Chef vicino a te per Bbq

Passionate about cuisine and a globetrotter, I have had the opportunity to work in restaurants around the world and refine my techniques in Michelin-starred establishments and five-star hotels. My culinary style is a fusion of international influences, showcasing high-quality, local, and seasonal ingredients, combined with rare spices and peppers that I have encountered during my travels. As a private chef, I bring a global perspective to create unique and flavorful experiences for my clients.

Chef Freddy Bordelais has been passionate about cooking since his early childhood; he learned the basics from his parents, both enthusiasts of Creole cuisine. Over the years, he has skillfully blended French cuisine with the aromatic spices and vibrant colors of traditional Caribbean dishes. For him, cooking is above all a fulfilling passion, where sharing and delighting his guests are a true reward. Come on a culinary journey with Chef Freddy: he will introduce you to new taste sensations with flavorful and spicy dishes, all in a friendly and jovial atmosphere.

Lo chef Amerigo Capria, nato nella splendida Tropea nel 1979, ha iniziato la sua carriera culinaria a 16 anni lavorando nei villaggi turistici della Calabria durante l’estate. Dopo il diploma, ha ampliato i suoi orizzonti lavorando in diverse città d’Italia, in Sardegna e all’Isola d’Elba durante le stagioni estive, per poi trasferirsi all’estero in America, Inghilterra e Francia. Ha maturato preziosa esperienza presso rinomati ristoranti come Enoteca Pinchiorri, La Tenda Rossa e Nobu Armani. A 26 anni ha avviato la sua attività, ottenendo rapidamente riconoscimenti nella guida Michelin. Oltre alla carriera in ristorante, lo chef Capria si dedica all’insegnamento, sia nelle scuole che come chef privato. Offre corsi di cucina, cene private, show cooking, giornate dedicate alla pizza, cocktail e degustazioni di vini. ### Proposta degustazione vini: Degustazione vini con canapé abbinati (min 4 ospiti) * 1 Degustazione: 6 etichette (2 bollicine, 2 bianchi, 2 rossi) Euro 90 a persona * 2 Degustazioni: 6 etichette (2 bollicine, 2 bianchi, 2 rossi) Euro 160 a persona * 3 Degustazioni: 6 etichette (2 bollicine, 2 bianchi, 2 rossi) Euro 210 a persona I prezzi variano in base alle etichette selezionate

As a chef with a passion for Mediterranean, Middle Eastern, American, Mexican, Italian, and Fusion cuisines, every thought revolves around crafting the next culinary masterpiece. My mind is always filled with ideas for combining flavors, experimenting with ingredients, and creating dishes that will leave a lasting impression. Whether it’s a fusion of traditional Mediterranean flavors with a modern twist or a bold combination of Mexican spices with Italian finesse, every meal is a new opportunity to innovate and delight. Cooking is not just my job—it’s my constant inspiration.

"A Passionate Story" The passionate one is me, Clément GEHIN: a state-certified chef in gastronomic cuisine and pastry. My versatility allows me to introduce you to different gustatory horizons while adapting to your tastes and dietary requirements. Before becoming a private chef, I had the opportunity to cook alongside renowned Michelin-starred chefs and learn from them. I think notably of Georges BLANC (3 stars in the Michelin Guide with his famous village "Vonnas"); or Christophe RENAUD with whom I was able to evolve at "La Coquillade" in the Luberon. Also, Nans GAILLARD in La Ciotat, with whom I worked the same year he obtained his first Michelin star. It was during my time at the Intercontinental Hôtel-Dieu (5 stars) in Marseille that I was able to develop my rigor, creativity, and the emotions translated onto the plate, thanks to Chef Lionel LEVY, whom I had the pleasure of working with for 4 wonderful years. Passionate also about traveling, I have been able to combine these two loves and benefit from them to grow culinarily. My professional adventures have taken me to Norway, Germany, and even to the French West Indies (Saint-Barthélemy) as a private chef, where I had the opportunity to adapt my cuisine to local products. My attention is particularly focused on current trends, seasonal products, as well as the constant search for products from organic and/or local agriculture. My ambition? Always to please you! To achieve this, I also host Masterclasses on specific themes (for your private events / your children). These lessons are also available via video conferences. Additionally, I occasionally give cooking classes for incarcerated individuals; I am also a Chef Consultant at the vineyard of "Château de l'Escarelle", and in collaboration with the premium Swiss appliance brand VZUG. So, do not hesitate to ask me questions, suggest your ideas! I am always ready to broaden my horizons and search for new projects. I hope to share my expertise and passions with you very soon. See you soon