Chefs privés près de vous pour Business

I am the Executive Chef at an innovative F&B startup based in Lausanne, offering food truck services, high-end catering, and private chef experiences. I graduated from EHL, the École hôtelière de Lausanne, where I was honored as the EHL Culinary Champion. My professional journey began in France, where I worked under Michelin three-star chef Christophe Bacquié and trained in the kitchens of several MOF chefs. My mentor, Chef Michel de Matteis, deeply influenced my approach to precision, excellence, and creativity. Today, I bring my own unique culinary philosophy to food — a fusion of techniques and flavors shaped by global influences. From classic French refinement to Asian boldness, and Mediterranean freshness to modern plant-forward creations, my cooking style is a creative intersection of cultures. The menu features a wide array of dishes and seasonal ingredients, including vegan Provence-style fig pickles, hot spring eggs with Sichuan Lantern beef, foie gras lollipops with port wine sauce, and crafted green bean cakes adorned with unique bio edible flowers. This fusion of high standards and diverse, original offerings aims to attract a broader audience, ensuring we stand out and delights at every event.

I am a sunny and positive person, who loves life and finds fulfillment in loving people through great food. To me cooking is not a job, it’s a passion, and what makes my soul satisifed. Cooking is part of who I am and is the tool that I use to transmit wellbeing to other people. I come from Sardinia. My love for the sea brought me to the passion for the Seafood. The cooking technique of the sous vide at low temperature, allows me to preserve all the smell and the flavours of the sea in every dish. Giving the maximum value and respect to every God given source of food on earth. The same concept I use it for the meats, which I select carefully using only grass-fed meat raised in the most ethic, natural and sustainable way. Cooking every cut at low temperature for many hours allows to obtain a tender and juicy cut that melts in your mouth like butter in a divine union of flavors which will satisfy all your senses. I have learned to cook from dozens of people throughout restaurants all over the world in the last twenty years. Starting from my mum, the MasterChef number one in the world. Then travelling through Italy, Australia, and New Zealand to the South Pole, where I have been the sous chef and baker of the expedition of the Italian Scientific Facility Research in Antarctica. When I was fifteen, I started study at the Hospitality Institute of Castelfranco Veneto, I got specialized in my studies at the University of Flour of the Molino Quaglia, then I studied again Molecular Cuisine at the Italian Food Academy of Milan. I put Love in everything that I cook. I carefully take care of every detail of my Craft, researching obsessively the best ingredient available on the market. I love to collaborate as much as possible with local producers, to validate the land where I live and the job of small Artisans that through hard work and dedication creates pure culinary gems which I feel honored to be able to use for my Authentic Italian Menus. In 2017 I have been recognized as the Ambassador of the True Italian Pizza in the World, by the A.O.C.R.I. (Association of Operators of Italian Restaurateurs and Consumer). My obsession for the Pizza Craft got me awarded at the New Zealand Pizza World Championship in 2015, with four publications in the main local newspapers. I have been invited as a guest of the Italian Radio Station in New Zealand “Ondazzurra” e in prime time National Television at the famous Tv Show Country Calendar. My story has been then published in the book “Talent Story Pizza in the World”. My passion for food, health, and longevity, and the impact food has on the people wellbeing through his intestinal microbiome, has brought me to unite my knowledge in the scientific field with my gastronomic skills assets, marring a cuisine philosophy dedicated to the healthiness and highest quality of every single ingredient that I use. This balances the union of flavors and nutritional value of every single meal, not forgetting the ancient culinary traditions of this country. Beyond fermented food with with life giving probiotic effect, I am specialized in sourdough produce with unrefined, self-produced flour, milled in a small noncommercial stone mill. It is a pleasure to follow the growing process of wheat, from putting the seed in the soil to the baking of the loaf in my wood fired oven. Nothing arises sweet memories like the smell of a freshly baked sourdough loaf. One of the most basic, important and primordial foods known to mankind, – The Bread – a nutritious product who gives life.

Fort d'une expérience professionnelle de 8 années, je me lance en tant que chef privé en Occitanie ! Ma cuisine est précise, détendue et conviviale. Mes prestations sont efficaces, et je m'adapte toujours aux besoin de mes clients ! J'exerce une cuisine méditerranéenne et chaleureuse, quelque part entre la France, l'Espagne, le Liban et l'Italie. Me choisir, c'est choisir la garantie du résultat, la sécurité d'un Chef à la maison, qui s'occupe de tout !

I started cooking in 2012 out of nostalgia, missing my NYC dining experiences after having moved to Berlin. I then started a private Supper Club which quickly led me to cooking as a personal chef for Hollywood stars. I grew from cooking for 1 guest to 300 in a7 year period. I later also completed a Gastronomy & Nutrition certification at “Le Cordon Blue”. I now cook as both a personal chef as well as a caterer for business or gala events alike and often focus on fresh, nutritious food that bursts with flavours. As for my favorite dish?…might be one of my gourmet creations. A white truffle custard topped with shrimp ceviche. Need I say more?

I’m Chef Dee, a luxury caterer and hospitality professional who loves creating smooth, comfortable, and stylish stays. Expect cleanliness, great communication, and a warm, welcoming touch every time