From first message to a clean kitchen
Tell us about the night
How many guests, what the occasion is, and anything the table can't eat. A short conversation is usually enough to know what the menu should be.
The menu comes back to you
Chef Gabriele proposes a menu built around your group and the season, with wine pairings if you want them. You change whatever you'd like changed before anything is confirmed.
He shops and preps
Ingredients are sourced from the same suppliers used at La Botte D'Oro. Everything that can be prepared ahead is prepared ahead, so your kitchen isn't occupied all afternoon.
He cooks in your kitchen
Chef Gabriele arrives with everything needed, cooks on site, and serves each course at your table. You sit down with your guests instead of running the night.
The kitchen is left clean
Plating, service and clean-up are included. When the last course is finished the kitchen looks the way it did when he arrived.
What's included
There is no set menu and no package tiers. The night is built around your table, your kitchen and what your guests actually like to eat — which is the whole point of hiring a chef rather than ordering catering.
- ✦Menu designed with you in advance, not chosen from a fixed list
- ✦All ingredients sourced and prepared
- ✦Cooking on site in your kitchen
- ✦Full table service, course by course
- ✦Wine pairing recommendations
- ✦Dietary requirements and allergies accommodated
- ✦Plating, service and clean-up
- ✦Suited to 6–30 guests
What people book it for
Milestone birthdays
A long Sicilian table for the people who matter, without you spending the evening at the stove.
Anniversaries & proposals
Small, quiet and precisely timed. Courses paced to the night rather than the kitchen.
Corporate entertaining
Hosting clients or a team at home or in a private space, with food that gives people something to talk about.
Christmas & family gatherings
The meal everyone remembers, cooked by someone who isn't also trying to be the host.
Where Chef Gabriele cooks
Based at La Botte D'Oro on Marion Street in Leichhardt — Sydney's original Little Italy — Chef Gabriele cooks regularly across the Inner West, the Eastern Suburbs, the Lower North Shore and the Sydney CBD. Further afield is usually possible — just mention your suburb when you get in touch.
Frequently asked
How many guests do you cook for?
Private dining works from 6 to 30 guests. Smaller and larger numbers are sometimes possible depending on the space and the menu — ask and Chef Gabriele will tell you honestly whether it will work.
Which parts of Sydney do you cover?
Chef Gabriele is based at La Botte D'Oro in Leichhardt and regularly cooks across the Inner West, the Eastern Suburbs, the Lower North Shore and the CBD. Other parts of Greater Sydney are usually possible — mention your suburb when you enquire.
Do I need a professional kitchen?
No. An ordinary domestic kitchen with an oven and a cooktop is enough. Chef Gabriele brings his own knives, pans and equipment, and works around whatever space you have.
What does it cost?
It depends on the menu, the number of guests and whether you want wine pairings, so there is no flat price. Tell us your group size and the kind of night you have in mind and you'll get a clear quote before anything is booked.
Can you cater for allergies and dietary requirements?
Yes, and it's better to say so early. Vegetarian, gluten-free and allergy requirements are built into the menu from the start rather than worked around on the night.
How far ahead should I book?
The more notice the better, particularly for weekends and the Christmas period. If your date is close, ask anyway — it is sometimes possible at short notice.
