The diet that outlives everything else
What seventy years of research on the Mediterranean diet actually says, and what it changes on a plate today.
Households
A chef who moves with your family. Fully adapted to each person and optimized for longevity.
Who is it for?
For families who have built the life they wanted, and want the food at home to match.
Paolo arrives. He talks to each person, watches the kitchen at work, notes what the family eats and avoids. The daily cooking follows from there.
The food is rooted in rural Tuscany, in cucina monastica, longevity science, and the Mediterranean diet. The hand stays Tuscan, the daily cooking opens to what the family loves.
Most kitchens at this level still serve food that leaves the body slower than it found it. Yours does not have to.
How we cook for your family: who we listen to
01
Each member of the household.
We profile each person before we start: allergies, training, sleep, goals, preferences, aversions.
Then we cook, with adjustments per person. More protein for the one who trains hard. Lower sugar for the one watching blood sugar. Lighter dinners for those who sleep poorly. Pasta the kids recognize, vegetables hidden well.
02
Your medical team, if you have one.
We coordinate directly with your doctor, longevity physician, nutritionist, or naturopath. Protocols, supplements, fasting windows, training cycles, biomarker targets.
A fast that finishes at noon breaks on a meal designed for it. A heavy training week is fueled with the right macros. A recovery month runs on anti-inflammatory choices.
We do not replace your medical team. We apply the plan, with creativity and taste.
03
The producers behind the ingredients.
In every location we work — France, Italy, the UAE, wherever — we source direct. The farmer raising beef on grass. The dairy fermenting without additives. The fishmonger working with day boats. Organic fruits and vegetables.
And from Vulci, Paolo's family grove travels with us. Olive oil pressed once a year. Black garlic fermented over forty days. Mandarin oil cold-pressed for finishing.
How?
Recipes made from raw ingredients, like grandmothers used to.
What we cook comes from raw ingredients, prepared by hand. A ragù simmered for six hours. Pasta extruded fresh. Bread baked daily. Sauces built one pan after another. No powders, no jarred shortcuts, no industrial mixes.
This is the taste people remember from their grandmother's kitchen. The kids ask for it again. The parents recognize it from their own childhood.
What we deliver
Daily cooking for the family.
Sourcing across your homes.
A full kitchen and service team when you host events.
What we ask of you
A few days at the start of the residency to profile the family, source products and create the first menus.
A real working kitchen.
Trust on the menu & creativity time, as cooking everything homemade takes longer.
The Chef
Paolo Salvati
Trained at Institut Lyfe in Lyon (formerly Institut Paul Bocuse) and specialized in longevity cuisine at the Italian Chef Academy in Rome. He has cooked across France, Spain, Italy, and the UAE.
For the past several years, he has launched his own catering and private chef company in France, where he cooked for over 6,000 guests, directed dozens of weddings of up to 250 guests, and served institutional clients including the Italian Consulate.
He is currently in residence as a private chef for ultra-high-net-worth families for the summer.
