EXECUTIVE CHEF · CULINARY CONSULTANT
Aimiliano Lesi
Mediterranean roots. International perspective. Culinary leadership with purpose.
Explore my workABOUT
I grew up in Crete, where food was never simply something placed on a plate. It was part of everyday life — family, hospitality, seasonality and the instinct to make people feel welcome. That Mediterranean foundation still sits at the centre of the way I cook today.
London became my professional foundation. Years in demanding kitchens shaped my discipline, technique and understanding of consistency at a high level. A later chapter in Canada opened my perspective to new cultures, ingredients and ways of working, before my journey continued to Switzerland.
Today, I bring those experiences together: Mediterranean instinct, international technique and a practical approach to leadership. I believe modern food should be precise without becoming cold, creative without losing purpose, and memorable without forgetting where it came from.
Beyond the pass, I work on menu creation, team development, kitchen systems, food cost and restaurant concepts from idea to opening.
MY JOURNEY
Four places. One evolving culinary identity.
Where hospitality, seasonality and Mediterranean simplicity first became instinct.
Where discipline, fine-dining technique and professional standards were forged.
A different culture and kitchen environment that widened the way I think about food and teams.
Where international experience comes together through leadership, precision and creative direction.
PHILOSOPHY
Food with identity.
Built on discipline.
Crete at heart. International by experience.
My cooking is rooted in memory and place, but shaped by the kitchens, cultures and people I have encountered along the way. Technique gives structure; identity gives the food a reason to exist.
SELECTED DISHES
The portfolio
A selection of dishes from my work — focused on balance, texture, seasonality and strong visual composition.
EXPERIENCE
From the pass
to the bigger picture.
More than a decade in professional kitchens has shaped the way I lead: high standards, calm organisation and respect for the product.
CULINARY CONSULTING
I help restaurants turn ideas into kitchens that work.
Menu Development
Concept creation, recipe development, plating direction, menu engineering and seasonal updates.
Restaurant Openings
Kitchen setup, supplier planning, systems, standards and opening support from concept through launch.
Team & Operations
Training, workflow, consistency, HACCP, food cost control and practical kitchen leadership.
CONTACT
Let’s create something memorable.
For culinary consulting, collaborations, restaurant projects and private opportunities.