Lombardy

Milan

Italy

I'm a 30-year-old professional chef, trained at the Carlo Porta Hotel Institute in Milan.
I've been working in the restaurant industry for 10 years, and along the way, I've had the opportunity to gain experience in kitchens such as Trussardi alla Scala (1 Michelin star), Camparino, Armani, and the Park Hyatt as a sous chef, a 5-star luxury hotel.
Over time, I've developed a cuisine based on seasonality, careful selection of ingredients, and attention to detail. Today, I bring this experience directly to my guests' homes, creating pleasant moments, simple, and elegant cuisine.

Vitello tonnato, capers, beef stock

Risotto milanese style, beef stock, gremolada

Veal cotoletta milanese style, roasted potatoes, rocket pesto

Tiramisù

A Milan-inspired menu that begins with vitello tonnato , Milanese risotto with beef stock and gremolata, Milanese cotoletta with roasted potatoes, rocket pesto, for dessert tiramisu.

Beyond Milan

Classic Italian beef tartare (with egg yolk, mustard, parsley, capers)

Risotto with pumpkin, Langoustines and lime

Duck, carrots in different consistencies, sour cream, duck stock

Linzer spiced cake, hazelnuts, chocolate mousse and pears

A refined menu for special occasions: classic beef tartare with egg yolk, mustard, parsley, capers; risotto with pumpkin, scampi, and lime; duck with carrots in various textures, sour cream, and duck stock; for dessert a spiced tart with hazelnuts, chocolate mousse and pears with thyme

Special occasions

tuna tartare with guacamole,mango and soy

linguine with anchovy butter, red shrimp, flavored panko, and bisque

amberjack with white wine sauce, glazed cardoncelli mushrooms and parsil

lemon tart and meringue.

A gastronomic journey of great balance and personality: tuna tartare with guacamole,mango and soy; linguine with anchovy butter, red shrimp, flavored panko, and bisque; amberjack with white wine sauce and glazed cardoncelli mushrooms and parsil ; for dessert lemon tart and meringue.

Signature textures

Amberjack carpaccio, leche de tigre, lime, chili pepper and mango

Risotto, curry reduction, red prawn and coriander

Duck, miso sauce, roasted spring onion, ginger

Panna cotta matcha tea, coconut, and berry

A fusion experience combining Mediterranean ingredients with Asian and South American flavors like: Amberjack carpaccio, leche de tigre, lime, chili pepper and mango, Risotto, curry reduction, red prawn and coriander, Duck, miso sauce, roasted spring onion, ginger, for dessert panna cotta matcha tea, coconut, and berry panna

Fusion meetings

potato mousse with sautéed mushrooms and parsley oil,

risotto with pumpkin, Jerusalem artichoke, and lime

teriyaki-glazed eggplant with hummus and confit tomatoes

yogurt, mango, and cocoa crumble mousse

A complete and refined vegetable journey, from appetizer to dessert: potato mousse with sautéed mushrooms and parsley oil, risotto with pumpkin, Jerusalem artichoke, and lime, teriyaki-glazed eggplant with hummus and confit tomatoes, and for dessert yogurt, mango, and cocoa crumble mousse.

vegetarian journey

I'm a very determined, creative and passionate chef

Fusion meetings

Indication of Chef Davide Balzaretti's skills and specialties

Amberjack carpaccio, leche de tigre, lime, chili pepper and mango

Risotto, curry reduction, red prawn and coriander

Duck, miso sauce, roasted spring onion, ginger

Panna cotta matcha tea, coconut, and berry

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Davide Balzaretti