Restaurant-quality dining in your estate
I cook in masserie, trulli and villas around Ostuni, Fasano, Monopoli and the Valle d’Itria, and down in the Salento near Lecce. Long tables under the olive trees, wood fires and the vegetables of the season are how I like to cook here.
Puglia gives me burrata from Andria, orecchiette with cime di rapa, capocollo from Martina Franca, bread from Altamura and some of the finest olive oil in Italy. I serve raw sea urchins and prawns the Pugliese way and roast vegetables in the embers. Primitivo, Negroamaro and Nero di Troia are the wines on the table.
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 in Puglia
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Weddings and events
From an intimate dinner to 500 guests, with a hand-picked kitchen and service team and a drinks programme designed with the menu.
Family and residencies
A private chef for your family for two weeks or a season, with menus for children, dietary needs and a weekly plan.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Puglia: good to know
Can you cook for a whole week in a masseria?
Yes. I can cook every meal of your stay, mixing relaxed lunches with tasting dinners in the evening.
Do you cook in the Salento as well as the Valle d’Itria?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.
Can you teach us to make orecchiette?
Yes. A hands-on pasta session before dinner is easy to add and children enjoy it too.
Getting married in Puglia?
I cook weddings at fortified masserie, olive-grove estates and trulli in the Valle d’Itria, from an intimate dinner to 500 guests. See wedding catering in Puglia.