Chef Nat, from Thailand to Italy for an opportunity to learn and receive a license for Stagionello®’s Made in Italy, technology.

25/10/2023
Chef Nat, from Thailand to Italy for an opportunity to learn and receive a license for Stagionello<sup>®</sup>’s Made in Italy, technology. Chef Nat, from Thailand to Italy for an opportunity to learn and receive a license for Stagionello<sup>®</sup>’s Made in Italy, technology.

Thai Chef, Nat-Natsasi Noo-in is ready to land in Calabria this weekend. Well renowned for her famous “Lady Butcher” restaurant, Chef Nat, for years, has focused her work on two elements that make her cuisine unique and special: quality and simplicity.

The Chef’s style is aspired from the important relationship between ‘nutrition’ and ‘lifestyle’. An on-going search characterised by delicious cuts of meat and fresh ingredients, combined with innovative techniques and tools to offer delicious food that continues to resemble traditional homemade food.

The mantra that has accompanied the Chef and allowed her to achieve important results.

Today, she represents Meat and Livestock Australia (MLA) in Thailand, a public limited liability company of global importance that promotes Australian cattle breeds and the quality of their meat.

Also, a member of the ‘Aussie Beef Mates‘ initiative, a culinary event, promoted by MLA, which aims to involve talented chefs promoting New South Wales meats.

After a stop in Dubai and before visiting Paris, Chef Nat will arrive in Italy to explore the ‘reverse innovation’ of Stagionello®.

The 100% made-in-Italy technology patented by Alessandro Cuomo, which over the years has reached professionals worldwide, combines past and present, in a radical change of the industrial food production process, favouring a technological return to our traditions.

What will take place at the Stagionello® Academy will fascinatingly be a true cultural, technical and scientific exchange, on a shared basis, between Chef Nat and Alessandro Cuomo, rooted in tradition, food safety and product quality. Meetings and collaborations that support a gastronomic future full of rural knowledge in a technologically ethical and healthy key.