Privatköche in der Nähe für Meal prep

After working in the beautiful palaces of the Côte d'Azur, I am a now Chef at home, give cooking lessons and organize events as a caterer.

Description: Ciao,I am Raffaele,Florentine chef with more than 25 yers of experience in the industry.I am specialized on tuscan and Itaian  spescialties. Also thanks to my southern origin I can deliver great Sicilian and Puglia classical and iconic recipes. I am focus on mantaining very high standards on quality of ingredients and hygiene of preparations, work space and tools. My   food proposal is simple,genuine and seasonal. From appetizers to dessert I will accompain you in your dinner ,willing to deliver great food and fantastic memory of your special Italian private experience. Also available for cooking classes,small wedding and food delivery. **Examples menus:** **TUSCAN MEAT MENUS** **STARTERS** 1. Traditional antipasto toscano (selection of cold cuts, pecorino cheese, mixed bruschettas: fresh tomatoes, sausages, stracchino cheese, mixed grilled vegetables) 2. Autumn caprese (roasted cherry tomatoes, pan-roasted mozzarella, oregano, olives, onions) 3. Seasonal mixed green salad with goat cheese flakes, balsamic vinegar, mixed seeds 4. Onion flan served with truffled pecorino cheese fondue, hazelnut crumbs, and savory bread chips 5. Selection of marinated grilled vegetables with stretchy tomino cheese (V) 6. Pappa al pomodoro arancino (deep-fried pappa al pomodoro) 7. Selection of Tuscan cheeses served with fruit mustard, wine gelatine, and truffled honey **FIRST COURSE** 8. Tonnarelli with carbonara sauce 9. Big fusilli with roasted pepper and Tuscan sausage sauce 10. Fresh trofie with handmade basil pesto, green beans, and diced potatoes (V) 11. Ricotta and spinach “gnudi” dumplings with butter and sage sauce (V) 12. Tagliatelle bolognese or wild boar ragu 13. Traditional or vegetarian lasagna (V) 14. Spaghetti "Sciue' sciue'" (slightly spicy fresh tomato sauce) 15. Rigatoni with arrabbiata sauce 16. Traditional ribollita (seasonal vegetable soup with stale bread and extra-virgin olive oil) 17. Ravioli with duck sauce **MAIN COURSE** 18. Chicken cacciatora style (stewed with onions, mushrooms, olives, tomatoes, carrots, bay leaves) 19. Roasted pork tenderloin with vanilla-flavored shallots and sautéed rapini 20. Pan-roasted beef fillet mignon with roasted potatoes and wilted Swiss chard (additional €5 per person) 21. Saltimbocca romana style with herbed mashed potatoes 22. Beef meatball with tomato sauce, served with peas and pancetta (Florentine style) 23. Traditional eggplant parmigiana (V) 24. T-bone beef steak with roasted potatoes and stewed zolfini beans 25. Milanese-style cutlet served with French fries and handmade mayonnaise 26. Lamb rack in mint and anchovies sauce with potato gratin **DESSERT** 27. Panna cotta with red berries sauce 28. Traditional tiramisu 29. Artisanal mixed gelato with waffles 30. Millefeuille with chantilly cream and raspberries 31. Fresh fruit tart with custard cream 32. Torta Caprese with whipped cream 33. Sicilian cannolo with sheep ricotta, chocolate drops, and candied orange zest 34. Chocolate salami with hazelnuts 35. Chestnut crepes with goat ricotta, bitter orange jam, pistachios, and cinnamon **TUSCAN FISH MENUS** **STARTERS** 1. Creamed cod served with crunchy polenta 2. Seafood crunchy panzanella 3. Warm octopus and potato salad 4. Crab meatballs served with smoked mayo 5. Mixed warm seafood and vegetable salad **FIRST COURSES** 6. Spaghetti with clams, bottarga, and lemon zest 7. Risotto alla pescatora (mixed seafood and tomatoes) 8. Cavatelli with anchovy, lemon, butter, and herbed breadcrumbs 9. Paccheri with octopus ragu 10. Pasta shell shape with shrimps, zucchini, and saffron sauce 11. Sardinian “Fregula” with mussels, cherry tomatoes, and fresh basil **MAIN COURSES** 12. Baccalà Livornese style with crunchy chickpeas and wilted spinach 13. Salt-baked sea bass served with mixed roasted vegetables 14. Swordfish steak with fresh tomatoes, capers, and olives 15. Grilled king prawn with mixed grilled marinated vegetables and green salad 16. Tuna tataki served with mixed julienne vegetables **DESSERTS** 17. Italian gelato served with fresh strawberries and waffles 18. Fresh fruit tart with custard cream 19. Traditional tiramisu 20. Chocolate panna cotta 21. Chamomile-flavored crème brûlée 22. Lemon Torta Caprese served with burnt meringue 23. Pear cooked in white Sangiovese wine with zabaglione cream and cocoa crumble 24. Cocoa sponge with chocolate mousse and ganache fondant

**As a passionate and creative chef, I offer authentic, generous, and homemade cuisine.** Trained at a hospitality school and formerly a chef in Cannes, I now bring the restaurant experience directly to you — at home, in your villa, or even on your boat. Each menu is bespoke, inspired by the seasons and Mediterranean flavors. My goal is to create warm, memorable moments centered around sincere and refined cuisine.

With years of experience in fine dining and luxury hospitality, I have worked in prestigious establishments such as Scenic, Mondrian, and Courchevel, refining my skills in haute cuisine, elegant plating, and immersive culinary storytelling. Specializing in private dining experiences, I create bespoke menus that highlight rare ingredients, refined techniques, and multi-sensory elements like smoking, flambé, and ice block presentations. My approach combines classic craftsmanship with modern innovation, ensuring each meal is an exclusive and unforgettable experience. Passionate about delivering excellence, I am dedicated to transforming every dining occasion into a refined culinary journey. Some of my dishes: Whispers of the Ocean, Pearl of the Riviera, Neptune’s Ember, Echoes of the Forest, Golden Solstice, Midnight Essence, Celestial Harvest, Ember & Ash, Velvet Tide, Aurora Flambé, Secret Garden, Obsidian Flame, Frozen Alchemy, Lunar Delicacy, Enchanted Roots.

Passionate about gastronomy from an early age, I am a dedicated chef driven by a love for craftsmanship and the joy of elevating seasonal ingredients. Each dish I create reflects a careful balance of technique, emotion, and authenticity. I draw inspiration from nature, meaningful encounters, and memories to offer a cuisine that is vibrant, instinctive, and deeply personal.

I was born and raised amidst the aromas and hospitality of my family’s hotels in the Veneto region. My passion began there, rooted in traditional recipes and simple, wholesome ingredients. Over the years, I have honed my technique and professional vision, transforming every dinner into a unique, bespoke experience. My expertise ranges from the skillful preparation of premium fish and meat dishes to the art of pre-fermented doughs and the artisanal crafting of seasonal preserves. I firmly believe that every dish should tell a story—one defined by respect for the ingredients and a dedication to culinary perfection. For me, cooking is the art of creating unforgettable memories for my guests.

I’m a chef who believes that great food is about more than what’s on the plate—it’s about creating an experience people remember. I’ve spent 25 years cooking professionally in the Twin Cities, with time spent cooking in Orange County, California and St. George, Utah. A graduate of the St. Paul College Culinary Arts Program, my approach is rooted in quality ingredients, thoughtful technique, and the simple pleasure of bringing people together around a great meal. I love creating food that feels refined without feeling pretentious. I’m particularly drawn to long-braised meats, where patience and time create incredible depth and richness, and to seafood and fish, where precision, restraint, and balance allow delicate flavors to shine. My experience also includes creating four-course tasting dinners with local breweries, pairing each course with a specific beer and exploring how food and beverage can elevate one another. Some of my favorite kitchens have been open kitchens, where I could interact directly with guests, share the story behind a dish, and see their reactions firsthand. That connection is ultimately what drew me to becoming a private chef. When I cook for you, my goal is to make your home feel like your favorite restaurant—without you having to leave the table. Whether it’s an intimate dinner, a celebration, or a customized multi-course tasting experience, I want the evening to feel effortless, personal, and genuinely special.

I am a Michelin-trained private chef with more than 10 years of experience in fine dining restaurants. My career has allowed me to work in some of Greece’s most acclaimed kitchens, where precision, creativity, and exceptional hospitality are part of everyday life. Every menu I create is fully personalized, combining seasonal Greek ingredients with modern techniques to offer an unforgettable dining experience in the comfort of your home or private venue. Whether it is an intimate dinner, a celebration, a villa experience, or a tasting menu, my goal is always the same: to create memorable moments through food.

Curious and passionate FoodieNerd with a career from School to kitchen. Respect the food and give love for everyone. Flavors and freshness, spicy, chill, beautiful and tasty.

Llevo en este mundo desde los 11 años, y si algo he aprendido en todo este tiempo, es que la buena cocina nace de la pasión, la disciplina y el detalle. Tuve la fortuna de aportar mi creatividad y esfuerzo al equipo que posicionó a uno de los mejores restaurantes de México en el mapa de la guía Michelin. Hoy llevo todo ese rigor y amor por el oficio directamente a la mesa, diseñando momentos gastronómicos únicos, auténticos y pensados para disfrutar de verdad.