Private chef Gabriele Rotunno
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Responds within a day
Introduction
Hello there, I’m chef Gabriele Rotunno. I’m Italian from Puglia. I get my degree by Istituto Eccelsa (40 prestigious school of kitchen in the world for the world association of chefs ) in 2016. During my career I worked for Michelin restaurants , and I became chef for the first time at 23 years old, in Milano. When I was 25 I was reviewed and with the restaurant “Medí” by the critic of “Il corriere della Sera” (a national Italian paper) that said of me “a young talented executive chef , with critical eye in the serving and taste, a magnificent surprise”. Then I started working as private chef, and I only worked in the restaurant as a consultant.
Overview
Serves New York, NY
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1 employee
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Payment methods
This pro accepts payments via Cash, Check, Credit card, Venmo, and Zelle.
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Reviews
Customers rated this pro highly for work quality, punctuality, and professionalism.
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Alberto C.
2 weeks ago
Gabriele went above and beyond — not only averting a potential disaster but also turning what could have been a catastrophe into an unforgettable evening.
For my anniversary, I surprised my partner by hiring a professional chef to prepare a 4-course dinner at home. Being Italian, I'm particular about my dining preferences, especially for such a special occasion. Before the event, Gabriele was exceptionally proactive, offering several menu options for the four courses, each centered around a fall theme with fish as the primary protein. He crafted multiple menu iterations, each unique, combining flavors like fruit emulsions, spice essences, and freshly prepared culinary elements that highlighted the quality of the raw ingredients.
But then, a true test of resilience arose. Just hours before his expected arrival, I was notified of a sudden gas outage in our NYC building. Amid the stress of this last-minute setback on my anniversary, I worried how Gabriele would manage to cook his carefully curated meal, with no kitchen stoves!
Yet, Gabriele remained calm and composed, assuring me that he had everything under control. He brought his own electric-powered cooking station and seamlessly executed the entire dinner, saving our evening. He not only dissipated any lingering and overwhelming stress I had attempting to rectify this situation, but also created an unforgettable experience.
The experience was more than just a solution; it was a revelation. Gabriele's cooking left us in awe, transforming our favorite dishes— like a simple "Spaghetto al Gambero Rosso"— into creations that transported my partner and I back to Italy.
Grazie, grazie infinite once again.
A.
Credentials
Background Check
Gabriele Rotunno