Chef Louis Bavaro

A New Yorker through and through, Louis Bavaro was raised surrounded by the flavors and culture of Italy. Always in the kitchen helping Mom and Grandma cook (especially for holidays), he turned his family upside down as a teen by baking croissants, purchasing a wok and cooking Chinese, and insisting that everything be cooked with wine. Et voilà, his love of creating authentic international cuisines was born!

As a teen he became heavily involved with the performing arts, as an actor and avid theatre-goer. His passion for theatre exists to this day. While not attending the theatre, his love of international cooking somehow translated to a love of foreign languages, and while in high school, he studied and excelled in French, Spanish and Italian. At the same time. So we have food, theatre, and linguistics, all brought together in the kitchen by entertaining in the dining room on a regular basis.

During his twenties, Louis began a successful long-term career marketing and advertising Broadway shows and all disciplines of live performance. While he was not at work (rarely), he would read cookbooks of all sorts and experiment in the kitchen and have dinner parties for his family and friends. The leftovers were brought to the office the next day to share with his colleagues.

Time passes, life is good, Louis is cooking more and more, and traveling extensively throughout the world participating in cooking classes to learn the local fare.

And then the big decision: he left his job of 20 years to attend culinary school in New York City and Italy to receive the formal training necessary to become an in-demand private chef. Best decision ever. Since then, he has not stopped, and has developed a roster of loyal clients who enjoy the eclectic cuisine he brings to their dining room delighting them and their guests. And high-profile clients they are as well: the Italian Ambassador to the United Nations (live-in for 4 years where I prepared a formal dinner for 40 to great acclaim for the President of the Italian Republic), a memorable Thanksgiving dinner for Nobel Prize Winner/Author Elie Wiesel, and UHNW families in Southampton and throughout New York City (with the occasional seder in West Palm Beach). With Chef Louis in the kitchen, dining room tables are decorated with fresh pastas of all kinds, risotti (his specialty), authentic Thai, Vietnamese, Chinese and Indian banquets; And of course specialties from all of Europe, but especially France, Austria, Hungary, Greece and Turkey. Crossing but still maintaining Mediterranean-healthy, North Africa and deep within the heart of the Middle East, with their cuisines highlighting the beautiful vegetables and fish of the region. And then there’s Mexican. Authentic, regional Mexican. Everyone’s favorite.

Chef Louis is a chef/man full of ideas, passion, and joie de vivre - all qualities he brings to his cooking and to your home - to create unique and memorable gastronomic experiences on Thanksgiving, Christmas, New Year’s, Passover, Shabbat, special celebrations, or just any day, for the enjoyment and euphoria of you, your family and your friends.

I TRAVEL THROUGHOUT LONG ISLAND, NEW YORK CITY, THE TRI-STATE AREA AND ANYWHERE DOMESTICALLY AND INTERNATIONALLY.