Chef Gio Renzo Fioraso

Private Chef in London

Born and raised in Vicenza, in the north of Italy, Gio Renzo Fioraso developed his passion for gourmet cooking when he was a child.

After moving to London at age 18, Gio trained at the internationally renowned cooking school, Le Cordon Bleu, where he expanded his repertoire to include classic French cuisine. He has worked as a professional chef at an array of esteemed Italian restaurants.

Most recently, he flew back to his home country to take tutelage under the multi-award-winning Gualtiero Marchesi, unanimously considered the founder of modern Italian cuisine. He has also attended Spanish cooking classes at the cutting-edge Basque Culinary Center, located in San Sebastián, Spain.

Today, Gio is honoured to be a member of the UK organisations Slow Food and the Slow Food Chef’s Alliance — a grassroots movement that actively promotes locally-sourced food and authentic, traditional cooking.

As a Michelin-star trained chef, Gio decided to open up his enticing repertoire to private clientele. He now cooks for an eclectic range of hungry customers in the comfort of their homes, from high-profile personalities to working professionals.

He has designed and plated delectable courses for football players, television stars, musicians, film actors, the former British Prime Minister, and members of the Royal Family. His signature, fresh pasta, is frequently requested — from sumptuous ravioli to tantalising tagliatelle.

What’s more, as a certified Sommelier, Gio can recommend bottles that perfectly pair with each course, whether that’s a robust red, a fruity white, a summery rosé, or a sparkling Champagne.

Chef Fioraso not only works with restaurants, cookery magazines and wine and food events; he also offers his services to private clients, bringing his signature dish - fresh pasta - from door to door.

Gio Renzo is based in London, where he lives and works; however he will often hop on a plane to cook for his regular clients in Madrid, Milan and Paris.

Chef Fioraso stands out because he is flexible and adapts easily to different working settings, including flats, private yachts, exclusive restaurants and cookery shows. Gio Renzo takes great pride in his every creation; he expresses his culinary art by creating an explosion of flavours and colours, using only the freshest ingredients and a variety of spices.

His inspiration comes from Carlo Pietrini and his slow food concept. In his own words: "I express my cuisine in an artistic way.

I believe that every dish is a reflection of our soul and of the emotions we want to express. Each culinary creation needs to be prepared using local ingredients, enhancing their nutritional value and freshness; every dish should be balanced so that it is in harmony with the world surrounding it".

He carries on: "For me it is not just about the food or the recipes; each dish contains a piece of me, which I am presenting to my clients".

For me, cooking is...

"I express my cuisine in an artistic way. I believe that every dish is a reflection of our soul and of the emotions we want to express.

I learned to cook at...

I achieved the diploma of different cooking school, from le Cordon bleu in London, Basque Culinary Center, Gualtiero Marchesi Academy

A cooking secret...

Put love and passion in all the thing that i do, I also try to keep all the recipe as traditional as possible, in order to keep them original.

My menus

Beyond the plate by Chef Fioraso

STARTER

Choose 2 dishes

Duck Liver Paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from Puglia, grilled prawns and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from Puglia

Handmade Croquettes with Iberico Ham and bechamel, served with aioli sauce and pistacchios

Parmigiana di Melanzane ( oven baked aubergine with tomatoes, buffalo mozzarella and basil )

Three Small bites (Canapes) to be discussed with the chef

FIRST COURSE

Choose 1 dish

Handmade potatoes gnocchi alla carbonara, with pig cheeks, egg yolk and pecorino romano cheese with black pepper

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese sauce

Cavolo nero Salad with onion, red peppers and avocado

Oven gratin scallops with red peppers and grilled asparagus

Cod Fillet with beurre blanc sauce, roasted potatoes and grilled vegetables

Linguine pasta with king prawns, scallops, cherry tomatoes and samphire

Fresh Pasta Tagliatelle with slow cooked (12 hours ) beef ragout

MAIN COURSE

Choose 1 dish

Brasato di Manzo al Barolo, braised silverside of beef in rich red wine Barolo and vegetables, served with roasted potatoes and vine tomatoes

Sea bass fillet with slow cooked potatoes and broccoli cream

Rack of Lamb with vegetables ratatouille and grain mustard sauce

Beauf fillet with braised red onion with bordeaux and roquefort sauce, roasted potatoes and grilled vegetables

42 days aged Beef fillet with roasted potatoes, grilled vegetables and green peppercorn sauce

Classic Sunday roast, either beef or pork belly, yorkshire pudding, roasted potatoes and grilled vegetables

Grilled Monkfish with courgette cream, roasted onions, beetroot sauce and mushroom powder

DESSERT

Choose 1 dish

Traditional Italian Tiramisù

Chocolate brownie with Vanilla ice cream, salted caramel and mango with passion fruit coulis

Millefeuille with Chantilly cream, melted dark chocolate and toasted apricots

Dark chocolate Lava cake with fresh crema pasticcera, vanilla ice cream and pistacchios crumble

Tarta de Santiago, almond cake with vanilla ice cream, melted dark chocolate and pistachios

Mango & Passion fruit Panna cotta with fresh berries

Italian cheese board with crackers

Vanilla cheesecake with blueberry coulis

Pears in red wine and vanilla ice cream

Sticky toffee pudding

Chocolate mousse , creme chantilly and berries

Vanilla Pannacotta with raspberry coulis

Culinary experience by Chef Fioraso

STARTER

Choose 1 dish

Cavolo nero Salad with onion, red peppers and avocado

Duck Liver Paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from Puglia, grilled courgette and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from Puglia

Pimiento del Piquillo Salad, with Cavolo nero, onion, avocado, radish and oranges from Valencia

Roasted aubergine cubes, aioli sauce, beetroot and onion

Oven baked mushrooms filled with chorizo and garlic, served with chilly sauce

Caprese salad with buffalo mozzarella and basil

Three Small bites (Canapes) to be discussed with the chef

FIRST COURSE

Choose 1 dish

Courgette cream with roasted onions, cheese sauce and mushroom powder

Sea bass cevice, marinated in lime and olive oil, lime peel and radish

Beef tartare with focaccia bread, aioli sauce and wild mushrooms

Slow cooked chorizo in white wine sauce

Grilled prawns, roasted courgette, onion and beetroot

Fresh pasta Ravioli ricotta and spinach, grana padano sauce and wild mushrooms

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese

Chicken skewers marinated with onion and paprika

MAIN COURSE

Choose 1 dish

Brasato di Manzo al Barolo, braised silverside of beef in rich red wine Barolo and vegetables, served with roasted potatoes and vine tomatoes

28 days Scottish beef fillet with shallots sauce, traditional ratatuille and vine tomatoes

Welsh rack of Lamb with dauphinoise potatoes, gravy and vegetables

Saffron Risotto with Vialone nano Rice de Tacchi, courgette and beetroot

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese sauce, beetroot powder and cress

Cod Fillet with beurre blanc sauce, roasted potatoes and grilled vegetables

Oven baked salmon fillet with mash potatoes and vegetables

Wild Mushroom Risotto with Carnaroli Acquerello rice, aged 7 years

Chicken schnitzel with roasted potatoes and shallots sauce

Fresh Pasta Tagliatelle with 12 hours slow cooked beef ragù (bolognese sauce )

Beetroot Risotto with white wine sauce, scallops and dill

Oven baked Pork fillet with truffle mash potatoes, gravy and vegetables

DESSERT

Choose 1 dish

Traditional Italian Tiramisù

Traditional Crema Catalana

Mango & Passion fruit Panna cotta with fresh berries

Chocolate brownie with Vanilla ice cream, salted caramel and mango with passion fruit coulis

Tarta de Santiago, almond cake with vanilla ice cream, melted dark chocolate and basil

Apple tart with vanilla ice cream and raspberry coulis

Millefeuille with Chantilly cream, melted dark chocolate and toasted apricots

Italian cheese board with crackers

Sticky toffee pudding

Vanilla cheesecake with blueberry coulis

Pears in red wine and vanilla ice cream

Chocolate mousse , creme chantilly and berries

Vanilla Pannacotta with raspberry coulis

Taste atelier menu

STARTER

Choose 1 dish

Cavolo nero Salad with onion, red peppers and avocado

Duck Liver Paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from Puglia, grilled courgette and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from Puglia

Pimiento de Padron with fried basil and organic beetroot

Roasted aubergine cubes, aioli sauce, beetroot and onion

Oven baked mushrooms filled with chorizo and garlic, served with chilly sauce

Caprese salad with buffalo mozzarella and basil

Three Small bites (Canapes) to be discussed with the chef

FIRST COURSE

Choose 1 dish

Courgette cream with roasted onions, cheese sauce and mushroom powder

Sea bass cevice, marinated in lime and olive oil, lime peel and radish

Beef tartare with focaccia bread, aioli sauce and wild mushrooms

Slow cooked chorizo in white wine sauce

Grilled prawns, roasted courgette, onion and beetroot

Fresh pasta Ravioli ricotta and spinach, grana padano sauce and wild mushrooms

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese

Chicken skewers with peppers and roasted potatoes

MAIN COURSE

Choose 1 dish

Brasato di Manzo al Barolo, braised silverside of beef in rich red wine Barolo and vegetables, served with roasted potatoes and vine tomatoes

28 days Scottish beef fillet with shallots sauce, traditional ratatuille and vine tomatoes

Saffron Risotto with Vialone nano Rice de Tacchi, courgette and beetroot

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese sauce, beetroot powder and cress

Cod fillet, salsa verde and patatas a lo pobre

Welsh rack of Lamb with dauphinoise potatoes, gravy and vegetables

Oven baked salmon fillet with mash potatoes and vegetables

Wild Mushroom Risotto with Carnaroli Acquerello rice, aged 7 years

Chicken schnitzel with roasted potatoes and shallots sauce

Fresh Pasta Tagliatelle with slow cooked (12 hours ) beef ragout

Beetroot Risotto with white wine sauce, scallops and dill

Oven baked Pork fillet with truffle mash potatoes, gravy and vegetables

DESSERT

Choose 1 dish

Traditional Italian Tiramisù

Chocolate brownie with Vanilla ice cream, salted caramel and mango with passion fruit coulis

Mango & Passion fruit Panna cotta with fresh berries

Traditional Crema Catalana

Millefeuille with Chantilly cream, melted dark chocolate and toasted apricots

Apple tart with vanilla ice cream and raspberry coulis

Italian cheese board with crackers

Vanilla cheesecake with blueberry coulis

Sticky toffee pudding

Pears in red wine and vanilla ice cream

Chocolate mousse , creme chantilly and berries

Vanilla Pannacotta with raspberry coulis

Timeless flavour menu

STARTER

Choose 1 dish

Cavolo nero Salad with onion, red peppers and avocado

Duck Liver Paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from Puglia, grilled courgette and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from Puglia

Pimiento de Padron with fried basil and organic beetroot

Roasted aubergine cubes, aioli sauce, beetroot and onion

Oven baked mushrooms filled with chorizo and garlic, served with chilly sauce

Caprese salad with buffalo mozzarella

Three Small bites (Canapes) to be discussed with the chef

FIRST COURSE

Choose 1 dish

Courgette cream with roasted onions, cheese sauce and mushroom powder

Sea bass cevice, marinated in lime and olive oil, lime peel and radish

Beef tartare with focaccia bread, aioli sauce and wild mushrooms

Slow cooked chorizo in white wine sauce

Grilled prawns, roasted courgette, onion and beetroot

Fresh pasta Ravioli ricotta and spinach, grana padano sauce and wild mushrooms

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese sauce

Chicken skewers marinated with onion and paprika

MAIN COURSE

Choose 1 dish

Brasato di Manzo al Barolo, braised silverside of beef in rich red wine Barolo and vegetables, served with roasted potatoes and vine tomatoes

28 days Scottish beef fillet with shallots sauce, traditional ratatuille and vine tomatoes

Saffron Risotto with Vialone nano Rice de Tacchi, fresh pesto and beetroot

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese sauce, beetroot powder and cress

Cod fillet, salsa verde and patatas a lo pobre

Welsh rack of Lamb with dauphinoise potatoes, gravy and vegetables

Oven baked salmon fillet with mash potatoes and vegetables

Wild Mushroom Risotto with Carnaroli Acquerello rice, aged 7 years

Chicken schnitzel with roasted potatoes and shallots sauce

Fresh Pasta Tagliatelle with 12 hours slow cooked beef ragù (bolognese sauce )

Beetroot Risotto with white wine sauce, scallops and dill

Oven baked Pork fillet with truffle mash potatoes, gravy and vegetables

DESSERT

Choose 1 dish

Traditional Italian Tiramisù

Chocolate brownie with Vanilla ice cream, salted caramel and mango with passion fruit coulis

Tarta de Santiago, almond cake with vanilla ice cream, melted dark chocolate and pistachios

Mango & Passion fruit Panna cotta with fresh berries

Traditional Crema Catalana

Millefoglie con crema pasticcera, berries and chocolate

Apple tart with vanilla ice cream and raspberry coulis

Italian cheese board with crackers

Vanilla cheesecake with blueberry coulis

Pears in red wine and vanilla ice cream

Vanilla Pannacotta with raspberry coulis

Chocolate mousse , creme chantilly and berries

Sticky toffee pudding

Chef Fioraso signature menu

STARTER

Choose 2 dishes

Duck Liver Paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from Puglia, grilled courgette and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from Puglia

Handmade Croquettes with Iberico Ham and bechamel, served with aioli sauce

Parmigiana di Melanzane ( oven baked aubergine with tomatoes, buffalo mozzarella and basil )

3 type of canapés to start

FIRST COURSE

Choose 1 dish

Handmade potatoes gnocchi alla carbonara, with pig cheeks, egg yolk and pecorino romano cheese with black pepper

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese

Cavolo nero Salad with onion, red peppers and avocado

Oven gratin scallops with red peppers and grilled asparagus

Cod Fillet with beurre blanc sauce, roasted potatoes and grilled vegetables

Linguine pasta with king prawns, scallops, cherry tomatoes and samphire

Fresh Pasta Tagliatelle with 12 hours slow cooked beef ragù (bolognese sauce )

MAIN COURSE

Choose 1 dish

Brasato di Manzo al Barolo, braised silverside of beef in rich red wine Barolo and vegetables, served with roasted potatoes and vine tomatoes

Sea bass fillet with slow cooked potatoes ( patata a lo pobre ) and broccoli cream

Beauf fillet with braised red onion with bordeaux and roquefort sauce, roasted potatoes and grilled vegetables

Rack of Lamb with vegetables ratatouille and grain mustard sauce

42 days aged Beef fillet with chips, grilled vegetables and green peppercorn sauce

Classic Sunday roast, either beef or pork belly, yorkshire pudding, roasted potatoes and grilled vegetables

Grilled Monkfish with courgette cream, roasted onions, beetroot sauce and mushroom powder

DESSERT

Choose 1 dish

Traditional Italian Tiramisù

Chocolate brownie with Vanilla ice cream, salted caramel and mango with passion fruit coulis

Millefeuille with Chantilly cream, melted dark chocolate and toasted apricots

Dark chocolate Lava cake with fresh crema pasticcera, vanilla ice cream and pistacchios crumble

Tarta de Santiago, almond cake with vanilla ice cream, melted dark chocolate and basil

Mango & Passion fruit Panna cotta with fresh berries

Italian cheese board with crackers

Vanilla cheesecake with blueberry coulis

Pears in red wine and vanilla ice cream

Sticky toffee pudding

Vanilla Pannacotta with raspberry coulis

Chocolate mousse , creme chantilly and berries

Chef Fioraso favorite

STARTER

Choose 2 dishes

Duck Liver Paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from Puglia, grilled courgette and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from Puglia

Three Small bites (Canapes) to be discussed with the chef

Parmigiana di Melanzane ( oven baked aubergine with tomatoes, buffalo mozzarella and basil )

Handmade Croquettes with Iberico Ham and bechamel, served with aioli sauce

FIRST COURSE

Choose 1 dish

Handmade potatoes gnocchi alla carbonara, with pig cheeks, egg yolk and pecorino romano cheese with black pepper

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese

Cavolo nero Salad with onion, red peppers and avocado

Oven gratin scallops with red peppers and grilled asparagus

Cod Fillet with beurre blanc sauce, roasted potatoes and grilled vegetables

Linguine pasta with king prawns, scallops, cherry tomatoes and samphire

Fresh Pasta Tagliatelle with 12 hours slow cooked beef ragù (bolognese sauce )

MAIN COURSE

Choose 1 dish

Brasato di Manzo al Barolo, braised silverside of beef in rich red wine Barolo and vegetables, served with roasted potatoes and vine tomatoes

Sea bass fillet with slow cooked potatoes ( patata a lo pobre ) and broccoli cream

Beauf fillet with braised red onion with bordeaux and roquefort sauce, roasted potatoes and grilled vegetables

Rack of Lamb with vegetables ratatouille and grain mustard sauce

42 days aged Beef fillet with chips, grilled vegetables and green peppercorn sauce

Classic Sunday roast, either beef or pork belly, yorkshire pudding, roasted potatoes and grilled vegetables

Grilled Monkfish with courgette cream, roasted onions, beetroot sauce and mushroom powder

DESSERT

Choose 1 dish

Traditional Italian Tiramisù

Chocolate brownie with Vanilla ice cream, salted caramel and mango with passion fruit coulis

Millefeuille with Chantilly cream, melted dark chocolate and toasted apricots

Dark chocolate Lava cake with fresh crema pasticcera, vanilla ice cream and pistacchios crumble

Tarta de Santiago, almond cake with vanilla ice cream, melted dark chocolate and basil

Mango & Passion fruit Panna cotta with fresh berries

Sticky toffee pudding

Italian cheese board with crackers

Pears in red wine and vanilla ice cream

Vanilla cheesecake with blueberry coulis

Vanilla Pannacotta with raspberry coulis

Chocolate mousse , creme chantilly and berries

Chef Fioraso

STARTER

Choose 1 dish

Cavolo nero Salad with onion, red peppers and avocado

Duck Liver Paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from Puglia, grilled courgette and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from Puglia

Pimiento de Padron with fried basil and organic beetroot

Roasted aubergine cubes, aioli sauce, beetroot and onion

Oven baked mushrooms filled with chorizo and garlic, served with chilly sauce

Caprese salad with buffalo mozzarella and basil

FIRST COURSE

Choose 1 dish

Courgette cream with roasted onions, cheese sauce and mushroom powder

Sea bass cevice, marinated in lime and olive oil, lime peel and radish

Beef tartare with focaccia bread, aioli sauce and wild mushrooms

Slow cooked chorizo in white wine sauce

Grilled prawns, roasted courgette, onion and beetroot

Fresh pasta Ravioli ricotta and spinach, grana padano sauce and wild mushrooms

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese

Chicken skewers with peppers and roasted potatoes

MAIN COURSE

Choose 1 dish

Brasato di Manzo al Barolo, braised silverside of beef in rich red wine Barolo and vegetables, served with roasted potatoes and vine tomatoes

28 days Scottish beef fillet with shallots sauce, traditional ratatuille and vine tomatoes

Saffron Risotto with Vialone nano Rice de Tacchi, courgette and beetroot

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese sauce, beetroot powder and cress

Cod fillet, salsa verde and patatas a lo pobre

Welsh rack of Lamb with dauphinoise potatoes, gravy and vegetables

Oven baked salmon fillet with mash potatoes and vegetables

Wild Mushroom Risotto with Carnaroli Acquerello rice, aged 7 years

Chicken schnitzel with roasted potatoes and shallots sauce

Fresh Pasta Tagliatelle with slow cooked (12 hours ) beef ragout

Beetroot Risotto with white wine sauce, scallops and dill

Oven baked Pork fillet with truffle mash potatoes, gravy and vegetables

DESSERT

Choose 1 dish

Traditional Italian Tiramisù

Chocolate brownie with Vanilla ice cream, salted caramel and mango with passion fruit coulis

Mango & Passion fruit Panna cotta with fresh berries

Traditional Crema Catalana

Millefeuille with Chantilly cream, melted dark chocolate and toasted apricots

Apple tart with vanilla ice cream and raspberry coulis

Chef Gio Fioraso

STARTER

Choose 1 dish

Cavolo nero Salad with onion, red peppers and avocado

Duck Liver Paté with grilled bread, balsamic vinegar reduction and figs

Burrata cheese from Puglia, grilled courgette and roasted onions

Bruschetta bread with organic tomatoes, basil and burrata cheese from Puglia

Pimiento de Padron with fried basil and organic beetroot

Roasted aubergine cubes, aioli sauce, beetroot and onion

Oven baked mushrooms filled with chorizo and garlic, served with chilly sauce

Caprese salad with buffalo mozzarella

FIRST COURSE

Choose 1 dish

Courgette cream with roasted onions, cheese sauce and mushroom powder

Sea bass cevice, marinated in lime and olive oil, lime peel and radish

Beef tartare with focaccia bread, aioli sauce and wild mushrooms

Slow cooked chorizo in white wine sauce

Grilled prawns, roasted courgette, onion and beetroot

Fresh pasta Ravioli ricotta and spinach, grana padano sauce and wild mushrooms

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese sauce

Chicken skewers marinated with onion and paprika

MAIN COURSE

Choose 1 dish

Brasato di Manzo al Barolo, braised silverside of beef in rich red wine Barolo and vegetables, served with roasted potatoes and vine tomatoes

28 days Scottish beef fillet with shallots sauce, traditional ratatuille and vine tomatoes

Saffron Risotto with Vialone nano Rice de Tacchi, fresh pesto and beetroot

Handmade Fresh pasta Tortelloni, filled with ricotta and Italian Black Truffle, served with a parmesan cheese sauce, beetroot powder and cress

Cod fillet, salsa verde and patatas a lo pobre

Welsh rack of Lamb with dauphinoise potatoes, gravy and vegetables

Oven baked salmon fillet with mash potatoes and vegetables

Wild Mushroom Risotto with Carnaroli Acquerello rice, aged 7 years

Chicken schnitzel with roasted potatoes and shallots sauce

Fresh Pasta Tagliatelle with 12 hours slow cooked beef ragù (bolognese sauce )

Beetroot Risotto with white wine sauce, scallops and dill

Oven baked Pork fillet with truffle mash potatoes, gravy and vegetables

DESSERT

Choose 1 dish

Traditional Italian Tiramisù

Chocolate brownie with Vanilla ice cream, salted caramel and mango with passion fruit coulis

Tarta de Santiago, almond cake with vanilla ice cream, melted dark chocolate and pistachios

Mango & Passion fruit Panna cotta with fresh berries

Traditional Crema Catalana

Millefoglie con crema pasticcera, berries and chocolate

Apple tart with vanilla ice cream and raspberry coulis

Show me more

Chef Gio Renzo's reviews

4.78

•

128 services

Gio made my husband's retirement celebrations very special by cooking all of our family a wonderful meal. Each course was beautifully prepared, displayed and tasted incredible. Not only that, he invited our six year old grandson, who showed an interest in what Gio was preparing, to help him serve up our delicious dessert! Everything was respectfully washed up and cleared away before Gio left us to our celebrations.

Gio was incredible from beginning to end he explained every part of the process and the food. The execution and delivery were exceptional

Private Chef Gio was absolutely fantastic. He was punctual and professional from the moment he arrived, which immediately put us at ease. It was a great experience from start to finish. The food was amazing throughout — our favourite dish was definitely the ravioli, which was outstanding. The main dish was incredibly generous in portion and beautifully prepared. He also took the time to explain each dish as it was served, which really added to the experience, and he thoughtfully accommodated our vegetarian guest without any issue. Overall, the quality of the entire evening was exceptional. I would definitely recommend him and would happily book him again.

Chef Gio was amazing. Definetely the best meal that has come out of our house! Gio arrived and naviagted our kitchen with no questions and made us feel like we very relaxed and comfortable from arrival to a perfect cleanup; each course was expertly described and there was more than expected with many little appetizers. I could not recommend more highly

Amazing! Best decision ever!! Will definitely do this again!

Gio was very accommodating and charming. The food was delicious and beautifully cooked. I would definitely use him again.

Chef Gio was outstanding from start to finish: each dish was excellent perfection. I invited him to cook for my husband’s 70 birthday dinner for 7 of us, in our home. Chef Gio gave us a wide range of dishes from which we could choose one, for each of the 4 courses: each choice pleased everyone. This is what we chose and every single bite was exquisite. Appetiser: Pimiento de padron with fried basil and organic beetroot Starters: Fresh pasta ravioli ricotta and spinach, grana padano sauce and wild mushrooms Main dish: Welsh rack of lamb with dauphinoise potatoes, gravy and vegetables Dessert: Mango and passion fruit panna cotta with fresh berries Chef Gio was extremely flexible with us and seemed to sense what we needed and when. It was a joy to see such an outstanding professional Chef at work in my kitchen. Chef Gio made a special occasion wonderfully memorable.

What a fantastic experience for a family 80th birthday celebration! Gio was very engaging with the children, aged 11 and 8, who loved him and ate the same amazing food as the adults. It was lovely to see and hear the passion for food that Gio has and learn about his heritage and enjoyment of cooking. Having a private Chef created a different and memorable experience for all the family and I would highly recommend Gio!

Very good food, nice conversation. 10/10

Gio was absolute perfection- I can’t fault him and he made the evening just incredible. Thank you Gio. Your food is some of the best food I’ve eaten and I can’t wait to book you again!!

Gio was firstly a great chef, but also a delight to have around. I would recommend him to anyone wanting a special occasion. Thank Gio

Chef Gio was fantastic! The food was delicious and beautifully presented. He arrived on time, was very professional, and cleaned up thoroughly after the meal. Everything ran smoothly from start to finish. Highly recommend for a stress-free and tasty dining experience!

Chef Gio is just amazing! I would totally recommend him. He did something very special for my family intimate event at home. He’s so pleasant to have, very kind and very organised and clean. The food was delicious and was a beautiful flow between the courses. Highly recommended and would definitely ask him again for any future occasion.

Gio is fantastic would highly Recommend. We hired Gio for my sisters hen weekend. He arrived on time and left the place spotless. The food was just amazing everyone enjoyed it and had clean plates throughout! He was very polite and joined in with some hen do banter! 10/10 would definitely hire Gio again without a doubt.

Chef Gio was simply fantastic. He's a lovely person and his food is incredibly delicious and beautifully presented. All 8 of us enjoyed every one of the four courses - special mention for the pasta course which was highly appreciated. He arrived on time and dinner was served as discussed in advance. Everything was great and I will definitely engage him again.

Gio was an amazing chef! He got here on time and food was served punctually. The food was delicious and of the highest quality. He was also very engaging and chatty with us in the kitchen. Including with the kids! I would highly recommend him!

Extensive Italian menu to choose from. Could have eaten everything on it! Fresh pasta and sauce were a creamy delight. As was the almond cake. Gio was charming and left our kitchen cleaner than when he arrived. Can definitely recommend him and Take a Chef

Gio was amazing for my special dinner. He arrived on time and provided an excellent service including a few additional courses. He was engaging with all my guests and left my kitchen spotless. The food was delicious. I can’t wait to book him again. If your reading this and considering to book gio, just go ahead and book, he won’t disappoint.

I've had amazing feedback on the Chef Gio Renzo. His food was amazing and everyone thought he was absolutely the perfect host for the event. I really liked that he catered for every need with one of the guests not eating cheese. Chef went over and above expectations and i do hope to use him in the future thank you for an amazing evening - please pass this message on to him thanks Colette

great experience, had a great time and would 100% do this again (WITH THIS CHEF!!)