everything else is removed.
Philosophy
Craft
Dough rolled by hand, stocks built from bones, knife work practised until it goes quiet.
Philosophy
Seasonality
The menu is rewritten as the year turns. Nothing appears on it before it is ready.
Philosophy
Innovation
Modern technique used sparingly, and only when it makes a familiar flavour clearer.
01 / 06 — Six principles
Signature cuisine
Five plates that
explain the kitchen.
Fine egg pasta, tomatoes roasted slowly on the vine, basil oil folded in off the heat.
Lamb rested over embers, artichokes braised in their own liquor, wild mint at the pass.
The week's garden, raw and cooked together, finished with a broth of its own trimmings.
Carnaroli, burnt lemon, aged parmigiano, cold butter. Served loose and eaten immediately.
Set milk, chestnut honey, and the first olive pressing of the season.
Journey
A chronology in progress
Every entry below is editable placeholder content, not a verified record. Replace the years and descriptions with Simone's own history before this site goes live.
2015
Culinary beginnings
Placeholder — first professional kitchens and the discipline of the line.
2018
Italy
Placeholder — time spent with regional producers and traditional technique.
2021
International experience
Placeholder — kitchens abroad and a wider culinary vocabulary.
2024
A new culinary chapter
Placeholder — private dining, events and independent projects.
2026
Simone Lettieri
Placeholder — the current chapter, cooking under his own name.
Experience & collaborations
Ways to work together
i
Private dining
Four to twenty guests, cooked in your own kitchen.
ii
Culinary events
Seated dinners, launches and celebrations at scale.
iii
Restaurant consulting
Menu development, costing, systems and team training.
iv
Brand collaborations
Recipe development, styling and on-camera work.
v
Pop-up experiences
Short residencies, one seating, a fixed menu.
vi
Cooking experiences
Hands-on sessions for small groups.
Press & features
Reserved for the work that gets written about.
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Placeholder — outlet, headline and link.
Add a recognition here
Placeholder — award, category, year.
Add an interview here
Placeholder — publication, date, pull quote.
Add a collaboration here
Placeholder — partner, format, city.
These are structured placeholders only. No award, publication or restaurant association is claimed here — replace each entry with verified detail before publishing.
Contact & booking
Let's create something exceptional.
Instagram@simonelettieri
Based inMilan — available worldwide
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From the pass