Chef David Ferragamo

Private Chef in Hudson

Massachusetts raised, David Ferragamo, is a full-time chef + part-time farmer, with a vast knowledge of locally foraged wild ingredients. After attending culinary school, Le Cordon Bleu Boston, Ferragamo worked amongst many restaurants throughout New England. He was a main component on many kitchens at places such as Tuscan Kitchen, Stages at One Washington, + Toro to name a few. Whilst attending culinary school, David spent his early years cooking for Harvard students on his nights off from the brigade, twice a week for 4 years. Open kitchens weren't enough, he peaked his interest to become more connected with who was eating his food. While transitioning between restaurants and private events, David also cooked for the disabled. He helped people within their homes that had a very hard time managing their diet, such as perfectly dicing and cooking food to certain requirements for clients with Osteogenesis imperfecta (brittle bone disease) so they could still manage to have a quality of life within their homes.

For me, cooking is...

a lifestyle, passion, choice

I learned to cook at...

• Associates in culinary arts Le Cordon Bleu • 15+ years restaurant • 8+ years private chef

A cooking secret...

Homegrown Vegetable + Herbs. Being prepared for countless allergen substitutes.

My menus

Japanese

STARTER

Choose 1 dish

Homegrown Radish with Homemade Butter

Mushroom Tempura with Sumac Vinegar Powder and Ponzu

Shishito Peppers with Shrimp Garum

FIRST COURSE

All inclusive

Lobster and Tofu Soup with Butter-Poached Claws and Silky Tofu

MAIN COURSE

Choose 1 dish

Kohlrabi and Lobster Gyoza with Green Garlic Scape Beurre Monte

Scallop Crudo with Purple Pepper Gazpacho and Compressed Cucumber and Borage Flowers

Sesame Tuna with Ponzu and Winter Slaw

DESSERT

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Chocolate Lava Cake with Gelato and Strawberries

Upside Down Pear Cake with Salted Caramel and Vanilla Ice Cream

Carrot Cake French Toast with Cream Cheese Frosting and Maple Sap Broth

Seafood & Fish

STARTER

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Crab Asparagus Tartlets

Cucumber Cured Salmon Dill Cream Cheese with Rye Crouton

Fish Pakora

FIRST COURSE

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Lobster Bisque with Butter Poached Lobster Meat

Corn Gazpacho with Scallop Crudo Tomato Jam Smoked Buttermilk and Basil

Corn Bisque with Corn Gremolata and Thyme Buttermilk

MAIN COURSE

Choose 1 dish

Butter Poached Lobster with Confit Garlic Butter and Mashed Potato

Haddock

Salmon

DESSERT

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Chocolate Lava Cake with Gelato and Strawberries

Upside Down Pear Cake with Salted Caramel and Vanilla Ice Cream

Carrot Cake French Toast with Cream Cheese Frosting and Maple Sap Broth

Italian

STARTER

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Butternut Fritter with Crispy Prosciutto and Brown Sage Butter

Classic caprese with grilled basil toast

Braised Carrots with Whipped Garlic Ricotta Carrot Butter

FIRST COURSE

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Classic Zuppa Toscana with Rosemary Focaccia

Sausage Tortellini Soup

Tortellini Soup with Preserved Summer Pepper Broth Herbs Spinach

MAIN COURSE

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Pan-Seared Gnocchi and Broccoli with Parmesan Cream and Moroccan Almonds

Duck Prosciutto Cured with Rose Petal and Black Pepper over Turnip Puree

Braised Beet Risotto

DESSERT

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Chocolate Hazelnut Tiramisu

Coffee Caramel Goat Cheesecake with Chocolate Mousse and Cherry

Gelato

Latin American

STARTER

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Grilled vegetable salad with lime vinaigrette sweet corn zucchini red onion peppers and green beans

Street corn with grilled corn cotija pimenton and lime

Braised beef nachos with cheddar queso salsa sour cream lime and pickled onions

FIRST COURSE

All inclusive

Marinated cucumber salad with tomatillo-cilantro vinaigrette

MAIN COURSE

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Birria tacos with braised beef consomme crispy cheese taco shell and cilantro

Braised chicken thighs with mole enchiladas and Spanish rice

Crunchwrap Supreme

DESSERT

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Chocoflan

Fried churros with chocolate sauce and strawberry gelato

Strawberry tres leches with candied lime balm gelato

French

STARTER

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Quail Eggs

Shallot tarte tatin

Beet Goat Dill Cheese Macaron

FIRST COURSE

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Caramelized Celeriac Soup

Warm Brie Autumn Salad with Caramelized Turnip and Pomegranate

Herb-crusted goat cheese with baby greens and champagne vinaigrette

MAIN COURSE

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Filet Mignon with Confit Garlic Butter and Mashed Potato

Braised Short Rib with Potatoes Fondant

Chicken Roulade

DESSERT

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Chocolate Lava Cake with Gelato and Strawberries

Creme Brulee Tart with Blueberry and Young Mint

Basque Cheesecake

2025 Late Summer Menu

STARTER

All inclusive

Sautéed snap pea and broccolini salad with brown butter vinaigrette, manchego

Grilled stone fruit, zucchini+pepper relish, goat cheese, texas toast

Chopped beet, spinach, and charred onion salad with black pepper blueberry vinaigrette, dried lime balm, and goat cheese

Smoked peppers filled with goat cream cheese, black walnuts, and lilac garlic vinaigrette

Grilled tomato filled w/ whipped herb ricotto, warm garden broth + crispy onions

Fried pickles w/ fermented garlic aioli + chopped chives

FIRST COURSE

All inclusive

Crab cake w/ lemon beurre blanc + pickled zucchini

Local mushrom + cheese agnolotti w/ brown butter +fried sage

Lobster salad + chive crackers + pear jam

Homeade sauage torteli, zuppa toscana + rosemary sourdough

Cured salmon carrpacio, summer pickles, confit black walnut + corn puree

Various mushroom tempura, summer ponzu + sumac (lions mane, chestnuts, oysters,etc straight from the grower)

MAIN COURSE

All inclusive

Parsley marinated chicken thighs w/ kohlrabi gratin + sauted greens

Chicken roulade stuffed with tomato, basil, and mozz with crispy onions

Aged grilled ribeye with rosemary sherry sauce, summer squash, zucchini, and onion

Blackberry smoked and braised short rib with grilled vegetable salad and cornbread

Spice-rubbed filet with basil butter, grilled tomatoes, warm broth, and crispy potato pavé

Pan-seared Duck w/ veg pavee, marinated plums + season greens

Crispy Duck + jus w/ apple mostsarda, cauliflower puree + summer grilled peppers

Grilled salmon (light cured in pine + thyme) over creamed corn + spinach + leeks, maple vinegar

Sauted scallops over pea + local grain risotto, brown butter black walnut, capers + fried sage

Haddock + ritz cracker crumb, lemon butter sauce,

Lobster roll- buttered lobster, potato bun, lemon chive aioli, french fries, slaw

Lamb jus + chop encrusted w/ black walnut+basil crumb, sauted zucchini + greens, hyssop jam

Breaded pork chop (brined, breaded + fried), garlic mashed potato, sauted greens + apple/pear sauce

DESSERT

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Basque cheesecake with sweet fern crust and marinated berries

Peach custard tart with white tea gelato

Strawberry shortcake with candied lime balm

Chocolate and hazelnut bread pudding with chocolate ganache and raspberry

Chocoflan with chocolate chip gelato

Chocolate lava cake with seasonal fruit and gelato

Progressive New England (Seasonal 24')

STARTER

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Grilled confit kohlrabi + pea sprouts + crispy kale chips w/ birch syrup vin + cheese curds, pickled onion

Fiddleheads + mushroom poached in butter, herb + sumac over cannellini beans puree w/ fresh sprouts

Chopped beet + spinach + charred onion salad w/ fermented blueberry vin, lime balm,+ goat cheese

Tomato + arugula + goat salad w/ charred strawberry balsamic vin, mint, tarragon

FIRST COURSE

Choose 1 dish

Cured duck w/ rose petal + black pepper served over parsnip puree, leeks + seasonal greens, rose honey - (carpaccio style)

Pea + baby potatoes soup, buttermilk marinated in mint, burnt rosemary + sage topped fresh cracked black pepper

Corn gazpacho w/ scallop crudo, tomato jam, smoked buttermilk + basil

Cucumber gazpacho poured beside salad marinated cucumber, dill cured salmon, tomato + feta cheese

MAIN COURSE

Choose 1 dish

Crispy chicken breast w/ farce of mushroom + ramp served beside rutabaga puree. served w/ chicken consomme french pressed w/ loads of herbs + flowers - (table side)

Marinaded steak tips + charred onion gremolata w/ zucchini + fries

Butter poached lobster + zucchini breadcrumb w/ zucchini, asparagus + beure monté

Bone-in pork chop brined + grilled w/ rutabaga, potato, dino kale + local quince jam

DESSERT

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Buckwheat dumpling w/ filling of mixed nut butter + dried fruit poached in maple sap broth

Creme brulee tart w/ blueberry + young mint

Cornbread pudding w/ marinated blueberry + gelato

Winter cherry brown butter cake w/ caramel sauce

Chocolate lava cake + gelato + seasonal fruit

Fall Menu (Modern New England Cuisine)

STARTER

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Bruleed squash stuffed w/ local grain, apples + sumac walnuts w/ burnt onion chamomole sauce

Roasted squash and Spinach terrine, w/ manchego cream, crunchy pumpkin seed

Corn bisque w/ grilled corn gremolata, burnt onion + thyme buttermilk

Confit kohlrabi, apples, walnut salad w/ cider vin, warm brie + caramelized honey

FIRST COURSE

Choose 1 dish

Gnocchi + autumn veggies w/ parmesan cream, moroccan almonds + herbs

Warm Wilted Spinach w/ confit heirloom potatoes, pickled onions, radish + lemon garlic vinaigrette

Spiced Roasted Hasselback Heirloom Carrots w/ garlic goat cheese + crunchy garlic + pickled carrot + herbs

Fried cauliflower + kale salad w/ leek vinegarette, cheese curds, pickled pears

MAIN COURSE

Choose 1 dish

Steak sirloin or short rib w/ mashed potato, buttered seasonal green, + radish

Breaded Rosemary Chicken w/ Savory Roasted Apple w/ cauliflower puree, brown butter, seasonal green + sumac

Lemon and Herb Poached Lobster + lemon beurre monte w/ zucchini roulade, crunchy potato

Pan-Seared Scallop + Hickory Nut Romesco, cabbage filled w/ mousse of confit garlic + kohlrabi

Pan-seared Duck w/ autumn veg pavee, marinated plums, + season greens

Salmon topped w/ breadcrumb of crab + herbs, rissoto of roasted pepper, + pickled fennel

DESSERT

Choose 1 dish

Chocolate Ganache Lava Cake w/ Vanilla Ice Cream + seasonal fruit

Upside Down Pear or Apple Cake w/ Salted Caramel + Vanilla Ice Cream

Pumpkin Cinnamon Roll w/ Cinnamon Gelato + Candied Pumpkin, Pear

Creme Brulee w/ Berries

Concord Grape Custard + Chai Candied Pumpkin Granola

*Halloween Dish* Passion Fruit Sorbet, Black Liquorice + Chocolate Cookie

Blueberry bucklecake w/ gelato

Chef David's reviews

4.78

•

123 services

Chef Davis was amazing! Every dish was delicious and well thought out. The presentation was immaculate. Everything was tailored to our requests. Could not have been happier with this whole experience!

Wonderful experience. Professional and attentive to detail. Excellent dinner

Chef Ferragamo is absolutely amazing. He came, set up, cooked, was discreet and yet engaging. We had a baby having dinner with us and she ate and loved ALL the food. Food you would not normally like, you will love if Chef Farragamo cooked it. I’m booking him again hands down. Down to earth and fantastic. You CAN NOT go wrong with him.

Chef David was great! He was so professional and kind, and took his time. He made our “night in” so good. The food he makes, is made with love and attention to detail.

David was amazing and far exceeded our expectations for the night. Every dish was equally delicious and beautifully plated. David was also very knowledgeable about the food which was great.

Chef David was excellent! The food was delicious, interesting, seasonal, and local. The menu offerings were robust and varied. He was incredibly nice, funny, and engaging - especially with our young kids. I would certainly recommend David as well as book him again in the future. Thanks Chef!

Chef David created an incredible local and fresh menu for our cabin retreat. He was a pleasure to converse with and even made our dogs feel included throughout our services. We would recommend Chef David to anyone wanting a locally sourced modern Maine cuisine. Thank you for the wonderful experience.

Chef David Ferragamo and his sous chef, Anthony, were absolutely amazing! Chef Ferragamo worked closely with me over a few weeks to plan a surprise 13 course tasting menu for my husbands 65th birthday. A number of the guests said it was by far and away the best and most fun meal they had ever had. Each course flowed beautifully into the next and the combinations of flavors were creative and inventive, just as I had requested. With the help of Chef Ferragamo and my expert wine merchant, Alex Bluhm, we were able to pair some lovely old world wines and some fun current day ones with each course of the best celebration ever. I cannot recommend Chef Ferragamo, if you want a farm-to-table, inventive and delicious gourmet meal!

David was amazing and so much fun. He was able to curate a menu for all ages while also keeping it elevated. We would absolutely use him again.

We hired Chef David to prepare dinner for 4 adults and a toddler for 4 consecutive evenings. David took the job on very short notice and treated us to unforgettable taste experiences using local and home grown ingredients. The variety was great, seafood and meat likewise and the side dishes like David's special crispy potatoes and a quarter red cabbage with cauliflower puree were amazing. David was super likeable and very engaging especially with our 2 year old son. We will see you again soon at our house David!

The food we had was incredible and the Chef worked with us ahead of time to make the dinner special and specific for our family. I could not recommend Chef Ferragamo more.

Chef David’s food was incredible! He was professional while being engaging and fun and we will absolutely br sing him again. Cleaning up everything prior to leaving was such an added bonus and appreciated.

We had the pleasure of hiring Chef Ferragamo to cater a 70th birthday celebration, and it was an unforgettable experience. From the moment we met him, we knew we were in for something special. The Chef worked closely with us to curate a personalized menu, thoughtfully considering dietary preferences and special requests. On the big day, we were absolutely blown away. Every dish was prepared with such care and attention to detail. The presentation was impeccable, and the flavors—wow. Our guests couldn't stop raving about the meal. It was a perfect evening made even more special by the exceptional food and service. We can't thank Chef Ferragamo enough for making this milestone birthday so memorable. If you're considering a private chef for any occasion, I wholeheartedly recommend Chef Ferragamo. You won't be disappointed!

Really amazing food and beautiful presentation! Definitely recommend.

Chef Ferragano is absolutely amazing! Not only was the menu he crafted unique and seasonal, he was able to flex it to dietary restrictions like gluten free, dairy free, soy free, etc. for guests that required alternate options. And every single course was incredibly delicious. It was one of the most delicious experiences I’ve ever had.

Plain and Simple ... David is incredible. We had such a wonderful experience having him cook for us. He truly took us on a "journey" throughout the entire night. He was also very engaging and professional and left our house cleaner than it was before. I would HIGHLY recommend him for any special occasion or event he is wonderful.

Chef Ferragamo was excellent! He crafted a delicious vegan menu, even making a few last minute additions based on the edible flowers available in our garden. Highly knowledgeable, incredible pairing of foods, unique dishes - our highest recommendation.

Chef David is not just a chef; he's a culinary artist who brings a blend of creativity, expertise, and warmth to your table, making any occasion uniquely special.

David was wonderful. He cooked thanksgiving dinner for my family and it could not have made the day any better or more relaxing. He came in, cooked a delicious meal and cleaned up the kitchen entirely. All we had to do was sit back and enjoy a wonderful thanksgiving meal. He was polite, informative and very talented. We would definitely hire David to come and cook for us again!

David was an absolute pleasure to work with, and the menu he created was incredible all-around. Everything tasted so fresh, and it was amazing seeing the creative ways he re-imagined popular dishes. He matched our group's energy perfectly, and this dinner was the highlight of our weekend. I couldn't recommend David more.