Private Chef Francesco Caruso

Over 50,Head chef with more than 30 years of experience in working in top restaurant both in England and Italy, with experience also as private chef, an ability to work under pressure, with good communication skills and management skills, I’ve been head chef in Italy and in England, working in Italian restaurant French restaurant Spanish restaurant and Mexican restaurant

For me, cooking is...

Never lost my passion for cooking and my love of teaching and showcase, my strong points on the kitchen are in Italian, FrenchSpanish and Mexican food

I learned to cook at...

Decided to be a chef very young(12) after I visited a professional kitchen, at 14 Kp at 16 assistant chef and also I enrolled in a cookery school.

A cooking secret...

Be patient, use good produce, check always the flames, and always taste to make sure that the food is spot on before to plate up

My menus

Tapas night

STARTER

All inclusive

Gazpacho soul server with crouton

FIRST COURSE

All inclusive

King prawns in garlic chilli and extra vergin olive oil

Chicken paella

Squid in spicy tomato sauce

MAIN COURSE

All inclusive

Pork and chicken pinchos morunos, mixed spices marinated chicken and pork skewers grilled and served with tomato salsa

Albóndigas, beef meatballs in tomato sauce

DESSERT

All inclusive

Pera al vino tinto/pear cooked in red wine served with vanilla ice cream

Torta de queso/ cheesecake

Mexican fiesta

STARTER

All inclusive

Roasted Tomato salsa and guacamole with tortilla chips

Sweet corn soup served with quesadillas

FIRST COURSE

All inclusive

Mixed vegetables Mexican rice

MAIN COURSE

All inclusive

Chicken fajitas served with three salsa and mixed tortilla

DESSERT

All inclusive

Drunk banana served with creme fraiche

Esotic fruit platter

French night

STARTER

All inclusive

French onion soup with gruviera cheese crostini

FIRST COURSE

All inclusive

Mussels with cream shallots and white wine served with garlic bruschetta

MAIN COURSE

All inclusive

Grilled rib-eye steak served with dophinoise potatoes, asparagus and Bernese sauce

Pan fillet of cod, served with roast peppers cream and vegetables ratatouille

DESSERT

All inclusive

Orange and lemon drizzle cake with quenelle of creamy vanilla ricotta

Mediterranean night

STARTER

All inclusive

Homemade focaccia

Spring peas soup

Warm goat cheese with roast marinated Mediterranean vegetable and red onion chutney

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pan roast medallion of beef in French butter and green peppercorn with a splash of brandy served with roast cherry tomato portobello mushroom and rocket salad with mustard dressing

DESSERT

All inclusive

Rhubarb panna cotta with sprinkle of honey hazelnut

Fishermen menu

STARTER

Choose 1 dish

Seared tuna coated in mixed spice served with aubergine Sicilian caponata

Homemade focaccia

FIRST COURSE

All inclusive

Squids ink tagliolini with crab meat and cherry tomato sauce

MAIN COURSE