top of page

who we are

The Chef Master School is managed by Sandro Masci - a well known chef and writer – and is located in the center of Rome in Trastevere in a not limited traffic zone. The School is hosted in the beautiful Trilussa Palace Hotel and, beyond professional cooking and pastry courses,  is specialised in Cooking Class for tourist in language.

You may cancel your registration for a class up to 48 hours in advance of the class start time with an email and receive a full refund or transfer to another class of equal value.

Sandro Masci

foto per chi siamo_edited.jpg

Sandro Masci - Chef Journalist and writer

Journalist, writer, gourmet, chef, cooking teacher, expert in sensory analysis. 

“Vintage in behaviours and in the way of thinking”.

He deal with, for almost forty years, cuisine and food journalist critique.

He collaborates and has collaborated with newspapers, magazines, radios and international broadcasters (Japan and Corean).

He was the historical cuisine consultant for the fiction “Grand Hotel”.

He kept Bon Ton and etiquette conferences during the Italian Barilla Tour.

Speaker at different food exhibitions: Cibus – Parma, Cibus – Roma, Salone del Gusto – Torino, Vinitaly – Torino, Sana – Bologna.

He got the chance to combine a passion for food and for writing, and since then he worked as a freelance gastronomic  journalist  for several magazines  in particular as critic for a well-known Italian Restaurant’s  Guide – L’Espresso – .

Weekly guest as food expert for Radio Kiss Kiss.

As writer he written with Gremese Publisher the books:

Il Galateo - a book dedicated  specifically to the good manners -

Bon Ton – a book concerning the good manners -  4 reprints –

Galateo della tavola – a book dedicated  specifically to the good manners at table – 4 reprints –

Il Vino  – a book dedicated to make the wine understood from all the people – 3 reprints –

He written with Newton Compton Publisher 

Crudo e Mangiato - a cooking book dedicated to raw’s recipes – (55.000 copies sold)

Menu per ogni occasione – a book containing 365 full menus – one for day –

Il Mangiamondo – a monumental  book containing 5000 recipes  taken by worldwide culinary traditions  - 

He has written  Le Nostre ricette storiche – a book containing my most famous recipes

He has written Crudo in tavola – a book that concern the raw cuisine translated in French, German, English

He has written Leonardo da Vinci e la cucina del Rinascimento – the cuisine of Leonardo during the Renaissance period translated in French language and actually recommended by Louvre among the 30 books present in occasion of the Exhibition on Leonardo Da Vinci.

He has written Il Libro muto – a thriller/esoteric/gourmet book

He has been a cooking teacher for eight years at Gambero Rosso Cooking School in Rome and Naples for professional and no professional courses and Cooking Teacher c/o Mediterraneum Cooking School in Rome for no professional courses and many other private or public schools. 

He has co-founded Les Chefs Blancs  a  prestigious Cooking School in Roma. Actually he founded the cooking school Chef Master School”.

bottom of page