Private Chef (French, Itallian)

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Introduction: I was born in Auvergne-Rhône-Alpes region of France. After finishing culinary school in Toulouse, I moved to Paris and worked for some of the leading institutions in the city. I specialize in classic and eclectic French and Italian cuisines. Depending on the size of your kitchen and complexity of the menus, I can serve up to 20 people for sit down dinner/lunch and up to 30 people for cocktail style event. Send me details for your event and what you would like your party to enjoy, and I will create an unforgettable experience for you and your guests. If you don't know exactly what you want on the menu, no worries, ask me to help! I create memorial experiences for people who love food.

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Raffaele Petrillo

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What is your typical process for working with a new customer?
I will need to see customer's kitchen 1-2 days before the event.
What education and/or training do you have that relates to your work?
Saint Joseph Culinary School, FRANCE
What questions should customers think through before talking to professionals about their project?
Please provide the size of your kitchen and all appliances you have in it.

Private Chef (French, Itallian)

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