Chef David Ferragamo

Private Chef In Wells

Massachusetts-raised David Ferragamo is a private chef and part-time farmer with a deep knowledge of locally foraged ingredients. After graduating from Le Cordon Bleu Boston, he worked in top New England restaurants, including Tuscan Kitchen, Stages, and Toro.

During culinary school, he spent four years cooking for Harvard students on his nights off, but open kitchens weren’t enough—he wanted a closer connection to the people eating his food. While transitioning between restaurants and private events, he also worked with clients who required specialized diets, helping them navigate food restrictions with precision and care.

Now, his focus is on ingredient-driven cooking, blending his experience with a passion for farming and foraging to create thoughtful, personal dining experiences.

For me, cooking is...

a lifestyle, passion, choice

I learned to cook at...

• Associates in culinary arts Le Cordon Bleu • 15+ years restaurant • 10+ years private chef

A cooking secret...

Homegrown Vegetable + Herbs. Being prepared for countless allergen substitutes.

My menus

Modern New England | Tier 2 | Winter ‘25

STARTER

Choose 1 dish

Confit kohlrabi, pea sprouts, crispy kale chips, burrata w/ birch syrup vin

Roasted carrot soup, over burnt onion goat cheese, pickled shallots + black walnut + herbs

Chopped beet + spinach + charred onion salad w/ black pep. blueberry vin, dried lime balm,+ goat cheese

Wilted spinach over confit potatoes, pickled onions, radish + lemon garlic vinaigrette

FIRST COURSE

Choose 1 dish

Butternut fritter w/ brown butter sage, crispy prosciutto + sour cream

Winter veg carpaccio, crispy halloumi + sage, fermented garlic vinaigrette, + pickled green apple

Braised beet over goat cheese rissoto, brown sage butter, confit walnut, + beet cured salmon

Marinated fennel + orange salad, confit garlic vin, crispy sausage, blue cheese

MAIN COURSE

Choose 1 dish

Pan-seared pork chop + pear jam w/ rutabaga, potato, dino kale +warm winter broth

Crispy chicken w/ farce of mushroom + leek served beside rutabaga puree. chicken consomme french pressed w/ loads of herbs + dried summer flowers - (table side)

Marinaded steak tips + charred onion gremolata w/ seasonal veg + fries

Lobster thermidor, herb poached artichokes + beurre blanc

Rack of lamb w/ dandelion, black walnut herb crust, sauted veg + mint

Crispy duck breast dusted w/ lilac salt blend, + pear jam, celeriac puree, crispy seasonal greens

Braised short rib w/ potato gratin, seasonal greens, crunchy onion + spices

Rosemary seared sirloin w/ fondant potatoes + mushrooms, seasonal green

Haddock au gratin + winter veg

DESSERT

Choose 1 dish

Creme brulee tart w/ blueberry + young mint

Carrot cake french toast w/ maple caramel sauce

Winter cherry brown butter cake w/ caramel sauce

Chocolate lava cake + gelato + seasonal fruit

Slow-roasted butternut custard w/ chai granola, preserved peaches, vanilla bean ice cream + toasted pumpkin seed oil

Baked alaska - chocolate cake, mint blackberry chip, vanilla fluff, + chocolate sauce

Chocolate, beet, raspberry cake w/ warm chocolate sauce + raspberry sorbet

Italian (Choose 1 from each)

STARTER

Choose 1 dish

Charcuterie Board - 3 meats, 3 cheese, 2 spreads, crackers

Focaccia + Soup

Bruschetta - 3 types (Tomato, Pesto, Seasonal)

Breadsticks or Mozzarella Sticks w/ Marinara + Balsamic Salad

Penna Vodka w/ Parmesan

FIRST COURSE

Choose 1 dish

Caesar Salad w/ Protein (Beef, Chicken, Fish)

Garden Salad w/ Protein (Beef, Chicken, Fish)

Stuffed Peppers w/ Cheesy Breadsticks

Lasagna (White, Red, or Green)

Mushroom Ravioli w/ Sherry Butter Sauce, Micro Herbs

Extremely Cheesy or Pesto Tagliatelle

MAIN COURSE

Choose 1 dish

Scallop Ravioli w/ Roasted Pepper, Fried Sage, Brown Butter Lemon Sauce

Osso Buco w/ Creamy Polenta + Carrots

Saltimbocca (Chicken, Veal or Haddock)

Chicken Cacciatore

Shortrib Ravioli w/ Spinach, Confit Garlic

Scaloppini (Chicken, Veal, Haddock, or Scallop)

Stuffed Pork Roulade w/ Brown Butter Sage Sauce, Creamy Mashed Potato

DESSERT

Choose 1 dish

Chocolate + Berry Tart w/ Vanilla Gelato

Dark Chocolate Caramel Tart w/ Pear + Almonds & Vanilla Gelato

Apple Crisp w/ Cinnamon Gelato

Chamomile Cake + Lemon Caramel + Blackberry Sherbet

Foraged Concord Grape Sorbet + Italian Pumpkin Granola Crisp

Franciacorta Caramel + Pear + Pinenut + Vanilla Gelato

Fig Panna Cotta + Lemon Cake + Candied Lemon Almond Crumb

Coffee Goat Cheesecake + Chocolate Mousse + Cherry

Tiramisu

Budino

Pear, Marron glacé Cake + Vanilla Gelato

Chocolate Lava Cake w/ Raspberry + Vanilla Gelato

Creme Brule Tart w/ Seasonal Fruit

Modern New England | Tier 3 | Winter ‘25

STARTER

Choose 2 dishes

Confit kohlrabi, pea sprouts, crispy kale chips, burrata w/ birch syrup vin

Roasted carrot soup, over burnt onion goat cheese, pickled shallots + black walnut + herbs

Chopped beet + spinach + charred onion salad w/ black pep. blueberry vin, dried lime balm,+ goat cheese

Wilted spinach over confit potatoes, pickled onions, radish + lemon garlic vinaigrette

FIRST COURSE

Choose 1 dish

Butternut fritter w/ brown butter sage, crispy prosciutto + sour cream

Winter veg carpaccio, crispy halloumi + sage, fermented garlic vinaigrette, + pickled green apple

Braised beet over goat cheese rissoto, brown sage butter, confit walnut, + beet cured salmon

Marinated fennel + orange salad, confit garlic vin, crispy sausage, blue cheese

MAIN COURSE

Choose 2 dishes

Pan-seared pork chop + pear jam w/ rutabaga, potato, dino kale +warm winter broth

Crispy chicken w/ farce of mushroom + leek served beside rutabaga puree. chicken consomme french pressed w/ loads of herbs + dried summer flowers - (table side)

Marinaded steak tips + charred onion gremolata w/ seasonal veg + fries

Lobster thermidor, herb poached artichokes + beurre blanc

Rack of lamb w/ dandelion, black walnut herb crust, sauted veg + mint

Crispy duck breast dusted w/ lilac salt blend, + pear jam, celeriac puree, crispy seasonal greens

Braised short rib w/ potato gratin, seasonal greens, crunchy onion + spices

Rosemary seared sirloin w/ fondant potatoes + mushrooms, seasonal green

Haddock au gratin + winter veg

DESSERT

Choose 2 dishes

Creme brulee tart w/ blueberry + young mint

Carrot cake french toast w/ maple caramel sauce

Winter cherry brown butter cake w/ caramel sauce

Chocolate lava cake + gelato + seasonal fruit

Slow-roasted butternut custard w/ chai granola, preserved peaches, vanilla bean ice cream + toasted pumpkin seed oil

Baked alaska - chocolate cake, mint blackberry chip, vanilla fluff, + chocolate sauce

Chocolate, beet, raspberry cake w/ warm chocolate sauce + raspberry sorbet

Modern New England | Tier 1 | Winter ‘25

STARTER

Choose 1 dish

Potato soup + parm foarm w/ crunchy potatos + golden leek

Roasted carrot soup w/ brunt onion + rosemary crouton

Wilted spinach + winter squash salad w/ roasted garlic vin

Beet + carmalized onion salad w/ garlic honey vin and goat cheese

FIRST COURSE

Choose 1 dish

Stuffed artichokes w/ lemon butter + herbs

Gnocchi + broccoli w/ manchego cream+ herbs

Mushroom ravioli w/ sherry cream + braised mushroom

Sweet potato fritters w/ brown sage butter + walnut

MAIN COURSE

Choose 1 dish

Marinaded steak tips + charred onion gremolata w/ seasonal veg + fries

Braised short rib w/ potato gratin, seasonal greens, crunchy onion + spices

Crispy chicken w/ rutabaga pave, seasonal green, + winter chicken jus

Haddock w/ breadcrumb, seasonal green + rice

DESSERT

Choose 1 dish

Carrot cake french toast w/ maple caramel sauce

Chocolate lava cake + gelato + seasonal fruit

Creme brulee tart w/ blueberry + young mint

Modern New England | Tier 2 | Winter ‘25

STARTER

Choose 1 dish

Confit kohlrabi, pea sprouts, crispy kale chips, burrata w/ birch syrup vin

Roasted carrot soup, over burnt onion goat cheese, pickled shallots + black walnut + herbs

Chopped beet + spinach + charred onion salad w/ black pep. blueberry vin, dried lime balm,+ goat cheese

Wilted spinach over confit potatoes, pickled onions, radish + lemon garlic vinaigrette

FIRST COURSE

Choose 1 dish

Butternut fritter w/ brown butter sage, crispy prosciutto + sour cream

Winter veg carpaccio, crispy halloumi + sage, fermented garlic vinaigrette, + pickled green apple

Braised beet over goat cheese rissoto, brown sage butter, confit walnut, + beet cured salmon

Marinated fennel + orange salad, confit garlic vin, crispy sausage, blue cheese

MAIN COURSE

Choose 1 dish

Pan-seared pork chop + pear jam w/ rutabaga, potato, dino kale +warm winter broth

Crispy chicken w/ farce of mushroom + leek served beside rutabaga puree. chicken consomme french pressed w/ loads of herbs + dried summer flowers - (table side)

Marinaded steak tips + charred onion gremolata w/ seasonal veg + fries

Lobster thermidor, herb poached artichokes + beurre blanc

Rack of lamb w/ dandelion, black walnut herb crust, sauted veg + mint

Crispy duck breast dusted w/ lilac salt blend, + pear jam, celeriac puree, crispy seasonal greens

Braised short rib w/ potato gratin, seasonal greens, crunchy onion + spices

Rosemary seared sirloin w/ fondant potatoes + mushrooms, seasonal green

Haddock au gratin + winter veg

DESSERT

Choose 1 dish

Creme brulee tart w/ blueberry + young mint

Carrot cake french toast w/ maple caramel sauce

Winter cherry brown butter cake w/ caramel sauce

Chocolate lava cake + gelato + seasonal fruit

Slow-roasted butternut custard w/ chai granola, preserved peaches, vanilla bean ice cream + toasted pumpkin seed oil

Baked alaska - chocolate cake, mint blackberry chip, vanilla fluff, + chocolate sauce

Chocolate, beet, raspberry cake w/ warm chocolate sauce + raspberry sorbet

Italian (Choose 1 from each)

STARTER

Choose 1 dish

Charcuterie Board - 3 meats, 3 cheese, 2 spreads, crackers

Focaccia + Soup

Bruschetta - 3 types (Tomato, Pesto, Seasonal)

Breadsticks or Mozzarella Sticks w/ Marinara + Balsamic Salad

Penna Vodka w/ Parmesan

FIRST COURSE

Choose 1 dish

Caesar Salad w/ Protein (Beef, Chicken, Fish)

Garden Salad w/ Protein (Beef, Chicken, Fish)

Stuffed Peppers w/ Cheesy Breadsticks

Lasagna (White, Red, or Green)

Mushroom Ravioli w/ Sherry Butter Sauce, Micro Herbs

Extremely Cheesy or Pesto Tagliatelle

MAIN COURSE

Choose 1 dish

Scallop Ravioli w/ Roasted Pepper, Fried Sage, Brown Butter Lemon Sauce

Osso Buco w/ Creamy Polenta + Carrots

Saltimbocca (Chicken, Veal or Haddock)

Chicken Cacciatore

Shortrib Ravioli w/ Spinach, Confit Garlic

Scaloppini (Chicken, Veal, Haddock, or Scallop)

Stuffed Pork Roulade w/ Brown Butter Sage Sauce, Creamy Mashed Potato

DESSERT

Choose 1 dish

Chocolate + Berry Tart w/ Vanilla Gelato

Dark Chocolate Caramel Tart w/ Pear + Almonds & Vanilla Gelato

Apple Crisp w/ Cinnamon Gelato

Chamomile Cake + Lemon Caramel + Blackberry Sherbet

Foraged Concord Grape Sorbet + Italian Pumpkin Granola Crisp

Franciacorta Caramel + Pear + Pinenut + Vanilla Gelato

Fig Panna Cotta + Lemon Cake + Candied Lemon Almond Crumb

Coffee Goat Cheesecake + Chocolate Mousse + Cherry

Tiramisu

Budino

Pear, Marron glacé Cake + Vanilla Gelato

Chocolate Lava Cake w/ Raspberry + Vanilla Gelato

Creme Brule Tart w/ Seasonal Fruit

Modern New England | Tier 3 | Winter ‘25

STARTER

Choose 2 dishes

Confit kohlrabi, pea sprouts, crispy kale chips, burrata w/ birch syrup vin

Roasted carrot soup, over burnt onion goat cheese, pickled shallots + black walnut + herbs

Chopped beet + spinach + charred onion salad w/ black pep. blueberry vin, dried lime balm,+ goat cheese

Wilted spinach over confit potatoes, pickled onions, radish + lemon garlic vinaigrette

FIRST COURSE

Choose 1 dish

Butternut fritter w/ brown butter sage, crispy prosciutto + sour cream

Winter veg carpaccio, crispy halloumi + sage, fermented garlic vinaigrette, + pickled green apple

Braised beet over goat cheese rissoto, brown sage butter, confit walnut, + beet cured salmon

Marinated fennel + orange salad, confit garlic vin, crispy sausage, blue cheese

MAIN COURSE

Choose 2 dishes

Pan-seared pork chop + pear jam w/ rutabaga, potato, dino kale +warm winter broth

Crispy chicken w/ farce of mushroom + leek served beside rutabaga puree. chicken consomme french pressed w/ loads of herbs + dried summer flowers - (table side)

Marinaded steak tips + charred onion gremolata w/ seasonal veg + fries

Lobster thermidor, herb poached artichokes + beurre blanc

Rack of lamb w/ dandelion, black walnut herb crust, sauted veg + mint

Crispy duck breast dusted w/ lilac salt blend, + pear jam, celeriac puree, crispy seasonal greens

Braised short rib w/ potato gratin, seasonal greens, crunchy onion + spices

Rosemary seared sirloin w/ fondant potatoes + mushrooms, seasonal green

Haddock au gratin + winter veg

DESSERT

Choose 2 dishes

Creme brulee tart w/ blueberry + young mint

Carrot cake french toast w/ maple caramel sauce

Winter cherry brown butter cake w/ caramel sauce

Chocolate lava cake + gelato + seasonal fruit

Slow-roasted butternut custard w/ chai granola, preserved peaches, vanilla bean ice cream + toasted pumpkin seed oil

Baked alaska - chocolate cake, mint blackberry chip, vanilla fluff, + chocolate sauce

Chocolate, beet, raspberry cake w/ warm chocolate sauce + raspberry sorbet

Modern New England | Tier 1 | Winter ‘25

STARTER

Choose 1 dish

Potato soup + parm foarm w/ crunchy potatos + golden leek

Roasted carrot soup w/ brunt onion + rosemary crouton

Wilted spinach + winter squash salad w/ roasted garlic vin

Beet + carmalized onion salad w/ garlic honey vin and goat cheese

FIRST COURSE

Choose 1 dish

Stuffed artichokes w/ lemon butter + herbs

Gnocchi + broccoli w/ manchego cream+ herbs

Mushroom ravioli w/ sherry cream + braised mushroom

Sweet potato fritters w/ brown sage butter + walnut

MAIN COURSE

Choose 1 dish

Marinaded steak tips + charred onion gremolata w/ seasonal veg + fries

Braised short rib w/ potato gratin, seasonal greens, crunchy onion + spices

Crispy chicken w/ rutabaga pave, seasonal green, + winter chicken jus

Haddock w/ breadcrumb, seasonal green + rice

DESSERT

Choose 1 dish

Carrot cake french toast w/ maple caramel sauce

Chocolate lava cake + gelato + seasonal fruit

Creme brulee tart w/ blueberry + young mint

Show me more

Chef David's reviews

4.75

•

57 services

Chef Ferragamo is absolutely amazing. He came, set up, cooked, was discreet and yet engaging. We had a baby having dinner with us and she ate and loved ALL the food. Food you would not normally like, you will love if Chef Farragamo cooked it. I’m booking him again hands down. Down to earth and fantastic. You CAN NOT go wrong with him.

Wonderful experience. Professional and attentive to detail. Excellent dinner

Chef Davis was amazing! Every dish was delicious and well thought out. The presentation was immaculate. Everything was tailored to our requests. Could not have been happier with this whole experience!

We decided to have a personal chef to celebrate my 60th rather than dinner out- and it was a great choice. The entire family enjoyed the experience- David was prompt and brought everything required to prepare a special 4 course meal. He was extremely personable and took the time to share his cooking knowledge with those interested. The food far exceeded my expectations. It was divine. The quantity and quality was also more than I expected. I would recommend this experience to anyone looking for a unique dinner experience.

Chef David’s food was incredible! He was professional while being engaging and fun and we will absolutely br sing him again. Cleaning up everything prior to leaving was such an added bonus and appreciated.

The food we had was incredible and the Chef worked with us ahead of time to make the dinner special and specific for our family. I could not recommend Chef Ferragamo more.

We hired Chef David to prepare dinner for 4 adults and a toddler for 4 consecutive evenings. David took the job on very short notice and treated us to unforgettable taste experiences using local and home grown ingredients. The variety was great, seafood and meat likewise and the side dishes like David's special crispy potatoes and a quarter red cabbage with cauliflower puree were amazing. David was super likeable and very engaging especially with our 2 year old son. We will see you again soon at our house David!

David was amazing and so much fun. He was able to curate a menu for all ages while also keeping it elevated. We would absolutely use him again.

Chef David Ferragamo and his sous chef, Anthony, were absolutely amazing! Chef Ferragamo worked closely with me over a few weeks to plan a surprise 13 course tasting menu for my husbands 65th birthday. A number of the guests said it was by far and away the best and most fun meal they had ever had. Each course flowed beautifully into the next and the combinations of flavors were creative and inventive, just as I had requested. With the help of Chef Ferragamo and my expert wine merchant, Alex Bluhm, we were able to pair some lovely old world wines and some fun current day ones with each course of the best celebration ever. I cannot recommend Chef Ferragamo, if you want a farm-to-table, inventive and delicious gourmet meal!

Chef David created an incredible local and fresh menu for our cabin retreat. He was a pleasure to converse with and even made our dogs feel included throughout our services. We would recommend Chef David to anyone wanting a locally sourced modern Maine cuisine. Thank you for the wonderful experience.

Chef David was excellent! The food was delicious, interesting, seasonal, and local. The menu offerings were robust and varied. He was incredibly nice, funny, and engaging - especially with our young kids. I would certainly recommend David as well as book him again in the future. Thanks Chef!

David was amazing and far exceeded our expectations for the night. Every dish was equally delicious and beautifully plated. David was also very knowledgeable about the food which was great.

Chef David was great! He was so professional and kind, and took his time. He made our “night in” so good. The food he makes, is made with love and attention to detail.