Hello, my name is Giulia Leonardi  and I have a love for cooking.
I was born and raised in the heart of Tuscany, Italy, in a town called Prato. I grew up helping my parents in their own restaurant and knew I always wanted to be a chef.

My culinary studies have taken me across Europe, the United States, and now to the Cayman Islands.

 

I have worked in 5-stars luxury hotels and fine dining restaurants,such as Hotel Villa San Michele in Florence, Hotel Ciprani in Venice, hotel Olden in Switzerland and the Dorchester Hotel in London. After 4 years in London, I accepted the opportunity to move to Grand Cayman and work for Pappagallo restaurant.

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Not long after, I accepted a position at Blue by Eric Ripert at the Ritz-Carlton Hotel here in Grand Cayman, in which i remained for 6 years.
Working at Blue has been a wonderful experience, but it had also afforded me the opportunity to intern at 3 additional outstanding restaurants: Le Bernardin, a 3 Michelin star restaurant in New York; Daniel, a 2 Michelin star restaurant in New York,

and in Wolfsburg Germany at  Aqua, a 3 Michelin star restaurant.

Through my experiences in all of these world-class dining establishments, I have become familiar with many different syles of cuisine.
Despite these experiences, I have never lost my Italian roots and my love for Italian cooking. It is a way of cooking whose foundations are in its simplicity—dishes made with fresh ingredients that are flavorful yet savoury.