Radici e Rami: Author’s Cuisine
Welcome to Radici & Rami, author-driven cuisine between tradition, nature and fine dining
The kitchen as memory, nature as pantry
Vincenzo Martella
Chef with over twenty-eight years of experience in fine dining, Michelin-starred, Master of the Italian Chefs Association and Ambassador of Italian Cuisine worldwide.
My journey has led me to work in contexts of excellence and to represent Italian gastronomy at high-profile international events, including exclusive weddings and private celebrations, such as the wedding of Justin Timberlake and Jessica Biel, as well as numerous prestigious events in Italy and abroad;
My cuisine is rooted in tradition and classical technique and grows through a constant dialogue with nature, understood as a living pantry:
I practice foraging and work in harmony with seasonality, territory and respect for raw ingredients.
Today, I create author-driven private gastronomic experiences and offer consulting and gastronomic direction for projects seeking identity, coherence and long-term value.
The kitchen as memory, nature as pantry
This is where Radici & Rami begins:
the roots represent the foundation of my work — traditions, gastronomic culture, experience and time.
From these roots grow the branches, a contemporary, personal and identity-driven cuisine, in constant dialogue with nature, understood as a true pantry. Quality is a daily choice
Esclusive Private chef
The Private Experiences of Radici & Rami are not private dinners, but intimate encounters with my cuisine, conceived as unique and non-replicable events;
Each experience is born from a precise gastronomic concept, built on tradition, seasonality and a coherent narrative, capable of creating an authentic connection between food, place and the people who live it.
I cook personally for a limited number of guests, in carefully selected settings — private residences, historic estates, yachts or discreet corporate events — where time slows down and the experience becomes intimate, unique and profound.
This is not a dinner. It is a unique experience
Storytelling-Driven Events & Cooking ClassesEventi storytelling-driven
Beyond the traditional dinner, Radici & Rami creates storytelling-driven culinary events and immersive cooking classes, where cuisine becomes narrative, culture and shared experience.
Each event is conceived as a carefully crafted journey, combining technique, tradition and contemporary vision, and engaging guests in a fully sensory experience. The cooking classes are not conventional lessons, but moments of exchange and immersion, where gestures, ingredients and stories become a shared language.
These experiences are ideal for special celebrations, product launches, business gatherings and selected corporate contexts, offering an authentic and memorable format designed to leave a lasting impression
Consulting for resorts, hotels and restaurants
Radici & Rami offers gastronomic consulting and culinary direction for restaurants, hotels, resorts and groups seeking coherent, structured and sustainable growth.
My role is strategic.
I work alongside ownership and management in defining a clear and recognizable gastronomic vision, focusing on culinary identity, offer coherence, kitchen organization and team development.
I support the resident chef through mentoring and training, guiding the project through start-up, consolidation or repositioning phases, always with the goal of building long-term value.
This is not about impressing, but about providing solidity, direction and meaning to daily work — for the guest, for the team and for the project as a whole.
I collaborate only with realities that share a clear vision and an idea of authentic quality, far from trends and shortcuts.
Cuisine is a language. I help projects find their own
Organization and training
I work alongside kitchen teams to create solid and sustainable working systems, adapted to the identity of the project and the people who bring it to life.
My approach is based on listening, flow analysis and the definition of clear roles, with a practical and concrete mindset.
Training takes place in the field, through dialogue and mentoring, transmitting a culinary culture made of technique, respect for ingredients and awareness of gesture.
The objective is to build autonomous, responsible and coherent teams, capable of delivering quality over time;
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