What to expect from your private chef experience
When you book a private chef in Campania, the experience is tailored to your setting and wishes. Your chef begins with a consultation to learn about dietary preferences, group size, and the occasion — whether a romantic dinner on a Ravello terrace, a lively family feast in a Naples courtyard, or a birthday celebration in a Capri villa. On the day, your chef sources the finest local ingredients: mozzarella from a Paestum caseificio pulled that morning, seafood from the Pozzuoli or Cetara markets, San Marzano tomatoes from the volcanic slopes of Vesuvius, and lemons picked from Sorrento groves. They arrive two to three hours before dinner to set up in your kitchen, and you are welcome to watch, ask questions, or even learn to shape fresh scialatielli pasta alongside them. The meal unfolds over four to six courses, from aperitivo through dolce, with wines selected to complement each dish. Your chef handles all table setting, plating, service, and cleanup, transforming your accommodation into a private restaurant for the evening. The experience typically lasts three to four hours, creating memories that outlast any restaurant visit.
A taste of what your chef might prepare
Aperitivo: Burrata with colatura di alici drizzle, San Marzano tomato confit, and grissini, paired with a chilled Falanghina dei Campi Flegrei. Primo: Scialatielli ai frutti di mare — handmade flat pasta with clams, mussels, cherry tomatoes, and a splash of white wine. Secondo: Salt-crusted branzino baked with Amalfi lemon leaves, served with sautéed friarielli (Neapolitan broccoli rabe) and roasted potatoes. Dolce: Delizia al limone — Sorrento lemon cream on soft sponge cake with limoncello glaze. Wines: Greco di Tufo DOCG, Taurasi Riserva DOCG.
Menus are fully customizable — this is just an example of what's possible.
