Private Chef · London
Over 15 years across Michelin-starred kitchens, private households, and events in Europe and Australia. The same care and attention goes into every engagement — however intimate, however grand.
About Alberto
Alberto Occhipinti grew up in Sicily, where food is not a profession but a way of life. That foundation — markets at dawn, long lunches, recipes passed without measurements — shapes everything he cooks today.
His career took him through some of Europe and Australia's most demanding kitchens, including Ristorante Duomo in Ragusa, a two Michelin Star institution, and Serafino McLaren Vale, where he held two Chef Hats in the Australian Good Food Guide. He trained formally at the ALMA International School of Italian Cuisine in Colorno.
Now based in London, he works with a small number of private clients — families, households, and carefully chosen events — where he can give his full attention to the cooking and the people at the table.
Work with AlbertoServices
For families and households who want restaurant-quality cooking at home, without the formality. Alberto takes care of everything — the menu, the shopping, the cooking, and leaving the kitchen exactly as he found it.
Dinner parties, celebrations, and occasions that deserve something a little more personal. Every menu is built around the moment — the season, the guests, the mood of the occasion.
Larger gatherings handled with the same care as an intimate dinner. Quality does not change with scale — and neither does the attention to detail.
Menu development, concept work, and culinary direction for restaurants, hospitality businesses, and private clients looking to elevate what they offer.
A reliable, experienced presence in the kitchen when you need one. Available for pop-ups, supper clubs, busy services, and short-term engagements.
Not sure what you need? Start with a conversation.
Get in TouchAlberto works with a small, select number of clients at any one time. That is a deliberate choice — it means every engagement gets the full weight of his experience, and nothing is rushed or replicated from one table to the next.
How It Works
Good food starts well before the cooking. Alberto takes time to understand what you want — and what you haven't thought to ask for yet.
We talk about your occasion, your guests, what you love to eat and what you'd rather avoid. No brief is too detailed — the more Alberto knows, the better the result.
A menu built around you — the season, the moment, your preferences. Changes and questions are always welcome.
Ingredients sourced from trusted suppliers — seasonal where possible, Italian where it matters. Everything chosen with the final dish in mind.
Alberto arrives, cooks, and serves with quiet efficiency. You enjoy the food. The kitchen is left as he found it.
Contact
We look forward to hearing from you.
Sicily Chef — Alberto Occhipinti