Beet and Avocado Carpaccio, Apple Cider Vinaigrette
Italian-Style Beef Tenderloin Tartare
Potato Gnocchi, Basil Pesto
Gemelli Pasta, Summer Vegetable Ragù
Italian-Style Herby Ribeye Roast
Basil Pesto Gnocchi (from scratch)
Strawberry Cheesecake Cups
Roasted Beets, Orange-Pistachio Dressing
Peach and Pistachio Cheesecake
Grilled Zucchini, Basil Dressing
Carrot, Ginger and Turmeric Velouté
Butternut Squash Ravioli with Butter and Sage
Spaghetti, Cherry tomatoes and Basil
Burrata, Cherry Tomatoes, Oregano
Linguine with Clams
Avocado Tuna Tartare
Wild Mushroom Linguine
Spaghetti with Cherry Tomatoes and Basil
In my restaurant\’s kitchen
Spaghetti with Amatriciana Sauce
Classic Bolognese Lasagna
My journey to becoming a private, classically trained Italian chef began in 2004. After years spent behind a desk, working as a lawyer in my family’s law firm, I decided that it was time for a change. I had a dream to catch.
Cooking had always been my passion and I wanted to devote myself full-time to the culinary arts. Working my way up through different positions at some of the best restaurants in the world-renowned Aosta Valley region of Italy, I gained invaluable experience and insights from the masters of Italian cooking.
Eventually, I was able to successfully own and operate my own restaurants, “da Sandro” in Saint Vincent, Italy, and “Al Primo Piano” in Vercelli, Italy.
With almost 15 years of experience in the hospitality and restaurant world under my belt, I decided to move to New York in 2017. I got my green card and started my own business, offering private chef services.
Currently, I provide a variety of services from weekly meal plans for families to catering events, such as dinner parties, birthdays and holiday celebrations, special occasions and other events. I also provide individual at-home cooking lessons.