Connection
The person who plans your evening with you is the person who cooks for you.
01 — Stories
Cooking is my way
of connecting.
I chose private dining to make room for creativity and find what I had been missing: direct contact with the people enjoying my food.
DENNY MONTEROTTI
Private chef
I have worked in Italy and abroad. In France, I discovered the importance of attention to detail, outstanding ingredients and exploration. At Mauro Colagreco’s Ceto, I was part of the brigade when the restaurant earned its first Michelin star. Those experiences taught me new techniques and a more thoughtful way to approach every ingredient.
Today I bring that experience into people’s homes. I enjoy listening, understanding the evening you have in mind and making it your own. I can introduce each course, show you the plating or take a more discreet role. We discuss it during our introductory call.
A DISH, A STORY
Life is made
of contrasts.
01
Cuttlefish ink risotto, seared tentacles, thyme, apricot foam and dried apricots.
Sweetness, acidity, savoury depth. I like to think of a dish as life itself: contrasts make it interesting. In this risotto I look for balance between different sensations, giving every ingredient a voice.
Ingredients
Fresh, seasonal ingredients. Technique brings out their character.
Awareness
Reducing waste is part of the way I think about and create a dish.
Romagna Riviera
Tell me about your evening