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Born and raised in Milan, in northern Italy, Samuele Crestale began cooking with his grandparents at the age of five, standing on a chair to reach the oven. His passion for quality ingredients stemmed from growing up on local farms surrounded by chickens, cows, fresh vegetables, and herbs. He spent his childhood picking mushrooms in the forest with his father, making honey in an artisan factory, and cooking in the family restaurant.

After attending the renowned Italian culinary college “E. MAGGIA” in Stresa, Samuele gained invaluable experience working in various hotels and Michelin-starred restaurants under acclaimed Italian chefs such as Paolo Lopriore, Pino Cuttaia, and Fabio Barbaglini. He further enriched his expertise by earning two additional degrees in culinary arts from the “Etoile Academy” in Venice. At the age of 25, he joined Alma, the world-renowned school of Italian cuisine, studying under the legendary Gualtiero Marchesi.

Samuele then decided to broaden his international experience. He joined Carluccio’s as a Corporate Chef, managing eight kitchens across the Middle East. His managerial acumen was further honed during his tenure at Q-Gourmet, where he served as Director of Culinary and Concept Development, overseeing 30 kitchens across the UAE and one central production facility for catering and banqueting.

Currently, Samuele managed the GCC operations for Bateel International, which operates 30 restaurants across the Middle East, including in Dubai, Abu Dhabi, Doha, Oman, Qatar, Kuwait, and Saudi Arabia. He also supports the Mohamed Hilal Group in developing innovative “food boutique” concepts and creating modern Emirati dishes with a contemporary twist.

Over the past decade, Samuele has successfully opened 50 restaurants across the Middle East. He brings exceptional managerial and culinary expertise, combined with a strong focus on food safety. With experience in all areas of the culinary world, both front-of-house and behind the scenes, Samuele excels at blending traditional and modern techniques to create culinary classics that continually evolve.