Private Chef Los Angeles
Portrait of Marco Cerruti, italian private chef in Los Angeles

Marco Cerruti

Based in Los Angeles

I’m a seasoned private chef with Michelin-starred experience, known for crafting personalized, health-focused cuisine with the precision of finedinig.

  • Cooking for 15 years
  • Speaks Spanish, English, Italian
  • Starting at $150 each for parties of 7–12
A plate by Marco Cerruti, italian private chef in Los Angeles
A plate by Marco Cerruti, italian private chef in Los Angeles
A plate by Marco Cerruti, italian private chef in Los Angeles
A plate by Marco Cerruti, italian private chef in Los Angeles

What Marco can cook for you

Each price is what one guest pays, and it holds only for the party size beside it.

Taste of Italy

Experience the essence of Italy with a curated selection from each course. Choose one appetizer from classic bites like Aranchini or Caprese, followed by a rich first course featuring risotto or hand-pinched pasta. For the main, savor roasted sea bass or braised chicken, and finish with a traditional dessert such as Tiramisu or Cannoli Siciliani.

  • Parties of 3–6$170 each
See the courses
  1. StarterChoose 1 dish
    • Aranchini cacio e pepe, Nonna's Marinara
    • Polpet di manzo, meatballs with spicy aribbiata tomate sauce
    • Beef Tartare- Smoked egg sabayon, pickled mustard seeds, spice-cured duck yolk bottarga, crispy sourdough, peppery herbs & wildflowers
    • Caprese- heirloom tomato, Fiore d latte mozzarella, aged balsamic
  2. First CourseChoose 1 dish
    • Risotto ai Funghi — Arborio rice, porcini mushrooms, Parmigiano
    • Orecchiette con Cime di Rapa — Broccoli rabe, garlic, anchovy, chili
    • Agnolotti del Plin — Delicate hand-pinched pasta filled with veal, pork, and rabbit, sage-butter sauce
  3. Main CourseChoose 1 dish
    • Branzino al Forno — Whole roasted sea bass, lemon, rosemary, olive oil
    • Pollo alla Cacciatora — Braised chicken, tomatoes, peppers, olives, herbs, creamy polenta
    • Tagliata di Manzo — Sliced grilled steak, arugula, shaved parmesan, charred brocclini balsamic glaze
    • Melanzane alla Parmigiana — Baked eggplant, tomato sauce, mozzarella, basil
  4. DessertChoose 1 dish
    • Tiramisu- Espresso-soaked ladyfingers, mascarpone cream, cocoa
    • Crostata di Frutta- Rustic tart, seasonal fruit, pastry cream
    • Cannoli Siciliani- Crisp shells, ricotta cream, candied orange
    • Chocolate Budino- Silky chocolate custard, crushed biscoff, chantilly cream

California Gold

California Gold offers a refined selection where you choose one dish each from the appetiser, first course, and main course, featuring fresh seafood, vibrant vegetables, and expertly prepared meats. The dessert course is a decadent all-inclusive finale with rich, elegant sweets.

  • Parties of 7–12$150 each
See the courses
  1. StarterChoose 1 dish
    • BREAD SERVICE
    • OYSTERS
    • HAMACHI CRUDO Yuzu Kosho / Fire-Roasted Citrus / Herbs & Wildflowers
    • TOMATO CEVICHE Heirlooms / Umami Tomatoes / Cucumber Lime Sauce / Avocado / Micro Basils
    • TARTARE ON TOAST Raw Beef / Caramelized Sourdough / Smoked Egg Sabayon / Cured Duck Yolk / Spicy Herb / Wildflowers
  2. First CourseChoose 1 dish
    • GREEN GODDESS Little Gems / Herbed Green Goddess Dressing / Midnight Moon / Pistachio / ‘Nduja Crumble / Ember Oi
    • MIXED RADICCHIO & CHICORY Radicchio And Chicory / Winter Citrus / Whipped Burrata / Grilled Radicchio
    • ALL HAIL KALE CAESAR Black Garlic Caesar Dressing / Croutons / Vegan Parmesan / Grilled Lemon
    • BOUNTY CAVATELLI Cavatelli / English Peas / Butter Sauce / Pea Tendrils / Shaved Parmesan / Tomato Sugo
    • HEN OF THE WOODS Coal Roasted Hen Of The Woods Mushroom / Pinot Noir, Wildflower Honey, & LactoPorcini Mushroom Glaze & Yum Yum Paste
    • CASTIRON BRUSSEL SPROUTS Brussel Sprouts / Citrus / Sweet And Sour
    • HEIRLOOM BEANS Heirloom Beans / Spring Onions / Vegan Cotija Cheese/ Herbs / Salsa Verde
    • GRILLED RAINBOW CARROTS Grilled Rainbow Carrots / Mole Negro / Almond Crema / Cilantro
    • GRILLED BROCCOLINI Broccolini / Chili Fish Caramel / Pickles
    • B+B POTATO Hasselback Potato In Beef Fat
  3. Main CourseChoose 1 dish
    • HALF CHICKEN Roasted Mary’s Chicken / Butter / Lemon / Thyme / Honey Mustard Sauce
    • Salmon “STEAK” Grilled Passmore Ranch Sturgeon / Chili Fish Caramel Glaze / BBQ Salt / Grilled Brussel Sprout Salad
    • Halinut, heirloom beans, buttermilk sauce, napa cabage
    • New York strip, sliced grilled steak, composed butter, bbq salt, porcini redwine sauce
  4. DessertAll inclusive
    • Burnt Basque Cheesecake- Hazelnut crumble, smoked salted cream
    • Buttermilk Panna Cotta- Very berry fluid gel, Swedish pistachio, honeycomb crunch
    • Chocolate Marquise- 70% Valrhona chocolate, espresso crémeux, candied cocoa nibs, gold dust
    • Crema Catalana — Citrus-scented custard, caramelized sugar

Sushi Omakase

An Immersive Sushi Experience Embark on an unforgettable omakase adventure where each bite tells the story of the sea. Your journey begins with the comforting warmth of freshly steamed edamame, followed by the sweet elegance of delicate Hokkaido scallops and the satisfying crunch of seasonal tempura. As the evening unfolds, savor the pinnacle of Japanese luxury buttery Bluefin Otoro, brimming w

  • Parties of 3–6$220 each
See the courses
  1. StarterAll inclusive
    • Edamame with Yuzu Kosho Salt- Warm soybeans, citrus-chili seasoning
    • Crudo di Hammachi — Thin-sliced amberjack, lemon oil, sea salt, fennel pollen
    • Mixed Nigir
  2. First CourseAll inclusive
    • Hokkaido Scallop- Yuzu zest, sea salt
    • Bluefin Otoro- Wasabi, freshly grated
    • Ensalada de Naranja y Bacalao- Shaved fennel, orange segments, salt cod, black olive tapenade
    • Crispy Rice Salmon- Japanese Birdseye chilli aioli
    • Seasonal Tempura- Lightly fried vegetables or shrimp
  3. Main CourseAll inclusive
    • Shima Aji (Striped Jack)- Shiso, sea salt
    • Kinmedai (Golden Eye Snapper)- Aburi with yuzu kosho
    • Chu-Toro (Medium Fatty Tuna) - Aged soy, wasabi
    • Uni (Sea Urchin)- Nori wrapped, Hokkaido or Santa Barbara depending on season
    • Salmon Chili Fish Caramel Glaze / BBQ Salt / Grilled Brussel Sprout Salad
  4. DessertChoose 1 dish
    • Black Sesame Pana Cotta- candied kumquat jam, biscoff
    • Yuzu cheesecake- salted sesame whipped cream
    • Tamago Flan- smoked caramel, berries

Summers in Italy

Experience the essence of Italy with a curated selection from each course. Begin with a choice of exquisite appetizers like Burrata e Pesche or Carpaccio di Manzo. Savor classic first courses such as Tagliolini al Tartufo Nero or Pappardelle al Ragù di Cinghiale.

  • Parties of 13–20$175 each
See the courses
  1. StarterChoose 2 dishes
    • Burrata e Pesche — Creamy Pugliese burrata, fire-roasted yellow peaches, aged balsamic, Sicilian pistachio crumble
    • Crudo di Hammachi — Thin-sliced amberjack, lemon oil, sea salt, fennel pollen
    • Carpaccio di Manzo — Grass-fed beef, shaved Parmigiano Reggiano, arugula, truffle vinaigrette
    • Aranchini cacio e pepe, Nonna's Marinara
    • Polpet di manzo, meatballs with spicy aribbiata tomate sauce
  2. First CourseChoose 1 dish
    • Tagliolini al Tartufo Nero — Fresh tagliolini, Umbrian black truffle, cultured butter, Parmigiano Reggiano
    • Pappardelle al Ragù di Cinghiale — Wide pasta ribbons, slow-braised wild boar ragù
    • Risotto ai Funghi — Arborio rice, porcini mushrooms, Parmigiano
    • Orecchiette con Cime di Rapa — Broccoli rabe, garlic, anchovy, chili
    • Agnolotti del Plin — Delicate hand-pinched pasta filled with veal, pork, and rabbit, sage-butter sauce
  3. Main CourseChoose 1 dish
    • Branzino al Forno — Whole roasted sea bass, lemon, rosemary, olive oil
    • Pollo alla Cacciatora — Braised chicken, tomatoes, peppers, olives, herbs, creamy polenta
    • Saltimbocca alla Romana — Veal scallopini, prosciutto, sage, white wine sauce
    • Tagliata di Manzo — Sliced grilled steak, arugula, shaved parmesan, charred brocclini balsamic glaze
    • Melanzane alla Parmigiana — Baked eggplant, tomato sauce, mozzarella, basil
  4. DessertChoose 1 dish
    • Tiramisu- Espresso-soaked ladyfingers, mascarpone cream, cocoa
    • Panna Cotta alla Vaniglia- Vanilla panna cotta, fresh berries
    • Crostata di Frutta- Rustic tart, seasonal fruit, pastry cream
    • Cannoli Siciliani- Crisp shells, ricotta cream, candied orange
    • Affogato al Caffè- Vanilla gelato “drowned” in hot espresso
    • Chocolate Budino- Silky chocolate custard, crushed biscoff, chantilly cream

Costal Spain

Step into the warm embrace of Spain’s sunlit shores where the salt in the air mingles with the perfume of citrus groves, and the rhythm of the waves sets the pace for your evening. This menu is a journey along the Iberian coastline, from the bustling seafood markets of Galicia to the saffron-scented kitchens of Valencia and the romantic coves of the Balearic Islands.

  • Parties of 13–20$170 each
See the courses
  1. StarterChoose 1 dish
    • Gambas al Ajillo- Sizzling garlic shrimp, olive oil, chili, parsley
    • Boquerones en Vinagre- Marinated white anchovies, garlic, parsley, olive oil
    • Pulpo a la Gallega- Galician-style octopus, pickled potatoes, pimentón, sea salt
    • Salmorejo Cordobés- Chilled tomato & bread purée, jamón ibérico, hard-boiled
    • Mejillones en Escabeche- Pickled mussels, bay leaf, smoked paprika, lemon
    • Pan con Tomate- Grilled country bread, ripe tomato, garlic, extra virgin olive oil
  2. First CourseChoose 1 dish
    • Arroz Negro- Squid ink rice, cuttlefish, alioli
    • Fideuà de Marisco- Short noodle seafood paella, saffron, lemon
    • Sopa de Marisco- Fisherman’s seafood soup, tomato, saffron, garlic crouton
    • Tortilla Española con Bacalao- Potato & egg omelet with salt cod
    • Ensalada de Naranja y Bacalao- Shaved fennel, orange segments, salt cod, black olive tapenade
  3. Main CourseChoose 1 dish
    • Lubina a la Sal- Whole salt-baked sea bass, olive oil, lemon
    • Rape a la Plancha- Monkfish medallions, Romesco sauce, blistered green beans
    • Caldereta de Langosta- Balearic lobster stew, potato, saffron broth
    • Chuleta de Ternera Gallega- Galician veal chop, roasted peppers, fried potatoes
    • Berenjenas con Miel de Caña- Crispy eggplant, cane honey drizzle, sea salt
  4. DessertChoose 1 dish
    • Tarta de Santiago — Almond cake, orange zest, powdered sugar
    • Crema Catalana — Citrus-scented custard, caramelized sugar
    • Helado de Turrón — Nougat ice cream, almond praline
    • Torrijas de Vino — Spanish-style French toast, red wine syrup, cinnamon cream
    • Higos al Moscatel — Poached figs in muscatel wine, vanilla cream

California Italian Estate

A sun-drenched, family-style menu inspired by coastal California and the Italian countryside.

  • Parties of 5–6$150 each
  • Parties of 7–20$150 each
See the courses
  1. StarterChoose 2 dishes
    • Melon Compressed Watermelon, Whipped Feta, Thai Basil, Chili-Lime and Aged Balsamic
    • Cacio e Pepe Arancini, Nonna’s Marinara and Pecorino Romano
    • Heirloom Tomato Bruschetta, Basil, Garlic, Extra-Virgin Olive Oil and Aged Balsamic
  2. First CourseChoose 2 dishes
    • Heirloom Tomatoes, Stone Fruit, Stracciatella, Basil, Aged Balsamic and Grilled Focaccia
    • Little Gem Lettuce, Green Goddess Dressing, Avocado, Fresh Herbs, Parmigiano and Toasted Breadcrumbs
    • Golden Hour Brown Butter Cavatelli, Sweet Corn, Wild Mushrooms, Parmigiano and Fresh Herbs
    • The Red Dress Mezzi Rigatoni, Spicy Vodka Tomato Sauce, Parmigiano and Basil
  3. Main CourseAll inclusive
    • Sunday in Tuscany Salsa Verde Roasted Chicken, Natural Jus, Cipollini Onions and Fresh Herbs
    • The Amalfi Coast Roasted King Salmon, Brown Butter, Lemon, Capers and Parsley
    • Silk & Butter Silky Pommes Purée
    • Sweet Heat Charred Broccolini, Calabrian Chili, Garlic, Lemon and Agrodolce
  4. DessertAll inclusive
    • Dark Chocolate Budino, Whipped Crème Fraîche, Extra-Virgin Olive Oil and Sea Salt

The 3 Michelin Star Experience

Taking my 3 Michelin Star & The World's Top 50 Best Restaurants experience to your home,

  • A party of 2$330 each
  • Parties of 3–6$320 each
  • Parties of 7–20$300 each
See the courses
  1. StarterChoose 2 dishes
    • Kumamoto Oyster- Yuzu granita, caviar, 24k gold leaf
    • Crudité- Farmers market heirloom vegetables, herbaceous fermented soybean dip
    • Duck Fat Parker House Rolls- House-made whipped cultured butter, smoked BBQ salt
    • Uni on Toast- Caramelized Tartine sourdough, marinated in Japanese lobster XO sauce
    • Blue Shrimp Ceviche- Yuzu kosho, agua de chile, crispy Old Bay shrimp chips
    • Smoked Salmon Blini- Meyer lemon–herb crème fraîche, caviar
    • Beef Tartare- Smoked egg sabayon, pickled mustard seeds, spice-cured duck yolk bottarga, crispy sourdough, peppery herbs & wildflowers
    • Scallop Crudo- Cucumber sunomono, lemon-cucumber foam, chive oil, flaky salt
  2. First CourseChoose 2 dishes
    • Truffle Cacio e Pepe Risotto- Black truffle, aged Parmigiano-Reggiano
    • Uni Bucatini- Saffron–uni cream sauce, Dungeness crab, fresh Santa Barbara uni
    • Porcini & Black Garlic Agnolotti- Roasted porcini and ricotta filling, black garlic butter, shaved aged pecorino, crispy thyme
    • Celeriac Steak- Butter-glazed celery root, Parmesan fondue, chive oil
    • Een Goddess Little Gem Salad-Herbed green goddess dressing, creamy Midnight Moon gouda, pistachio, ’nduja crumble, ember oil
  3. Main CourseChoose 1 dish
    • Polpo- Grilled octopus, fried gnocchi, squid ink vinaigrette, squid tuile, zesty peppers, chili oil
    • Halibut- Grilled line-caught halibut, herb oil–marinated Napa cabbage, buttermilk sauce, heirloom beans, wildflowers & wild herbs
    • Organic Mary’s Chicken- Balsamic-charred broccolini, potato pavé, porcini–truffle sauce
    • Waygu Ribeye- Hen of the woods mushrooms, baby kale, BBQ salt, lacto-fermented porcini vinaigrette
    • Coal Roasted Hen of the Woods Mushroom- Pinot–wildflower honey glaze, lacto-fermented cep mushroom, whipped yum-yum paste, BBQ salt
  4. DessertChoose 1 dish
    • Key Lime Custard- Torched meringue cream swirl
    • Buttermilk Panna Cotta- Very berry fluid gel, Swedish pistachio, honeycomb crunch
    • Olive Oil Cake- Citrus glaze, whipped mascarpone, preserved lemon, toasted almond
    • Burnt Basque Cheesecake- Hazelnut crumble, smoked salted cream
    • Chocolate Marquise- 70% Valrhona chocolate, espresso crémeux, candied cocoa nibs, gold dust

Meet Marco

I’m a California-based private chef with over a decade of experience in some of the world’s most renowned kitchens, including Michelin starred restaurants, The World’s 50 Best, and Relais & Châteaux properties. My culinary journey has taken me from 3 star fine dining to luxury hotels and private estates, where I’ve honed a deep understanding of seasonal, organic, and health-forward cuisine tailored to individual preferences and dietary needs.

My approach combines high-level technique with warmth, discretion, and adaptability whether creating simple, elegant meals for daily living or curating bespoke tasting menus for intimate gatherings. I’ve led kitchen teams as both a Culinary Director and Director of Operations, opened multiple restaurants globally, and trained under industry icons. Today, I bring that depth of experience into private homes, offering refined, ingredient-driven food with a deep respect for wellness, cultural nuance, and personalized service.

Fluent in the language of hospitality, I believe food should nourish not just the body but the experience around it.

*Sous Chef | Copenhagen

Noma -3 Michelin Star

*R&D Chef | San Francisco

Saison -3 Michelin Star Saison

*Sous Chef | Napa

-The Charter Oak

*Culinary Director | Los Angeles

-Los Angeles Athletic Club & The Aster

*Corporate Chef & Director of Operations | San Francisco

-Park Tavern, Tosca Cafe, Leo's Oyster Bar, Petit Marlowe

*Culinary Director | Santa Barbra

-The Ellwood

Executive Chef | Sacramento & Folson

-Scott's Seafood

*Corporate Executive Chef | Sacramento

-Michelin* Beast & Bounty, Low Brau, Milk Money, Block Butcher

*Executive Chef | Sacramento

Michelin Star Allora

*Chef Owner | San Carlos

-Tratt Restaurant

*Chef de Partie & Butcher | Copenhagen

Baest & Reale

*Chef de Partie | Sacramento

The Kitchen - 1 Michelin Star

*Chef | Lucca, Tuscany

Il Giglio -1 Michelin Star

*Line Cook | Lucca, Tuscany

La Buca di Sant’Antonio- 45 years 1 Michelin Star

Ready to dine with Marco?

Tell Marco about your evening and ask for a date.

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Marco Cerruti