Lombardy

Milan

Italy

I have never hired a private chef before, but I wanted to kick off our wedding trip in Italy with something truly special—a surprise for my future husband. From the very beginning, Chef Lucia listened to everything I told her about what we love, what we don’t, and what would make the evening memorable. She sent me multiple options to choose from and ultimately created a beautiful, personalized menu for us.

Her communication was wonderful from start to finish, and even through our correspondence, I could tell how much she genuinely loves her craft. She arrived early, bringing flowers and candles to help create the perfect romantic date-night atmosphere. She went above and beyond before we even sat down to eat.

I am a BIG foodie. I love when food becomes an experience rather than simply a meal—and Chef Lucia exceeded every expectation I had.

When I say this was a WOW meal, I truly mean it. This was a culinary experience from beginning to end.

Our first course was the most beautiful charcuterie board I have ever seen. Chef Lucia brought homemade jams and personally explained every item on the board, including what it was and where it came from. Getting to experience all of the different Italian meats and cheeses was an absolute explosion of flavor.

Then came the lasagna.

I’m basically Garfield and could eat lasagna every day, so I have had my fair share of it. This was, without question, the BEST lasagna I have ever eaten in my life. It was so good it legitimately gave me goosebumps. Chef Lucia has officially ruined every lasagna I will ever eat back home—but in the absolute best way possible.

I honestly didn’t think she could top the lasagna.

And then she did.

Our third course was sous vide chicken with a mustard sauce and fondant potatoes. Every bite was incredible, perfectly prepared, and somehow even more impressive than the course before it.

Then came dessert: tiramisu.

My husband’s exact words were,“How has every restaurant gotten it so wrong? This is the best tiramisu I have ever eaten.”

And coming from him, that is about the highest compliment a person could possibly receive.

By the end of the evening, we had done everything short of licking the bowls clean.

We both agreed that this was one of the best meals we have ever eaten in our lives. It was absolutely phenomenal from start to finish—not just because the food was incredible, but because Chef Lucia created an entire experience for us.

If you are planning a trip to Milan, DO NOT sleep on this experience. In my opinion, Chef Lucia needs to be on everyone’s Milan itinerary. We both said that we would genuinely fly back to Italy just to have her cook for us again.

Chef Lucia, thank you for giving us one of the best meals of our lives and for helping us begin the biggest adventure of our lives with a core memory we will never forget. ❤️🇮🇹

Absolutely unforgettable.

Best private chef experience!!!!

I am a private chef based in Lombardia, driven by a lifelong passion for creating meaningful culinary experiences. Cooking has been part of my story since I was eight years old, inspired by my father, who owned a restaurant in Sardinia. I grew up breathing the rhythm of a professional kitchen, where food was never just food — it was emotion, identity, and hospitality.

After spending twenty years in the world of high fashion, I chose in 2019 to follow what had always been calling me: the kitchen. That background shaped my aesthetic sensitivity and attention to detail, qualities that now define my culinary style. Every plate I serve is carefully composed — not only in flavor, but in balance, color, and elegance.

Over the past five years, I have curated more than 120 private dining experiences, from intimate anniversary dinners to refined gatherings and bespoke celebrations. I specialize in tailor-made menus built around seasonality, high-quality ingredients, and the personal story of each client. For me, being a private chef means creating a moment that feels designed exclusively for you.

My cuisine is contemporary Italian with refined techniques and a deep respect for tradition. I love working with premium ingredients — from perfectly cooked meat with elegant reductions to delicate handmade pasta — always seeking harmony between comfort and sophistication.

The dish I am most proud of? A perfectly seared beef fillet with creamy potato purée, red wine reduction, rosemary, and caramelized onion. It represents everything I believe in: precision, depth of flavor, elegance, and emotional warmth.

I hold HACCP certification and have completed advanced culinary training programs focused on high-end cooking techniques. Continuous learning is part of my journey — because excellence is not a destination, it’s a daily choice.

My goal is simple: to transform a meal into a memory

Una selezione di finger food che aprono le danze

I finger a portata di mano

Un intreccio di spinaci, guanciale croccante e vellutata fonduta di Parmigiano un uovo dal cuore fondente ma croccante

Il segreto nel nido

Guancia di manzo al rosso , mayo alla nocciola pomme parisienne e cime di rapa

La guancia

Una crema di mascarpone soffice che incontra i sapori del sottobosco

Crema di mascarpone

Un viaggio tra i profumi del bosco, i sapori della tradizione e l’eleganza della cucina contemporanea.

L’autunno è una stagione che amo raccontare attraverso la mia cucina. Profumi intensi, ingredienti preziosi, consistenze avvolgenti e contrasti delicati danno vita a un’esperienza gastronomica pensata per emozionare.

Il bosco incontra la Fassona

Battuta di Fassona piemontese tagliata rigorosamente a coltello, accompagnata dalla delicatezza dei porcini freschi in insalata e avvolta da una fonduta vellutata di Parmigiano Reggiano. 

PRIMI PIATTI

I profumi del sottobosco

Tagliatelle homemade, castagne, porcini e guanciale croccante o Risotto ai porcini, mantecato e profumato al prezzemolo

SECONDI PIATTI

Eleganza e carattere

Filetto di manzo, riduzione al vino rosso, patate fondenti e cipolla caramellata al balsamico o Petto d’anatra CBT, arancia, miele di castagno e purè al burro

DESSERT

Il mio tiramisù al bicchiere o Piccola Tatin di mele e gelato alla vaniglia

Autunno in tavola

I don’t just cook. I create moments you’ll never forget

Chef Lucia's menus

Autunno in tavola