As a Private Chef, I craft bespoke dining experiences that tantalise taste buds and evoke delight. With a passion for quality, precision, creativity and personalised service, I curate menus that reflect your unique tastes and preferences, elevating every meal into a memorable occasion. My dedication to excellence, the attention to detail, the engagement with guests, commitment to exceed expectations, and the ability to accomodate dietary restrictions, sets me apart from other private chefs.

Over the past 20 years, I have worked in high end venues in Italy, the Uk and Australia, including Michelin starred and hatted restaurants. I honed my skills through experimentation, formal training, and hands-on experience, constantly seeking to expand my culinary repertoire and refine my techniques. Cooking became not just a skill I acquired, but a lifelong journey of discovery, growth, and sharing the art of gastronomy with those around me.

I encourage you to reach out for inquiries, bookings or consultations.

I look forward to be serving you with passion and enthusiasm! :)

Thank you for taking the time to read this bio.

For me, cooking is...

For me cooking is not just a skill or a job; it's a form of art, a way to express creativity, passion, and love. Cooking is bringing people together.

I learned to cook at...

I learned to cook at a young age, watching my mother on the stove while growing up in Italy, and then began cooking for her and my little brother.

A cooking secret...

Unlocking the potential to transform simple ingredients into extraordinary culinary experiences that leave a lasting impression to my guests.

My menus

Classic Menu

STARTER

All inclusive

Buffalo mozzarella with sweet and sour vegetables and balsamic glaze

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Chicken breast, capsicum salad, field mushroom, chicken jus

DESSERT

All inclusive

Classic Tiramisu', coffee gel, dark chocolate

Italian meat degustation

STARTER

All inclusive

Beef tartare, egg yolk sauce, crispy caper, pickles

FIRST COURSE

All inclusive

Pork shoulder "cappellacci", carrot puree', butter & sage sauce, Grana Padano cheese

MAIN COURSE

All inclusive

Beef tenderloin (cooked your way), sweet potato mash, salsa verde, jus

DESSERT

All inclusive

Dark chocolate cremoso, roasted hazelnut praline, raspberry gel

Italian seafood degustation

STARTER

All inclusive

Pan-fried Hawkesbury calamari, salsa verde, lemon, and Calabrian chilli

FIRST COURSE

All inclusive

Risotto with Langoustine ragu'

MAIN COURSE

All inclusive

"Glacier 51 Toothfish", tomato coulis, Squid Ink Bagna Cauda, zucchini

DESSERT

All inclusive

Passion fruit pannacotta, mango gel, burnt white chocolate

Italian Indulgence

STARTER

All inclusive

Salmon tartare, avocado gel, chilli oil, potato crisps

FIRST COURSE

All inclusive

Risotto with Porcini mushrooms

MAIN COURSE

All inclusive

Lamb backstrap, artichoke puree', eggplant parmigiana, jus

DESSERT

All inclusive

Chocolate Crémeux, salted caramel, hazelnut, cocoa

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Chef Claudio's reviews

4.94

•

6 services

I cannot fault one thing by Chef Claudio Zannotti regarding our private dinner party last night . All my guest whom are well travelled internationally were highly impressed with the quality presentation and taste . I feel very fortunate to have Claudio in our home . Rita Otto

Claudio was the ultimate professional. He arrived early to orientate himself to our kitchen and was very engaging and willing to share his experiences as a chef. His attention to detail was meticulous. This came out in his food which was full of flavor. In particular his mushroom risotto was i hit and the best i had ever tasted. If you are looking for a unique dining experience with a very engaging chef who is willing to share a few trade secrets and cook you and your friends an amazing meal Claudio is your man.

He is a master in the kitchen nothing was to much. From the booking stage to the end of the event he was incredible and the food was so fresh and perfectly presented. We also really enjoyed his engagement with us and the information about each dish and the inspirations behind the master pieces created. The kitchen was left cleaner then we he started a true gentleman and kitchen wizz