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By Suna Moya — QCEG MAG CELEBRITY DESK
Paris, October 2025
Celebrity chef, television personality, and private dining maestro to royalty and VIPs, Natalio Simionato has transformed the art of cuisine into a global stage. For him, food has never been merely about flavours — it has always been about memory, culture, and connection. His first memory of cooking began in Buenos Aires at the age of eight, following his mother, Loreto, through the city’s grand fruit and vegetable market. Surrounded by bursts of colour and fragrance, he discovered that cuisine was a universe — one he longed to explore.
That early moment of wonder grew into a lifelong passion. Drawing from his Spanish roots — tortilla, paella, and octopus kissed with smoky paprika — and his Italian heritage — Bolognese, carbonara, and the golden glow of Milanese risotto — Natalio carries with him the flavours of home. Yet his path has never been bound by tradition. Asian cuisine, with its delicate balance and precision, reshaped his understanding of harmony, becoming a cornerstone of his craft.
Mentored by icons such as Massimo Bottura, Francis Mallmann, Joël Robuchon, and Ferran Adrià, Natalio learned to see food through many lenses. Yet his own philosophy can be distilled into three simple words: emotion, love, passion. Every dish begins with a story — a memory, a moment, a journey — reimagined on the plate.
His work as a chef privé in Paris has elevated private dining to an art form. From intimate dinners in the middle of the ocean for Hollywood stars to reinterpreted classics such as pavlova infused with orange blossom and tropical fruits, his creations balance innovation with soul.
A natural performer, Natalio has brought his charisma to Italian television, appearing on La Prova del Cuoco and Frigo. Modelling has also shaped his sense of beauty and presentation — where food and fashion converge. “Creativity runs in my veins,” he says. “In fashion, in art, and on the plate.”
His ambitions stretch across the globe: pop-up dinners in extraordinary locations, new collaborations, and a brand that embodies not just fine dining but cultural exchange. “Travel is part of my essence,” he reflects. “Those who taste my cuisine can feel the richness of the cultures that inspire me.”
At home, however, Natalio remains refreshingly simple. A Caesar salad, a square of dark chocolate, or a perfectly made Neapolitan pizza are among his favourite comforts. It is this blend of high artistry and grounded humanity that makes him so compelling. Whether serving royalty, celebrities, or close friends, Natalio Simionato carries the same truth to every table — that food is not only nourishment, but also poetry, passion, and the purest expression of love.
— SUNA MOYA
NATALIO SIMIONATO - The World On A Plate
“Celebrity chef Natalio Simionato turns dining into an art of emotion, culture and connection — a journey of taste across the world.”
QCEG: You’ve travelled and cooked all over the world — was there one cuisine that transformed your approach?
NATALIO: Absolutely. Asian cuisine — from Vietnam to Japan, China to Thailand — taught me the poetry of balance, the elegance of precision, and how contrasting flavours can create harmony. It completely reshaped the way I think about food.
QCEG: Your most challenging recent creation?
NATALIO: I reimagined the pavlova with orange blossom–scented Chantilly, mango brunoise, passion fruit, and fresh mint. Balancing such vivid flavours was tricky, but the end result was poetry on a plate.
QCEG: Cooking for celebrities must come with pressure — any memorable experiences?
NATALIO: One that stands out: a private dinner in the middle of the ocean — just two Hollywood stars and me — preparing a meal for a marriage proposal. Intimate, magical, unforgettable.
QCEG: Ever received a surprising or unusual request from a client?
NATALIO: Many times. But the beauty of private dining is discretion — I guard those secrets as closely as my recipes.
QCEG: On camera, do you feel more like a teacher, entertainer, or artist?
NATALIO: All three. I entertain through action, teach through technique, and create as an artist. Beauty runs in my veins — whether on the plate or in front of the camera.
QCEG: Has modelling influenced your plating and presentation?
NATALIO: Absolutely. Elegance is universal — it’s in fashion, in art, and on the plate.
QCEG: Your ideal pop-up dinner?
NATALIO: Somewhere extraordinary — even challenging — where most wouldn’t imagine dining. I love creating unforgettable experiences beyond the conventional restaurant.
QCEG: Simple pleasures at home?
NATALIO: A Caesar salad, a square of dark chocolate, or an authentic Neapolitan pizza — sometimes, less really is more.
QCEG: A dream dinner guest list?
NATALIO: Mahatma Gandhi, Wolfgang Amadeus Mozart, and Marlon Brando — each with a dish crafted uniquely for them.
QCEG: The future of private dining and celebrity chef culture?
NATALIO: Exclusive dinners in unexpected, glamorous settings. Blending cuisines, cultures, and people — creating moments that linger long after the last bite.
For Natalio Simionato, cooking is far more than technique — it is an expression of joy, artistry, and connection. Whether orchestrating a once-in-a-lifetime ocean dinner for Hollywood stars or savouring a simple Caesar salad at home, his passion radiates through every dish. Each plate tells a story, each flavour evokes a memory, and each meal becomes an experience to remember.
In a world where celebrity chefs often dazzle with spectacle, Natalio remains grounded, playful, and endlessly inventive — a chef whose cuisine carries not only taste, but heart, energy, and soul.
