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N 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 coo-

king 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 tradi-

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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.

Why Miami?

A trip to Florida in the quest for new flavors and suggestions--in addition to glamour and en-

tertainment, 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.

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The existence of professional figures within the company, having a diverse array of high qualifica-

tions, makes it possible to command activities that encompass the entire national territory and loca-

tions abroad. In proportion to the growth in demand, the Natale Giunta’s N.G. Services organiza-

tion 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.

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Cook at unthinkable places where there aren’t

kitchens, satisfy the dreams of the most deman-

ding 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 compen-

sate the lack of kitchens in hotels, villas and castles,

ensuring the success of every event.

Technology in Travel

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Where art and kitchen living together.

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Unique Places

The magic of our places...to live a fairy tale

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Equipment

The exclusivity of our services to make your event unique and unforgettable

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Event

We export your event to any location.

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Inauguration

Professionalism and competence are our best qualities to make your day as a unique event

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The Restaurant

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When food became style and exclusivity in one of the most beautiful location

in Palermo

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Credits

Photography Pucci Scafidi

Dario Scorsone Antonio Chinnici

DishesChef Natale Giunta

Chef Gianluca Costanzo

Print & Graphic DesignGrafiche Salerno

www.grafichesalerno.com

FranchisingM I A M I

Uffici - Piazzetta Umberto Giordano, 4 - Milano - Via Mazzini, 8 - Roma - Via Enrico Albanese, 29 - PalermoRistorante Castello a Mare - Via Filippo Patti - Palermo

Laboratorio Catering - Banchina Puntone - Porto PalermoLogistica Catering e Lavanderia - Termini Imerese - Zona Industriale Fase 3

+39 091 8885171 - 800 197318info@natalegiunta.it - www.natalegiunta.it