Private Chef in Tuscany

A trattoria that travels to you

I'm Francesco Maria Aricò, and Trattoria Privata is my way of bringing home cooking outside the home. I have roots in both Sicily and Tuscany, and I learned to cook in the tradition of Italian home cooking, not restaurant performance. The idea is simple: I pack my bags and come to you — to your villa in the Chianti hills, your agriturismo near Siena, your apartment in the centre of Florence, your farmhouse in the Val d'Orcia.

What I bring is food that takes time: handmade pasta, slow braises, seasonal vegetables from local markets, fish from the Tyrrhenian coast. Nothing foreign, nothing theatrical. Just the real thing, at your table. For larger evenings I work alongside a trusted assistant, but the menu, the shopping and the cooking are always mine.

This is not a catering company. It is not a restaurant on wheels. It is a private dining experience that feels, from the first course to the last, like being cooked for by someone who learned in someone's kitchen — because that is exactly what happened.

How it works

Every private chef dinner begins with a conversation. You tell me where you are staying, how many you are, whether there are children at the table, any intolerances or preferences. From there, we design a menu together — or I design it for you, if you prefer to simply arrive and be surprised.

On the evening, I arrive early with everything already bought. I cook in your kitchen and bring each course to your table in the rhythm that a good dinner deserves. When I leave, the kitchen is as I found it.

What is included

Market shopping and all ingredients. Full preparation and cooking on site. The house wine, chosen from small Tuscan producers, is included in the price of the menu. I bring each course to the table and tidy the kitchen after service. Menu consultation and personalisation beforehand.

What I ask of you

A working kitchen with hob, oven and running water. Plates, glasses and cutlery are your own — I take care of the cooking, you (or your household) take care of setting the table. That is all. The rest is mine to manage.

Advance notice

I ask for at least 48 hours' notice to organise the shopping and menu properly. For larger groups or special occasions, a week ahead is better. Last-minute requests are sometimes possible — it is always worth asking.

Where I work

My base is Florence, but I travel wherever you are in Tuscany. Over the years I have cooked in farmhouses in the Chianti Classico, on estates in the Val d'Orcia, in villas near Lucca, in hill towns above Siena. Distance is not a problem — it is part of the service.

Areas I regularly serve include:

Don't see your location? Write to me. If I can be there, I will.

Looking for a private chef in Florence specifically? Florence is my home base — it is where most evenings begin. And for guests who want a private chef in Italy beyond Tuscany, I travel for the right occasion.

If you're searching for Tuscany villa rentals with a chef included, or hoping to rent a Tuscan villa with a cook for your stay, this is exactly what I offer — not as part of a rental package, but as a private service you book directly, for one evening or several.

A taste of what I cook

This is just a taste: my full repertoire is much larger, and every menu comes out of the conversation before each dinner, the season, and whatever I find at the market that day. Below are two examples — one rooted in the Tuscan tradition, one with the Sicilian flavours that run through much of what I do.

Menus are built around your preferences, dietary requirements and the season. Nothing is fixed. Everything can be adapted.

Private chef for villas in Tuscany

Much of my work happens in villas — the kind of stone farmhouses with a long table under a pergola that people travel to Tuscany specifically to find. These evenings are what I love most: a family gathering, guests arriving from different countries, children at the table, the smell of roasting meat coming from the kitchen.

I don't offer a formal, restaurant-style service. What I bring is an authentic private dining experience, the kind a real trattoria gives you — the sort of dinner where people relax, talk, and come back for seconds. A 60th birthday dinner in the Chianti and a mid-week family supper in a Fiesole farmhouse are different occasions, but the atmosphere I bring is always the same: that consistency is exactly our strength.

Groups of 2 to 15 are my natural territory. If you are renting a villa in Tuscany and want to spend one evening — or several — without restaurants, reservation systems, or driving on country roads after dark, this is exactly what I offer.

Frequently asked questions

How far in advance should I book?

I recommend at least 48 hours, ideally a week for larger groups or special occasions. For high season (June–September) in popular Chianti or Fiesole areas, earlier is always better. That said, write to me even at short notice — I will tell you honestly if I can manage it.

What does a private chef dinner in Tuscany cost?

Pricing depends on the number of guests, the complexity of the menu, and the distance from Florence. I am transparent: we discuss everything before you commit to anything. Write to me with your dates and group size and I will send you a clear proposal.

Do you handle dietary requirements?

Yes. Vegetarian, gluten-free, dairy-free, nut allergies, children's portions — I accommodate all of these. I simply ask that you tell me in advance so I can plan the menu properly. Under EU Regulation 1169/2011, I disclose all major allergens for every dish.

Is wine included?

Yes. Small Tuscan producers, chosen to match whatever I'm cooking that evening rather than a name on the label — it's included in the price of the menu. If you have other preferences, we can talk about it.

Can you cook for a large villa group?

Yes. I regularly cook for groups of 2 to 15 guests. Tell me your numbers and I will tell you how I would approach it.

Can you cook in villas booked through Airbnb or rental platforms?

Yes, absolutely. Whether your villa was booked through Airbnb, a rental agency or a private owner, I only need a working kitchen and your address — the rest is exactly the same service.

Is this a catering service?

No. Trattoria Privata isn't a catering company — I'm a private chef, and I cook everything myself in your kitchen, with your pots and plates. I don't provide tableware or set the table; that's down to you or your household. When I say I leave things tidy afterwards, I mean the kitchen — I leave it as I found it. The table itself stays yours to clear.

Do you offer cooking classes or show cooking?

No, I don't offer cooking classes or show cooking. What I can offer is something simpler and more genuine: if you'd like to keep me company in the kitchen while I cook, you are very welcome, perhaps with a glass of wine together, and we can happily make one detail of the menu together, like a sauce or the tiramisù.

How does payment work?

To confirm the date I ask for a 30% deposit, with a short confirmation letter setting out the date, the menu and the amount. The balance is paid on the evening itself, in cash or by bank transfer — whichever suits you.

What if I need to cancel?

It happens, I understand. The deposit covers the shopping and planning already committed to your evening, so it isn't normally refundable — but if you let me know with reasonable notice, I always try to work something out. Write to me and we'll talk it through.

Do you travel outside the areas listed above?

The areas above are what I serve regularly, not a hard border. For places further out — southern Maremma, Umbria, beyond — write to me anyway; if I can make it work, I will. For longer distances there may be a small travel supplement, which I'll always tell you upfront.

How long does a dinner take?

From arriving in the kitchen to leaving it tidy, it's usually four to five hours — depending on the menu and how much the table wants to linger. I'm never in a hurry, and I'd rather you weren't either.

What languages can we talk in?

Italian and English, easily. For anything else, write to me anyway — we usually find a way.

What if it rains?

If the dinner was planned outside, we move in — it happens, it's part of evenings in the countryside. The only real requirement is a working kitchen; everything else adapts.