OFYR BBQ Chefs & Cateraars bij u in de buurt 🔥

I'm Vincenzo, an Italian chef and private chef: I bring the same care to my clients' homes that I would in a gourmet restaurant. I grew up surrounded by the aromas of family cooking, and over the years I've transformed that passion into a profession, working in professional teams and creating custom menus for intimate dinners, special events, and refined catering. I love contemporary Mediterranean cuisine: colorful dishes, seasonal ingredients, select ingredients, and pairings that surprise without ever being complicated. Each menu is created by listening to the guests' wishes—food intolerances, healthy needs, vegetarianism, or indulgence—to create an experience that tells their story, not just mine. In short: I don't just prepare dishes, I create memorable moments, where the service is discreet, the atmosphere is relaxed, and the table becomes the center of emotion. 🍽️ MENÙ 1 – CARNE D’AUTORE | LUXURY GOURMET ------------------------------------------- **Tipologia:** Degustazione di carne premium **Persone:** 2–20 **Focus:** Speciale dello Chef · Salute · Fusione **Antipasto** • Battuta di fassona piemontese, tuorlo marinato, nocciole tostate e olio al timo **Primo** • Ravioli ripieni di guancia brasata, crema al Parmigiano 36 mesi e riduzione al vino rosso **Secondo** • Filetto di manzo in crosta d’erbe, demi-glace al Marsala e purea di sedano rapa **Contorno** • Giardiniera gourmet di stagione in agrodolce fatta in casa **Dessert** • Mousse al cioccolato fondente, sale Maldon e streusel alla mandorla --- 🍽️ MENÙ 2 – TERRA & FUOCO | MEDITERRANEO GOURMET ------------------------------------------------ **Tipologia:** Carni, verdure e fuoco **Persone:** 2–20 **Focus:** Mediterraneo · Locale · Salute **Antipasto** • Caponatina siciliana rivisitata con mandorle, uvetta e capperi di Pantelleria **Primo** • Lasagnetta croccante di parmigiana di melanzane, stracciatella e basilico **Secondo** • Pancia di maiale glassata al miele e rosmarino, salsa allo yuzu e patate novelle al forno **Contorno** • Carote baby arrostite, yogurt greco al lime e granella di pistacchio **Dessert** • Tiramisù destrutturato con crumble al cacao e crema al mascarpone --- 🍽️ MENÙ 3 – CARNE & BOSCO | CONTEMPORARY FUSION ----------------------------------------------- **Tipologia:** Carni, funghi e radici **Persone:** 2–20 **Focus:** Fusione · Stagionalità · Signature **Antipasto** • Polpettine di selvaggina e tartufo, salsa al Porto e erbe di montagna **Primo** • Tagliatelle al ragù bianco di coniglio, funghi porcini e polvere di prezzemolo **Secondo** • Coscia d’anatra cotta a bassa temperatura, salsa al melograno e patate ratte arrosto **Contorno** • Finocchi arrostiti, scorza d’arancia e noci **Dessert** • Panna cotta alla vaniglia Bourbon con pera al vino rosso --- 🐟 MENÙ 4 – ORO BLU | FINE DINING DI MARE ---------------------------------------- **Tipologia:** Degustazione di mare **Persone:** 2–20 **Focus:** Frutti di mare e pesce · Fusione · Premium **Antipasto** • Carpaccio di ricciola, lime, zest di agrumi e pepe Timut **Primo** • Risotto allo zafferano con capasanta scottata e bisque al cognac **Secondo** • Trancio di ombrina al vapore aromatico, emulsione al prezzemolo e crumble ai capperi **Contorno** • Verdure al vapore con olio al basilico e semi di sesamo **Dessert** • Sorbetto al limone e zenzero, crumble di frolla e menta fresca --- 🐟 MENÙ 5 – ESSENZA VENETA MEDITERRANEA | MARE & TERRITORIO ---------------------------------------------------------- **Tipologia:** Mare e tradizione veneta contemporanea **Persone:** 2–20 **Focus:** Frutti di mare e pesce · Locale · Salute **Antipasto** • Alici marinate agli agrumi, cipolla di Tropea e olive Taggiasche **Primo** • Tagliolino al nero di seppia con gamberi, pomodorini confit e stracciatella **Secondo** • Filetto di branzino alla veneziana, salsa tiepida alle erbe e zucchine trifolate **Contorno** • Patate e pomodori al forno con origano selvatico **Dessert** • Crema al limoncello con biscotto friabile e frutti rossi

With a lifelong passion for the culinary arts, I bring over 20 years of experience across fine dining, pastry, and artisan breadmaking. After graduating from hospitality school with a diploma in Culinary Arts and earning HACCP certifications, I honed my craft in renowned restaurants and luxury kitchens in Italy and abroad. My journey includes leading roles in high-end Italian restaurants, technical consulting for a prestigious Italian flour mill specializing in gluten-free and artisanal baking, and serving as Head Chef in Shanghai, where I successfully launched a fine Italian restaurant within a luxury hotel. Today, I offer an exclusive private dining experience that combines the authenticity of classic Italian cuisine with modern fine dining aesthetics. Every dish is designed to delight the eye and the palate, tailored to meet each guest’s expectations with impeccable service and refined taste.

Hey there, I'm Chef Pete, the gluten-free culinary wizard behind the delectable creations catered at your next event or dinner! At just 28 years old, I'm passionate about crafting irresistible dishes that make taste buds dance. One of my signature creations is cashew breaded chili-lime chicken breast over rice & mangos—a fusion of flavors and textures that transport you to culinary bliss. From scratch- hand made Italian dinners like Chicken Parmesan to crowd favorites such as chicken nuggets that are crispy on the outside and juicy on the inside, to artisanal pizzas topped with an explosion of creative flavors, and classic American favorites like cheeseburgers and fries to irresistible breaded popcorn chicken & waffle shell stuffed cannolis -- I've got something for everyone! Using fresh, clean ingredients is my priority. Join me for recipes + tips as we embark on our delicious journey together! … Use the menu below to navigate Chef Pete’s menus & dining experiences for any size event 2-2,000 people.

A creative and passionate chef, I promote local products from my region.

I’m a French private chef with a passion for refined, seasonal cuisine and elegant dining experiences. My culinary journey has taken me through prestigious kitchens including Madame Brasserie at the Eiffel Tower with Chef Thierry Marx, Villa La Coste with Chef Hélène Darroze, and La Réserve Ramatuelle with Chef Éric Canino. Over the years, I’ve developed a modern gastronomic style inspired by French techniques and international flavors. I love creating beautiful, memorable dinners where every detail matters — from carefully sourced ingredients to elegant plating. I have also worked as a private chef in luxury villas in Saint-Barthélemy and Australia, cooking for intimate dinners, events, and special celebrations. For me, cooking is about creating moments people remember long after the last bite. My favorite dish to create is a perfectly balanced tasting menu where each course surprises the guests and tells a story