Chef Fabrizio — Private Chef in Genova

I am Fabrizio, and my passion for cooking is a journey that has always accompanied me. Italian by origin, I have found in cooking a means to express my creativity and my love for tradition and innovation. My culinary essence is a blend of the elegance of Mediterranean flavours and the boldness of international cuisines. I have always believed that every dish should tell a story, evoke emotions, and celebrate the beauty of quality ingredients. My cuisine is a reflection of my experiences, a mosaic of flavours embracing diverse cultures, from the Mediterranean to the Middle East, passing through Asia and India. Every day, I dedicate myself with passion to creating unique culinary experiences that reflect my continuous quest for perfection and authenticity.

I began my culinary journey at Fusco Catering in Genoa, where I honed my skills in preparing traditional Italian dishes. Subsequently, I moved to London, where I had the opportunity to work with Rhubarb Food Design at the Royal Albert Hall and Blue Strawberry, two experiences that broadened my vision of international cuisine. During my time in London, I had the honour of serving as a Private Chef for a UHNW family and for OpCapita LLP, where I was able to express my creativity through the creation of personalised weekly menus, using only organic and seasonal ingredients. These experiences allowed me to develop a deep understanding of the culinary needs of a discerning clientele and to refine my ability to create dishes that satisfy the most sophisticated palates.

I chose to become a private chef because I love the idea of bringing haute cuisine directly into my clients' homes, creating bespoke culinary experiences that reflect their preferences and needs. My transition to this role was natural, driven by my passion for personalised service and my ability to adapt to different dietary requests. Working as a private chef allows me to establish a direct relationship with my clients, understand their expectations, and exceed them through my cooking. Every meal I prepare is an opportunity to create an unforgettable moment, combining authentic flavours and refined culinary techniques.

My specialisation lies in the ability to skilfully combine traditional culinary techniques with modern innovations. I am particularly adept at using sous vide and barbecue cooking techniques, which allow me to enhance the natural flavours of the ingredients and maintain their nutritional integrity. I am distinguished by my attention to detail and my dedication to using fresh, organic, and seasonal ingredients. My culinary philosophy is based on minimising the use of animal fats, refined sugars, and processed products, to offer healthy and tasty dishes. Every culinary creation is an expression of my commitment to providing a gastronomic experience that is both delicious and wholesome.

I am deeply connected to Liguria, a region that has shaped and inspired me with its rich culinary tradition and exceptional ingredients. Ligurian traditions, with their genuine and authentic flavours, are an endless source of inspiration for my cooking. I carry forward these traditions, reinterpreting them with a modern touch and an openness to international influences. My cuisine reflects a constant attention to quality and sustainability, values that I consider fundamental in my career as a chef. Every dish I create is a tribute to my homeland and an invitation to discover the beauty of simplicity and genuineness.