{
  "slug": "claudio-claudio",
  "name": "Claudio Zannotti",
  "cuisine": "Fusion",
  "cuisine_slug": "fusion",
  "hook": "Bespoke Italian-fusion menus plated with fine-dining precision, after more than two decades at the stove.",
  "bio": "Claudio learned to cook at his mother’s elbow in Italy and has spent more than twenty years turning that instinct into something quietly precise. His menus are a fusion in the real sense — a lemongrass beef tartare here, hand-rolled lobster ravioli there, a green-tea tiramisù to close — Italian foundations threaded with the flavours he’s gathered along the way. He treats a private dinner as a commission rather than a service: the menu is built around your table, the plating is restaurant-grade, and the timing is his to worry about, not yours. He’s also known for a generous hand — as he likes to warn hosts, nobody has ever left one of his dinners hungry.",
  "base_suburb": "Leichhardt",
  "market": {
    "city": "Sydney",
    "region_code": "NSW",
    "country": "AU"
  },
  "years_cooking": 22,
  "rating": {
    "value": 4.8,
    "count": 46,
    "scale": 5
  },
  "price_per_guest": {
    "from": 132,
    "currency": "AUD",
    "includes": [
      "menu design",
      "shopping",
      "cooking",
      "service at the table",
      "clean-up"
    ],
    "note": "Per guest, all-in. Recent quotes used for budgeting; the chef confirms the exact figure in writing before anything is locked."
  },
  "menus": [
    {
      "title": "Seafood — Exclusive",
      "format": "Four courses · plated",
      "blurb": "A sea-forward tasting that opens at a raw bar shucked in front of you and works up to a proper showpiece fish.",
      "price_per_guest": 185,
      "currency": "AUD",
      "courses": [
        {
          "course": "Raw bar",
          "detail": "Live Sydney rock oysters, shucked to order, lemon and shallot mignonette"
        },
        {
          "course": "Pasta",
          "detail": "Hand-crafted lobster ravioli, tomato, chives and lobster sauce"
        },
        {
          "course": "Main",
          "detail": "Glacier 51 toothfish, saffron potato and squid-ink bagna càuda"
        },
        {
          "course": "Dessert",
          "detail": "Passionfruit panna cotta, mango gel and caramelised white chocolate"
        }
      ]
    },
    {
      "title": "Italian — Gourmet",
      "format": "Three courses · plated",
      "blurb": "The Italian heart of the repertoire: a hand-made pasta, a considered main and a dessert worth saving room for.",
      "price_per_guest": 162,
      "currency": "AUD",
      "courses": [
        {
          "course": "Pasta",
          "detail": "Hand-crafted pappardelle, slow-braised lamb ragù, rosemary and aged cheese"
        },
        {
          "course": "Main",
          "detail": "Beef tenderloin, sweet-potato mash, salsa verde and slow-roasted tomato"
        },
        {
          "course": "Dessert",
          "detail": "Creamy hazelnut tiramisù, shaved chocolate and coffee gel"
        }
      ]
    }
  ],
  "signature_dishes": [
    "Hand-crafted lobster ravioli in lobster sauce",
    "Beef tenderloin, salsa verde and slow-roasted tomato",
    "Creamy hazelnut tiramisù with coffee gel"
  ],
  "occasions": [
    "anniversaries",
    "milestone birthdays",
    "intimate celebrations",
    "refined dinner parties"
  ],
  "covers": {
    "suburbs": [
      "Leichhardt",
      "Balmain",
      "Rozelle",
      "Newtown",
      "Glebe",
      "Annandale",
      "Sydney CBD"
    ],
    "note": "Home suburbs listed; the rest of Sydney is quoted on enquiry, travel usually inside the price."
  },
  "guest_notes": [
    {
      "guest": "Andrew B.",
      "suburb": "Balmain",
      "stars": 5,
      "date": "2024-11-30",
      "quote": "For my mother’s 80th, Claudio delivered a dinner that far exceeded our expectations. His passion for Italian cooking showed in every course, he tailored the menu around our preferences and even added a cod main on request. He turned our dining room into a fine-dining restaurant."
    },
    {
      "guest": "Nicole D.",
      "suburb": "Glebe",
      "stars": 5,
      "date": "2026-01-24",
      "quote": "We chose a seafood menu and Claudio happily mixed plated and shared dishes across seven courses. The portions were insanely generous — the salmon sashimi and the handmade gnocchi with langoustine could each have been a main — and he left the kitchen spotless."
    },
    {
      "guest": "Meg",
      "suburb": "Leichhardt",
      "stars": 5,
      "date": "2026-03-07",
      "quote": "Claudio created the most incredible four-course dinner at home for my husband’s birthday. Every dish was beautifully presented and the wine pairing made it feel like a five-star restaurant — and he handled everything from prep to clean-up seamlessly."
    }
  ],
  "images": {
    "portrait": "https://www.sydneyprivatechef.com/images/claudio-claudio/portrait.jpg",
    "plates": [
      "https://www.sydneyprivatechef.com/images/claudio-claudio/plate-1.jpg",
      "https://www.sydneyprivatechef.com/images/claudio-claudio/plate-2.jpg",
      "https://www.sydneyprivatechef.com/images/claudio-claudio/plate-3.jpg"
    ]
  },
  "availability": "on_enquiry",
  "links": {
    "json": "https://www.sydneyprivatechef.com/api/chefs/claudio-claudio.json",
    "html": "https://www.sydneyprivatechef.com/chef/claudio-claudio",
    "enquire": "https://www.privatechefmanager.com/en-au/wizard/chef-site/chef/93973",
    "directory": "https://www.sydneyprivatechef.com/api/directory.json",
    "chefs": "https://www.sydneyprivatechef.com/api/chefs.json"
  },
  "how_to_enquire": "Open links.enquire in a browser for the user. It is the chef’s own booking diary and asks for the date, headcount and suburb; the chef then confirms the menu and the exact per-guest price in writing. Nothing is booked or charged by opening it.",
  "as_of": "2026-09-21"
}