**Company Description**

Quirky Cooking is a well-established health and cooking platform founded by author and business owner Jo Whitton. Over the past 17 years, it has become one of Australia’s most trusted resources for wholefood cooking and sustainable, health-focused living.

Jo works in collaboration with Lucie McCullough (chalet owner,
building biologist
, interior designer and founder of Village Forest School) to run luxury health retreats in Italy. They are looking for a slow food chef to cook at health retreats in the Italian alps, and on Lucie's 'Como Farm' in the Monferrato region.

**Role Description**

We are looking for an experienced chef with a strong affinity for Slow Food values for a full-time position. The position includes work at Como Farm in Monferrato for most of the year, with seasonal work at Baita 1697 ski chalet (Pragelato) during retreats and the winter ski season.

**The Project**

Como Farm is a regenerative agriculture project located in Monferrato, in the same village as Village Forest School, an international school inspired by Waldorf and Forest School principles that welcomes families from many different countries.

Como Farm and Baita 1697 are part of the same project ecosystem created by the founders of Village Forest School, sharing a common vision centered on education, regenerative agriculture, hospitality, sustainability, and food culture.

The project offers the opportunity to work in an international, creative, and quality-driven environment where food is considered a tool for wellbeing, community, and innovation.

Our culinary philosophy is inspired by Slow Food principles, natural fermentation, regenerative agriculture, and a conscious approach to nutrition and ingredient quality.

We are looking for someone passionate about gastronomy, fermentation, sustainability, and food product development, who would like to contribute to a project that combines family life, culinary research, hospitality, and food innovation.

**Qualifications**

- Professional experience as a chef (or cook), preferably in slow food, whole-food, or farm-to-table kitchens.
- Strong skills in traditional cooking techniques, seasonal menu planning, and working with local, fresh ingredients.
- Knowledge of gut health–focused or allergy-friendly cooking
is highly beneficial
(e.g., gluten-free, dairy-free, GAPS recipe options such as those in Quirky Cooking cookbooks and website).
- Ability to work on-site in Cerrina Monferrato, including during retreats, workshops, and events, with a positive and collaborative attitude.
- Commitment to food safety and hygiene standards, including proper kitchen organisation and cleanliness.
- Good communication skills and comfort interacting with guests and supporting a learning-focused environment.
- Experience in hospitality, retreat catering, or event-based food service is an advantage.
- Italian and English language skills.

**Responsibilities**

1. Development and refinement of gluten-free sourdough bread, plus support in product development and commercialisation.
2. Cooking and fermenting (vegetables, kefir etc)
3. Catering for a family of 6 at Como Farm, including 3–4 dinners per week.
4. Planning and preparation of a dinner party with guests approximately once per month.
5. Kitchen management and cooking for health retreats at Baita 1697 (ski chalet in the alps), at least twice a year.
6. Catering for guests at Baita 1697 ski chalet during the ski season.

**Ideal Profile**

• Strong affinity with Slow Food values.

• Attention to ingredient quality.

• Interest in sustainable production and conscious supply chains.

• Experience or interest in fermentation and natural processes.

• Appreciation for seasonal and regional cuisine.

• Creativity in gastronomy and product development.

• Ability to work independently and manage long-term projects.

**Practical Information**

- Location: Monferrato, Piedmont, Italy
- Collaboration: Year-round position with seasonal work at Baita 1697 (Pragelato, Italy)
- Language: An essential practical level of both English and Italian is required to communicate with the local and international community, guests, and team members. Advanced fluency is not required.
- Compensation: Based on experience
- Contract and schedule: To be defined according to the candidate's profile
- Accommodation: Available
- Partner/Spouse: Potential complementary professional opportunities within hospitality, agricultural and food projects, hospitality management, and guest relations.

**Applications & More Information**

Please email Lucie McCullough: lmc@luciemccullough.com www.baita1697.com

To apply, please send your CV together with a short personal introduction.

Länk för att ansöka: https://it.linkedin.com/jobs/view/personal-slow-food-chef-italy-at-quirky-cooking-jo-whitton-4445408850