The team of a great reality.

“Running a kitchen is certainly very challenging for a woman,” asserts Patrizia Di Benedetto, “despite it perhaps being more instinctive, more natural for us. We women are biologically used to nourishing and looking after the whole family, putting a lot of care into preparing food as we raise our children. My style of cooking is decidedly female, and by female I mean that it’s all about instinct, sentiment, creativity.” In 1991 it really was rare to find a woman in a restaurant kitchen. You might have come across one in a family-run trattoria, of course. But haute cuisine was almost exclusively entrusted to men.”
After years of study, hard work and sacrifices, Patrizia Di Benedetto began to make a name for herself abroad, when in 1997 she worked as a trainee in the Valentini restaurant in Los Angeles. She would later continue her association with the USA, cooking on several occasions in Chicago, New York, Baltimore, Boston, New Haven and Long Island. In 2006, she was the only representative from Italy at the Four Seasons International Cooking Festival in Bangkok, and in recent years she has taken her Sicilian heart and soul to Japan a number of times to cook there.