Privatköche in der Nähe für Walking dinner

I am Chef John Gusmão, graduated in Gastronomy from Alain Ducasse Education RJ in 2017 and with a postgraduate degree in Food Science in 2024. I have 10 years of experience, I have been a hotel chef, worked in renowned restaurants and I am currently a Professor of Gastronomy at the Instituto Gastronomico das Americas. I master several areas of gastronomy with expertise, but I am passionate about seafood, pasta and the mixture of French techniques with native Brazilian ingredients, which strengthens my creative, authorial cuisine. For 2 years I have been providing personal chef services, where I seek to bring to the client a unique experience in both flavors and quality of service.

I grew up in an Italian family where the kitchen wasn't just a place to cook — it was where life's most cherished memories were made. That tradition shaped everything I do today. A CERVINO experience is meant to feel intimate, warm, and unmistakably Italian — the kind of experiences where your guests don't just eat beautifully, they feel something unforgettable. Specialising in multi-course dining experience, my cuisine balances Italian heritage with creative artistry. A cuisine that delights the senses, but also sparks moments of joy through engaging elements and narrative-driven menus. Whether it's an intimate dinner for eight or a milestone celebration, I bring the soul of Italian hospitality combined with the refinement and attention to detail that luxury occasions deserve. If you're looking for a chef who creates experiences, not just meals.. Un piacere, Michael

Description: Ciao,I am Raffaele,Florentine chef with more than 25 yers of experience in the industry.I am specialized on tuscan and Itaian  spescialties. Also thanks to my southern origin I can deliver great Sicilian and Puglia classical and iconic recipes. I am focus on mantaining very high standards on quality of ingredients and hygiene of preparations, work space and tools. My   food proposal is simple,genuine and seasonal. From appetizers to dessert I will accompain you in your dinner ,willing to deliver great food and fantastic memory of your special Italian private experience. Also available for cooking classes,small wedding and food delivery. **Examples menus:** **TUSCAN MEAT MENUS** **STARTERS** 1. Traditional antipasto toscano (selection of cold cuts, pecorino cheese, mixed bruschettas: fresh tomatoes, sausages, stracchino cheese, mixed grilled vegetables) 2. Autumn caprese (roasted cherry tomatoes, pan-roasted mozzarella, oregano, olives, onions) 3. Seasonal mixed green salad with goat cheese flakes, balsamic vinegar, mixed seeds 4. Onion flan served with truffled pecorino cheese fondue, hazelnut crumbs, and savory bread chips 5. Selection of marinated grilled vegetables with stretchy tomino cheese (V) 6. Pappa al pomodoro arancino (deep-fried pappa al pomodoro) 7. Selection of Tuscan cheeses served with fruit mustard, wine gelatine, and truffled honey **FIRST COURSE** 8. Tonnarelli with carbonara sauce 9. Big fusilli with roasted pepper and Tuscan sausage sauce 10. Fresh trofie with handmade basil pesto, green beans, and diced potatoes (V) 11. Ricotta and spinach “gnudi” dumplings with butter and sage sauce (V) 12. Tagliatelle bolognese or wild boar ragu 13. Traditional or vegetarian lasagna (V) 14. Spaghetti "Sciue' sciue'" (slightly spicy fresh tomato sauce) 15. Rigatoni with arrabbiata sauce 16. Traditional ribollita (seasonal vegetable soup with stale bread and extra-virgin olive oil) 17. Ravioli with duck sauce **MAIN COURSE** 18. Chicken cacciatora style (stewed with onions, mushrooms, olives, tomatoes, carrots, bay leaves) 19. Roasted pork tenderloin with vanilla-flavored shallots and sautéed rapini 20. Pan-roasted beef fillet mignon with roasted potatoes and wilted Swiss chard (additional €5 per person) 21. Saltimbocca romana style with herbed mashed potatoes 22. Beef meatball with tomato sauce, served with peas and pancetta (Florentine style) 23. Traditional eggplant parmigiana (V) 24. T-bone beef steak with roasted potatoes and stewed zolfini beans 25. Milanese-style cutlet served with French fries and handmade mayonnaise 26. Lamb rack in mint and anchovies sauce with potato gratin **DESSERT** 27. Panna cotta with red berries sauce 28. Traditional tiramisu 29. Artisanal mixed gelato with waffles 30. Millefeuille with chantilly cream and raspberries 31. Fresh fruit tart with custard cream 32. Torta Caprese with whipped cream 33. Sicilian cannolo with sheep ricotta, chocolate drops, and candied orange zest 34. Chocolate salami with hazelnuts 35. Chestnut crepes with goat ricotta, bitter orange jam, pistachios, and cinnamon --- **TUSCAN FISH MENUS** **STARTERS** 1. Creamed cod served with crunchy polenta 2. Seafood crunchy panzanella 3. Warm octopus and potato salad 4. Crab meatballs served with smoked mayo 5. Mixed warm seafood and vegetable salad **FIRST COURSES** 6. Spaghetti with clams, bottarga, and lemon zest 7. Risotto alla pescatora (mixed seafood and tomatoes) 8. Cavatelli with anchovy, lemon, butter, and herbed breadcrumbs 9. Paccheri with octopus ragu 10. Pasta shell shape with shrimps, zucchini, and saffron sauce 11. Sardinian “Fregula” with mussels, cherry tomatoes, and fresh basil **MAIN COURSES** 12. Baccalà Livornese style with crunchy chickpeas and wilted spinach 13. Salt-baked sea bass served with mixed roasted vegetables 14. Swordfish steak with fresh tomatoes, capers, and olives 15. Grilled king prawn with mixed grilled marinated vegetables and green salad 16. Tuna tataki served with mixed julienne vegetables **DESSERTS** 17. Italian gelato served with fresh strawberries and waffles 18. Fresh fruit tart with custard cream 19. Traditional tiramisu 20. Chocolate panna cotta 21. Chamomile-flavored crème brûlée 22. Lemon Torta Caprese served with burnt meringue 23. Pear cooked in white Sangiovese wine with zabaglione cream and cocoa crumble 24. Cocoa sponge with chocolate mousse and ganache fondant

A Taste of Tuscany — From My Heart to Your Plate I’m truly passionate about cooking, and I’m lucky enough to call Tuscany my home — a region bursting with tradition and rich, unforgettable flavors. Every corner of this land tells a story through its aromas and ingredients. By the sea, fish soups take center stage, enhanced by local wines and time-honored secrets. Here in my beloved Chianti region, bold wines pair perfectly with strong flavors and generous, rustic ingredients. We use only the freshest vegetables from the garden, changing with the seasons, alongside magnificent Florentine steaks and slow-cooked game — just like our grandparents used to make. My culinary journey started as a fun hobby shared with friends. Even as a teenager, I loved inviting people into my garden during summer holidays and cooking up something special. That passion eventually led my wife and me to open a restaurant in Tuscany. Our menu changed every three months, always based on what was in season — because that’s the only way to truly capture the authentic taste of tradition.

Hello! I am Pedro Fernández, a Spanish Chef proudly based in Mexico for the past 10 years. Through my culinary project, "The Lemon Experience," I invite you to travel through my dishes—a reflection of the diverse markets and cultures that have shaped my career. This journey has been a true gastronomic adventure, leading me to collaborate with renowned chefs and restaurants across Puerto Rico, Peru, and Mexico. Whether hosting exclusive Chef’s Table nights, private events, or hands-on cooking classes, my mission remains the same: to champion local ingredients by reinterpreting them through a lens of Spanish and European techniques, blended with the authentic traditions I’ve gathered throughout a decade of exploration