“I want to give the players what they need.”

From a small restaurant in Monopoli to the kitchen at TSG Hoffenheim: Claudio Lanzillotta has turned his passion for cooking into a career. In an interview with us, he talks about his journey into professional sports, his philosophy on nutrition, and his unique role behind the scenes with the team.

Claudio discovered his love for cooking at an early age. As a child in his hometown of Monopoli in southern Italy, he would spend time in the kitchen with his mother and grandmother—and developed a passion that would shape the entire course of his life. After finishing school, he decided to train as a chef and quickly realized: This was exactly the path for him.

Today, he cooks for Bundesliga pros. And he looks back on a special moment that paved the way for his career in professional soccer.

From Monopoli to Hoffenheim

Claudio began his career at TSG Hoffenheim at the TSG Academy, where he cooked for young athletes. After a few months, he was given the opportunity to accompany the professional team to Liverpool for the Champions League qualifier. Three intense days—and a test that changed everything.

“That was the moment for me when I began my journey toward the professional team,” he recalls.

Today, Claudio has long been an integral part of the team. His work usually begins as early as 5:30 a.m., because his meals aren’t just meant to taste good—they’re designed to provide exactly what the players need during the different phases of their training.

Performance Starts on the Plate

Training schedules, games, recovery phases—all of these factors also shape Claudio’s meal plans. He adjusts the meals based on the players’ workload, coordinates with the coaching staff, and thinks far beyond just cooking. “I’m responsible for giving the players what they need,” he says.

To do this, Claudio relies on a cuisine that’s as versatile as it is uncomplicated. He ensures a balanced intake of micronutrients and macronutrients and offers a variety of options from which the players can customize their plates according to their tastes and needs. There’s no need for complicated Michelin-starred cuisine. “The more colorful, the better”—that’s his philosophy. Watch the video to see what that means in practice and how he puts it into action every day.

“You can see it, and you can taste it”—Claudio’s secret ingredient

Despite his focus on performance, there’s one thing Claudio can’t do without: enjoyment. He’s particularly passionate about Asian cuisine, especially Japanese. He also enjoys cooking in his free time—because for him, it’s one of the few ways he can truly unwind.

“You can’t cook without passion. You can see it, and you can taste it, too.”

This passion is also why Claudio sees his role at TSG as more than just a job. He’s the team chef, head of the kitchen—and a fan. He feels like part of the team, and through his work every day, he helps ensure the team can give it their all on the field.

Moving Forward Together

Claudio has a clear vision of what he wants for TSG: to take the next step in sports. He knows that this requires the collaboration of many different areas—from athletic training and physical therapy to rehabilitation, training, and nutrition.

His stage, however, isn’t the field—it’s the kitchen. Here, he plans, cooks, and experiments—with the same passion with which the players fight for their club on the field.