atale Giunta, at just 30 years of age, is already one of the best-known
chefs in the world of Italian cuisine. His recipes have brought high
praise for their modern interpretations of the great Sicilian tradition.
His fame, however, is largely due to his participation in the oldest, most distinguished Italian cooking program since 2005. His lunchtime show, “The Test of the Chef,” is broadcast by the Rai Uno
TV network, the main government channel, beaming into the homes of millions of Italians.
The Chef and the Company
Chef Giunta hails from Termini Imerese, in the province of Palermo. His charm and charisma,
however, have much to do with his obvious ability to transform the products of nature into items
of culinary art. Thus his talents have formed the basis of a flourishing business that has dozens of
partners and two principal units: restaurant operations and catering for public and private events.
In fact, having already achieved milestones in the kitchen, Chef Giunta decided to create a company
that would specialize in “excellent projects and events,” handling not only the selection and execution
of the recipes employed but all the corresponding services as well. Moreover, in southern Sicily he
actively promoted the culture of the “wedding planner,” despite the fact that such planning has tradi2
tionally been in the hands of the family. To Chef Giunta, however, the challenge of establishing such
a practice would indicate not only the quality of service but also the level of such an accomplishment.
“N.G. Services” is involved in the search for new solutions in service and customer satisfaction as
well as in the communication of taste. The operation uses a research process that has allowed him
to continuously refine his company’s knowledge base, facilitating the identification of the elements
that predispose the senses to a better he studied play of light, as a true piece of modern architecture.
The current jewel of the Giunta enterprise is the Sailem Restaurant, a cottage within the “Castello
a Mare,” a renowned archeological site of Palermo situated on the Gulf of Cala. There, between the
blue sea and the white sails of the yachts, which can be admired from an elegant terrace, one finds
an expansive counter over an aquarium where, each day, dishes that reflect the Sicilian gastronomic
tradition are prepared under the supervision of this most artistic chef. It is surrounded by 1,000
square meters of lawn, where the area’s most charming and astonishing dinners are hosted.
A trip to Florida in the quest for new flavors and suggestions--in addition to glamour and entertainment, for which Miami and Miami Beach are world capitals--engendered in Chef Natale
Giunta the desire to expand his business and introduce his cuisine to a place that, despite its distance
from Sicily, was so alike in spirit. The similar climate, the cheerful people, the existence of a long
white-sand beach reminiscent of the smaller but much loved Mondello, made Miami the ideal place
in which to establish the base for a new success. Chef Giunta knew then that he could, and would,
blend the South of Italy with America’s Southeast.
The existence of professional figures within the company, having a diverse array of high qualifications, makes it possible to command activities that encompass the entire national territory and locations abroad. In proportion to the growth in demand, the Natale Giunta’s N.G. Services organization has responded with the expansion of spaces and areas to meet the new requirements. The offices
of administration and public relations are found at the heart of the city of Palermo, with an attached
showroom exhibiting all of the company’s guaranteed services. Additionally, for more than five years
the design of the patisseries and ice-cream items for events has been carried out in the laboratory--a
1000 m2 area set up as a kitchen--in the Port of Palermo. Lastly, there is a 2000-square-meter space
in the industrial development zone of Termini Imerese, in which are located the industrial laundry
and catering equipment.
Technology in Travel
Cook at unthinkable places where there aren’t
kitchens, satisfy the dreams of the most demanding brides, achieve corporate convention with the
certainty of having the best cuisine? Today this is
possible with the new Tir, 14 meters of a kitchen on
wheels, perfectly equipped, ready to perform the
creations of our chefs anywhere. Catering to high
level for events, to promote food & wine to compensate the lack of kitchens in hotels, villas and castles,
ensuring the success of every event.