Welcome to Fabrizio Privaty Chef, your personal private chef. Elevate your dining experience with exquisite dishes tailored to your tastes. Let us take care of your culinary needs while you relax and enjoy every moment. Discover the art of fine dining right in your own home, for unforgettable moments.
On me ...
Welcome to my page! Originally from Sicily and coming from a family of chefs, I was fortunate enough to learn the secrets of classic Mediterranean cuisine. At 20, I began to perfect my skills in Italian cuisine, working in renowned establishments. Today, I bring my experience and passion directly to your home.
Exclusive menu
Special offers
Discover our new seasonal menu, created with passion and fresh ingredients for an unforgettable culinary experience.
Explore our new
Classic Winter Menu
FINGER FOOD
Winter soup shooter with sesame grissino and red cabbage sprout
-
Girardeau oyster with shallot and raspberry vinegar
STARTER
Dieppe scallop carpaccio, pomegranate, Crutonts with scallop coral foam
MAIN
Tender beef cheek cooked for 48 hours, Bordelaise sauce, truffle polenta, glazed seasonal root vegetable as an accompaniment
DESSERT
Pear poached in burnt wine, vanilla custard
€90 pp
Tendenze Vegetariane Hivernal
AMOUSE BOUCHE
Crustillant de Champignon et taleggio
Pomme soufflé à la coriandre et creme d'Avocats
Tataki de patate douce aux deux sésame et mayonnaise piquant
ENTRE
Radis marinè au vinaigre de riz, consommé de katsuobushi
PLAT
Celeri et topinambour cuit au charbon,
praline au graine de courge , sauce brune vegetal
DESSERT
Mousseline de the macha, crumble de chocolat noir coulis de myrtille épicé
100€ p.p
Explore our new
Classic Winter Menu
AMOUSE BOUCHE
Winter soup shooter with sesame grissino and red cabbage sprout
-
Girardeau oyster with shallot and raspberry vinegar
BETWEEN
Dieppe scallop carpaccio, pomegranate, Crutonts with scallop coral foam
FLAT
Tender beef cheek cooked for 48 hours, Bordelaise sauce, truffle polenta, glazed seasonal root vegetable as an accompaniment
DESSERT
Pear poached in burnt wine, vanilla custard
€90 pp
Explore our new
Classic Winter Menu
AMOUSE BOUCHE
Winter soup shooter with sesame grissino and red cabbage sprout
-
Girardeau oyster with shallot and raspberry vinegar
BETWEEN
Dieppe scallop carpaccio, pomegranate, Crutonts with scallop coral foam
FLAT
Tender beef cheek cooked for 48 hours, Bordelaise sauce, truffle polenta, glazed seasonal root vegetable as an accompaniment
DESSERT
Pear poached in burnt wine, vanilla custard
€90 pp
Social Media
"Cooking is multisensory... ...It addresses the eyes, the mouth, the nose, the ear and the mind. No art presents this same complexity.
My Gallery
"Cooking is multisensory... ...It addresses the eyes, the mouth, the nose, the ear and the mind. No art presents this same complexity.
