Restaurant-quality dining in your villa
I cook for villas around Sirmione, Desenzano, Salò and Gardone Riviera, on the Bardolino shore, and up the lake in Malcesine, Limone and Riva del Garda. Lake fish, Garda olive oil and herbs foraged on Monte Baldo set the tone.
Garda gives me lake fish such as coregone and trout, Garda olive oil, lemons from the old limonaie of Limone and Monte Veronese cheese. I smoke lake fish over beech and cook with wild herbs from the slopes of Monte Baldo. Lugana from the Turbiana grape, Bardolino, Chiaretto rosé and Amarone from nearby Valpolicella fill the glasses.
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.
What I offer on Lake Garda
Restaurant at Home
A tasting menu of six to eight courses, cooked and plated in your kitchen, with wine or non-alcoholic pairings. For dinners of 6 to 12 guests.
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Foraging and cooking
A guided walk to gather wild plants and mushrooms, followed by a hands-on lunch with what we found.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef on Lake Garda: good to know
Can you take us foraging on Monte Baldo?
Yes. In season I can lead a walk for wild herbs and greens, then cook what we find that evening.
Do you cook on the north and south shores of the lake?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.
What lake fish do you cook?
Mostly coregone and trout from the lake, depending on what the fishermen bring in that week.
Getting married on Lake Garda?
I cook weddings at lakeside villas, lemon-house gardens and wine estates in the Valtènesi and Bardolino hills, from an intimate dinner to 500 guests. See wedding catering on Lake Garda.