Private Chef in Capri

Restaurant-quality dining in your villa

I cook for villas in Capri town, Anacapri and above Marina Piccola, from long lunches in the lemon garden to tasting dinners facing the Faraglioni. Fish landed that morning, Campanian vegetables and herbs from the hillsides shape every menu.

The island gave the world the caprese salad, ravioli capresi filled with caciotta and marjoram, and the almond and chocolate torta caprese, and I cook them lighter, with tomatoes at their peak and buffalo mozzarella from the mainland. Lemons from the Sorrento coast, wild fennel and fresh Gulf of Naples fish go onto the embers. Falanghina, Fiano and Greco di Tufo from Campania sit naturally beside them.

I have spent a decade in Michelin-starred kitchens, as Sous Chef of R&D in the Noma group and Head Chef at Kokkeriet, and I bring that standard to every table I cook for. My story.