My story with food began in childhood. I grew up in restaurant kitchens where my mother worked, fascinated by the rhythm, aromas, and the artistry of chefs. At home, my father’s passion for cooking filled our house with flavors, and that’s where my love for gastronomy was born.

At 18, I began my own professional journey. I worked in a variety of restaurants — from cozy family-run Italian places to vibrant Pan-Asian kitchens, from modern fine dining concepts to a Michelin 2-star restaurant, where I held the position of sous-chef. Every stage shaped my skills and taught me to see food not only as nourishment, but as art.

Over the years, I have also created and hosted gastronomic dinners, bringing people together around unique culinary experiences.

Today, I continue this path — sharing my knowledge, skills, and creativity with every dish I prepare. I believe that flavors speak louder than words, and my goal is to let you experience that through my cooking

For me, cooking is...

Culinary art is my way to create emotions, connect people, and let flavors speak louder than words

I learned to cook at...

Raised in restaurants and shaped by Italian, Asian, and Michelin cuisine, I bring a unique and unforgettable flavor to every dish

A cooking secret...

The secret to my cooking? A dash of love, a pinch of respect — every dish made with care

My menus

Basic Italian dinner

STARTER

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Italian Dinner – Appetizers: 1.Bruschetta – crispy bread with tomatoes, basil, and olive oil. 2.Mini Caprese – mozzarella, cherry tomatoes, basil, balsamic

Sicily Style – Appetizers: 1.Mini Arancini – rice balls with cheese, lightly fried. 2.Bruschetta – ricotta cream with zucchini and lemon zest

Tuscan Style - Appetizers: 1. Crostini with chicken liver pâté – traditional Tuscan starter. 2. Marinated olives and artichokes in olive oil

FIRST COURSE

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Spaghetti alle vongole – spaghetti with clams, white wine, garlic, and parsley

Ravioli with ricotta and spinach in truffle sauce – delicate pasta with an aristocratic aroma

MAIN COURSE

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Braised veal in wine sauce with mashed potatoes and gremolata – tender veal in a rich wine sauce, served with creamy mashed potatoes and fresh herb gremolata

Grilled dorado fillet with lemon and olive oil, served with grilled vegetables

DESSERT

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Tiramisu – light and airy classic Italian dessert

Cannoli with ricotta and candied fruit – iconic Sicilian dessert

Asian Dinner

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Three small appetizers: 1. Mini spring rolls with shrimp, vegetables, and soy sauce. 2. Gyoza with sesame sauce. 3. Pickled cucumbers with sesame

Three small appetizers: 1. Chicken yakitori skewers with teriyaki sauce. 2. Shrimp in batter with lime sauce. 3.Edamame with sea salt

FIRST COURSE

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Miso soup with tofu, seaweed, and green onions

Ramen with chicken, shiitake mushrooms, and poached egg

MAIN COURSE

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Cheese tteokbokki with shiitake mushrooms and chicken

Stir-fried udon with beef, mushrooms, and teriyaki sauce – hearty, tasty, and authentically Asian

DESSERT

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Japanese flan with caramel sauce – light, elegant, perfect finish to the dinner

Japanese matcha cheesecake

French Haute Cuisine

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Three small appetizers: 1. Tuna tartare with avocado and caviar. 2. Mini profiteroles with foie gras mousse and fig sauce. 3. Oyster with cucumber granite and lemon

Three small appetizers: 1. Scallop tartare with citrus. 2. Tartlet with goat cheese and truffle honey. 3. Gravlax salmon with beetroot sauce

FIRST COURSE

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Jerusalem artichoke cream soup with truffle oil and Parmesan crisp

Foie gras with caramelized apple and brioche

MAIN COURSE

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Duck magret with berry sauce and celery purée

Veal tournedo with Madeira sauce and vegetable garnish

DESSERT

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Lemon and meringue tart with caramelized almonds

Thin chocolate and passion fruit tart with gold decoration

French Dinner

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Three small 3 appetizers: 1. Crostini with pâté and onion. 2. Brie with grapes and honey. 3. Gougères – cheese puffs

Three small 3 appetizers: 1. Duck rillettes on baguette. 2. Baked Camembert with rosemary. 3. Mini mushroom quiche

FIRST COURSE

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Onion soup with croutons and cheese

Niçoise salad with tuna, egg, and olives

MAIN COURSE

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Sea bream fillet in white wine with herbs and lemon

Duck à l’orange (confit leg with orange sauce)

DESSERT

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Tarte Tatin with vanilla cream

Raspberry and white chocolate tart – light, refined, and elegantly sweet

Italian Haute Cuisine

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Italian Dinner (Refined Haute Cuisine) – Appetizers: 1. Tuna tartare – fresh with orange and olive oil. 2. Crostini – artichoke cream with black truffle. 3. Scallop carpaccio – delicate with olive oil and lime

Three small appetizers (antipasti, shortened version): 1. Salmon tartare – with avocado and lime. 2. Crostini – roasted pepper cream with goat cheese. 3. Pear carpaccio – with prosciutto and balsamic glaze

FIRST COURSE

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Ravioli with ricotta and spinach in truffle sauce – delicate pasta with an aristocratic aroma

Ravioli with shrimp in a lemon-truffle sauce – delicate pasta with refined aroma

MAIN COURSE

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Veal tenderloin sous-vide with red wine sauce and porcini mushrooms – tender meat with a rich flavor

Veal cheek braised in white wine with herbs, served with parsnip cream and a light foamed sauce

DESSERT

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Panna cotta with passion fruit sauce and caramelized almonds – light and elegant finish

Raspberry and white chocolate tart – light, refined, and elegantly sweet

Italian region

STARTER

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Italian Dinner – Appetizers: 1.Bruschetta – crispy bread with tomatoes, basil, and olive oil. 2.Mini Caprese – mozzarella, cherry tomatoes, basil, balsamic. 3.Prosciutto with melon – salty ham and sweet melon

Sicily Style – Appetizers: 1.Mini Arancini – rice balls with cheese, lightly fried. 2.Caponata – Sicilian vegetable stew, served cold. 3.Bruschetta – ricotta cream with zucchini and lemon zest

Tuscan Style. Three small appetizers: 1. Crostini with chicken liver pâté – traditional Tuscan starter. 2. Pecorino with honey and walnuts – sweet and salty combination. 3. Marinated olives and artichokes in olive oil

FIRST COURSE

Choose 1 dish

Beef carpaccio with Parmesan, olive oil, and arugula

Spaghetti alle vongole – spaghetti with clams, white wine, garlic, and parsley

Pappardelle with wild game ragu – classic Tuscan pasta with rich meat sauce

MAIN COURSE

Choose 1 dish

Grilled dorado fillet with lemon and olive oil, served with grilled vegetables

Stuffed calamari with rice and herbs in tomato sauce – classic coastal Sicilian dish

Braised veal in wine sauce with mashed potatoes and gremolata – tender veal in a rich wine sauce, served with creamy mashed potatoes and fresh herb gremolata

DESSERT

Choose 1 dish

Tiramisu – light and airy classic Italian dessert

Cannoli with ricotta and candied fruit – iconic Sicilian dessert

Cantucci with Vin Santo – almond cookies traditionally dipped in dessert wine

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Chef Olivia's reviews

5

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10 services

Chef Olivia was absolutely wonderful. She arrived perfectly on time and worked quietly and efficiently throughout the evening — very professional and discreet. The dishes were beautifully presented and tasted incredible from start to finish. Each course was perfectly balanced and full of flavor. It was a memorable dining experience, and we would highly recommend Chef Olivia to anyone looking for a refined and seamless private dinner.