Chef Fabricio Costa

Personal Chef In Chipping Norton

A private fine dining experience for you, cooked by me.

Hello, I am Fabricio Costa, I’m a private chef based in Costwolds, providing exquisite and affordable private fine dining experiences for clients.

My passion for cooking first began with my mother and my Italian nonna. They would spend hours preparing beautiful Italian and Brazilian dishes for our family in Brazil and in Italy.

These rich culinary roots nurtured me in childhood and inspired me to study Professional Cookery at Perscursa Academy in Brazil and Rouxbe and UFS Academy in Canada and the US! Where I learned classic and contemporary European, Brazilian, Portuguese and French cooking techniques.

Over the years, I’ve worked for some of the best fine dining restaurants in Brazil and Italy, such as Michelin D. O. M. and A Casa do Porco as well. It was at these places that I honed my skills and took my cooking creativity to the next level.

Now, I’m delighted to bring my passion and cooking capabilities to the comfort of your surroundings. Although based in Costwolds, I can travel all the UK to your home or venue.

Whether you’re looking for a private chef for a dinner party, family celebration, or special corporate event, I build every dish from scratch to suit your preferences and serve an unforgettable culinary experience.

For me cooking is:

Is passion, A recipe has no soul but love

I learned to cook at:

Percursa Academy, Rouxbe and UFS Academy

A role model for cooking is:

Combining Classic and Creative Creations with Immaculate Presentation

A secret:

Use best seasonal ingredient and Cooking with heart and serving with soul.

For me, cooking is...

My passion and everything!

I learned to cook at...

UFS Academy D. O. M Percursa Academy Rouxbe A Casa do Porco

A cooking secret...

Cooking with passion and love!

My menus

Japan Fusion

STARTER

All inclusive

Fusion Sashimi Tacos

Miso French Onion Soup

Trio of Mini Inari Sushi Pockets

FIRST COURSE

All inclusive

Teriyaki Glazed Salmon with Ratatouille

MAIN COURSE

All inclusive

Deluxe Yakisoba

DESSERT

All inclusive

Matcha Green Tea Tiramisu

Tropical Brazil

STARTER

All inclusive

Pão de Queijo Reimagined: Miniature cheese breads filled with a delicate cream cheese and herb blend, served with a spicy guava dipping sauce

Salada Tropical com Camarão: A vibrant tropical salad featuring fresh mango, avocado, and mixed greens, topped with grilled shrimp and drizzled with a passion fruit dressing

Caldinho de Feijão com Espuma de Laranja: A smooth black bean soup served in a small glass, topped with a light orange foam, offering a modern twist on the classic Brazilian bean stew

FIRST COURSE

All inclusive

Moqueca de Peixe Moderna: A refined version of the traditional fish stew, featuring delicately poached sea bass in a coconut, tomato, and lime broth, served with a side of farofa (toasted cassava flour) for texture

Intermezzo: Sorbet de Açaí: A refreshing Açaí fruit sorbet, serving as a palate cleanser before the main course

MAIN COURSE

All inclusive

Filé Mignon ao Molho de Vinho do Porto com Purê de Baroa: Grilled filet mignon in a rich port wine reduction, accompanied by a smooth baroa (Brazilian yellow yam) puree and sautéed collard greens with garlic

Cheese Course: Seleção de Queijos Brasileiros: A selection of Brazilian cheeses, such as Queijo Coalho and Minas, served with honey, nuts, and artisanal bread

DESSERT

All inclusive

Torta de Tapioca com Calda de Maracujá: A delicate tapioca cake served with a tangy passion fruit sauce and a scoop of vanilla bean ice cream

Petit Fours & Coffee: Docinhos Brasileiros: Mini brigadeiros (chocolate truffles) and beijinhos (coconut truffles), served with Brazilian coffee or caipirinha-infused tea

L'Italia verde

STARTER

All inclusive

Caprese di BufalaFresh buffalo mozzarella and ripe tomatoes, layered and dressed with basil leaves, extra virgin olive oil, and balsamic glaze

FIRST COURSE

All inclusive

Ravioli Ricotta e Spinaci: Handmade ravioli filled with ricotta cheese and spinach, served in a light sage and butter sauce, topped with grated Parmigiano-Reggiano

MAIN COURSE

Choose 3 dishes

Melanzane alla Parmigiana: Layers of grilled eggplant, marinara sauce, basil, mozzarella, and Parmesan cheese, baked until bubbly and golden

Verdure Grigliate Miste: A medley of grilled seasonal vegetables (zucchini, bell peppers, asparagus, and cherry tomatoes) drizzled with a balsamic reduction

Insalata di Rucola, Pere e Gorgonzola: Arugula salad with sliced pears, crumbled Gorgonzola, toasted walnuts, and a honey-lemon dressing

DESSERT

All inclusive

Crostata di Frutta Fresca: A rustic tart filled with pastry cream and topped with an array of fresh seasonal fruits

Tiramisu: A classic Italian dessert made with layers of coffee-soaked ladyfingers, mascarpone cream, and dusted with cocoa powder

Belle France

STARTER

All inclusive

Mini Ratatouille Tartlets: A tiny, savory bite to awaken the palate, featuring finely diced eggplant, zucchini, bell pepper, and tomato encased in a buttery pastry shell

FIRST COURSE

Choose 2 dishes

Wild Mushroom and Celeriac Soup: A creamy and earthy soup made with wild mushrooms and celeriac, garnished with truffle oil and fresh thyme. Served with artisanal bread rolls

Coquilles Saint-Jacques: Seared scallops served on a bed of creamy leek fondue, garnished with a light saffron sauce and caviar

MAIN COURSE

Choose 2 dishes

Canard à l'Orange: Roasted duck breast with a crispy skin, accompanied by a tangy and sweet orange sauce, served alongside dauphinoise potatoes and haricots verts

Assiette de Fromages: A selection of fine French cheeses such as Camembert, Roquefort, Comté, and Brie, served with fig jam, nuts, and artisanal bread

DESSERT

All inclusive

Tarte Tatin: Caramelized upside-down apple tart, served warm with vanilla bean ice cream

Petits Fours: A delicate assortment of bite-sized desserts such as macarons, madeleines, and chocolate truffles, perfect for enjoying with coffee or a digestif

Green England (Vegetarian)

STARTER

All inclusive

Bruschetta al Pomodoro: Toasted bread topped with a mix of fresh tomatoes, basil, garlic, and extra virgin olive oil

Personalised Cheese Board

FIRST COURSE

All inclusive

Wild Mushroom and Celeriac Soup: A creamy and earthy soup made with wild mushrooms and celeriac, garnished with truffle oil and fresh thyme. Served with artisanal bread rolls

Vegetarian Wellington: A delicious twist on the classic, featuring a savory mixture of lentils, mushrooms, chestnuts, and spinach wrapped in puff pastry. Baked until golden and served with a rich red wine reduction

Roasted Root Vegetables: A colorful medley of parsnips, carrots, and beetroot, seasoned with rosemary and thyme, and roasted until caramelized

MAIN COURSE

All inclusive

Beetroot and Gruyère Cheese Salad:Roasted beetroot wedges served on a bed of mixed salad leaves, crumbled goat cheese, toasted walnuts, and a balsamic reduction drizzle

Cauliflower Cheese: Tender cauliflower florets baked in a creamy, cheese sauce, topped with a crispy breadcrumb and cheese crust

DESSERT

All inclusive

Amaretto Panna Cotta with Cherry Compote: A smooth and creamy almond-flavored panna cotta, topped with a sweet and slightly tart cherry compote

Bella Toscana

STARTER

Choose 2 dishes

Bruschetta al Pomodoro: Toasted bread topped with a mix of fresh tomatoes, basil, garlic, and extra virgin olive oil

Carpaccio di Manzo: Thinly sliced raw beef served with arugula, shaved Parmesan cheese, and a lemon-olive oil dressing

Insalata Caprese: Slices of ripe tomatoes and fresh mozzarella, garnished with basil leaves and drizzled with olive oil and balsamic reduction

Duck Carpaccio with Arugula and Parmesan: Thinly sliced duck breast drizzled with extra virgin olive oil, lemon juice, topped with arugula, shaved Parmesan, and capers

FIRST COURSE

Choose 1 dish

Risotto ai Funghi Porcini: Creamy Arborio rice cooked with porcini mushrooms, white wine, and finished with a touch of butter and Parmesan cheese

Pappardelle al Ragù di Cinghiale: Wide ribbon-like pasta served with a rich and savory wild boar ragù

Chicken and Mushroom Risotto: Creamy Arborio rice cooked slowly with a rich chicken stock, wild mushrooms, tender chicken pieces, and finished with a touch of white wine and Parmigiano-Reggiano

MAIN COURSE

Choose 1 dish

Branzino al Forno: Oven-roasted sea bass with lemon, herbs, and olive oil, served with a side of roasted vegetables

Saltimbocca alla Romana: Veal cutlets topped with sage and prosciutto, cooked in a white wine and butter sauce

Pollo alla Cacciatora (Hunter's Chicken): Chicken thighs braised with tomatoes, olives, capers, and a mix of Mediterranean herbs, served with crusty Italian bread to soak up the sauce

Duck Magret with Fig Balsamic Reduction: This dish combines the succulence of duck magret with the sweet and tangy flavors of fig and balsamic, creating a sophisticated and deeply flavored main course. The fresh herbs and garlic add aromatic depth, makin

DESSERT

Choose 1 dish

Tiramisu: A classic Italian dessert made with layers of coffee-soaked ladyfingers, mascarpone cream, and dusted with cocoa powder

Gelato Artigianale: Homemade gelato with a selection of flavors such as pistachio, hazelnut, and dark chocolate

Amaretto Panna Cotta with Cherry Compote: A smooth and creamy almond-flavored panna cotta, topped with a sweet and slightly tart cherry compote