I am a seasoned culinary professional with an international career that spans some of the world's most dynamic food destinations. Drawing inspiration from my Sicilian heritage and decades of experience across Europe and the United States, I bring a unique blend of Mediterranean tradition, global influence, and refined hospitality to every dining experience.

My professional journey includes serving as Executive Chef in acclaimed restaurants throughout Istanbul, Izmir, Bodrum, and Çeşme in Turkey, as well as major culinary destinations across the United States, including Washington D.C., New York City, Miami, Fort Lauderdale, San Francisco, Park City, Salt Lake City, and Charleston, South Carolina. These experiences have shaped a versatile culinary style that combines technical excellence with a deep appreciation for regional flavors and cultural authenticity.

Having lived and worked in Istanbul for eight years, I developed a particular passion for the rich culinary traditions of the Eastern Mediterranean, seamlessly integrating those influences with Italian, European, and contemporary international cuisine.

Today, I provide private chef services throughout South Florida, serving clients from Naples and Marco Island to Palm Beach, Broward County, Miami-Dade County, Fort Lauderdale, Miami, Key Largo, Ocean Reef, and surrounding areas. Whether creating intimate private dinners, luxury events, or customized culinary experiences, my goal is to deliver exceptional food, personalized service, and unforgettable memories for every guest.

My philosophy is simple: exceptional ingredients, authentic flavors, and genuine hospitality are the foundation of every remarkable dining experience.

For me, cooking is...

my love my life my passion when cooking i think of nothing except what I'm doing at the time. The outside doesn't exist..........

I learned to cook at...

At age 12 very lucky was taken under the arms of 3 real chefs age 12 to 18 one was Swiss one was French one American by 18 was already Sous Chef

A cooking secret...

Always the freshest ingredients possible and never run out of food :)) be kind be thoughtful be on time :))

My menus

Italian menu

STARTER

Choose 3 dishes

Assorted pizza

Baked ripe brie with caramelized cardamom sugared grapes served with toasted Baguette

Charcuterie and cheeseboard with warm, toasted baguette with fresh fruit, dried fruits, and nuts

Cocktail size homemade Napolitano Wagyu beef meatballs

Jumbo gulf caught, Champagne poached shrimp horseradish cocktail sauce

Warm ricotta cheese, and sun-dried tomato dip with warm ciabatta

FIRST COURSE

Choose 1 dish

Caesar salad, my way homemade dressing, homemade sourdough croutons, anchovies, the whole 9 yards

Fresh ripe tomatoes Basil with Burrata white balsamic glaze truffle essence, lemon and extra-virgin olive oil

FreshTuna Cevche Nobu Style served with roasted beet carpaccio and a French inspired avocado mash with extra-virgin olive oil, herb de Provence shallots and that’s all I can tell you

Salad of Champagne poached shrimp with a shallot cider, honey vinaigrette salad

Fresh green salad with shallot cider honey vinaigrette fresh herbs blue cheese wedge, and honey toasted pecans

Grilled prosciutto de Parma Fresh ripe tomatoes with Burrata white balsamic glaze truffle essence, lemon and extra-virgin olive oil

MAIN COURSE

Choose 2 dishes

Surf and turf of Jumbo grilled Prawns and Angus filet of Beef with Citrus butter and Port truffle wine sauce

Asian glazed grilled salmon

Carved beef tenderloin with caramelized onions and mushrooms

Chicken piccata lemon white wine vegan butter capers

Grilled Angus filet mignon with wild mushroom risotto, sauté of celery root and butternut squash and brussels sprouts with bacon and pears

Smoked mango BBQ baby back ribs, free range, chicken, and grilled skirt steak

Real seafood, risotto, scallops, shrimp, mussels, clams, calamari, and a beautiful shrimp bisque sauce, which I’ll make everything fresh at the house

Grilled Branzino with fresh herbs, garlic, and lemon and olive oil

Homemade lasagna

Yummy potatoes and fresh veggies of the moment:))for all dishes

DESSERT

Choose 2 dishes

Homemade Tiramisu my style

Homemade rustic pies with any kind of filling lately I’m doing apple, blueberries with almond crumb crunchy topping. It’s really good of course served with ice cream

Lavender Cream Brulee with Pistachio Brittle

Triple chocolate mousse torte with fresh berries and and whipped cream

Luxe Chef's Signature Experience

STARTER

Choose 1 dish

Baked Taleggio Cheese with cardamom Brulé grapes with warm pita bread crisps for dipping

Jumbo gulf caught, Champagne poached shrimp horseradish cocktail sauce

Cocktail size homemade Napolitano Wagyu beef meatballs

Charcuterie and cheeseboard with warm, toasted baguette with fresh fruit, dried fruits, and nuts

Warm ricotta cheese, and sun-dried tomato dip with warm ciabatta

FIRST COURSE

Choose 1 dish

Caesar salad, my way homemade dressing, homemade sourdough croutons, anchovies, the whole 9 yards

Fresh ripe tomatoes Basil with Burrata white balsamic glaze truffle essence, lemon and extra-virgin olive oil

Fresh Tuna Ceviche Nobu Style served with roasted beet carpaccio and a French inspired avocado mash with extra-virgin olive oil, herb de Provence shallots and that’s all I can tell you

Salad of Champagne poached shrimp with a shallot cider, honey vinaigrette salad

Fresh green salad with shallot cider honey vinaigrette, fresh herbs, blue cheese wedge, and honey toasted pecans

Grilled prosciutto de Parma Fresh ripe tomatoes with Burrata white balsamic glaze truffle essence, lemon and extra-virgin olive oil

MAIN COURSE

Choose 1 dish

Surf and turf of Jumbo grilled Prawns and Angus filet of Beef with Citrus butter and Port truffle wine sauce

Grilled Angus filet mignon with wild mushroom risotto, sauté of celery root and butternut squash and brussels sprouts with bacon and pears

Real seafood, risotto, scallops, shrimp, mussels, clams, calamari, and a beautiful shrimp bisque sauce, which I’ll make everything fresh at the house

Grilled Branzino with fresh herbs, garlic, and lemon and olive oil

Asian glazed grilled salmon

Carved beef tenderloin with caramelized onions and mushrooms

Chicken piccata lemon white wine vegan butter capers

Smoked mango BBQ baby back ribs, free range, chicken, and grilled skirt steak

DESSERT

Choose 1 dish

Homemade Tiramisu my style

Lavender Cream Brulee with Pistachio Brittle

Triple chocolate mousse torte with fresh berries and whipped cream

Homemade rustic pies with any kind of filling lately I’m doing apple, blueberries with almond crumb crunchy topping. It’s really good of course served with ice cream

Modern Miami Cuban cuisine

STARTER

All inclusive

Mojo boiled shrimp cocktail with a spiced Cuban cocktail sauce

Black bean black bean rice cakes with spicy pork jam

Pizza Cubana assorted homemade dough with the big island of Cuba inspired ingredients

Varadero Beach crispy beef empanadas

Homemade arepas with melting mozzarella

FIRST COURSE

All inclusive

Caesar salad, my way homemade dressing, homemade sourdough croutons, anchovies, the whole 9 yards

Local Cuban, Miami salad, iceberg onions, tomatoes, avocado, and seasoning in a nice herb vinaigrette with red wine vinegar and olive oil

MAIN COURSE

All inclusive

Cuban Ropa Vieja tender beef cooked for three hours with roasted peppers, onions, garlic, and all kinds of spice saffron, etc. very Latin

Grilled Branzino with fresh herbs, garlic, and lemon and olive oil

Grilled marinated Angus skirt steak with Chimichurri

DESSERT

All inclusive

Cuban style Flan

Flan de Calabasas that’s( pumpkin )

Tres leches

Chocolate cake with chocolate ganache, simple but elegant with berries and cream

Guava cheesecake

Chef‘s table

STARTER

Choose 2 dishes

Baked Taleggio Cheese with cardamom Brulé grapes with warm pita bread crisps for dipping

Cava poached gulf shrimp with fresh cocktail sauce

FIRST COURSE

Choose 1 dish

Caesar salad, my way homemade dressing, homemade sourdough croutons, anchovies, the whole 9 yards

MAIN COURSE

Choose 1 dish

Surf and turf of Jumbo grilled Prawns and Angus filet of Beef with Citrus butter and Port truffle wine sauce

DESSERT

Choose 2 dishes

Homemade Tiramisu my style

G F Lavender Cream Brulee with Pistachio Brittle

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Chef Paul's reviews

4.94

•

26 services

Chef Paul provided an unforgettable dining experience and was truly a highlight of our trip in Marco island. From the beautifully crafted charcuterie board and flavorful homemade meatballs to the fresh burrata and tomato starter, every dish was exceptional. The perfectly cooked filet mignon was a standout, and dessert was simply incredible—especially the peanut butter pie! Beyond the amazing food, Paul’s professionalism and warm personality made the evening even more special. If you’re looking for a top-tier private chef, we highly recommend him!

chef paul was incredible ! his food was amazing and everyone had a great time at our event. I would highly recommend him, and can’t wait to use him again in the future!

Chef Paul was fantastic! We hosted a 70th birthday dinner with family while on a trip to Florida. This included 5 kids. Chef made sure everyone was well taken care, including the kids. More importantly the meal for the adults was amazing. I would highly recommenda.