Antonio Costa learned to cook in Lisbon and has spent his career in some of the most demanding kitchens in the South East — luxury hotels, rosette restaurants and large-scale event catering across Berkshire and the surrounding counties. He started at the bottom, on a commis section in a country house hotel, and worked his way up through fine dining and hotel banqueting to running a hotel kitchen as head chef.
Those years taught him the things that matter when it counts: how to hold a standard through two hundred covers, how to build a menu that reads beautifully and actually works on the night, and how to run a large brigade calmly under real pressure.
Innovated Cuisine is where all of that goes now. The same precision, the same sourcing, the same obsession with getting a plate right — just without the restaurant around it. One chef, in your kitchen, cooking for the people who matter to you.
He cooks for anything from a dinner for two to a wedding that has been a year in the planning.
Start with the sample menus. They show the shape of an evening and the standard of the food, and most people find something close to what they had in mind.
From there, nothing is fixed. Swap a course, change a protein, move a dish from one menu to another, or build something different entirely around what you're celebrating and what's at its best that season. The sample menus are the starting point, not the limit.
Once the menu is agreed, Antonio sources the ingredients, cooks in your kitchen or on site, serves each course, and leaves the space exactly as he found it. Dietary requirements and allergies are built in from the first conversation rather than worked around on the night.
WHAT'S INCLUDED
Let's talk about your date