Private Chef Luiz Gustavo Luiz Gustavo

I am Luiz (Guga) Caiuby, an Executive Chef based in Orlando with over 25 years of culinary experience. My signature style blends the historical depth of traditional Italian cuisine with contemporary technical innovation. As a meat specialist, I spent 8 years leading a premium steakhouse in Florida and am currently developing Coal House Butcher & Grill, an open-fire grill and integrated premium butcher shop. I deliver exclusive dining experiences for private events and custom menus, focused on technical precision and high-quality ingredients.

For me, cooking is...

A bridge between technical precision, respect for culinary heritage, and the opportunity to create lasting memories through flavor.

I learned to cook at...

Built my foundation in traditional Italian cuisine, worked with Alex Atala at D.O.M. (2 Michelin Stars).

A cooking secret...

Technical mastery of open-fire cooking, rigorous ingredient selection, and the perfect balance between classic tradition and innovation.

My menus

The Open-Fire Tuscan Feast

STARTER

All inclusive

Smoked Vanilla Bean Affogato (Artisanal vanilla bean gelato lightly kissed with smoke, drowned in a freshly pulled shot of rich Italian espresso)

FIRST COURSE

All inclusive

Wood-Fired Bone Marrow & Crostini (Roasted premium bone marrow infused with garlic and rosemary, served with charred artisanal sourdough crostini and a bright herb caper salad)

MAIN COURSE

All inclusive

Hand-Cut Pappardelle with Wild Boar Ragu (Fresh, wide egg pasta ribbons tossed in a rich, slow-braised wild boar ragu, finished with aged Pecorino Toscano D.O.P.)

DESSERT

All inclusive

The Coal House Fiorentina Steak (Dry-aged thick-cut porterhouse steak charred with technical open-fire precision, sliced and served with sea salt, rosemary-infused olive oil, and wood-roasted wild mushrooms)

Fresh Pasta Masterclass & Dining

STARTER

All inclusive

Beef Carpaccio alla Tradizione (Thinly sliced premium beef tenderloin, wild arugula, Parmigiano-Reggiano D.O.P. shavings, cold-pressed olive oil, and a touch of lemon)

FIRST COURSE

All inclusive

Handmade Tagliatelle al Ragu Bolognese (Fresh, hand-rolled egg tagliatelle served with a deeply layered, slow-simmered classic beef and pork ragu, finished with aged Parmigiano)

MAIN COURSE

All inclusive

Wood-Fired Ribeye Bistecca (Premium cut steak charred with technical open-fire precision, served with rosemary-infused fingerling potatoes and a balsamic reduction)

DESSERT

All inclusive

Artisanal Panna Cotta (Silky traditional Italian cream infused with vanilla bean, topped with a vibrant fresh berry coulis)

Neapolitan Pizza

STARTER

All inclusive

Wood-Fired Octopus (Tender octopus charred in the open fire, served with an authentic Italian salsa verde, fingerling potatoes, and a touch of cold-pressed olive oil)

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Traditional Margherita & Diavola Selection (Artisanal Neapolitan pizzas featuring San Marzano D.O.P. tomatoes, fresh mozzarella di bufala, organic basil, and spicy Italian salami charred to perfection)

DESSERT

All inclusive

Classic Tiramisu (Layers of espresso-soaked ladyfingers, rich mascarpone cream, and a dusting of high-quality dark cocoa powder)