{
  "slug": "william-poveromo",
  "name": "William Poveromo",
  "base": "North Strathfield, NSW",
  "cuisines": [
    "Italian",
    "Fusion",
    "Japanese"
  ],
  "languages": [
    "es",
    "en",
    "it"
  ],
  "years_cooking": null,
  "hook": "There is a touch of art in every dish I make",
  "price_per_guest_from": {
    "amount": 150,
    "currency": "AUD",
    "guests_min": 3,
    "guests_max": 6,
    "guests": "3 to 6"
  },
  "price_per_guest_to": {
    "amount": 280,
    "currency": "AUD",
    "guests_min": 2,
    "guests_max": 2,
    "guests": "2"
  },
  "rating": {
    "value": 4.67,
    "count": 21,
    "scale": 5
  },
  "occasion_pages": [
    "sushi",
    "italian"
  ],
  "availability": "on_enquiry",
  "page_indexed": true,
  "links": {
    "json": "https://www.sydneyprivatechef.com/api/chefs/william-poveromo.json",
    "html": "https://www.sydneyprivatechef.com/chef/william-poveromo",
    "enquire": "https://www.privatechefmanager.com/en-au/wizard/chef-site/chef/21767"
  },
  "market": {
    "city": "Sydney",
    "region_code": "NSW",
    "country": "AU"
  },
  "bio": [
    "I’m a professional chef who loves learning new cooking techniques every day",
    "I moved at a young age to Australia and worked next to head chef Davide Barbisan to learn the contemporary Italian cuisine at Diamant hotel in Canberra. I’ve then affiliates my skills with French cuisine with chef clement at Sage in Canberra.",
    "In 2010 I’ve decided to move to London to learn the Art of Asian fusion food and cooperate with head chef John De Villa from Nobu London. John trained me in Japanese knife skills and made me fall in love with the Japanese cuisine",
    "At the moment I love to cook Japanese, Italian and French and my secret in the kitchen is using the most simple and fresh ingredients available and playing with their roots and colours"
  ],
  "includes": [
    "groceries and shopping",
    "cooking",
    "serving at the table",
    "the washing up"
  ],
  "price_note": "Per guest, all-in. Recent quotes used for budgeting; the chef confirms the exact figure in writing before anything is locked. Every price names the number of guests it is quoted for.",
  "menus": [
    {
      "name": "Italian way",
      "description": "Experience the Italian way with a carefully curated menu. Choose one appetizer from delicate beef carpaccio or lemony mussels. For the first course, select between creamy porcini risotto or crab tagliolini. The main course offers three exquisite options including shrimp, pork belly, or wagyu rump. Finish with a classic tiramisu or pistachio dessert.",
      "cuisines": [
        "Italian"
      ],
      "dish_count": 9,
      "price_per_guest": [
        {
          "amount": 150,
          "currency": "AUD",
          "guests_min": 3,
          "guests_max": 6,
          "guests": "3 to 6"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "Starter",
          "rule": "Choose 2 dishes",
          "dishes": [
            "Fillet of Beef Carpaccio, Salsa Verde, Soy sautés almond and truffle oil",
            "White wine and lemon parsley stimmed mussels with crunchy pepper cruotons"
          ]
        },
        {
          "course": "First Course",
          "rule": "Choose 2 dishes",
          "dishes": [
            "Porcini mushroom risotto crunchy amaretti and truffle oil",
            "Tagliolini con granchio, zucchine e prezzemolo Tagliolini with crab, courgettes and parsley"
          ]
        },
        {
          "course": "Main Course",
          "rule": "Choose 2 dishes",
          "dishes": [
            "Pancetta wrapped giant shrimps with salsa verde and orange dressing",
            "Low temperature white wine pork belly with truffle lemon mash and honey baby carrots",
            "Salt crusted jack’s creek wagyu rump ‘tagliata’, wood roasted organic peppers & horseradish"
          ]
        },
        {
          "course": "Dessert",
          "rule": "Choose 2 dishes",
          "dishes": [
            "Pistachio sette veli with vanilla whipped cream",
            "Homemade new style tiramisu"
          ]
        }
      ]
    },
    {
      "name": "Itameshi",
      "description": "A refined Itameshi menu blending Japanese and Italian influences, featuring bluefin tuna carpaccio with wasabi dressing, salmon tartare cannoli, yuzu kosho risotto with smoked butter and katsuboshi, Angus MRB7 with shichimi butter and asparagus, and white chocolate miso misù.",
      "cuisines": [
        "Fusion"
      ],
      "dish_count": 5,
      "price_per_guest": [
        {
          "amount": 280,
          "currency": "AUD",
          "guests_min": 2,
          "guests_max": 2,
          "guests": "2"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "Starter",
          "rule": "All inclusive",
          "dishes": [
            "Blu fin tuna carpaccio wasabi dressing",
            "Salmon tartare cannoli , pistachio and chives"
          ]
        },
        {
          "course": "First Course",
          "rule": "All inclusive",
          "dishes": [
            "Yuzu koshu risotto, smoked butter katsuboshi"
          ]
        },
        {
          "course": "Main Course",
          "rule": "All inclusive",
          "dishes": [
            "Angus Mrb7 Sichimi butter aspargus umami reduction"
          ]
        },
        {
          "course": "Dessert",
          "rule": "All inclusive",
          "dishes": [
            "White chocolate miso Misù"
          ]
        }
      ]
    },
    {
      "name": "Omakase",
      "description": "An elegant omakase experience featuring sashimi ponzu selection, nigiri with fish and Wagyu, veggie and fish tempura, slow-cooked pork belly with daikon and pickles, Wagyu beef options, and a delicate matcha misù to finish.",
      "cuisines": [
        "Japanese"
      ],
      "dish_count": 6,
      "price_per_guest": [
        {
          "amount": 231,
          "currency": "AUD",
          "guests_min": 3,
          "guests_max": 6,
          "guests": "3 to 6"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "Starter",
          "rule": "All inclusive",
          "dishes": [
            "Sashimi ponzu selection",
            "Nigiri (fish and Wagyu)"
          ]
        },
        {
          "course": "First Course",
          "rule": "All inclusive",
          "dishes": [
            "Veggies and fish tempura"
          ]
        },
        {
          "course": "Main Course",
          "rule": "All inclusive",
          "dishes": [
            "Slow cooked pork belly , daikon and pickles",
            "Wagyu beef options"
          ]
        },
        {
          "course": "Dessert",
          "rule": "All inclusive",
          "dishes": [
            "Matcha misù"
          ]
        }
      ]
    }
  ],
  "reviews": [
    {
      "author": "Jillian O.",
      "date": "2024-05-27",
      "rating": 5,
      "body": "William was fantastic. Loved our dinner so much that we will book again."
    },
    {
      "author": "Aleks V.",
      "date": "2023-09-06",
      "rating": 5,
      "body": "Chef William Poveromo was a pleasure to work with. He was respectful of it being in our home (and managed to work professionally through some noisy baby bath routines). His actual food was incredible, blending Japanese and Italian flavours in a unique and delicious way, and generously sharing some thoughts behind each dish without being intrusive or interrupting what was a romantic meal. …"
    },
    {
      "author": "Victoria H.",
      "date": "2023-05-17",
      "rating": 5,
      "body": "William is an amazing chef that I would definitely recommend. The whole experience made for a memorable birthday celebration."
    },
    {
      "author": "Tadana M.",
      "date": "2023-05-05",
      "rating": 4,
      "body": "Punctual and professional - would recommend"
    },
    {
      "author": "Anu D.",
      "date": "2023-04-24",
      "rating": 4,
      "body": "he was very professional, Me and my friends enjoyed a lot"
    },
    {
      "author": "Michael D.",
      "date": "2022-12-12",
      "rating": 4.6666666666667,
      "body": "We had an amazing experience with this very talented chef. He really enjoys his craft and it shows in his menus. He is also very friendly and pleasant to have in the home."
    }
  ],
  "images": {
    "portrait": "https://www.sydneyprivatechef.com/images/chefs/william-poveromo/portrait-640.jpg",
    "dishes": [
      "https://www.sydneyprivatechef.com/images/chefs/william-poveromo/dish-1-960.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/william-poveromo/dish-2-960.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/william-poveromo/dish-3-960.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/william-poveromo/dish-4-960.jpg"
    ]
  },
  "how_to_enquire": "Open links.enquire in a browser for the user. It is the chef’s own booking page 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": "2026-10-25"
}