Valentina Harris is a renowned culinary expert with over four decades of experience. Classically trained in Italy, she brought her expertise to London in 1976 as a private chef. Her debut cookbook, Perfect Pasta, won an award in 1984, marking the beginning of her prolific writing career. Since then, Chef Harris has authored more than fifty culinary books and has worked as an educator for esteemed institutions, including Divertimenti, The Limpsfield Cookery School and La Cucina Caldesi. 

Her most significant literary achievements include The Italian Regional Cookbook, a comprehensive guide to the cuisine from each of Italy’s twenty regions, and Fiori Di Zucca: Recipes and Memories from My Family’s Kitchen Table, a touching memoir with a personal collection of recipes. Chef Harris is also a valued member of the BBC External Advisory Board on food-related publications and media output. She regularly contributes to BBC’s Good Food, Platinum Magazine and Delicious Magazine. 

Chef Harris’s food philosophy focuses on seasonal and local produce, served with minimum fuss and maximum care. She continues to delight audiences with her culinary adventures and anecdotes, making her a true ambassador for authentic Italian cuisine.