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𝙼𝚊𝚛𝚝𝚊 𝙲𝚘𝚗𝚏𝚎𝚗𝚝𝚎

@martaconfe90

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Cooking for living 👩🏽‍🍳
Drinking for fun 🍷
Made in Italy 🇮🇹
Going places 🌎
Working out 💪🏾
Natural body care 🌱

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💥 RUMORE RUMORE 💥

Make some NOISE and never stop dancing 💃🏾 🕺🏽 @giuliaconfa is the best party planner on earth! But big shout out to all the ones who made that day incredible, coming from everywhere in the world 🌍 LUV YA ALL TREMENDOUSLY 😍 Raffaella would have been proud of us 😂

@pieri_tittl
@vivianacacitti taken in Cantina Comelli by @martaconfe90

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4 months ago

Nothing has ever felt so real to me!

The love, the friendship, the care, the warmth. I will forever be grateful for a life surrounded by these people. Cheers to a bond between two that multiplies to many.

Couldn’t have found a better man to share this life with! You make everything worth it ♥️

AMOR VINCIT OMNIA taken in Le Cementine by @martaconfe90

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4 months ago

🇯🇵 Inhale and exhale - snaps of beautiful things, shojin ryori menu, kaiseki omakase, and an original “pasta” as last picture. Osaka and Kyoto by me 👘 taken in 京都 by @martaconfe90

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7 months ago

2026 - I see you, bring it on!

#squatstothefuture #2026 #headup by @martaconfe90

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9 months ago

Representing Italian and Tuscan heritage for @chefmanuelobkk and his team is a continue challenge and a constant effort that can be perceived in all its glory from the level of hospitality to products’ selection and execution.

Hospitality and passion then had to be the pillars of this amazing collaboration between @giglio.trattoria , @thefoodschoolbkk and @alma_scuola_cucina which value to share and promote professionalism through cooking but also through human interaction and evolution.

Reviewing some of the classics from Tuscan cuisine in a more wild and free way it had been a process so filled with creativity and driven just because of all the people who had been involved.

MENU
Zolla di Certosa, Ribollita - omaggio a Chef Paolo Lopriore
Triglia “alla Livornese”, red mullet, tomato, celery, basil and crispy skin
Riso, scarola, Tonno del Chianti,risotto pecorino Toscano, escarole and preserved pork loin TBone Fiorentina, chestnuts mash potato and green leaves
Tartufo nero, hazelnut gelato and coffee cream by the amazing @nativienrico @angelobelluzzi taken in Giglio Trattoria Fiorentina by @martaconfe90

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2 years ago

What motivates your team? Check out what’s up in our kitchen and how my wonderful team supports each other every day 🕺🏽🫶🏽😍 #lenormandie #mohg #mandarinorientalbangkok #dreamteam #learning #chefslife #support taken in Anne-Sophie Pic at Le Normandie by @martaconfe90

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2 years ago

I wish to all chefs to be able to see this.

See three of your colleagues, three amazing humans, souls, energetic and fun commis just like this.

Giving you their backs no because you have disappointed them, not at all.

They are going farther, they have grown curious, more confident, more mature. They are ready for what will come next.

I have to say, seeing them, learning from them, made mistakes together, laugh, cry, eat and eat and eat has been the best gift I could have ever wished.

My babies, you made me proud, you made me more humble, you allow me to get better, and most importantly, you have covered me with love ♥️

Can’t wait to see how you’ll change the world for good.

Love you forever, you Chef Mama

#chefslife #commis #michelinstar #lenormandieatmandarinoriental #mobkk #future #growthmindset taken in Anne-Sophie Pic at Le Normandie by @martaconfe90

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2 years ago

In our safe space.
Taking care of each other.
Me annoying them for most, them filling my ♥️

#colleagues #chefslife #dothebestyoucan #copingtogether #support #cusine #michelin taken in Anne-Sophie Pic at Le Normandie by @martaconfe90

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3 years ago

I have always been amused by vegetables. Natural, for me, is pure beauty 🌿

So it has been super fun, and overly rewarding, working on some vegan and vegetarian dishes for our guest.

Here are two of my personal favorite 💫

* Méli-mélo of beetroot, hazelnut, crème fraîche and aceto balsamico tradizionale
* Vegan ravioli spinach and roasted butternut, lemon scent

@lenormandie.byalainroux @rouxwatersideinnbray @mo_bangkok #chefslife #vegetarian #vegan #michelinstarrestaurant #plantbased taken in Anne-Sophie Pic at Le Normandie by @martaconfe90

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3 years ago

STORY OF A BALLOTINE

45 days process featuring few tears, couples of disasters, multiples mistakes and a damn firm commitment to get it properly executed.

Allowing myself to accept the process of development (with all its “I f*** it up” moments) is making the joy of the final result so much more 🤩 - last picture shows mine.

Foie gras ballotine, quail breast, Proscitto di Parma 30 months and fresh figs.

#lenormandiebyalainroux #ballotine #chefslife #nevergiveup #prosciuttodiparma #lunchmenu taken in Anne-Sophie Pic at Le Normandie by @martaconfe90

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3 years ago

Teaching in an amazing environment at @udlaecuador for @alma_scuola_cucina. #ecuador🇪🇨 has been one of my favourite adventures 🤩🫶🏽

#teachingcooking #ladychef #quitoecuador #escueladecocina #parmigianoreggianodop taken in Escuela de Gastronomía UDLA by @martaconfe90

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3 years ago

Contorni & Sostanza | Sides & Substance - did you know that @barillaitalia Center for Food and Nutrition has coordinated the creation of the #doublepyramid that considers culture? This is a classic North America’s food review from a nutritional and sustainable point of view. This is mine and it was fun doing it ☺️ taken in ALMA la Scuola Internazionale di Cucina Italiana by @martaconfe90

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3 years ago