Chef Andrew Toncini

Private Chef In Kelowna

I am a seasoned chef with over a decade of experience in the hospitality industry. Born and raised in the charming town of Staffolo, in the heart of Italy's Marche region, I grew up surrounded by diverse culinary influences from all across the country.

At the age of 20, I embarked on an international adventure, starting in Sydney, Australia, and eventually exploring more than 26 countries. Each destination provided me with unique stories and invaluable inspiration, especially when it came to discovering the rich and diverse food cultures around the world.

Together with my brother, we founded "La Cucina Mobile," a food truck inspired by the vibrant street food scene of Italy, on the roads of Brisbane, Australia. After two successful years, we took the next step with our first fixed-location restaurant, "Toncini Modern Italian," in Brisbane. It was a remarkable journey, where we introduced our adaption to the authentic Italian cuisine.

Due to unforeseen circumstances caused by the pandemic, I found myself in Kelowna, British Columbia. Today, I am delighted to share my culinary expertise and passion with the wonderful community of the Okanagan region.

Join me on this exciting gastronomic adventure as we celebrate the art of cooking, embrace diverse flavors, and create memorable culinary experiences together. Welcome to my world of culinary exploration and innovation.

For me, cooking is...

my love language. I love to carry on and share my culture through my food and traditions through my recipes. When I cook solo its my self-therapy.

I learned to cook at...

Homegrown culinary expertise passed down from my Mamma and Nonnas, further exploited through multiple renowned restaurants in Australia and Canada.

A cooking secret...

it's to cook with thoughts, not just the heat. What message do we want our guests to receive with our food? The finest cuisine is meant to be shared.

My menus

Italian Dinner

STARTER

Choose 3 dishes

Arancini Funghi e Fontina (Deep fried mushroom risotto ball, stuffed with fontina cheese, served with truffle aioli)

Crostino Tricolore (toasted ciabatta bread, whipped basil ricotta cheese, cherry tomatoes, Modena balsamic)

Crostino Tartufato(Toasted focaccia bread, truffle ricotta cheese, sautéed wild mushrooms)

FIRST COURSE

Choose 2 dishes

Lasagna Tradizionale (Short-ribs ragu with parmesan besciamella cream and mozzarella cheese)

Ravioli della Casa (Spinach and ricotta cheese Ravioli with a creamy truffle sausage, mushrooms and asparagus)

Ravioli Pera e Gorgonzola (Short-ribs ravioli served with buttery local pears and creamy blue cheese, topped with crispy prosciutto bites)

Risotto di zucchine e mascarpone (Risotto with zucchini cream and mascarpone cheese and lemon zest)

MAIN COURSE

Choose 1 dish

Porchetta (Roasted pork belly Italian style)

Pollo & Porcini (Braised chicken in a earthy porcini mushroom reduction)

Tagliata funghi e tartufo( Sliced beef tenderloin, served on arugula salad, covered with truffled mushrooms gravy sauce and shaved parmesan, served with roasted potatoes)

Tagliata rucola e grana ( beef tenderloin with arugula salad and cherry tomatoes, shaved Parmesan and balsamic glaze)

DESSERT

Choose 1 dish

Tiramisu (Mascarpone cheese and egg yolks crema, layered with espresso soaked savoiardi cookies, dusted with dark cocoa powder)

Sicilian Cannoli (Deep fried tubed pastry shell, stuffed with sweet ricotta cheese, dark choccolate and salted pistacchio crunch)

Tiramisu al pistacchio (savoiardi cookies soaked in espresso Coffe topped with mascarpone cream and pistacchio crema and pistacchio crunch)

Panna cotta Espresso- Baileys (Italian style cream pudding, infused with Baileys and topped with espresso caramel )

Italian Dinner - Autunno/Inverno

STARTER

Choose 2 dishes

Arancini Funghi e Fontina (Deep fried mushroom risotto ball, stuffed with fontina cheese, served with truffle aioli)

Bruschetta Tricolore (Toasted ciabatta bread, whipped basil ricotta cheese, confit cherry tomatoes, balsamic glaze)

Charcuterie board (selection of italian cured meats and cheese with toasted focaccia)

Polpette (Beef and Pork meatballs simmered in napoli sauce served with focaccia)

Crostino Tartufato(Toasted focaccia bread, truffle ricotta cheese, sautéed wild mushrooms)

FIRST COURSE

Choose 2 dishes

Lasagna Tradizionale (Short-ribs ragu with parmesan besciamella cream and mozzarella cheese)

Ravioli della Casa (Spinach and ricotta cheese Ravioli with a creamy truffle sausage, mushrooms and asparagus)

Ravioli invernali (Ravioli with pumpkins and blue cheese, served with butter sage and roasted walnuts)

Rigatoni alla Boscaiola (Rigatoni pasta with creamy mushroom, green peas, smoked bacon)

Tagliata funghi e tartufo( Sliced beef tenderloin, served on arugula salad, covered with truffled mushrooms gravy sauce and shaved parmesan, served with roasted potatoes)

Pollo alla Cacciatora (Roasted chicken simmered in rustic Napoli sauce, black olives, red peppers)

Pollo & Porcini (Braised chicken in a earthy porcini mushroom reduction)

Porchetta (Roasted pork belly Italian style)

MAIN COURSE

Choose 2 dishes

Insalata mista (Garden Salad)

Insalata di Rucola (Arugola salad with shaved parmesan, cherry tomatoes, prosciutto crisps and balsami glaze)

Insalata di Spinaci (Spinach salad with candied beets, goat cheese, roasted hazelnuts and Modena balsamic)

Cavolfiori al gratin (roasted cauliflower with besciamella cream)

Verdure Tartufate ( Truffle roasted mixed local seasonal vegetables)

DESSERT

Choose 1 dish

Tiramisu (Mascarpone cheese and egg yolks crema, layered with espresso soaked savoiardi cookies, dusted with dark cocoa powder)

Sicilian Cannoli (Deep fried tubed pastry shell, stuffed with sweet ricotta cheese, dark choccolate and salted pistacchio crunch)

Tiramisu al pistacchio (savoiardi cookies soaked in espresso Coffe topped with mascarpone cream and pistacchio crema and pistacchio crunch)

Panna Cotta all'arancia e nocciole (Orange panna cotta, dark chocolate and hezelnut crunch )

Panna cotta Espresso- Baileys (Italian style cream pudding, infused with Baileys and topped with espresso caramel )

IItalian Dinner - Autunno/Inverno (Basic)

STARTER

Choose 2 dishes

Arancini Funghi e Fontina (Deep fried mushroom risotto ball, stuffed with fontina cheese, served with truffle aioli)

Crostino Tartufato(Toasted focaccia bread, truffle ricotta cheese, sautéed wild mushrooms)

Bruschetta Tricolore (Toasted ciabatta bread, whipped basil ricotta cheese, confit cherry tomatoes, balsamic glaze)

Bruschetta Tradizionale (Toasted focaccia bread with fresh cherry tomatoes, garlic, fresh basil, olive oil)

Polpette (Beef and Pork meatballs simmered in napoli sauce served with focaccia)

FIRST COURSE

Choose 2 dishes

Lasagna Tradizionale (Short-ribs ragu with parmesan besciamella cream and mozzarella cheese)

Rigatoni alla Boscaiola (Rigatoni pasta with creamy mushroom, green peas, smoked bacon)

Rigatoni all'amatriciana (Rigatoni pasta with smoked guanciale and spicy tomato sauce)

Risotto del bosco (Baked arborio rice with truffle sausage, mushrooms and pine nuts)

Pollo & Porcini (Braised chicken in a earthy porcini mushroom reduction)

Pollo alla Cacciatora (Roasted chicken simmered in rustic Napoli sauce, black olives, red peppers)

Porchetta (Roasted pork belly Italian style)

MAIN COURSE

Choose 2 dishes

Cavolfiori al gratin (roasted cauliflower with besciamella cream)

Insalata di Rucola (Arugola salad with shaved parmesan, cherry tomatoes, prosciutto crisps and balsami glaze)

Insalata di Spinaci (Spinach salad with candied beets, goat cheese, roasted hazelnuts and Modena balsamic)

Verdure Tartufate ( Truffle roasted mixed local seasonal vegetables)

DESSERT

Choose 1 dish

Tiramisu (Mascarpone cheese and egg yolks crema, layered with espresso soaked savoiardi cookies, dusted with dark cocoa powder)

Sicilian Cannoli (Deep fried tubed pastry shell, stuffed with sweet ricotta cheese, dark choccolate and salted pistacchio crunch)

Panna Cotta all'arancia e nocciole (Orange panna cotta, dark chocolate and hezelnut crunch )

Italian Dinner - Autunno/Inverno (Basic)

STARTER

Choose 2 dishes

Arancini Funghi e Fontina (Deep fried mushroom risotto ball, stuffed with fontina cheese, served with truffle aioli)

Crostino Tartufato(Toasted focaccia bread, truffle ricotta cheese, sautéed wild mushrooms)

Bruschetta Tricolore (Toasted ciabatta bread, whipped basil ricotta cheese, confit cherry tomatoes, balsamic glaze)

Bruschetta Tradizionale (Toasted focaccia bread with fresh cherry tomatoes, garlic, fresh basil, olive oil)

Polpette (Beef and Pork meatballs simmered in napoli sauce served with focaccia)

FIRST COURSE

Choose 2 dishes

Lasagna Tradizionale (Short-ribs ragu with parmesan besciamella cream and mozzarella cheese)

Rigatoni alla Boscaiola (Rigatoni pasta with creamy mushroom, green peas, smoked bacon)

Rigatoni all'amatriciana (Rigatoni pasta with smoked guanciale and spicy tomato sauce)

Risotto del bosco (Baked arborio rice with truffle sausage, mushrooms and pine nuts)

Pollo & Porcini (Braised chicken in a earthy porcini mushroom reduction)

Pollo alla Cacciatora (Roasted chicken simmered in rustic Napoli sauce, black olives, red peppers)

Porchetta (Roasted pork belly Italian style)

MAIN COURSE

Choose 2 dishes

Cavolfiori al gratin (roasted cauliflower with besciamella cream)

Insalata di Rucola (Arugola salad with shaved parmesan, cherry tomatoes, prosciutto crisps and balsami glaze)

Insalata di Spinaci (Spinach salad with candied beets, goat cheese, roasted hazelnuts and Modena balsamic)

Verdure Tartufate ( Truffle roasted mixed local seasonal vegetables)

DESSERT

Choose 1 dish

Tiramisu (Mascarpone cheese and egg yolks crema, layered with espresso soaked savoiardi cookies, dusted with dark cocoa powder)

Sicilian Cannoli (Deep fried tubed pastry shell, stuffed with sweet ricotta cheese, dark choccolate and salted pistacchio crunch)

Panna Cotta all'arancia e nocciole (Orange panna cotta, dark chocolate and hezelnut crunch )

Italian Dinner

STARTER

Choose 3 dishes

Arancini Funghi e Fontina (Deep fried mushroom risotto ball, stuffed with fontina cheese, served with truffle aioli)

Crostino Tricolore (toasted ciabatta bread, whipped basil ricotta cheese, cherry tomatoes, Modena balsamic)

Crostino Tartufato(Toasted focaccia bread, truffle ricotta cheese, sautéed wild mushrooms)

FIRST COURSE

Choose 2 dishes

Lasagna Tradizionale (Short-ribs ragu with parmesan besciamella cream and mozzarella cheese)

Ravioli della Casa (Spinach and ricotta cheese Ravioli with a creamy truffle sausage, mushrooms and asparagus)

Ravioli Pera e Gorgonzola (Short-ribs ravioli served with buttery local pears and creamy blue cheese, topped with crispy prosciutto bites)

Risotto di zucchine e mascarpone (Risotto with zucchini cream and mascarpone cheese and lemon zest)

MAIN COURSE

Choose 1 dish

Porchetta (Roasted pork belly Italian style)

Pollo & Porcini (Braised chicken in a earthy porcini mushroom reduction)

Tagliata funghi e tartufo( Sliced beef tenderloin, served on arugula salad, covered with truffled mushrooms gravy sauce and shaved parmesan, served with roasted potatoes)

Tagliata rucola e grana ( beef tenderloin with arugula salad and cherry tomatoes, shaved Parmesan and balsamic glaze)

DESSERT

Choose 1 dish

Tiramisu (Mascarpone cheese and egg yolks crema, layered with espresso soaked savoiardi cookies, dusted with dark cocoa powder)

Sicilian Cannoli (Deep fried tubed pastry shell, stuffed with sweet ricotta cheese, dark choccolate and salted pistacchio crunch)

Tiramisu al pistacchio (savoiardi cookies soaked in espresso Coffe topped with mascarpone cream and pistacchio crema and pistacchio crunch)

Panna cotta Espresso- Baileys (Italian style cream pudding, infused with Baileys and topped with espresso caramel )

Italian Dinner - Autunno/Inverno

STARTER

Choose 2 dishes

Arancini Funghi e Fontina (Deep fried mushroom risotto ball, stuffed with fontina cheese, served with truffle aioli)

Bruschetta Tricolore (Toasted ciabatta bread, whipped basil ricotta cheese, confit cherry tomatoes, balsamic glaze)

Charcuterie board (selection of italian cured meats and cheese with toasted focaccia)

Polpette (Beef and Pork meatballs simmered in napoli sauce served with focaccia)

Crostino Tartufato(Toasted focaccia bread, truffle ricotta cheese, sautéed wild mushrooms)

FIRST COURSE

Choose 2 dishes

Lasagna Tradizionale (Short-ribs ragu with parmesan besciamella cream and mozzarella cheese)

Ravioli della Casa (Spinach and ricotta cheese Ravioli with a creamy truffle sausage, mushrooms and asparagus)

Ravioli invernali (Ravioli with pumpkins and blue cheese, served with butter sage and roasted walnuts)

Rigatoni alla Boscaiola (Rigatoni pasta with creamy mushroom, green peas, smoked bacon)

Tagliata funghi e tartufo( Sliced beef tenderloin, served on arugula salad, covered with truffled mushrooms gravy sauce and shaved parmesan, served with roasted potatoes)

Pollo alla Cacciatora (Roasted chicken simmered in rustic Napoli sauce, black olives, red peppers)

Pollo & Porcini (Braised chicken in a earthy porcini mushroom reduction)

Porchetta (Roasted pork belly Italian style)

MAIN COURSE

Choose 2 dishes

Insalata mista (Garden Salad)

Insalata di Rucola (Arugola salad with shaved parmesan, cherry tomatoes, prosciutto crisps and balsami glaze)

Insalata di Spinaci (Spinach salad with candied beets, goat cheese, roasted hazelnuts and Modena balsamic)

Cavolfiori al gratin (roasted cauliflower with besciamella cream)

Verdure Tartufate ( Truffle roasted mixed local seasonal vegetables)

DESSERT

Choose 1 dish

Tiramisu (Mascarpone cheese and egg yolks crema, layered with espresso soaked savoiardi cookies, dusted with dark cocoa powder)

Sicilian Cannoli (Deep fried tubed pastry shell, stuffed with sweet ricotta cheese, dark choccolate and salted pistacchio crunch)

Tiramisu al pistacchio (savoiardi cookies soaked in espresso Coffe topped with mascarpone cream and pistacchio crema and pistacchio crunch)

Panna Cotta all'arancia e nocciole (Orange panna cotta, dark chocolate and hezelnut crunch )

Panna cotta Espresso- Baileys (Italian style cream pudding, infused with Baileys and topped with espresso caramel )

IItalian Dinner - Autunno/Inverno (Basic)

STARTER

Choose 2 dishes

Arancini Funghi e Fontina (Deep fried mushroom risotto ball, stuffed with fontina cheese, served with truffle aioli)

Crostino Tartufato(Toasted focaccia bread, truffle ricotta cheese, sautéed wild mushrooms)

Bruschetta Tricolore (Toasted ciabatta bread, whipped basil ricotta cheese, confit cherry tomatoes, balsamic glaze)

Bruschetta Tradizionale (Toasted focaccia bread with fresh cherry tomatoes, garlic, fresh basil, olive oil)

Polpette (Beef and Pork meatballs simmered in napoli sauce served with focaccia)

FIRST COURSE

Choose 2 dishes

Lasagna Tradizionale (Short-ribs ragu with parmesan besciamella cream and mozzarella cheese)

Rigatoni alla Boscaiola (Rigatoni pasta with creamy mushroom, green peas, smoked bacon)

Rigatoni all'amatriciana (Rigatoni pasta with smoked guanciale and spicy tomato sauce)

Risotto del bosco (Baked arborio rice with truffle sausage, mushrooms and pine nuts)

Pollo & Porcini (Braised chicken in a earthy porcini mushroom reduction)

Pollo alla Cacciatora (Roasted chicken simmered in rustic Napoli sauce, black olives, red peppers)

Porchetta (Roasted pork belly Italian style)

MAIN COURSE

Choose 2 dishes

Cavolfiori al gratin (roasted cauliflower with besciamella cream)

Insalata di Rucola (Arugola salad with shaved parmesan, cherry tomatoes, prosciutto crisps and balsami glaze)

Insalata di Spinaci (Spinach salad with candied beets, goat cheese, roasted hazelnuts and Modena balsamic)

Verdure Tartufate ( Truffle roasted mixed local seasonal vegetables)

DESSERT

Choose 1 dish

Tiramisu (Mascarpone cheese and egg yolks crema, layered with espresso soaked savoiardi cookies, dusted with dark cocoa powder)

Sicilian Cannoli (Deep fried tubed pastry shell, stuffed with sweet ricotta cheese, dark choccolate and salted pistacchio crunch)

Panna Cotta all'arancia e nocciole (Orange panna cotta, dark chocolate and hezelnut crunch )

Italian Dinner - Autunno/Inverno (Basic)

STARTER

Choose 2 dishes

Arancini Funghi e Fontina (Deep fried mushroom risotto ball, stuffed with fontina cheese, served with truffle aioli)

Crostino Tartufato(Toasted focaccia bread, truffle ricotta cheese, sautéed wild mushrooms)

Bruschetta Tricolore (Toasted ciabatta bread, whipped basil ricotta cheese, confit cherry tomatoes, balsamic glaze)

Bruschetta Tradizionale (Toasted focaccia bread with fresh cherry tomatoes, garlic, fresh basil, olive oil)

Polpette (Beef and Pork meatballs simmered in napoli sauce served with focaccia)

FIRST COURSE

Choose 2 dishes

Lasagna Tradizionale (Short-ribs ragu with parmesan besciamella cream and mozzarella cheese)

Rigatoni alla Boscaiola (Rigatoni pasta with creamy mushroom, green peas, smoked bacon)

Rigatoni all'amatriciana (Rigatoni pasta with smoked guanciale and spicy tomato sauce)

Risotto del bosco (Baked arborio rice with truffle sausage, mushrooms and pine nuts)

Pollo & Porcini (Braised chicken in a earthy porcini mushroom reduction)

Pollo alla Cacciatora (Roasted chicken simmered in rustic Napoli sauce, black olives, red peppers)

Porchetta (Roasted pork belly Italian style)

MAIN COURSE

Choose 2 dishes

Cavolfiori al gratin (roasted cauliflower with besciamella cream)

Insalata di Rucola (Arugola salad with shaved parmesan, cherry tomatoes, prosciutto crisps and balsami glaze)

Insalata di Spinaci (Spinach salad with candied beets, goat cheese, roasted hazelnuts and Modena balsamic)

Verdure Tartufate ( Truffle roasted mixed local seasonal vegetables)

DESSERT

Choose 1 dish

Tiramisu (Mascarpone cheese and egg yolks crema, layered with espresso soaked savoiardi cookies, dusted with dark cocoa powder)

Sicilian Cannoli (Deep fried tubed pastry shell, stuffed with sweet ricotta cheese, dark choccolate and salted pistacchio crunch)

Panna Cotta all'arancia e nocciole (Orange panna cotta, dark chocolate and hezelnut crunch )

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Chef Andrew's reviews

4.91

•

28 services

Chef Toncini was absolutely amazing! He was friendly, entertaining, knowledgeable, and obviously a great chef! Best arancini I've had. Everything from the initial conversations, set up, pace, presentation, and clean up was fantastic. Then entire process was smooth and delicious. Would 100% recommend Andrew to anyone!

From our very first interaction to our last, Andrew was great to plan with. He was very professional, organized and clean. We were a group of 6 and he knocked every dish out of the park for each of us. He was personable and accommodating, we will all be talking about this experience for a very long time. We can’t thank you enough!

Our experience was “over the top”! Andrew’s personality is perfect for this type of dining experience. The menu selection, quality of food and the most important amazing taste made this a memorable evening.

Chef Andrew Toncini was excellent to work with as we planned out a surprise birthday celebration for my wife. We had 16 people and Chef was engaging and the food was presented on time and was delicious! The selections were outstanding and I would definitely recommend Chef Andrew for any special event!

Experience with Andrew was extremely easy from start to finish. Food was amazing, Andrew was professional, very friendly, great personality and left the house spotless. Would highly recommend.

Andrew Toncini was incredible, very professional, a delight to have cook for us. The food was amazing! We very much enjoyed this experience and I would do it again in a heart beat!

Andrew was fantastic. He was punctual, neat and tidy , very personable and engaging with the guests. And of course his dishes were fantastic!

Experience with Andrew was extremely easy from start to finish. Food was amazing, Andrew was professional, very friendly, great personality and left the house spotless. Would highly recommend.

Andrew Toncini was incredible, very professional, a delight to have cook for us. The food was amazing! We very much enjoyed this experience and I would do it again in a heart beat!