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.
Discover the unique flavors of Sicilian cuisine with our exclusive offers. Each dish tells a story, offering an unforgettable culinary experience.
Trip to Sicily ...2026
TO START….
STREET FOOD
Achovies "Beccafico style"
Caponata Trapanese
Arancino cuttlefish ink
Chickpea and broad bean panel
Minted "Cazzilli"
PASTA
Spaghetti with squid ink and salted ricotta
Or
Busiate con sarde and finocchietto, “nturrata” breadcrumbs
Or
Spaghetto with chitarra with San Marzano tomato and tuna bottarga
MAIN COURSE
Swordfish Palermo-style, caponata and potato with onions
Or
Stuffed squid with potato/citrus, grilled vegetables, and salmoriglio
Or
Rabbit with olives, preserved lemon, cherry tomato and thyme, rosemary potato
DESSERT
Cannolo, buffalo ricotta, pistachio and chocolate chip
Or
Chocolate/pistachio and amarene semifreddo
Or
Bianco mangiare aux amandes
Or
Paste di mandorla
€110 pp
Exclusive menu
Special offers
Discover our new seasonal menu, created with passion and fresh ingredients for an unforgettable culinary experience.
Summer Freshness
AMUSE-BOUCHE
Sardine skewer, almond and lemon mayonnaise
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Fake tomato with goat cheese, black olive earth and onion sand
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Watermelon, stracciatella, San Daniele cured ham and basil oil
STARTER
Heirloom tomatoes in four textures, scented with marigold essence
FIRST COURSE
My version of pasta alla Norma – childhood souvenir with my father
MAIN COURSE
Grilled octopus tentacle, turmeric potato cream, rice and nori seaweed chips, sautéed spinach with raspberry vinegar
DESSERT
Fig leaf cream, sautéed figs and puffed buckwheat
€100 per person
Vegetarian Trends Menu
AMUSE BOUCHE
Mascarpone crisp, peas
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Coriander soufflé potato with avocado cream
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Tempura nettle leaf, elderflower coulis
ENTRÉE
Daikon roll, strawberry, candied lemon
Basil fermented milk
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Sweet potato tataki with two types of sesame and spicy mayonnaise, dandelion salad
MAIN COURSE
Roasted cauliflower steak,
bear's garlic camouflage sauce
DESSERT
Tiramisu 2.0 spring version,
strawberry, rhubarb, crumble
€100 per person
Spring 2026
AMUSE BOUCHE
Wild nettle leaf tempura,
green asparagus espuma and smoked paprika
-
Crispy rice chips,
carrot mousseline, nori seaweed and ginger
ENTRÉE
White asparagus,
fresh cheese, Avruga caviar, grey shrimp, basil buttermilk
ENTRE DE MER
Purple potato baby gnocchi,
white asparagus espuma and salmon roe
MAIN COURSE
Pan-seared trout with crispy skin,
lemongrass sauce, sautéed young fava beans and dandelion salad
PRE-DESSERT
Extra virgin olive oil and lemon thyme ice cream
DESSERT
Spring red fruit and mint charlotte
€130 per person
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.
