OFYR Chefs & Catering cerca de ti 🔥

My culinary adventure began in 1997 when I discovered the demanding and exciting world of gastronomy. For 25 years, I had the privilege of working as a sous-chef for a major event caterer, an experience rich in challenges and learning. Today, I share my knowledge with the same passion by teaching the art of cooking. And for the past four years, I have continued this adventure as a freelance chef, offering my services as a private chef and caterer, creating unique moments around the table.

I am a passionate chef who has built an international career across Europe, South America, Africa, and North America, working in Michelin-starred restaurants as well as festivals, pop-ups, and experimental culinary projects. This diversity has given me strong culinary versatility, refined organizational skills, and creativity inspired by different cultures and cuisines around the world. After more than ten years of experience in brigades, team management, and teaching (including as a culinary trainer), I am now choosing to focus on a more personal and intimate approach: private cooking. This step reflects my desire to build a direct connection with guests, design tailor-made menus, and offer unique gastronomic experiences where conviviality and sharing are at the heart of the table. For me, private cooking is the perfect balance between technical expertise, a love of teaching, and a genuine passion for human connection. Specialities: * Creative, fire-inspired, multicultural cuisine focused on authenticity and conviviality * Contemporary cuisine influenced by world flavors: Europe, South America, Africa, and North America * Mastery of fire cooking and wood-fire techniques for meat, fish, and vegetables (signature skill) * Refined meat and grill expertise—from fine dining to rustic asados * Seasonal, market-driven menus emphasizing freshness and sustainability * Creative, tailor-made private dining experiences: intimate dinners, events, and workshops * Passion for sharing culinary traditions through teaching and storytelling Whether it’s an intimate dinner for two or a lively gathering of friends, I’ll craft a menu designed just for you — so you can simply relax and enjoy an unforgettable experience. **Menus Automne & Hiver 2025 / 2026** **Mot de la Cheffe** Chaque menu est une invitation à partager un moment convivial autour de produits frais, de saison et cuisinés avec passion. Ma cuisine s’inspire du marché, de la nature et des traditions que je réinvente avec gourmandise et sincérité. — Cheffe Stéphanie Mélanie **Menu Végétarien – 85 € pp** * Salade d’endives gourmande avec fromage bleu et agrumes de saison * Eggplants 3 façons de cuisson * Bake and Smoke Parmesan Polenta With Seasonal Vegetables * Gâteau aux carottes avec glace à la vanille maison **Menu – 80 € pp** * Mini salade verte * Ceviche de thon rouge de la Méditerranée with red Aguachile * Porchetta et salade tiède avec légumes de saison * Mousse au chocolat noir avec Dukkah à la fleur de sel **Menu BBQ – 110 € pp** * Pain à la braise avec salade de roquette et parmesan * Légumes de saison grillés avec sauce créole * Poisson de saison grillé et farci accompagné de purée et sauce vierge * Bavette ou entrecôte 300g pp avec pommes de terre et kale grillés * Brochette de fruits grillés, mascarpone et huile de menthe **Menu Confort d’Hiver – 110 € pp** * Petite salade verte et œufs mayo * Fricassée de champignons (girolles, cèpes, chanterelles, trompettes) * Pot-au-feu d’hiver (produits locaux) ou joue de bœuf confite au vin rouge avec polenta fumée * Mousse de chocolat noir avec Dukkah à la fleur de sel **Menu Pesquetarian – 85 € pp** * Mini brandade de morue * Seiche grillée avec pilpil d’encre et riz noir * Poisson de saison en papillote, crème de petit pois et menthe * Gâteau au chocolat noir et bière stout, crème fraîche **Menu Bistro Moderne – 95 € pp** * Œuf parfait 64°, mousseline de topinambour et crumble de noisettes * Saint-Jacques snackées, risotto de céleri, émulsion au vin blanc sec et citron confit * Joue de veau confite, purée de panais, jus corsé et légumes racines glacés * Tarte fine aux pommes caramélisées, chantilly au Calvados et sablé breton **Menu Vegan Signature – 90 € pp** * Velouté de potimarron rôti, huile de graines de courge et pickles de pomme verte * Betteraves en trois textures, crème de tournesol fumée et vinaigre de cidre doux * Cannelloni de légumes d’hiver, farce de champignons et crème de tournesol citronnée * Crème chocolat noir et miso, crumble de sarrasin et glace au lait de coco maison **Informations supplémentaires** * Tous les menus sont servis pour un maximum de 10 personnes. * Si le nombre de convives dépasse 10 personnes, un supplément de 20 % par personne sera appliqué pour couvrir les frais de service.

I am a chef with a beautiful family who believed me for what I do in particular to my wife a thank you. I have 26 years of experience in the field, working abroad such as England, Spain ,Germany and Saudi Arabia. Always worked at the best restaurants, hotels and super luxury cruise ships. With chef with Michelin stars \* / \*\*\*. I work to always improve myself, I consider myself lucky to have made food for important person like a presidents of state and private families of any nationality. I like to do what I do ..

I'm Samuele Bnà, a 25-year-old chef with experience in high-end restaurants. My personal chef services are an invitation to slow down in a fast-paced world and to rediscover and savor authentic flavors dressed in a modern guise. Authentic flavors, but with a touch of creativity. My cuisine is an expression of love, and I want to share it with you, sitting down with a nice bottle of wine and wonderful guests.

Private chef in Sardinia with 12 years of kitchen experience. Specialists in fresh pasta. If you're interested in our service, we look forward to giving you an unforgettable experience