Chef Francesco — Private Chef in Milano

I am Italian by origin, raised amidst the aromas and flavours of my beloved land. My passion for cooking is a journey that has led me to explore the world, always in search of new inspirations and techniques. I have always believed that cooking is an art that goes beyond mere nourishment; it is a sensory experience that engages all the senses. My creativity and critical spirit guide me in crafting dishes that tell a story, playing with flavours and textures to surprise and delight my guests. I am cheerful and proactive, and I believe that empathy and effective communication are fundamental to creating a harmonious and productive work environment. My career is a continuous learning process, a journey through the endless techniques of food transformation, which allows me to grow and improve every day.

I began my culinary journey at the canteen of the University of Gastronomic Sciences in Pollenzo, where I had the opportunity to experiment with creative cuisine based on circularity and the principles of good, clean and fair. Subsequently, I worked at prestigious Milanese restaurants such as 'Bu:r by Eugenio Boer', where I honed my skills in nouvelle cuisine, and 'Un', where I held the role of Executive Chef. My experience also took me to Paris, where I worked as a Sous Chef in French restaurants, and to Japan, where I volunteered, allowing me to immerse myself in local and traditional cuisines. Each step of my journey has enriched me, enabling me to acquire an international perspective on cuisine and to develop a unique and personal approach.

I love bringing haute cuisine directly into my clients' homes, offering a personalised service that reflects their needs and desires. My philosophy is to create bespoke culinary experiences, where each dish is designed to tell a story and evoke emotions. I believe that direct contact with clients allows me to best express my creativity and build a relationship of trust and complicity. Each event is an opportunity to explore new culinary horizons and to offer an unforgettable experience that goes beyond a simple meal.

My specialisation is a blend of different cuisines that I have had the privilege of exploring throughout my career. I am distinguished by my ability to combine Japanese, gourmet, healthy, and Italian cuisine, creating dishes that are a perfect balance between tradition and innovation. I am particularly skilled at playing with textures and flavours, creating unexpected combinations that surprise and delight the palate. My culinary philosophy is based on the use of high-quality ingredients and continuous experimentation, always with the aim of offering my guests a unique and unforgettable culinary experience.

My cuisine reflects an international experience, the result of my experiences in different countries and cultures. Operating in Saudi Arabia, I have learned to blend diverse culinary influences, always with a particular focus on the quality of ingredients and the presentation of dishes. Each of my dishes is a tribute to cultural diversity and an invitation to discover new flavours and traditions. I believe that cuisine is a universal language that can unite people, and I am committed to creating dishes that tell stories and create connections between different cultures.