I'm an Italian sicilian cook and my biggest passion is cuisine and plants growing.

I started to work in this sector when I was 16. I had a huge experience in italian restaurants and for this reason I'm an expert to cook fish and seafood. But I'm also good to cook first courses and appetizer.

I start to study medicine but when i grew up I understood that cooking is my priority and passion so for this reason I continued to work in this sector.

I also like to mix different tastes from different culture because I use to travel a lot and I speak good english.

I’m flexible, adaptable and able to manage multiple priorities at the same time.

I used to work in Italy under pressure, against deadline and in team during the events like private dinner, marriages, big event from big company etc. What else? I’m a positive and outgoing person and I like to meet and work in a young and dynamic staff and I want to start with a nex opportunity in Holland because i spent few months there and I really like it.

For me, cooking is...

My lifestyle and my biggest passion. Makes me happy see people happy and satisfied for what they eats. It's nice give something good to people

I learned to cook at...

At the restaurant in Italy when I was a little boy because I like do this and also at home. After at school when I was bigger

A cooking secret...

Respect the food properties maintaining the nutritive potential. I know the ancient recipt of traditional Italian kitchen by my grandparents

My menus

JAPANESE TRIP

STARTER

All inclusive

Sushi mix

Tempura vegetables mix with soia and maple syrup

Grapefruit and fennel salad smoked tuna

FIRST COURSE

Choose 1 dish

Home made panfried gyoza with sesame oil

Ramen with home made noodle (vegetarian or with pork and mushroom, with boiled egg)

Sticky rice with japaneese homelette

MAIN COURSE

Choose 1 dish

Yakitori

Prawns rolled in kataifi pasta and fried, sundried lemon cabbage salad

Tataky sesame seeds breaded tuna with soya and maple syrup sauce

Wagyu tartar, ginger, salt cristals, soya sauce

Wagyu roasted steak with vitelotte potatoes chips and daikon salad

DESSERT

Choose 1 dish

Castella (japanese soft cheesecake) and frambozen

Dorayaki stuffed with chocolate

From Mexico with love

STARTER

Choose 2 dishes

Guacamole hand made corn chips, black beans, pico de gallo, sour cream, cheddar cheese, paprika, onions

Stuffed cheese crispy jalapeños

Quesadillas with potatoes onions, spice and cheese

FIRST COURSE

Choose 1 dish

Mexican paella

Paprika and cheese soufflé

MAIN COURSE

Choose 1 dish

Meat chili with tortillas

Burritos with rice, guacamole sauce with meat, chicken or vegetarian

Pulled pork wit corn

DESSERT

Choose 1 dish

Buñelos the rodilla

Arroz con leche

Surprise experience

STARTER

Choose 3 dishes

Goat Cheese, honey, grapes, fig

Octopus salad with confit smash potatoes ,parsley and garlic aromatized oil

Hand made focaccine with zola cheese cream with culatello di zibello I.G.P. roses

Breaded Parmigiana (crispy fried eggplant cake with breadcrumbs parmesan cheese and tomatoes sauce)

Porcini mushrooms flan,crispy violet potatoes thyme aromatised oil

FIRST COURSE

Choose 1 dish

Noodle with sea fruits, sundried lemon

3 hand made ravioli stuffed with surprise on a special sauce 3colors with aromatized salvia butter, grated parmesan

Porcini mushrooms crespelle with ham, besciamella, parmesan chips

Spaghetti cacio e pepe with prawn tartare

Spaghetti Vulcanara pesto (3tomatoes, basil,oil evo, goat ricotta cheese, pinenuts, garlic,hot paprika,capers all raw)

MAIN COURSE

Choose 1 dish

Prawn tempura with salad

Crispy octopus breaded in green garlic aromatized brad crumbs with pecorino cream, tomatoes confit

Avocado tar tar, lime aromatised oil, sundried tomatoes, shallot chutney

DESSERT

Choose 2 dishes

Millefoglie with fruits salad

Crostata with diplomatica cream and berries

Creme brulé and framboise

Profiteroles black and white

Parfait au chocolate blanc goji fruits

French experience

STARTER

Choose 2 dishes

Quiche lorrain with salmon and zucchini

Goat french cheese, honey, sundried fig, walnuts served with vitelotte noir potatoes chips

Oister with citronette and pink pepper

Provencial stuffed squid

Cheese puffs home made

Deviled eggs with tuna paté and onions jam,capers powder

Pissaladier with anchovies, olives, caramelised onions

Duck liver pate with mini blinis

Champignon mushroom salad with arugula and cream cheese

Ratatouille

FIRST COURSE

Choose 1 dish

Soupe a l 'oignons

Cassoulet

Fish bouillabaisse

Champignon mushrooms crepes with ham, besciamella, parmesan chips and crispy ham

MAIN COURSE

Choose 1 dish

Paillard with pommes purè

Gratin scallot, lime butter, champagne

Beef steak tartar with rochefort and Provence herbs

Crispy breaded poached egg with parmesan fondue, asparagus and fresh truffle slice

DESSERT

Choose 1 dish

Creme brulé

Parfait au chocolate blanc with framboise

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Chef Gianluigi's reviews

4.53

•

21 services

The chef was incredible, very polite, punctual and professional. The quality of food was amazing and his interaction with the party was perfect. Thank you so much and would definitely recommend.

Very nice dishes, appealing to the eye and very tasteful. Portions were not too small (quite the opposite ;-)) Communication was smooth and timings were as agreed. Would highly recommend!

Chef Gianluigi offered a lot of dish options, was very communicative and the food was amazing! Also we were a bachelor party so not necessarily the most sophisticated gathering, but chef Gianluigi was very accomodating and flexible. Would definitely recommend!

Chef Guinluigi was very attentive to our request from the begining. He explained the menu very well. The portions were more than enough. The Chef was very sweet, we instantly connected. The food was amazing, highly recommend the mussels soup!! Overall great job

Very good

Very good experience and food

Gianluigi was punctual, friendly and very professional. He made our occassion special with his delicious dishes. I would definetely recommend him.

The diner was a present for an employee, he really loved it.