Master Chef Walter Potenza

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Throughout my professional trajectory, I have assumed ownership and operational roles in approximately twelve restaurants since the 1980s. Most of these establishments were distinguished by their focus on historically rooted dining experiences. Understanding the historical evolution of food and past cultures is paramount in the contemporary reinterpretation of culinary practices. 

Below is a compendium of offerings, each meticulously researched and executed, encompassing diverse culinary epochs and traditions, including the Cuisine of the Roman Empire, The Cuisine of the Middle Ages, The Cuisine of the Pre-Columbus Era, The Cuisine of the Renaissance, Jewish-Italian Sephardim Cooking, Cucina Abruzzese, Diabetes Cooking, Celiac Cooking, the culinary practices of the Savoy Dynasty, and the Mediterranean Diet. 

Additionally, I have developed 21 Lifestyle Programs for Health and wellness that are tailored for implementation in corporate environments and healthcare centers.

Although my endeavors have shifted away from restaurant operations, the knowledge accumulated through these experiences is invaluable. Our focus has transitioned to offering educational classes on the aforementioned culinary topics within our Cooking School. Furthermore, we actively present these topics to diverse national and international trade arenas. This transition seeks to inspire and edify others, mirroring the enduring passion that has fueled my journey in the culinary realm. M.C. Walter Potenza, Mosciano Sant' Angelo, Abruzzo, Italy.