Privé Chefs bij u in de buurt voor Foodtrucks

Ik ben Raffaele Puliga, een chef met Nederlandse en Italiaanse wortels. Mijn vader komt uit Sardinië, en koken is altijd al een passie binnen mijn familie geweest. Van jongs af aan leerde ik de traditionele Italiaanse gerechten, zoals ragù, te bereiden samen met mijn vader. Mijn liefde voor eten is in de loop der jaren alleen maar sterker geworden. Ik heb mijn koksopleiding gevolgd aan de Euroborg in Groningen en ben momenteel docent voor studenten in de horecasector. Tijdens mijn tijd als souschef bij Landgoed De Holtweijde in Twente had ik de eer om een student te begeleiden die later de beste student van het jaar werd aan de Cas Spijker Academie. Kort daarna kookte ons team voor de Bib Gourmand in 2019, een moment van grote trots voor mij en het team. Koken is voor mij niet alleen een beroep, het is een manier van leven. Elke dag ben ik bezig met foodfotografie, waarbij ik de gerechten die ik bereid voor familie en vrienden vastleg. Mijn vrouw zegt zelfs vaak dat ze niet meer naar restaurants hoeft te gaan, omdat ze bij mij thuis al restaurantkwaliteit maaltijden krijgt. Een van mijn grootste passies is barbecuen en het roken van vlees en vis. Ik ben bijzonder trots op mijn huisgerookte zalm, gerookte eendenborst en gerookte boter waarmee ik unieke sauzen maak. Voor mij is koken een uiting van passie en liefde. Het gaat erom mijn ervaring te delen en smaken uit verschillende keukens samen te brengen, zoals de Mexicaanse, Franse, Italiaanse, Indiase en Aziatische keuken. Eten is voor mij meer dan alleen voeding; het gaat om het creëren van onvergetelijke ervaringen die mensen kunnen proeven en genieten.

I am happy to meet you and introduce myself to satisfy your palate. I am an Italian cuisine chef with various experiences abroad. Available as a home chef in my free time. I am ready to fulfill any request, from traditional to innovative cuisine.

After having graduated in International Gastronomy and Culinary Arts and having spent 10 years cooking in different cuisines around the world, I have finally decided to stabilize myself as a private Chef, specializing in Mediterranean and international cuisine. My main goal is to provide you with my knowledge and passion for food, provided to you, your family, and your guests, a unique and unforgettable gastronomic experience.

I’m a chef specializing in Spanish and Mediterranean cuisine, blending authentic flavors with modern creativity. Trained in a two-star Michelin Guide kitchen and with 13 years running five restaurants under La Tasca Flamenca Group in Munich and Spain, I bring both precision and passion to every dish. I also run a food truck, sharing bold, memorable flavors in a fun, approachable way

For several years, I've been cooking with one simple goal: to offer my clients much more than just a meal, a true experience. Over time, I've developed a cuisine that is precise, generous, and tailored to each request. Whether it's for an intimate dinner, a special event, or a bespoke service, I strive to understand my clients' expectations to create a unique moment that reflects their personality. My cuisine draws inspiration from both solid foundations and personal influences, with particular attention paid to ingredients, cooking techniques, and the balance of flavors. Every detail matters, from the choice of ingredients to the final presentation. The dish I'm most proud of? The one that creates a genuine moment of surprise and pleasure at the table. The one that makes my clients say, "We weren't expecting that... it was even better." Today, my objective is clear: to provide you with a seamless, elegant, and effortless culinary experience, where all you have to do is enjoy.

**The genius that meets my name: Alessandro.** More than a Chef, I’m a Pizza Maker who loves to bring the flavors of pizza, ingredients, and the pursuit of quality products wherever people desire. Some of the ingredients come from my family’s farm, where I also work, combining our homegrown vegetables with my pizzas. I specialize in creating pizzas right in front of you, anywhere you wish, thanks to my portable equipment. Each pizza is baked on the spot — of any flavor, vegetarian, gluten-free, or customized to your requests. The dough is made from a blend of flours sourced from the Tuscan region, along with carefully selected ingredients from small local producers, in order to promote the craftsmanship of the small but genuine businesses around us. I set up my workstation with my portable oven, dough board, service tables for the buffet, and everything needed to start and finish the service with your smile — all organized and spotless. With this simplicity, you can have your own pizza station in the garden, by the pool, on the terrace, in a cellar, or wherever you wish. Alternatively, I can also use your wood-fired oven if you prefer. The service begins by listening to your needs, explaining how I work and how I prepare the dough. This full involvement brings people closer, helping them understand the process and allowing us to find together the best and most personalized menu solution. My service is mainly buffet-style: different types of pizzas are baked and served according to your choices, but table service is also available if desired. In addition to the food, I can offer extras such as a selection of specific craft beers paired with the pizzas — with a brewmaster and tap system available directly on-site. And for dessert, a range of fine chocolates to enjoy as *pralines*, creamy spreads on freshly baked flatbread, or melted chocolate bars on warm bruschetta — pure delight. **Pizza, just the way you want it, wherever you want it.**

Hello, my name is Fabio Napolitano, I am a chef with more than 9 years of experience. During my career, I worked in typical Italian restaurants, international hotels, Japanese and haute cuisine restaurants.

I operate at the intersection of culinary execution and guest experience design. With over 800 + private events delivered across the United States, my work extends internationally. Passport ready, available to travel within a 48-hour notice for HNWU / Security clearance, fully vetted. no criminal history. My model is built for high performing households, retreats, and multi-day stays , where consistency and operational precision matter . My clients range from large family groups, executive retreats, luxury vacations, and personal business travel for CEO's / staff included. professional athletes, Military affiliation and private contacts.

Meet a Munich-based chef whose culinary expertise spans European, Asian, and African cuisines. With a passion for blending diverse flavors, he crafts dishes that celebrate the best of each region. Known for his attention to detail and creativity, his cooking combines European elegance, Asian vibrancy, and African warmth, resulting in unforgettable dining experiences. Whether preparing refined multi-course meals or casual feasts, he prioritizes seasonal ingredients and inventive pairings that showcase his unique cross-continental style.