bespoke and innovative

about me

25 years of experience at your doorstep

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SAmuele crestale

professional F&B Operator

” The approach we take in developing recipes and any food program is based on the mastered fundamental principles of disciplined cooking and commitment to use the right ingredients for every plate of food you serve. From this approach food becomes approachable, clean, attractive and above all great taste ”  

Born and raised in Milan, North of Italy. Samuele started cooking with his grandparents at the age of 5, standing on a chair to reach the oven. His passion for quality produce came from growing up on local farms surrounded by chickens, cows, fresh vegetables and herbs, picking mushrooms with his father in the forest, making honey in artesian factory and cooking in a family restaurant. 

After attending the famous Italian culinary college “ E.MAGGIA” in Stresa (Italy) and gaining a wealth of experience at various Hotels and Michelin-Starred restaurants with star Italian chefs like Paolo Lopriore, Pino Cuttaia and Fabio Barbaglini; earning 2 more degrees in culinary arts from “Etoile Academy” in Venice. 

At 25 years old, he decided to attend Alma the world renowned school of Italian cuisine under the direction of Gualtiero Marchesi. Samuele took the decision to expand his International experience; joined Carluccio’s and took over as Concept Chef for a restaurant chain and look after 8 kitchens across the Middle East. 

Samuele’s managerial skill was completed with the experiences in Q-Gourmet as Director of Culinary and Concept Development looking after 30 kitchens across the UAE and 1 central production with catering and banqueting. He handled the GCC operation of Bateel International with 30 restaurants across Middle East operating in Dubai, AbuDhabi, Doha, Oman, Qatar, Kuwait, Saudi Arabia and supported Mohamad Hilal Group in developing new “food boutique” concepts and creating modern twisted dishes of Emirati cuisine. In the last 10 years did the openings of 39 restaurants in the Middle East. 

Samuele brings exceptional management skills and culinary experience combined with food safety management and has held positions in all culinary areas in front and behind the scenes at traditional and modern venues in Europe and Asia, enjoys cooking culinary classics with modern techniques and never stops evolving.