Chef Juan Carlos Delle Vedove
Chef Privado En PalmaMy company was born to satisfy a growing demand for exclusive and totally personalized gastronomic services.
It was created by Chef Juan Carlos Delle Vedove. He was born in Argentina but his life, both personally and professionally, was spent in Italy. Over the years, he decided to travel elsewhere and came to work in Michelin- starred restaurants (such us “Lasarte de Martin Berasategui” and “Kursall”); in large international hotel chains (such us “Hotel Puerta America Madrid”); companies organizing events of high “standing” catering (such us “La Alacena de Andreu Genestra”). In this way he discovered new flavors, new techniques that developed a varied cuisine with simple but refined exotic touches.
In the first contact we make with the client we will study together the most suitable formula for your preferences, dietary restrictions, budgets and desires. We will surprise with our original menus elaborated with high quality local raw materials impregnated with Mediterranean essence and a lot of freshness, thus creating a fused and authentic cuisine because… ”There is no innovation without tradition”.
My company takes care of every detail, where the customers should not worry about anything else. You simply have to enjoy.
Más sobre mí
Para mi la cocina es...
Pasión. Como chef privado busco disfrutar de esta apasionante profesión que es ser cocinero profesional.
Aprendí a cocinar en...
En varios restaurantes con estrella Michelin en Italia, y de la mano de Martín Berasategui aquí en España.
Un secreto...
Cariño, cuidando cada uno de los detalles.
Mis menús
Creamy rocky shrimp croquettes with lime mayonnaise
Burrata and tomato salad from Mallorca, pesto and almonds
Black squid paella and Ali Ali
Señorette-style seafood paella
Lobter 's paella
Valencian paella
Seafood and tender garlic fideuá
Cardinal de Lloseta with chocolate sauce and strawberries
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Cod fritter with lime mayonnaise
Mini brioche bread, meat tartare and mustard
Mushroom and spicy peanut dumpling
Iberian ham with mahones cheese
Beef tenderloin with whiskey
Squid pica pica empanada
Padron peppers with Mallorcan salt
Mini cardinal of Lloseta with strawberries
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Crispy seaweed rice with bluefin tuna tartare
Mouse stuffed with mahones cheese and salmon
Red shrimp gnocchi, roasted tomato and lemon essence
Sea bass carpaccio with land of Mallorca
Roasted denton loin, flaky potato and seafood juice
Matured beef tenderloin with truffled Parmantier, green asparagus and red onion leaves
Mouse of almonds, pistachios and lime jelly and ice cream
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Vegetable tumbet fan with light foie cream and red wine reduction
Roasted vegetable quesadilla and sobrasada
Crunchy and creamy ball of sausage with black garlic ali oli
Mini panade of pica pica calamari
Cod salad with olive and tomato from Mallorca
Creamy rice with mushrooms and Mallorcan herbs
Creamy Mallorcan suckling dog with truffle béchamel sauce
Beef tenderloin with spinach gnocchi and mahones cheese
Mallorcan pork, with crispy skin, seasonal vegetables and lemon in brine
Cardinal of Lloseta with chocolate sauce and strawberries
Millefeuille with vanilla cream and pistachios
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Roasted shrimp croquette with spicy mayonnaise
Padron peppers with Mallorcan salt flakes
Coles slow salad
Tomato and watermelon gazpacho with roasted scallops and fresh vegetables
Grilled corn with butter and salt
Grilled green asparagus with soy mayonnaise
Baked potatoes with rosemary and Mallorcan sobrasada
Iberian pig yakitori with pineapple and mango chutney
Galician beef grilled entrecote
Marinated monkfish with Arabic spices
Marinated and grilled field chicken with rosemary oil
Grilled squid with caramelized onion
Pineapple, coconut and rum
Creamy cheesecake with red fruits
Strawberry soup with chocolate sponge cake and vanilla ice cream
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Mushroom rice arancini with smoked ketchup mayonnaise
Tempered buffalo barrata with pink tomato tartare and basil and almond pesto
Rosemary and dried tomato focaccia with Parma ham
Roast-beef carpaccio, parmesan cheese, rucola and mustard vinaigrette
Tagliolini al nero with sautéed squid
Creamy rice with Norway lobster and zucchini
Gragnano Caccio pepper spaghetti with red shrimp tartare
Solomillo Rossini style
Tiramisu with green tea and citrus
Sicilian cannolo with tangerine ice cream
Apple pie with mascarpone ice cream
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Tataki of bluefin tuna with trout roe Fried wild rice and port sauce
Socarrat and carabineros rice with Ali olí of roasted pepper
Lobster salad with vegetables and the essence of its heads
Mallorcan suckling cannelloni with seasonal mushrooms and almonds
Baked sea bass with squid in its ink
Beef tenderloin with potato millefeuille and parmesan cheese
Sweet pineapple carpaccio with ginger and coconut ice cream
Chocolate browni with vanilla ice cream
Passion chocolate and red fruits
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Shrimp sandwich with peanut and basil sauce
Mini quesadilla stuffed with roasted vegetables and curry mayonnaise
Burrata salad with tomato gazpacho and watermelon with almond pesto
Creamy rice with seafood and octopus carpaccio
Fresh pasta ravioli stuffed with mushrooms and mahones cheese
Roasted sea bass, roasted cauliflower and carrot cream
Galician beef tenderloin with vegetable and foie gras
Mallorcan suckling pig, sea and land with asparagus and lobster sauce
Chocolate and strawberry mouse with passion fruit soup
Cardinal of Lloseta with vanilla soup and cherries
Strawberries and white chocolate and pistachio eclairs
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