Alice Natali

Born in Pescia, she attended a psycho-pedagogical high school. She soon developed an interest in teaching anything she learned during her studies. She later graduated in Law. However, the year of her graduation became a year of transformation. The first lockdown changed her plans, and the idea of pursuing a master’s degree in HR in Milan did not materialize, leading her to choose a different path.

Passionate about cooking from a young age, partly thanks to her family traditions of making preserves and fully utilizing garden produce, she began approaching cooking as a self-taught chef. That year, she started hosting private dinners at home. She then decided to enroll in a professional cooking course. Among the many options available in Italy, she chose perhaps the most formative: ALMA, the International School of Italian Cuisine, whose first rector was the renowned Italian chef Gualtiero Marchesi. There, she significantly deepened her knowledge and learned the proper approach to working in the kitchen.

Upon returning from Parma, she pursued a career in the restaurant industry in Lucca, focusing on environmental sustainability and creating cuisine with minimal waste, a goal not always achievable in the sector. She currently spends much of her time in the kitchen, collaborating with a local restaurant to develop new ideas and flavor combinations.

Her strong desire to share ways for others to develop their creativity in the kitchen has always been present, and this is what she aims to do in this cooking course.