Created by Chef Attilio Borra in collaboration with Love to Italy Academy and professionals from the private hospitality sector.
The art of cooking is not just about technique — it’s about empathy, personalization, and presence.
Being a Private Chef today means entering exclusive and intimate settings — private homes, luxury villas, corporate offices — to offer a tailored culinary experience, elegant, refined, and unforgettable.
Format Includes:
Full immersion: classroom + hands-on kitchen practice
Theory and applied exercises
Individual and group activities
Final live simulation with personalized feedback
Certificate: Certificate of completion issued by Love to Italy Academy
The world of private dining is growing fast. Clients are increasingly looking for chefs who can listen, create, and impress.
Those who choose this profession discover a new way to live their passion for cooking: independent, dynamic, creative, and entrepreneurial.
The Private Chef Training Program guides you step by step through this journey.
It teaches you not only how to cook outside of a professional kitchen, but more importantly how to build your professional identity, manage private events with confidence, and turn every service into a memorable experience for your clients.
This isn’t just a course — it’s the beginning of a new career.
A real opportunity to transform your passion into a sustainable, independent, and recognized profession.
The fundamentals of private chef work: ethics, discretion, adaptability
Topics Covered:
• Differences between traditional and private catering
• Client types: families, companies, VIPs
• Professional behavior in private spaces
• Tone, language, posture, and personal hygiene
• Access rules and respect for client space
• Mental preparation before service
Cook creatively and efficiently in non-professional environments
Topics Covered:
• Core techniques: knife skills, stocks, reductions, emulsions
• Minimal equipment and home kitchen adaptation
• Elegant plating in informal spaces
• Planning themed and seasonal menus
• Flavor, texture, and color pairings
• Customization based on allergies, preferences, time, and location
Manage service flow, ensure safety, and create memorable experiences
Topics Covered:
• Site inspections and kitchen evaluations
• Safe transport and setup of equipment
• Planning: mise en place, timing, cleanup
• Food safety, allergen management, contamination prevention
• Multisensory client experience: visuals, aromas, music, storytelling
• Show cooking and handling critical moments
Build your identity, position your brand, and retain clients
Topics Covered:
• Defining your value proposition
• Market positioning: luxury, creative, family-style, corporate
• Branding elements: name, logo, website, social media
• Crafting packages, pricing strategies, and promotions
• Client retention techniques
• Partnering with planners, agencies, and venues
During the course, participants will work with and taste premium Italian products including:
Total Duration: 30 hours
Intensive Format: 5 consecutive days (Monday to Friday)
Daily Schedule: 6 hours per day
Morning: 3 hours
Lunch Break: 1 hour
Afternoon: 3 hours
• Ideal for chefs looking to build or reinvent their career
• Learn by doing: practical, modern, and professional approach
• Guided by experienced chefs and industry mentors
• Expand your network and gain access to new job opportunities
ABOUT CHEF ATTILIO BORRA
Private Chef & Culinary Trainer
Specialized in personalized cuisine and high-end events, Chef Attilio Borra has built extensive experience in Miami, working as a private chef and organizer of gourmet events in exclusive settings.
Among his most notable collaborations is the Grand Beach Hotel, where he worked alongside the Food & Beverage Manager in planning and executing tailored events — from the creation of customized menus to managing kitchen operations — always guaranteeing exceptional quality and presentation standards.
In parallel, he has worked as a private chef in luxury villas and corporate venues, overseeing every aspect of the event: site inspections, menu planning, team coordination, and full execution, with the utmost attention to discretion, elegance, and detail.
He is a former member of USPCA – United States Personal Chef Association, a key professional reference for the private chef industry in the U.S., which strengthened his international profile and customer-focused approach.
Alongside his culinary work, Chef Attilio is also an experienced trainer, leading cooking and baking classes for individuals and small groups, sharing techniques and traditions of Italian cuisine adapted to the international market.
Write to us in the forum to schedule an initial interview with the chef and discover if this path is right for you.