About Page | Personal Chef Website Template Demo

— ㅤTogether with my team, I create real culinary masterpieces available to everyone. Touch the haute cuisine in a modern design with me!

A Few words about me

~ Biography ~

I have a passion for cooking from my early childhood while growing up in Italy. I just loved to prepare and taste food with my mom in our small family kitchen. When I was a teen, I worked up at local restaurants.
Now I can boast 20 years of experience working as a chef at a top-rated restaurants in different cities in Europe and the USA. I have extensive expertise in professional catering events of any size, from birthday parties and baby showers to luxury weddings, corporate and galas.

In 2001, I moved to New York to work in top restaurants. Since then, I have been serving private residences and many other venues with gourmet show-stopping food prepared with love. I always use only the freshest seasonal products purchased on the local markets.

2000

Working in a family restaurant in Alberobello, I quickly mastered new culinary processes and gained valuable experience from other cooks.

Very soon, I became one of the best cooks in this restaurant.

~ㅤBecame an experienced cook;~ㅤTried various flavor combinations;~ㅤReceived great reviews from guests.

2001

I reached the ceiling in Alberobello and thought about moving. My wife was originally from America, so we decided to move to New York.

It was a risky decision, but it paid off, and I received my first Michelin star.

~ㅤMoved to New York;~ㅤBecame a chef in a local restaurant;~ㅤReceived my first Michelin Guide Star.

2015

In New York, I got acquainted with local culinary preferences and new products. I experimented a lot and continued to work in the best local restaurants.
In the meantime, I also started my own culinary courses for adults.

~ Opened my own culinary courses;~ Won the World Culinary Awards;~ㅤContinued working in NY.

2022

Despite my successful career as a chef, I wanted to do more and introduce even more people to haute cuisine. So I launched private services.

Now you can order private in-home dining, catering, and cooking lessons.

~ㅤLaunched personal services;~ㅤIssued a book of recipes;~ㅤ Got my second Michelin Guide Star.

1999

I started my culinary career at 18 as a cook assistant in a small Italian town, Alberobello. This is a popular place among tourists, so we had much to do.
Here I began to learn the art of cooking and Italian cuisine.

~ㅤCold and hot dishes;~ㅤTraditional Italian cuisine;~ㅤStarted my career as a cook.

Italian cuisine

No one better than a true Italian will introduce you to real Italian cuisine. I invite you to join me on a culinary journey through the finest Italian dishes. The list of dishes below and prices are approximate. Please contact me to discuss your menu.

Entrees
from $20
Bruschetta, Antipasti, Caponata, Meat Balls, Tuscan Truffles
Sides
from $30
Caprese Salad, Stuffed Tomatoes, Pickled Eggplant, Artichokes
Main Courses
from $60
Pesto pasta, Cioppino, Three-Cheese Lasagna, Beef Brasato
Desserts
from $30
Canestrelli, Lemon Ricotta Cake, Tiramisu, Panna Cotta

Oriental cuisine

Working in restaurants in New York, I noticed how the locals love oriental cuisine. In my recipes, I give Korean, Chinese, and Japanese dishes a more European touch, still keeping the oriental core in every dish offered to my clients.

Entrees
from $40
Spring Rolls, Butter Garlic Prawns, Baby Corn Fritters, Lollipops
Sides
from $30
Garlic Broccoli Stir Fry, Saffron Rice, Scallion Pancakes, Coconut Rice
Main Courses
from $70
Beef Galbi, Chicken Lo Mein, Honey Sriracha Chicken, Nem Nuong
Desserts
from $30
Almond Jelly, Mango Pudding, Nyonya Pineapple Tarts, Dessert Balls

French CUISINE

I really love French cuisine for its sophistication and delicate flavor combinations. French cuisine is perfect for a romantic evening or a private event for several people. I am ready to offer you a carefully crafted menu and traditional French desserts.

Entrees
from $30
Lyonnaise Salad, Onion Galette, Pissaladiere, Cheese Souffle
Sides
from $30
Baked Brie, Spinach Au Gratin, French Peas, Scalloped Potatoes
Main Courses
from $30
Chicken confit, Quiche Lorraine, Boeuf bourguignon, Duck à l'Orange
Desserts
from $20
Macarons, Crème Brûlée, Paris-Brest, Mille-Feuille, Tatin Cake

Sous-chef

Alberto fondo

Sous-chef

Tino Morino

Station Chef

Diego Tortini

Junior Chef

amanda Taylor