Il Museo Della Cucina

Top Pro

$45/person

Starting price

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About

Born in Italy, trained in Italy with an extensive background in cooking. Worked in Italy for 5 years and 15 years in NYC. Now working as personal chef in Miami and around the world. I’m an Italian chef. My knowledge of cuisine is Italian, Latin America, American, Asian, Mediterranean and Kosher. I can transform your event in a experience.

Overview

Current Top Pro

Hired 34 times

Serves Delray Beach, FL

Background checked

5 employees

1 year in business

Business hours

This pro hasn't listed their business hours.

Payment methods

This pro accepts payments via Cash, Credit card, and Zelle.

Social media

Instagram

Services offered

Event type

Additional food/drink

Dessert

Cold beverages (non-alcoholic)

Cold beverages (alcoholic)

Hot beverages (coffee, tea, etc.)

Cuisine types

American - casual

American - formal

Italian

Mexican / Latin American

Projects and media

Reviews

Customers rated this pro highly for work quality, professionalism, and value.

Exceptional 5.0

21 reviews

5

100%

4

0%

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Read reviews that mention:

Shona B.

7 days ago

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Hired on Thumbtack

We had a great experience using Il Museo Della Cucina for a dinner party. The food was fantastic, and the chef was very personable and professional. Will use again!

Details: Brunch / dinner party • 11 - 20 guests • Dinner • Dessert • I'm flexible • American - casual • American - formal • Italian • I'm flexible • Only once • My home, venue, etc.

Personal Chef

Hector R.

7 days ago

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Hired on Thumbtack

Thank you for making my partner’s 75th birthday party so memorable! From beginning to end, Chef Rodolfo and his team not only served up insanely delicious food and drinks but also professionalism and the kind of hospitality that makes you feel like family. Thank you!!

Details: Birthday or anniversary party • Cocktail hour or hors d'oeuvres • Alcoholic drinks • American - casual • Italian • Mexican or Latin American • American - Southern • Buffet • No, drop off only • Banquet hall or ballroom • Yes, partial kitchen (fridge and sink only) • Fewer than 20 guests • Plates, utensils and glasses • Table décor • I'm flexible

Wedding and Event Catering

Noelle M.

3 weeks ago

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Hired on Thumbtack

Chef Rudolpho did such a wonderful job preparing our meal and teaching us how to make gnocchi and home made sauce. He made our family time very memorable and special.

Details: Regular meal • 6 - 10 guests • Lunch • Dinner • Dessert • I'm flexible • Dessert • Italian • Mediterranean / Middle Eastern • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Ramsha A.

Jan 27, 2026

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Hired on Thumbtack

Chef Rodolfo and his team were amazing and made us a ton of wonderful Mexican dishes for my best friends bachelorette party of 10 girls. He was sensitive to all dietary restrictions we have, including vegetarian, gluten free, and specific allergies. The flourless mexican cake with real mexican chocolate and mexican flatbread (made out of corn!) were beyond my expectations. Chef did a great job of incorporating both chicken and vegetarian dishes which was very impressive. All dishes were delicious and everyone enjoyed the dinner so much! Chef Rodolfo and his team set up our table as well, and made sure the kitchen was clean before leaving our airbnb which we really appreciated as well. Thank you so much Chef!

Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • Dessert • Standard (basic ingredients) • Cold beverages (non-alcoholic) • Cold beverages (alcoholic) • Mexican / Latin American • Vegetarian or vegan • Gluten free or celiac • Nut allergies • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Hannah D.

Jan 19, 2026

•

Hired on Thumbtack

Details: Brunch / dinner party • 3 - 5 guests • Dinner • Standard (basic ingredients) • Dessert • Italian • Meal prepared onsite • Only once • My home, venue, etc.

Personal Chef

Credentials

Background Check

Rodolfo Bobini

FAQs

What should the customer know about your pricing (e.g., discounts, fees)?
I work with premium quality ingredients and only fresh produce
What is your typical process for working with a new customer?
Personalize is menu for a successful experience
How did you get started doing this type of work?
I started in Italy in 1993 in small family own restaurant working only with seasonal ingredients

Il Museo Della Cucina

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