Ervin Trungu

Born in Divjakë, a lagoon town on the Adriatic coast, and shaped by the culinary traditions of Italy, I was lucky to experience two Mediterranean cultures in which hospitality, family and good food have held a special place for generations. These values shape my work to this day.

My journey took me from the Italian Adriatic coast across international cruise ships into the kitchens of renowned restaurants and starred houses. There I was able to learn from some of the best chefs, perfect my craft and discover what true fine cuisine is all about: passion, precision and uncompromising quality.

A special milestone was my training as a pasta specialist at a renowned Italian culinary academy on Lake Como. There I deepened my knowledge of traditional pasta making, regional specialities and the artisanal techniques that have formed the heart of Italian cuisine for generations.

Over more than 20 years I have cooked in Italy, France, Belgium, Germany and aboard international cruise ships. From starred restaurants — including a house awarded two Michelin stars that ranks among the best in Italy — to luxury hotels and exclusive caterings for international companies, I have come to know the most varied facets of gastronomy.

Thanks to my international career I speak several languages, including German, Italian, Albanian, English, French and Portuguese. This allows me to regularly host international groups and corporate events that bring together participants from different countries. Many of my cooking classes have already been held multilingually, creating a relaxed and connecting atmosphere, no matter which language is spoken at the table.

Since 2018 I have been living out my passion as the owner of the L'olivo cooking school and the L'olivo Ristorante Italiano in Ratingen.

My cooking classes are far more than passing on recipes. They combine craft, indulgence, hospitality and the special atmosphere that arises when people cook, laugh and enjoy together. Whether private groups, friends, families or international companies: at the stove, hierarchies disappear and colleagues become teams.

After many years in international top kitchens I have learned: the most beautiful memories are not created by a perfect dish, but by the people you share it with.