Private Chef · Italy
Born in Puglia, trained in Tuscany, and at home wherever great ingredients and great company meet — this is the story of a private chef who turned a lifelong passion into an art form.
At the age of fifteen, Antonio stepped into his first pastry kitchen — and never truly left. Long before he became a private chef for some of Italy’s most exclusive events, he was learning the art of bread, the science of leavening, and the extraordinary discipline that only arte bianca demands.
Flour on his hands, the scent of fresh pastry in the air, and an instinct for precision that would define his entire career.
“To make a dish truly extraordinary, there is only one essential ingredient — the passion you pour into creating it. Everything else follows.”
— Chef Antonio di Padova
Encouraged by fellow restaurateurs who recognised his talent, Antonio began consulting — creating menus, shaping culinary identities. By the age of twenty-five, he had become an Executive Chef, heading kitchens in restaurants and luxury hotels across Italy.
It was hospitality — the deeply Italian art of making a guest feel truly cared for — that ultimately led him to the world of private chef experiences. Not simply cooking for people, but creating a complete gastronomic journey. Entirely theirs. Entirely unforgettable.
Antonio’s cuisine draws from the deep well of Italian regional tradition — a country where the dialect of the table changes every few kilometres. He finds this endlessly fascinating, which is why he shops at the kind of old markets that still exist in southern Italy: loud, chaotic, alive with the voices of elderly vendors.
His experience has taken him further — into French cuisine, fusion cooking, and as far as Costa Rica, where he introduced his cuisine and pastry to international guests. Every journey adds a new layer to his palette.
The precision of a trained pastry chef runs through every dish Antonio creates. From a deeply coloured beetroot risotto crowned with a swirl of goat’s cheese, to a tiramisu reimagined as a plated composition of textures and contrasts — his food is always considered, always beautiful, always memorable.
Beetroot risotto · Tiramisu my way — signature creations
With over a decade of experience across Michelin-starred restaurants, luxury hotels, private villas, yachts, and international destinations, Antonio brings a rare combination of technical mastery and genuine hospitality to every event.
SERVICES
Weddings · Private dinners · Villa holidays · Yacht events · Corporate gatherings · BBQ & Pizza parties
CERTIFICATIONS
AIS Sommelier · Luxury Event Manager · Pastry Arts specialist
WHERE I WORK
Tuscany · Puglia · Umbria · across Italy · international destinations
Discover my work: Private Chef Wedding in Puglia · Private Chef Wedding in Tuscany.
Follow the journey on Instagram for behind-the-scenes moments from private events across Italy and beyond.
Whether you are planning a wedding, a private dinner, or a luxury event in Italy, I would love to hear from you. Every experience begins with a conversation.
Antonio Di Padova
Private Chef & Catering
© 2026 Private Chef Antonio Di Padova ITALY
