PROFILE

Marina Tommasi is a personal chef specializing in plant-based cuisine and offering private services and hospitality and corporate consulting.

Born in 1985, Marina was born and raised in Milan. From a young age, she demonstrated a passion for gastronomy. Despite humanistic studies and a Master's degree in Cultural Events Organization, she decided to dedicate her life to cooking and deepening her connection with health and wellness through training courses and hands-on experience.

After many years in high-end restaurants, with experiences such as opening Castiglion del Bosco Hotel in the kitchen brigade of Chef Elio Sironi and creating the pop-up Hambre, an urban plant-based restaurant in Verona, she specialized in plant-based nutrition (Precision Nutrition and Matthew Kenny's Plant Lab Sports Nutrition) for athletes. It was here that she became a Personal Chef for professional football player Gaël Clichy and his family. She travels the world (Sardinia, Barbados, Grand Cayman, Istanbul, Chamonix and Ibiza), bringing her cuisine to the homes of high-net-worth individuals. She later developed the permaculture Farm to Table project at Domaine de la Cavaliere (Lourmarin), owned by Jeffrey W. Ubben.

Marina Tommasi currently works as a daytime personal chef for individuals and athletes, consulting for brands and companies, conducting personalized cooking classes, kitchen makeovers, launching restaurant projects, and conducting private retreats.