I nourish you
Private Chef in Sicily
Not just with food.
With intention and knowledge.
With respect for the culture, heritage,
and hands that grew what we eat.
"I have grown with true genuine food
and family feasts my whole life,
then decided to share the beauty of a meaningful table
with any new friend I made around this world"
Who I Am
I'm a private chef, educator, and someone who believes deeply in the power of a shared table. Based on Sicily's eastern coast, I've spent over a decade working with students from challenging backgrounds, teaching them that the kitchen is a place where life begins — where you learn to care, to create, to nourish others.
I studied at the University of Gastronomic Sciences in Piedmont. I've worked in many environments — from fine dining to family kitchens, from private estates to community centers. What matters is that I've learned something from each one, and every experience taught me the same thing:
Food is about connection.
I source with intention. Every ingredient carries history, hands, and earth. I honor that in every meal. I cook with Slow Food principles, with sincere love. Not performance. Not technique for its own sake. Just genuine care for your wellbeing.
Truth, pleasure, honesty, real culture,
and serious commitment —
that's what I bring to every meal, every experience.
Private Chef Services in Sicily
Dedicated Chef for Your Life
Ongoing or occasional. Dinners that nourish not just your body but your soul. Customized to your preferences, your dietary needs, your life. We share a meal together.
Private Villa Experiences
Full catering for your villa anywhere in Sicily — from the eastern coast to wherever your stay takes you. Individual meals or a full week of dining, tailored to your group's rhythm. I handle everything – shopping, cooking, service. You relax.
Teaching & Mentorship
I teach young people and adults – fundamental cooking skills, Sicilian traditions, and how to nourish others. For life skills, for career, or simply for the joy of exploring real food.
Consulting & Partnerships
Menu development, ingredient sourcing, food education programs. Restaurant strategy and rebuilding. Product development for food brands. I help organizations align their food practices with genuine values.
Every experience is customized. Every collaboration is rooted in genuine care.
The goal is always the same: to bring light and wellness into our life.
On request, I also guide olive oil tastings — a sensory journey into the extravirgin oils of this land. It's a precise, fascinating practice: you learn to read fruitiness, bitterness, and pungency as signs of quality, and you'll never look at a bottle the same way again.
The Full Picture
Before the First Dish
I trained in some of the finest hospitality settings in Europe — luxury hotels in Taormina and along the Ionian coast, a Highland castle in Scotland, a private estate on the Italian lakes, the kitchens of Anna Tasca Lanza. I learned to read a room, anticipate a need before it's spoken, and create an atmosphere where every detail is considered.
But I carry none of the formality. What I bring to your table is that precision — the timing, the attention, the invisible choreography of a meal that flows — wrapped in genuine warmth. I want you to feel at home. I want your children to feel welcome.
By the end of a stay, guests don't call me "the chef."
They call me Mario.
Nothing is wasted. Every peel, every stem, every leftover
carries flavor, memory and opportunity.
Zero-waste is not a trend for me — it is how I was raised,
and how I believe every kitchen should breathe.
But zero-waste means something even greater to me.
I work with young people that life has underestimated.
In the kitchen, they reveal themselves — more present, more passionate,
more reliable than many trained professionals I've known.
What others overlook, I count on.
They are the real magic of my cooking.
Serious Expertise
My Background
Gastronomic Studies
Graduate & Ambassador of the University of Gastronomic Sciences (UNISG), Pollenzo. Thesis on Food Education. Representative for UNISG's external projects in culinary arts and food culture.
Educational Leadership
Executive Chef & School Manager at Anna Tasca Lanza Cooking School. Co-creator of Cook the Farm program. Led culinary education rooted in tradition, land, and regeneration.
Kitchen Rescue
Head Chef & Teacher at Arché Impresa Sociale and Piazza dei Mestieri — working with young people from challenging backgrounds. Teaching that the kitchen is a place of transformation, dignity, and hope.
The Olive Oil Gospel
Educator on Sicilian olive oil culture and the deep connection between agriculture and cuisine. Collaborator with APO Catania, the Olive Oil Producers Association.
What Guests Say
“We had so many allergies in our group and honestly I wasn't sure how it would go. Mario just handled it — no fuss, no shortcuts. The food was genuinely delicious, and it felt like real Sicilian cooking, not a performance of it.”
Bruno, Portland
“There were 21 of us, from a one-year-old to my 72-year-old mother. Mario made everyone feel at home. By the end of the trip we weren't calling him the chef anymore — just Mario. We still talk about those dinners.”
Laura, Chicago
“I didn't expect to learn anything — I just wanted a good meal. But Mario kept talking about the tomatoes, the oil, the farmer who grew them. By the end I understood something about Sicily I couldn't have read in a book.”
Sarah & Tom, London
From My Kitchen
Dishes from land and sea, simple and artisanal, spontaneous and seasonal
The Table
A glimpse of what a meal with me might look like
My table is first and foremost familiar — generous, easygoing, the kind of meal where everyone relaxes. Behind every dish, there is a farmer I trust, an olive oil I chose, techniques I embedded profoundly that look at your health and pleasure. Nothing is approximate.
My Norma for instance — Catania's most familiar plate — is fresh sun-ripe tomatoes, eggplant fried in local extravirgin, autochthonous grain pasta, wind-dried ricotta from the hills. If this is how I treat the classics and all the rest.
Insalata di Carciofi e Piacentino
Shaved artichoke, aged Piacentino Ennese, lemon, olive oil
Panelle e Cedro
Chickpea fritters with fresh citron — Palermo on a plate
Caesar Salad di Trunzo
Sicilian kohlrabi Caesar — a local twist on a familiar classic
Bruschette Costoluto e Acciuga
Heirloom tomato and anchovy bruschette
Bruschetta Cardoncelli, Guanciale e Miele
King oyster mushrooms, guanciale, wild honey on toasted bread
Crocchette di Patate alla Menta
Mint potato croquettes — crisp, simple, irresistible
Parmigiana Croccante
Crispy parmigiana — the way it should be
Carciofo Ripieno, Patata e Vastedda del Belice
Stuffed artichoke with potatoes and Vastedda cheese
Calamari su Vellutata di Fave
Calamari over broad bean velvet, spring onion, lemon zest
Hummus di Ceci, Verdure Selvatiche e Pesto di Pomodoro
Chickpea hummus, wild greens, dried tomato pesto
Risotto Asparagi, Burrata e Gambero
Asparagus risotto, burrata, red prawn
Risotto alle Ortiche, Stracciatella e Limone
Nettle risotto, stracciatella, lemon
Pennoni alla Nerano
Pennoni with fried zucchini and provolone — a Neapolitan classic
Paccheri Trunzo, Olive Nere e Muddica Atturrata
Paccheri with Sicilian kohlrabi, black olives, toasted breadcrumbs
Fusilli Fave, Guanciale e Ricotta
Fusilli with broad beans, guanciale, fresh ricotta
Conchiglie alla Vodka
Vodka pasta — creamy, bright, comforting
Gnocchi di Ricotta, Zafferano e Fiori di Zucca
Ricotta gnocchi, saffron, zucchini blossoms
Risotto alle Fragole
Strawberry risotto — unexpected, bright, entirely Sicilian
Seppie, Fave, Patate e Limone
Cuttlefish braised with broad beans, potatoes, lemon
Asparagi, Uovo Poché e Bernese
Asparagus, poached egg, béarnaise
Agnello e Mandorle
Lamb and almonds — a March tradition from the hills
Cuccìa
Ancient wheat berry pudding, fresh ricotta, cinnamon — a Siracusa tradition
Cannolo alla Ricotta con Limone Candito e Cioccolato di Modica
Ricotta cannolo, candied lemon, Modica chocolate
Every menu is written for you.
These are starting points — tell me what you love,
what you need, and I'll create something just for you.
My Crew
The people who share the kitchen, the passion, and the journey
Simone
Sous Chef
My nephew and a bright soul in the kitchen. Simone brings youthful energy, genuine curiosity, and a deep respect for the ingredients we work with. Together we forage wild herbs, prepare every dish from scratch, and share the belief that cooking is an act of love.
He's learning the old ways — not from books, but from the land, the seasons, and the table. A true Sicilian spirit in the making.
Momo
Chef de Partie
Momo arrived in the kitchen and, in one year, accomplished what others take many more to reach. He is precise, gentle, and carries a maturity far beyond his eighteen years. I adopted him in the heart.
A prince of love — that is the only way to describe him. When he works beside me, everything flows. He is the quiet proof that talent has nothing to do with where you come from, and everything to do with who you are.
Sansone
Maître
My best friend in life. Sansone has irresistible charm and natural elegance, the kind you can only be born with. He is real, and every guest feels it the moment he walks in.
Within one second of meeting him, you are laughing. Within five, you feel like you have known him forever. But behind that warmth is a Maître of rare precision — every detail noticed, every glass filled at the right moment, every guest made to feel like the only one in the room.
Frequently Asked Questions
Everything you need to know about hiring a private chef in Sicily
How do I book a private chef in Sicily?
Simply reach out through the contact form below, WhatsApp, or email. Tell me your dates, group size, and any preferences or dietary needs. I will build a dedicated offer tailored specifically to your group and occasion.
What areas do you serve as a private chef in Sicily?
I serve all of Eastern Sicily — including the Taormina coast, Catania, Syracuse, the Etna region, and the Aeolian Islands — and I can travel anywhere on the island for special events and longer engagements.
Can you accommodate dietary restrictions and allergies?
Absolutely. I work with all dietary needs — gluten-free, vegetarian, vegan, lactose-free, nut allergies, and any other requirements. Every menu is built from scratch around your group's needs, using fresh seasonal ingredients.
What does a private chef experience in Sicily include?
Everything. I handle the menu planning, ingredient sourcing from local markets and trusted producers, all the cooking, plating, and service. I can also arrange pre-shopping for your villa essentials, cooking classes, olive oil tastings, and market tours.
How much does a private chef cost in Sicily?
Pricing depends on the number of guests, the type of experience, and the duration of your stay. I create a personalized quote for every request. Get in touch and I will put together a dedicated offer for you.
Do you offer cooking classes in Sicily?
Yes! I offer hands-on Sicilian cooking experiences — from fresh pasta making to traditional dishes. It is one of the most fun things to do with your group. I also guide food shopping tours at local markets and olive oil tastings.
Book Your Private Chef in Sicily
If you need somebody in your life
to nourish your body and soul,
I'd be pleased to be there.
Proud Member of Leading Culinary
& Educational Organizations
Awards & Recognition
1st National Prize, "Schools" Category — 16th Italian Edition of the European Week for Waste Reduction (SERR), 2024.
Project "Rifiuti Zero, Creatività Infinita" — Conceived and led by Chef Mario Traina at Arché Impresa Sociale. Transforming unsold and discarded produce into nutritious, creative dishes with students. Awarded in Rome, March 2025, in the presence of Legambiente and Corepla.