Private Chef Marcelo Drovandi

I am a highly experienced chef with over 28 years in the culinary world, including time in some of the most prestigious Michelin-starred restaurants. My career has shaped a refined and sophisticated cooking style that combines technical mastery, creativity, and deep respect for exceptional ingredients.

I specialize in creating tailor-made dining experiences, designing each menu around my clients’ tastes and preferences. My cuisine blends innovation and elegance with authentic flavors, delivering not just a meal, but a memorable gastronomic experience.

With a professional, discreet, and detail-oriented approach, I offer an exclusive private chef service ideal for intimate dinners, special occasions, and high-end events.

For me, cooking is...

For me, cooking is the art of transforming simple ingredients into unforgettable experiences.

I learned to cook at...

I built my experience in Michelin-starred kitchens such as El Bulli, Mugaritz, El Celler de Can Roca, and Dani García Group.

A cooking secret...

My secret in the kitchen is respecting the product, mastering technique, and cooking with passion and attention to detail.

My menus

Mediterranean Essence – Michelin Inspired Tasting Experience

STARTER

All inclusive

Mediterranean Red Prawn Carpaccio Carabinero carpaccio with citrus dressing, fennel textures, Arbequina olive oil and caviar

FIRST COURSE

All inclusive

Oven-Roasted Vegetable Mille-Feuille Layered seasonal vegetables with fresh basil and cherry tomato sauce

MAIN COURSE

All inclusive

Wild Turbot at Low Temperature With roasted cauliflower purée, baby vegetables, shellfish bisque reduction and lemon beurre blanc

DESSERT

All inclusive

Lime Tart With lemon curd, fresh raspberries and mint

Essenza Italiana – Contemporary Fine Dining Experience

STARTER

All inclusive

Vitello Tonnato, Contemporary Interpretation Thinly sliced veal with silky tuna emulsion, crispy capers, baby arugula and lemon air

FIRST COURSE

All inclusive

Smoked Ricotta & Spinach Ravioli Handmade pasta filled with smoked ricotta and spinach, sage beurre noisette, reduced white wine jus and aged parmesan crumble

MAIN COURSE

All inclusive

Cannelloni filled with slow-braised beef ragout Saffron-infused béchamel, mild Calabrian-style sauce and crispy quinoa texture

DESSERT

All inclusive

Parmesan crisp, red berry cream, vanilla panna cotta, and mint purée

“Essence of the Sea”

STARTER

All inclusive

Red prawn tartare, lime, jalapeños and cilantro on a tempura shiso leaf

FIRST COURSE

All inclusive