Private chef in Sicily

Between the terraces of Taormina, the baroque of Noto and the coves of the Aeolian Islands, our chefs draw on an island of rare richness: tuna and swordfish from the strait, capers from Salina, Bronte pistachios, lemons and blood oranges. A cuisine where every plate carries the trace of the civilisations that shaped Sicily.

In the morning, the chef walks the Catania fish market or the stalls of Ortigia; in the evening, he unfolds a menu where Sicilian tradition, from arancini to cannoli, becomes haute couture. The wines of Etna, lava-grown reds and mineral whites, are the table's natural companions.

Dinner facing Etna, lunch in a citrus garden or a gourmet cruise around the Aeolians: our private chefs compose with every setting, from a single meal to full board. For tables of more than 8 guests, we recommend a dedicated server to preserve the flow of the service.

Our teams know the fishmongers of Catania, the pistachio growers of Bronte and the winemakers of the slopes of Etna. They bring together chef, butler, sommelier and front-of-house staff to make every meal an absolute Sicilian moment. Discover too our services in Sardinia and Puglia.