Manuela Fissore Barker on Clubhouse

Bio

Born and raised in the Langhe region of Piedmont in Italy, after having studied English literature in France and having gained her first work experience in the field of sport, in 2005 she joined Slow Food and began a gastronomic journey that she will never abandon. She takes care of the International Presidia for the association's major events (Cheese, Salone del Gusto, Terra Madre and Slow Fish) and then moves on to the organizational side, confronting firsthand with the world of international cuisine. From there she derives the culture of the sector and the first contacts that allow her to set up on her own and take care of public relations and the image of some of the greatest chefs on the planet, distinguishing herself for the approach devoted to human contact rather than the coldest one of large agencies. Her past and present clients include: Ana Roš, Enrico Crippa, Gaggan Anand, Mauro Colagreco, Vladimir Mukhin, Riccardo Camanini, Anatoly Kazakov, Joris Bijdendijk, Tim Butler, Jose Avillez, Luca Fantin, Norbert Niederkofler, Himanshu Saini.
Talk to anyone in the top echelon of gastronomy today and they’ll know Manuela. She has become the most sort after Chefs PR in the business not by being better than other companies, although this is also true, but by redefining the way chefs express themselves on the professional stage. By using her palate to discern the best of the best and delving into their lives to bring their story out.
​In a business where instagram likes and selfies are lauded as high expression Manuela looks for a deeper massage from her chefs, a community impact or self defining ethos that brings their persona to the foreground, their skill in the kitchen is accepted as top notch by her very association. Their story defines not only them but the community they impact and their heritage is given a relevant context.
​To be the best in her field Manuela built her own playing field, one that was missing and needed.