Being a private chef in Florence means quietly stepping into a private home, tuning into the atmosphere, and turning a set table into the heart of an entire evening.
My work does not take place within the rigid, noisy walls of a restaurant, but in the kitchens of those who choose to reclaim their time—to experience a sensory journey made of anticipation, flavor, slow preparation, and discovery, much like the gentle rhythm of the Aeolian sea where I grew up.
Consider the difference between dining out and hosting a private chef in your own home.
The former is a step out into the world; the latter is the world accommodating you.
At home, time unfolds at a leisurely pace. You can uncork that prized bottle of Brunello you’ve saved for years without restaurant markups or worrying about having one glass too many. You can let your own music set the backdrop for a memorable night and linger at the table until the final laugh naturally fades.
You will never find the coldness of a standardized menu in my dishes.
I aim to offer a cuisine of connection—one that pairs the bold salinity of Sicily with the profound restraint of Tuscany.
When selecting ingredients, I carefully choose items that best tell the story behind each plate. Every menu is custom-tailored to your wishes, designed to take you somewhere new while still feeling entirely at home.
I consider myself a discreet presence, honoring your home while crafting a bespoke dining experience for your table.
The Outline (The Menu): We consult beforehand. You tell me who will be attending, what they love, what to avoid, and the exact flavor profiles you envision.
The Pantry: Nothing is left to chance. I personally source every ingredient just hours before arriving at your door.
The Kitchen Space: I arrive early to get settled. The kitchen becomes a temporary atelier governed by order, precision, and creative flair—where a simple 48-hour slow fermentation meets the vibrant freshness of seasonal ingredients.
The Service: I serve each course, sharing its origins and inspiration while maintaining a natural distance so your conversations flow uninterrupted, subtly enriched by new culinary perspectives.
The Departure: When I leave, your space is restored to its original state. No mountain of dishes in the sink, no spills on the stovetop. Only the lingering aroma of a fine dinner and a lasting impression on the palate.
You never need an excuse to gather around a table; any moment can become an opportunity for exceptional dining.
From summer terraces caught in the evening breeze overlooking Brunelleschi’s Dome to cozy living rooms enclosed by historic stone walls in winter, there is a distinct beauty in celebrating a milestone for two or gathering family without external distractions. Removing background noise reveals the true spirit of the occasion: the eyes of a loved one, clinking glasses, and the aroma of a meal prepared exclusively for you.
Whether in the quiet olive groves of Chianti or a historic estate on the edge of Florence, my service acts as a bridge between the region and your table. Be it a discreet business dinner or an unforgettable vacation, my cooking brings the soul of Tuscany and the spirit of the Mediterranean straight to your home.
Some evenings simply call for rolling up your sleeves. In my private cooking classes, we work directly at the prep station: I teach you to feel the texture of fresh pasta dough, master the precision required for seafood, and trust your instincts with seasonings. For a lighter, more dynamic atmosphere, I host custom Pizza Parties that turn the oven into the vibrant center of the event.
A personal chef tells an intimate story that unfolds over a few hours, but the reasons you gathered—and the memories created over an extraordinary meal—last much longer.
Over the past decade, I have worked in over 300 kitchens, from the historic alleyways of Florence to the countryside estates of Chianti. Each space brought its own character, reinforcing the core of my philosophy: cooking is not about showing off technique, but about creating an invitation to slow down and savor the moment.
FAQ
1. What is the recommended guest count for this service?
Whether it is an intimate dinner for 2 or a social gathering of up to 15–20 guests, the format is structured to maintain exceptional personal care for every course.
2. How far in advance does the chef arrive?
I typically arrive 2 hours prior to the scheduled aperitif or dinner start time. This allows sufficient time to set up, organize prep stations, and establish an orderly, quiet workspace.
3. How much does a private chef service cost in Florence and Tuscany?
Pricing varies depending on menu complexity, guest count, and premium ingredients (such as raw seafood, shellfish, or fresh truffle). As a general guide, a full tasting menu starts at approximately €90 – €150 per person, including high-end groceries, table service, and complete kitchen cleanup.
4. What if my kitchen is small or minimally equipped?
A restaurant kitchen is not required. All that is needed are working burners, an oven, and clean counter space. Everything else—from specialized knives and cooking gear to tableware options—is provided.
5. How are allergies, dietary restrictions, or vegetarian requests handled?
Every menu is built from scratch. During our initial consultation, we will review all dietary requirements—including gluten-free, lactose-free, vegetarian, or vegan menus—ensuring every guest receives a fully realized, flavorful experience.
6. Which areas of Tuscany do you serve?
I am based in Florence and travel extensively throughout Tuscany, primarily covering a 50–80 km radius (including Chianti Classico, Fiesole, San Gimignano, Siena, and private villas across the region).
If you have a special date coming up, an anniversary to celebrate, or simply want to treat yourself to a unique dining experience, share your vision with me.
The Art of a Private Chef in Florence and Tuscany
Behind the scenes of a catering service in Florence
INFO & RESERVATIONS
