Her training, her kitchens, and how she ended up cooking in the Bernese Oberland.
About
Meet Chiara
Chiara Bucciantonio is a private chef based in Interlaken, bringing refined, seasonal cooking to tables across the Bernese Oberland. Every menu is composed around you: your guests, your space and what's in season — then cooked and served right at your table.
Her training began the traditional Italian way: five years at the Istituto Alberghiero in Termoli, then a masterclass at ALMA in Colorno — the cooking school founded by Gualtiero Marchesi — before two years working across Italy, including a stretch in South Tyrol.
The kitchen that shaped her most was Reale, Niko Romito's three-Michelin-star restaurant in Castel di Sangro, followed by the Accademia Niko Romito and an internship at Spazio Milano — training in vegetable-forward cooking, fermentation and extraction techniques she still uses today.
By the time she moved to Switzerland, Chiara had spent nine years across five kitchens — and set out to bring that training home to your table: Italian at its core, simple, and unmistakably hers.
Trained & Working Experience
Istituto Alberghiero, Termoli
5-Year Culinary Diploma
ALMA — La Scuola Internazionale di Cucina Italiana
Corso Base, Colorno — Founded by Gualtiero Marchesi
Reale — Niko Romito
3-Michelin-Star Restaurant, Castel di Sangro
Accademia Niko Romito
6 Months In Loco Training
Spazio Milano
Niko Romito Group — 6-Month Internship
Hotel Splendide Royal Lugano
5-Star Hotel
Home to I Due Sud — 1 Michelin Star · 16 Gault Millau Points
Romantik Hotel Schweizerhof
5-Star Hotel
Restaurant Schmitte — 14 Gault Millau Points
Grandhotel Giessbach
4-Star Superior Hotel
Restaurant Elisa — 14 Gault Millau Points · Michelin Green Star
5+Years Experience
100+Private Dinners
8Destinations Served
Guest reviews from recent private dinners will appear here soon — book now, and yours could be among the first.
