Unsere Hochzeitscaterer in der Nähe

I enjoy cooking for groups and at people's homes, taking them along in the preparation of the dishes. I often give workshops in combination with wine/food where everyone knows their way around.

Over 20 years experience as personal chef, catering designer and services. My goal is to bring the people the experience to trip around the world’ s flavors focus on the history and tradicional ingredients and cooking traditional techniques. Every place has incredible culinaries experiences that i try to share with the people… My profile: International and Regional Haute Cuisine with a healthy orientation. Also custom cuisine as Vegan, Vegetarian, Celiac... My proposal: Unforgettable trip around the world through the palate. MENU ITALY Starters (choose 3) -Italian “Bruschetta al Pesto”:  Italian bread with basil pesto sauce and mini tomatoes. -Caprese Salad: Mozzarella cheese, tomatoes and fresh basil with olive oil and balsamic aceto. -Sweet and sour sicilian eggplant caponata with tomatoes, olives, capers, pine nuts and fresh basil. -Endive wafers with gorgonzola blue cheese cream, smoked bacon and walnuts. -Zuckini Carpaccio: Fine leaves of zuckini and celery bars, marinated with Sorrento lemon. -Alpine salad with radicchio, pine nuts, crunchy smoked bacon, alp cheese cubes and walnut oil. -Arancini rise and parmesan saffron balls, stuffed with beef ragout and peas. First Course (choose 1) -Risotto creamy with delicious selection of Italian forest mushrooms. -Potato gnocchi stuffed with four Italian cheeses and walnuts, in sauce of Mascarpone cheese, fresh tomatoes and basil leaves. -Lasagne of bresaola ham, provolone cheese and fried eggplant with creamy pistachio sauce. -Bolognese Lasagne of ragout with creamy béchamel white sauce. -Minestrone Soup with pasta, beans and vegetables, with fresh basil pesto sauce. -Spaghetti with grill peppers cream sauce, and crunchy pistachios of Sicily. Main Course (choose 1) -Meatloaf of Pumpking and almonds amarettis cream, with beef ragu cooked in red wine. -Chicken Parmigiana with potatoes pure, toasted almonds, hazelnuts and green salad. -Tuscany beef meatballs in traditional italian tomatoes sauce. -Fish fritter balls “Fritto” in green capers mediterranean sauce, with potatoes and fresh herbs. -Spinach and potatoes meatballs with four cheeses sauce. -Eggplant Parmigiana pie with tomatoes sauce, parmesan cheese and mozzarella cheese. -Chicken strips and vegetables stew, with creamy tumeric sauce. Dessert (choose 1) -Brownies of dark chocolate and walnuts, with fresh red fruit sauce. -Classic Tiramisu. -Panna Cotta pudding (to select: Vanilla/Chocolate/Coffe/Saffron or Amaretto almonds), with fresh blueberry sauce.

Cooking is like a love story: sharing, the joy of pleasing others, and authenticity are at its core. This passion was passed down to me by my parents and grandparents, with whom I discovered flavors that evoke childhood memories and cherished moments with loved ones. I've also had the privilege of honing my skills alongside renowned chefs such as Christophe Michalak, Thierry Marx, Cyril Lignac, Antoine Heerah, and Philippe Conticini. That's why today, I invite you to experience the love for exquisite dishes and the pleasure of the senses with me. You can also find me frequently featured on M6 Boutique as a culinary specialist. As an exclusive chef in Paris, a training chef for professional career transitions at L'atelier des Chefs training center, and a guest chef for Té Traiteur (Thierry Marx), I bring a wealth of experience to every private dinner.

Hi everyone! My name is Victoria, and I would be delighted to cook my delicious food for any of your upcoming event. Trained as a chef in some of Paris finest bistrot's (Dandelion, Café les deux Gares, le Cadoret, Godaille), I am now a full time private chef since January 2025. I have a very positive and forward looking character, and would be delighted to hear more about any of your food needs. From an intimate 2 people dinner to a 150 guests wedding, I am passionate and very flexible and listening to what your needs are in terms of menu and atmosphere. Get in touch to know more :)

### Emanuele Mancuso – Italian Professional Chef **Emanuele Mancuso** is an **Italian professional chef**, born and based in **Serrastretta**, in the province of **Catanzaro, Calabria**. From a young age, he developed a deep passion for cooking, inherited mainly from his grandparents, which led him to transform a personal interest into a **successful culinary career**. ### Culinary Training and Early Career Mancuso began his formal culinary training relatively late, around the age of **29–30**, enrolling at **ALMA – The International School of Italian Cuisine**, one of the most prestigious culinary institutions in Italy. He started his professional journey working as a **commis in both the dining room and kitchen** at a **Valtur Spa** resort. In a short time, he was promoted to **executive chef**, taking responsibility for a **kitchen brigade of approximately 40 people**. He later managed for **seven years** one of the largest **catering companies in Southern Italy**, contributing to the launch and development of some of the most important **wedding and event venues in Calabria**. He went on to found his own **catering company** and currently manages **four wedding venues** across **Calabria and Puglia**. ### Television and Media Appearances Chef Mancuso has appeared in several **regional and national television programs**, including: * **“Cuochi d’Italia”** on TV8, hosted by **Alessandro Borghese**, representing Calabria through regional and creative dishes * **“Tuttochiaro”** on **Rai 1**, where he presented reinterpreted traditional recipes * **“In viaggio con Marcello”** on **Rai 2** and other programs dedicated to Italian cuisine * **“Cotto e Mangiato”** on **Italia 1** ### Awards and Professional Activities Throughout his career, he has received prestigious recognitions, including the title of **International Disciple of Auguste Escoffier** and the **Gold Star for Lifetime Achievement**, honoring his contribution to the culinary world. He also founded the hands-on culinary school **“I Saperi del Gusto”**, dedicated to **aspiring chefs and food enthusiasts**, offering cooking courses and initiatives focused on the **preservation and promotion of culinary traditions**. ### Culinary Philosophy The **culinary philosophy of Emanuele Mancuso** is deeply rooted in **Calabrian territory and culture**. His approach blends **tradition and innovation**, emphasizing **local excellence**, **zero-kilometer ingredients**, **seasonal produce**, and modern techniques, while honoring the authentic flavors and stories of his region. ### Projects and Initiatives Beyond restaurant work and education, the chef has developed several projects, including: * A **one-table restaurant** in the village of **Lamezia**, designed to offer an intimate, territory-driven gastronomic experience * Participation in **gastronomic events** and **community-focused charitable initiatives** centered around food