Aanbevolen privé chefs bij u in de buurt op ChefMaison

I have been a professional chef for the last 16 years. I have studied culinary at Humber college. My strong passion for cooking was passed on to me from my mother. She is always cooking, day or night. Mostly to feed family and friends or anyone that just needs a little pick me up. I have worked in a multitude of restaurants and started my way in the industry as a dishwasher. I have helped open several different restaurants. I have a family of 8, my soon to be wife, daughter (13), my two sons (6&3), my niece (11) and my two nephews (13&7). I cook every meal as I would cook for them, with love!

Born in Castiglione in Teverina, my passion for cooking blossomed early, leading me to leave my agricultural studies to immerse myself in the culinary art at the Viterbo cooking school. From there, a journey made of intense and stimulating experiences: from local hotels and resorts to Germany, up to Orvieto, where I refine my gastronomic vision at the Inncasa restaurant. The turning point came in London, a city that transformed my way of understanding cooking. At Nobu I breathed the sophistication of Japanese fusion cuisine, at Sketch I perfected fish processing, while at Dinner by Heston Blumenthal I explored the history of English gastronomy. As Sous Chef at The Modern Pantry, I have solidified my culinary identity, continually evolving. Before returning to Italy, I broadened my horizons between Cyprus and South-East Asia, gathering inspirations and contaminations that still enrich my cuisine today. In Florence, before opening my own restaurant, Momio, I had the honor of collaborating with Vito Mollica and Entiana Osmenzeza, and then taking on the role of Executive Chef at Castello di Volpaia, in the heart of Chianti, in 2019. In 2020 I undertook a new challenge by arriving in Perugia, leading the kitchen of the restaurant L'Acciuga. Here I have created a cuisine that speaks about the territory in a personal and refined way, combining technique, creativity and respect for the raw material. The recognition didn't take long to arrive: in 2021, L'Acciuga won its first Michelin Star, an achievement that established the value of my journey and my gastronomic vision. A Star that, year after year, continues to shine, confirmed until 2025, testifying to a constant commitment to the pursuit of excellence. Today, with this wealth of experiences, I bring my cuisine directly to your home, to give you a unique gastronomic experience, combining technique, research and passion.

We are the personal chefs you've been looking for: two chefs who have decided to transform your home into a restaurant. With years of experience in Michelin-starred restaurants and high-end private dining, we bring with us the rigor, creativity, and research that characterize great cuisine, but with the freedom and personalization that only a private service can offer. Every evening we create for you is an opportunity to surprise you, move you, and immerse you in a memorable gastronomic experience. We don't just cook: we listen carefully to your preferences, your desires, your special moments, and from there we build a unique and personalized menu, designed exclusively for you and your guests. Our culinary philosophy is rooted in Italian tradition, integrates French techniques, and draws inspiration from Mediterranean, Eastern, and Northern European cultures. We work with a rigorous selection of suppliers, privileging seasonality and utmost respect for ingredients. Every element that enters our kitchen is valued with care, minimizing waste and maximizing the gastronomic quality of each dish. What sets our service apart is our attention to detail. From menu composition to table presentation, from timing management to the story of each dish, we think of everything so you can simply enjoy the beauty of a great evening in good company. Professionalism, discretion, and passion are the invisible ingredients behind every service we deliver. We look forward to transforming your table into an unforgettable experience. #### Menu & Service Options --- #### Seated Service **Capacity:** 2–12 seated guests #### Menu Options **The Past — Traditional** *Classic Italian-inspired seasonal menu* * Choose your courses from the Seasonal menu * **3 savory courses + 1 sweet course** * **From €90 / person** **The Future — Innovative** *Modern tasting menu reflecting our experiences* * Blind tasting (choose: meat / fish / vegetarian — or mix) * **4 savory courses + 1 sweet course** * **From €120 / person** > **Note:** All seated menus are served with homemade bread and focaccia. --- #### Seasonal Menu — Seated Service **(Available for *The Past* selection — choose 3 savory + 1 sweet)** **Starters** * Squash medley — various textures and preparations, raspberry vinegar, hazelnuts * Marinated amberjack sashimi — fresh herbs, sweet & sour sauce **First Courses** * Riserva San Massimo rice — ricotta, chorizo oil, roasted almonds * Fresh cappelletti pasta — sea bass mousse, lemon, chives **Main Courses** * Catch of the day — champagne sauce, turnip tops * Tender beef brisket — Mediterranean herb jus, Jerusalem artichoke, anchovy **Desserts** * Soft seasonal fruit cake with diplomat cream * Mascarpone mousse — dark chocolate crumble, salted caramel **Selection:** Choose **3 savory courses** and **1 sweet course**. --- #### Standing Service **Capacity:** 10–50 standing guests #### Menu Options **The Classic Aperitivo** * 4 finger foods (buffet or passed) * 1 first course (passed) * Choose your courses from the Seasonal menu * **From €50 / person** **The Hearty Aperitivo** * 5 finger foods (buffet or passed) * 2 first courses (passed) * Choose your courses from the Seasonal menu * **From €65 / person** > **Note:** All standing menus are served with homemade focaccia. --- #### Seasonal Menu — Standing Service Details **Savory Finger Foods** * Savory choux filled with fresh cheese, sesame cream and giardiniera * Crispy brioche with beef tartare and cured egg yolk * Fried octopus — lime mayo, smoked paprika * Savory tartlet — crème fraîche, fresh herb, salmon roe * Toasted brioche — whipped butter, Cantabrian anchovies * Focaccia with mozzarella, basil pesto, confit cherry tomatoes * Bao bun with prawns and spicy mayo * Crispy vegetable wafers with spices **First Courses** * Riserva San Massimo saffron risotto with wine reduction * Orzotto with ricotta, fine herbs and black lemon powder * Warm grain & legume salad — crispy pancetta, sage powder * Lasagna with white-meat ragù and pecorino **Sweet Finger Foods** * Classic sweet choux with chocolate cream * Traditional Italian cannoncino **Selection:** Choose **4 or 5 finger foods** and **1 or 2 first courses**. --- #### Not sure what to choose? Let us guide you step-by-step — we’re happy to design a custom menu that fits your event, dietary needs, and budget.

As a contestant on MasterChef Italy Season 13, I have been working as a private chef since the show concluded, consistently earning high praise from my clients. Cooking has been a lifelong passion, starting from my childhood under the guidance of my grandmothers. My extensive travels have enriched my culinary repertoire, allowing me to blend traditional Italian cuisine with techniques and ingredients from around the world. I specialize in traditional Italian dishes reimagined with global influences. Additionally, I teach Italian cuisine to tourists at a cooking school in Rome, sharing my love for cooking and the rich culinary heritage of Italy.

I’m Lucas, a private chef driven by a love for elegant simplicity, Mediterranean authenticity, and the emotional power of food. After years of experience across fine dining and private hospitality, I now focus on creating unforgettable moments—through seasonal ingredients, bold flavors, and refined plating. Whether on yachts, in villas, or exclusive settings, I aim to craft a sensory journey that feels both personal and memorable. My cuisines are modern Mediterranean with influences from the French Riviera, Italy, and the Levant. Signature dishes often feature seasonal vegetables, raw or lightly cured fish, vibrant sauces, citrus, herbs, and bold visual compositions. Focus on freshness, contrast, and emotion.