The family cook, back in the villa

A house remembers its kitchen

The villas being rented across Tuscany today — the stone farmhouses, the converted convents, the noble houses with frescoed ceilings and a fireplace too large for any modern meal — almost all of them once had someone exactly like me in the kitchen. A family cook, not a chef in the modern sense: someone who knew the household, cooked what was in season, and fed whoever sat down at the table, family or guest, without ceremony.

That figure existed in the grand houses of Florence as much as in the villas of Sicily — different food, same role. Someone who belonged to the house almost as much as the family did, and who made every meal feel less like a service and more like being looked after.

What I do is bring that back. Not a reenactment, not a theme — simply the same idea, returned to the same kind of kitchen, for the people staying there now.

If you are renting a Tuscany villa with a chef, or looking for a private chef for your villa rental in Tuscany, this is exactly what I offer — a private dining experience that belongs to the house as much as the house itself.

What that looks like today

You tell me where you're staying and how many you are. I arrive with the shopping done, cook in your villa's kitchen, and bring each course to the table myself as it's ready. The table itself — plates, glasses, cutlery — is the villa's own, whatever's already in the cupboards. That half of the evening is taken care of before I arrive. The kitchen half is mine.

The food itself isn't fixed to one idea. Some evenings call for fresh pasta; plenty of the dishes a real family cook made were built on dried pasta, a good sauce, and patience — and that's just as much a part of what I bring as anything more elaborate. The point was never the technique. It was the table.

If you're staying a week or longer, it's common to have me back more than once — a simple lunch one day, something fuller for an evening that calls for it.

From Fiesole to Porto Ercole

I'm based in Florence, but the villas I cook in are scattered across the whole of Tuscany — from the hills just above the city to the coast, from the mountains to the sea.

That's the rough span of it — east to west, mountains to coast — but it's really just a way of saying: wherever the house is, I can usually get there. For guests who need a private chef in Italy beyond Tuscany — a villa in Puglia, a house in Sicily, a property in Umbria — I travel for the right occasion. If you're not sure, the simplest thing is to ask.

Informal, warm, unhurried

I don't bring a formal service into your villa, and I have no interest in turning the evening into a performance. What I bring is the opposite of that: an unhurried, convivial dinner where nobody is watching the clock, the kind of evening these houses were built for long before they became holiday rentals.

I work with groups of 2 to 15. The house wine, chosen from small Tuscan producers, is included in the price of the menu — not famous labels, simply good ones. If you'd like to keep me company in the kitchen while I cook, or help me put together a sauce or the tiramisù, you're very welcome. That's as far as I take it; I'm not running a cooking class.

Frequently asked questions

Can you cook for our whole villa group?

Yes. Groups of 2 to 15 are my usual range, which covers most villa parties comfortably. Tell me your numbers and I'll tell you how I'd approach the evening.

Do you come back more than once during a longer stay?

Often, yes. For week-long stays it's common to have me twice or three times — something simple one day, something fuller for an evening that calls for it. We can plan this once your dates are set.

What does the villa need to have?

A working kitchen with a hob, oven, and running water. Plates, glasses, and cutlery are the property's own. That's genuinely all I need.

Is this a catering service?

No — I'm not a catering company. I cook everything myself, using the villa's own kitchen, pots and plates. I don't set the table or provide tableware; that stays with you or your household. When I say the kitchen is left tidy afterwards, I mean exactly that — the kitchen, not the table, which is yours to clear.

Is wine included?

Yes — the same house wine mentioned above, kept simple on purpose: small Tuscan producers, nothing chosen for the label. It's meant to sit beside the food, not above it.

Do you only work in Tuscany?

Tuscany is where I'm based and where most evenings happen, but I've travelled further for guests I've already cooked for, in Italy and abroad. If your villa is outside Tuscany, it's worth writing to me regardless.

Do you handle allergies and dietary requirements?

All of them, within reason: vegetarian, gluten-free, dairy-free, nut allergies, children's portions. Just tell me in advance, so the menu is built around it rather than adjusted at the last minute. Under EU Regulation 1169/2011, I disclose all major allergens for every dish.

How does payment work?

A 30% deposit confirms the date, along with a short letter setting out the details — date, menu, amount. The rest is settled on the evening itself, cash or bank transfer, whichever is easier for you.

What if plans change and I need to cancel?

It happens, especially with villa stays that shift around travel plans. The deposit isn't usually refundable, since it covers the shopping and planning already done for your evening — but tell me as early as you can, and I'll always try to find a fair way through it.

How long does an evening usually last?

Four to five hours end to end, arrival to a tidy kitchen — though it moves at whatever pace the table wants. There's no schedule to keep to.

What languages do you work in?

Italian and English without any trouble. For anything else, ask — there's usually a way.

What if it rains?

We move inside. Most of these houses were built with exactly that in mind — a big kitchen table somewhere out of the weather. The only real requirement is a working kitchen; the rest adapts.