Reto Biaggi is well known for his enthusiasm, energy and passion for food and hospitality.

In the Triad, Chef Biaggi has worked at the Grandover Resort, Lucky 32, Green Valley Grill, and the Painted Plate.

 Born in Switzerland and raised in France, he started cooking in restaurants at the early age of 14 and graduated from the  prestigious Hospitality Management School of Lausanne, Switzerland.

His 23 year international career includes work at the Plaza Athenee Hotel in Paris, the Bath Hotel in Bath England, Disneyland Paris and the Fairmont Royal York Hotel in Toronto. 

Chef Biaggi created Home Cuisine to offer an alternative to fast foods, take-out and pre-packaged foods filled with preservatives.

He wants to give you time to enjoy doing the things you love, provide you with healthy and delicious meals, and design meal plans customized to your diets and personal preferences.

I am pleased to say that Reto is a wonderful and inventive chef and that he cooks for me on a regular bi-monthly basis. It is very convenient to know that I always have nutritious and delicious food on hand for when the days get too busy to cook, or I will be out of town and the family does not want to eat out. Reto has also done several dinner parties for me, all of which turned out beautifully. His shopping is judicious and efficient, and his clean-up thorough. Deborah G.

Over the past year Chef Reto has cooked meals for my family on a monthly basis as well as catered two large dinner parties for us. He is pleasant, professional, the best deal in town and all four of my children have liked everything! Melanie K.

Reto Biaggi has prepared two dinner parties in our home, one for about twenty people and one for fourteen. Both meals were fabulous, and we were pleased with the entire process, from menu planning, to his prep work (and my picking up tips), to the preparation of the meal while he “entertained” our guests, to the clean kitchen which he left behind. He is very talented and quite pleasant, and I recommend him highly. Joy F.

Pulling a “Reto” dinner out of the freezer reduces my stress level and makes us a happier family. As a stay at home Mom, with three little ones and one on the way and a traveling husband, being able to pull a healthy, well balanced meal out of the freezer is a dream. I’m much less stressed and a much happier mother! Katie G.

From the very start, your help made our daughter’s baptism reception seamless and easy. Your menu-planning suggestions were wonderful and opened us up to some new selections. On the day of the party, you were on-time, calm, and collected. It was so nice to feel like the party was in capable hands! When we returned from the church, with fifty guests in tow, I was delighted to see the beautiful food presentation, as well as a spotless kitchen. Several guests commented that this was one of the best parties they'd been to in a long time and I have no doubt that we have your wonderful food to thank for that.! And this time, we really enjoyed ourselves too!  Karen H.

One of my recipes was selected as one of the ten finalists by the editors of Epicurious.com in their Ten Year Anniversary contest for the best recipe to entertain.

Grouper with Anchovy Basil Butter and Grape Tomatoes in a Phyllo Nest.

The recipe I presented for the Men Can Cook Event to benefit the Greensboro Women Resource Center was reviewed in Yes Magazine as the most interesting of the show. Click on link to read the article: http://www.yesweekly.com/print.asp?articleID=493&sectionID=3&subsectionID=50 Brian Clarey the editor of Yes Weekly Magazine wrote: “The most interesting dish, presented by Reto Biaggi, a personal chef, was a layered item consisting of a buttery Parmesan crumble beneath a goat cheese cream, topped with pesto and sun-dried tomatoes and served in a shot glass. So good.”

I was featured in the local News and Record newspaper in the life section, Wednesday before Thanksgiving, for my creative recipes to accommodate the leftovers of the Thanksgiving turkey. The featured recipes are Turkey Tetrazzini, Turkey Divan, Turkey Noodle Soup and Turkey Salad with Maple Balsamic Cranberries and Blue Cheese.

To read the full article, click on link below:

http://www.news-record.com/apps/pbcs.dll/article?AID=/20051123/NEWSREC0104/511230308

Reto’s cooking has truly enriched our lives! We now enjoy world-class cuisine in the privacy and relaxed atmosphere of our own home! Reto’s service has been impeccable. He is very attentive to our personal preferences. We have been particularly impressed by the way he continually seeks our comments and opinions. Kathie M.

Initially the two of us felt the use of a personal chef would be great for those occasions when we both had had a longer than normal days. How nice to be able to have a full meal on the table in 20-25 minutes from the time we walk in the door. Oh how things have changed! Yes, we are still able to have a meal in 20-25 minutes, however, with Reto’s cooking we are enjoying meals that could be envied by most of your upscale restaurants. In lieu of “fill-in” meals, we now rely primarily on Reto’s culinary delights for our everyday sustenance. We think there is something to a great meal that pacifies both the mind and body. In speaking with and observing Reto in action you feel and see the passion he has for his handiwork. I would continue the accolades, however, I have suddenly developed a craving for some Reto food! Bon Appetit! Rick M.

They say, “A way to a man’s heart is through his stomach”, Reto Biaggi has made my husband and family of five very happy. His chicken scallopine is divine as well as the horseradish crusted grouper. He does the shopping, cooking and cleaning, what could be better…...… No more fast food for our family!!!!!!!! Kim W.

We just got back from New York and none of the food was better than yours! Mike had this pasta dish that I was hoping you could reproduce. We are really enjoying your food and hate when we have to eat away from home! Barbara C.