Private Chef Fabio Minto

Hello! Since I was a child I enjoyed eating so much. That was the first reason why I went to the culinary school in Venice for a total of 5 years.

I had my work experiences in Venice, up in the mountains of Trentino Alto Adige, in England in the Midlands, here in Copenhagen.

I experienced many types of kitchens, from the starred Michelin restaurants, to the small restaurants and hotels. I made pop up events in South America, France. I did many home catering.

I like to work clean and organised with first class ingredients and I like to respect them. I can deliver different types of cuisine as well.

I’m really passionate about cooking and I hope You’ll be my next guest!

For me, cooking is...

It's my way to share love

I learned to cook at...

My biggest Menthor was Massimiliano Alajmo wich I worked with for 5 years

A cooking secret...

My secret is to be very much into chemistry. Knowing the process allowes you to elevate flavors and so on

My menus

Seafood feast

STARTER

Choose 1 dish

Hamachi carpaccio, sunflower seeds miso, watercress and chilli oil

Seared norwegian scallops, beurre blanch with pickle cawliflower, trout eggs and pine shoots

FIRST COURSE

Choose 1 dish

Spaghetti alle vongole (with clams) with fried bread and parsley sauce

Bisque risotto with raw langoustine, tangerine reduction and marinated celery

MAIN COURSE

Choose 1 dish

Baked brill, beurre blanch, truffle. Served with seasonal vegetables

Catch of the day, roasted garlic light cream, cime di rapa and crispy black rice

DESSERT

Choose 1 dish

Gateau marcel, cardamom whipped cream and passion fruit sauce

Rhubarb upside down cake, cervil, vanilla pastry cream

Your next experience

STARTER

Choose 1 dish

Beef tartar, pickle mustard emultion, fried barley and wood sorrel

Home made cold smoked salmon, marinated cucumbers, horseradish and lovage sauce

FIRST COURSE

Choose 1 dish

Creamy oyster mushrooms on buttermilk and potatoes toast, ramson and sour berries

Salted baked celeriac, miso honey glazed, fried kale and ribs gel

MAIN COURSE

All inclusive

Pan fried lamb, lardo, green asparagus and pineshoots

Baked brill, beurre blanch, truffle. Served with seasonal vegetables

DESSERT

Choose 1 dish

Wild roses and white chocolate mousse

Poached rhubarb, buttermilk foam and homemade crispy cookies

Breathing Italy

STARTER

Choose 1 dish

Baccala Mantecato (whipped salted cod), puffed polenta, dried rasberries

Parmigiana (fried stratified aubergine with tomato sauce and mozzarella) with parmesan sauce and basil oil

FIRST COURSE

Choose 1 dish

Spaghetti with roasted pepper reduction, stracciatella and raw langoustine

Risotto with saffron, cime di rapa, and guanciale

MAIN COURSE

Choose 1 dish

Braised beef cheek with potato pure, preserved lemons. Served with seasonal vegetables

Polpo alla luciana, octopus with lightly spiced tomato sauce, nocellara olives, capers

DESSERT

Choose 1 dish

Tiramisu with caramelized cocoa nibs

Torta della nonna with almonds and pastry cream

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Chef Fabio Minto

Get to know me better

More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

Book your experience with Chef Fabio

Take a Chef services in nearby cities