Jonathan Verna Jonathan was born into a family originally from Montefeltro in the Marche region where he helped parents and grandparents in the management of their "Agriturismo Sant'Antonio" from an early age: he owes his passion for cooking and love for food to his family. Educational qualification (cooking school) professional hotel institute santa marta di pesaro ITALY. At the age of 24 he decides to move to Spain, on the beautiful island of Ibiza. Here, working by the sea, he was able to learn numerous fish preparation techniques. Two years later he decided to expand his knowledge at an organizational level and decide to move to London working for the group that owns several Made in Italy GROUP restaurants where he learns new techniques to improve himself. At the age of 28 he opens another parenthesis working in the famous BFor By Planet Sushi, where he embarks on a path that will open up new horizons for him by working with Japanese chefs, learning new techniques and new products. In the following years he expanded his experiences working in the USA for the French and Mediterranean fusion restaurant Baoli Miami, in Australia first in Sydney, at Darling Harbor Nick's Bar and Grill, and then in Melbourne Crown (Restaurant) and finally in France in Paris at Bristo V. He returns to Ibiza this time to open his MamaFlo restaurant in the center of Ibiza where he expresses and puts into practice all the experiences learned over the years and proposing the concept of handmade pasta. The name of the restaurant itself is a tribute to the mother of whom Jonathan will always be grateful for having transmitted this love for cooking to him. During the adventure with MamaFlo Jonathan idealizes the Food Feeling project and begins the work of Private Chef, providing his experience in a private way and establishing a direct relationship of knowledge and trust with the customer.