Chef Juan Carlos Delle Vedove
Chef Privado en Palma
Conóceme mejor
Invisible signature: a unique way to tell who I am, without words, through each dish.
My company was born to satisfy a growing demand for exclusive and totally personalized gastronomic services.
It was created by Chef Juan Carlos Delle Vedove. He was born in Argentina but his life, both personally and professionally, was spent in Italy. Over the years, he decided to travel elsewhere and came to work in Michelin- starred restaurants (such us “Lasarte de Martin Berasategui” and “Kursall”); in large international hotel chains (such us “Hotel Puerta America Madrid”); companies organizing events of high “standing” catering (such us “La Alacena de Andreu Genestra”). In this way he discovered new flavors, new techniques that developed a varied cuisine with simple but refined exotic touches.
In the first contact we make with the client we will study together the most suitable formula for your preferences, dietary restrictions, budgets and desires. We will surprise with our original menus elaborated with high quality local raw materials impregnated with Mediterranean essence and a lot of freshness, thus creating a fused and authentic cuisine because… ”There is no innovation without tradition”.
My company takes care of every detail, where the customers should not worry about anything else. You simply have to enjoy.

Más sobre mí
Para mi la cocina es...
Passion. The profession of private chef is a silent and refined trade, where it is not only about preparing dishes but interpreting tastes and details
Aprendí a cocinar en...
In several Michelin-starred restaurants in Italy, and by the hand of Martín Berasategui here in Spain.
Un secreto...
Essence is a mixture of technique and empathy: an art that is expressed in everyday life, raising each meal to an exclusively personal moment.
Mis menús
CARAMELIZED BRIOCHE WITH STEAK TARTARE AND HERB MUSTARD
HOMEMADE GYOZA FILLED WITH ORIENTAL DUCK AND SPICY MANGO
SOBRASADA and vegetable curry quesadilla
MINI codfish omelette
SNACK of snuff and Iberian bacon with honey sauce and citrus of Sóller
GRILLED AVOCADO STUFFED WITH PERUVIAN CEVICHE
MINI VEGETABLE QUICHE WITH MALLORCAN CHEESE
CANNOLO WITH RICOTTA, PISTACHIOS, DRIED FRUITS AND VANILLA ICE CREAM
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Savory churro with prawn tartare and tomato powder
Mini Iberian ham croquette
MARINATED PRAWN, MAJORCAN AJO BLANCO, GREEN APPLE AND PICKLED VEGETABLES
GRATINATED SCALLOPS, CARROT-APRICOT CREAM AND MUSTARD SPROUT SALAD
BEEF WELLINGTON WITH FOIE GRAS, MUSHROOM CREAM AND RED ONION PETALS
APPLE AND BANANA CAKE TATIN WITH CHANTILLY AND LEMON ICE CREAM
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QUESADILLA stuffed with prawn brandade with Sóller bitter orange marmalade
*Tomato and strawberry gazpacho
IBERIAN PORK ROAST BEEF, VEGETABLE PICKLES AND LEMON VINAIGRETTE
SALT-BAKED SEA BASS, MEDITERRANEAN HERBS AND VEGETABLES WITH BLACK GARLIC DRESSING
RAVIOLONI STUFFED WITH MALLORCAN CHEESE, BEEF TENDERLOIN AND FRESH OREGANO
ROASTED AVOCADO STUFFED WITH CEVICHE, ROASTED TOMATO SALMOREJO AND STRAWBERRIES
CARAMELIZED PINEAPPLE WITH RICE SYRUP, MALLORCAN HERBS AND COCONUT FOAM
APPLE cake, caramelized vanilla cream and lemon
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TAGLIOLINI of fresh pasta and prawns with lemon peel
Burrata cheese salad with grilled pineapple and Iberian ham
ROASTED octopus with potato gnocchi, spinach sprouts and seasonal vegetables “al dente”
COD Vicenza style with polenta
GREEN asparagus, spinach and red shrimp risotto
CRUNCHY cannoli filled with pistachio cream and vanilla gel
TIRAMISÚ with mango and mint
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Sea bass salad with citrus fruits and lentil and pistachio vinaigrette
Squid croquette and ali oli
Crispy mahones cheese with sunflower seed
Tumbet millefeuille with tomato cream and fresh oregano
Roasted Mallorcan lechona with potato parmantier and asparagus al dente
Roasted sea bass with Mallorcan vegetables
Mallorcan mini cheesecake with red fruits and salted caramel
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Sea bass ceviche with mango and crispy corn and swett potato
Quesadilla de verduras asada y sobrasada mallorquina
Mushroom and foie croquette
Greek chickpea and basil salad
Pink tomato salad with figs and pistachio vinaigrette
Señorette-style seafood paella
Valencian paella
Seafood and tender garlic fideuá
Black paella with squid and Padron pepper
Iberian pork paella with tender garlic and artichoke
Artichoke paella, squid and fresh garlic
Mallorcan cheese mouse with red fruits and cinnamon and mosconeado sugar
Caramelized lemon cream with white chocolate and passion fruit
Cream cardenal with strawberry tartare and rum jelly
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Crispy seaweed rice with bluefin tuna tartare with crispy cone
Croquette of mushrooms with mahones cheese and trout roe
Mallorcan empanadilla stuffed with squid and caramelised onion
Shrimp noodles and green beans, ricotta and pine nuts
Beef carpaccio with parmesan cheese, arugula and Mallorcan almonds
Sea bass fillet with seafood sauce and seasonal vegetables al dente
Matured beef tenderloin with truffled Parmantier, green asparagus and red onion leaves
Canolo stuffed with pistachio cream and vanilla custard
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Roasted shrimp croquette with spicy mayonnaise
Padron peppers with Mallorcan salt flakes
Salty canolo stuffed with fish mouse and cilantro
Summer salad in strawberry vinaigrette
Grilled corn with butter and salt
Grilled green asparagus
Baked potatoes with rosemary and Mallorcan sobrasada
Iberian pig yakitori with pineapple and mango chutney
Galician beef grilled entrecote
Roasted sea bass with Mediterranean dressing
Marinated and grilled field chicken with rosemary oil
Grilled squid with caramelized onion
Pineapple, coconut and rum
Creamy cheesecake with red fruits
Strawberry soup with chocolate sponge cake and vanilla ice cream
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