Chef Paolo Bravi
Chef At Home in Joondalup
Get to know me better
traditional Italian with experience in all the sections
I am a professional Italian chef with more than 30 years of experience in the kitchen. I graduated from the School of Hospitality in Assisi, Italy, in 1998, where I built a strong foundation in classical Italian cuisine and professional hospitality.
I worked throughout Italy until 2011, followed by one year of experience in Spain and six months in Russia. In 2013, I moved to Australia, where I have since worked as a chef in several Italian restaurants and spent five years at the Crown Casino.

More about me
For me, cooking is...
My life My Passion. Cooking with love is the key
I learned to cook at...
I created my knowledge and skills around Italy
A cooking secret...
always try to create emotions
My menus
Selection of sashimi, tuna , salmon, kingfish, with different types of soy sauce
Tuna tataki with sesame crust and ginger dressing
Seared Wagyu Tataki, Micro Herb Salad, Citrus Ponzu
Hummus & Roasted Red Pepper on Cucumber Rounds (vegetarian)
Miso and soy marinated Cod
Seared tuna in black peppers and sesame seeds crust with garlic and ginger sauce
Poached snapper with black vinegar and ginger
Paneer with broccoli and sesame (vegetarian)
Matcha lava cake and mochi ice cream
Lemon sorbet
Vanilla panna cotta with coulis
Dairy free Vanilla panna cotta with coulis and poached berries
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Cured Scallop in cauliflower purée and pistachios crumble
Thin slices of slow cooked beef flake sea salt & truffle oil
Handmade gnocchi with mix mushrooms sauce
Pumpkin ravioli with burnt butter and sage sauce and amaretti crumble (vegetarian)
Fresh hand cut tagliolini with garlic prawns confit tomato and basil pesto
Lamb rack in a red wine sauce creamy truffle mash and roast broccolini
Crispy skin red emperor with lemon butter sauce roast broccolini and truffle mash
Beef fillet choice of sauce with truffle mash and roast broccolini
Silky vanilla panna cotta and saffron poached pear
Traditional Italian tiramisu
Crème brûlée and crunchy merengue and almond biscotti
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Tris of oysters ( natural, magma Jim sauce, ponzu)
Beetroot Gravlax with Shaved Fennel, Citrus Segments & Crème Fraîche
Seared Wagyu Tataki, Micro Herb Salad, Citrus Ponzu
Grilled Polenta Bites with Tomato Relish (vegan, nut-free) (vegetarian)
Seared scallops with cauliflower purée and crispy pancetta
Grilled octopus, celeriac puree, cherry tomato sauce, shallots
Black squid ink spaghetti with blue swim crab and fennel sauce
Vegan Handmade potato gnocchi in a creamy mix mushrooms sauce (vegetarian)
Pan seared Wagyu steak marble 6/7 and choice of sauce
Crispy skin red emperor with lemon butter sauce roast broccolini and truffle mash
Roast lamb rack and rosemary jus
Mushroom steak (vegetarian)
Crème brûlée
Mille-feuille roast strawberry and mascarpone
Chocolate lava cake and ice cream
Gluten free Italian tiramisu
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Cured Scallop in a creamy cauliflower purée and pistachios crumble
Thin slices of slow cooked beef flake sea salt & truffle oil
Handmade gnocchi with creamy and mix mushrooms sauce
Pumpkin ravioli with burnt butter and sage sauce and amaretti crumble (vegetarian)
Fresh hand cut tagliolini with garlic prawns confit tomato and basil pesto
Beef fillet choice of sauce with truffle mash and roast broccolini
Crispy skin red emperor with lemon butter sauce roast broccolini and truffle mash
Lamb rack in a red wine sauce creamy truffle mash and roast broccolini
Crème brûlée fresh fruit salad and almond biscotti
Dairy free Silky vanilla panna cotta and saffron poached pear
Chocolate lava cake ice cream and vanilla custard
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Fresh baked focaccia and gourmet charcuterie board filled with specialty cheeses and deli meats, artisan crackers, seasonal fruits, dips,
Thin slices of slow cooked beef flake sea salt & truffle oil
Assorted italian arancini with paprika aioli sauce
Rosemary lamb chops
Cheesy Chicken roulade in a gravy sauce and crispy bacon
Dairy free Truffle mash potato and roast broccolini
Assorted of finger food dessert of pannacotta , chocolate brownies and custard, lemon curd and meringue tarts
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Cured Scallop with Cauliflower Velouté and Toasted Pistachio Crumble
Thin slices of slow cooked beef flake sea salt & truffle oil
Gluten free gnocchi with creamy mushroom sauce
Pumpkin ravioli with burnt butter and sage sauce and amaretti crumble
Beef fillet choice of sauce with truffle mash and roast broccolini
Lamb rack in a red wine sauce creamy truffle mash and roast broccolini
Cheesy Chicken roulade gravy sauce and crispy bacon
Crispy skin red emperor with lemon butter sauce roast broccolini and truffle mash
Silky vanilla panna cotta and saffron poached pear
Chocolate lava cake ice cream and vanilla custard
Crème brûlée fresh fruit salad and almond biscotti
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Tomato and basil bruschetta with prosciutto and olives
Eggplant parmigiana (vegetarian)
Grilled peach & burrata salad with rocket, pine nuts & honey dressing (vegetarian)
Hand cut tagliolini with lamb ragu
Traditional Italian carbonara
Handmade potato gnocchi with fresh tomatoes and basil sauce
Traditional Italian porchetta roast on potato and vegetables
Veal cotoletta and garden salad
Traditional Italian tiramisu
Vanilla panna cotta with coulis
Ricotta and chocolate Sicilian cannoli
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Prawns and vegetables tempura and assorted dipping sauces
Grilled peach & burrata salad with rocket, pine nuts & honey dressing (vegetarian)
Fresh hand cut tagliolini with garlic prawns confit tomato and basil pesto
Creamy risotto italian sausage red wine and truffle essence
Beef fillet choice of sauce with truffle mash and roast broccolini
Miso glazed tooth fish with. miso dressing
Mille-Feuille à la Vanille Bourbon
Matcha lava cake and mochi ice cream
Silky Vanilla panna cotta with coulis and poached berries
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