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Private ChefSydney

Restaurant cooking, at your own table.

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Private Chef SydneyThe chefsFrancesca Giglio

Nutrition-minded Sardinian cooking — seasonal, low-waste and generous, with pasta rolled by hand.

Born and raised in Sardinia, Francesca cooks the way the island taught her — seasonal, unfussy, and built to leave you feeling well rather than merely full. A decade-plus across Italian restaurants and pastry kitchens, then head-chef and business-owner years in Australia, gave her both the technique and the low-waste habits she’s known for: every part of an ingredient earns its place. Expect hand-made culurgiones and tagliatelle, grilled scallops over a cauliflower velouté, a farro-and-heirloom-tomato salad that eats like a main, and a passionfruit-and-coconut panna cotta to close. Quietly generous, nutrition-minded and Sardinian to the core.

Off recent tables

A italian dish from Francesca Giglio, plate 1A italian dish from Francesca Giglio, plate 2A italian dish from Francesca Giglio, plate 3

Menus

Starting points, priced per head. Each one gets reshaped around your table before a figure is locked in.

The Seafood Menu

Four courses · plated

A$185/head

A bright, produce-forward seafood menu — a scallop to open, a vegetable-led salad, a clean fish main and a light finish.

  • To open — Grilled scallops, cauliflower velouté and pumpkin seeds
  • Salad — Farro and heirloom-tomato salad with crumbled feta
  • Main — Barramundi fillet, saffron potatoes and lemon beurre blanc
  • Dessert — Passionfruit and coconut panna cotta

Pasta Class

Hands-on · pasta-led

A$185/head

A pasta-first menu with Sardinian roots — and, if you like, a hands-on lesson at the bench before you sit down to eat it.

  • Antipasto — Bruschetta trio — tomato and basil; ricotta, honey and walnut; mushroom and melting cheese
  • Pasta — Hand-made Sardinian culurgiones filled with potato and pecorino
  • Pasta — Hand-made tagliatelle with a slow beef ragù and fresh parmesan
  • Dessert — Panna cotta with caramel sauce

What Francesca is best for

  • Hand-made Sardinian culurgiones
  • Grilled scallops, cauliflower velouté and pumpkin seeds
  • Passionfruit and coconut panna cotta

Books for: family gatherings, hands-on pasta nights, health-minded tables and relaxed celebrations.

Cooks across: Newtown, Marrickville, Enmore, Stanmore, Glebe, Balmain, Sydney CBD.

Guest notes

5 out of 5
Absolutely the best experience. Francesca was brilliant and the food was five-star — and nothing beats restaurant-quality cooking where you can still wear your slippers to the table. We’ll definitely book her again.
Newtown
4 out of 5
Francesca was great — lovely food, beautifully presented, and our whole family was really happy with her service.
Marrickville
5 out of 5
Francesca was awesome and the food was delicious. She made the whole night easy — we’d have her back in a heartbeat. Thank you!
Glebe

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