There is a touch of art in every dish I make
How they describe their cooking
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
The menus, priced by number of guests
Italian way
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.
| Guests | Per head |
|---|---|
| 3 to 6 guests36 | A$150 a head |
On the menu
Starter
Pick 2
- Fillet of Beef Carpaccio, Salsa Verde, Soy sautés almond and truffle oil
- White wine and lemon parsley stimmed mussels with crunchy pepper cruotons
First Course
Pick 2
- Porcini mushroom risotto crunchy amaretti and truffle oil
- Tagliolini con granchio, zucchine e prezzemolo Tagliolini with crab, courgettes and parsley
Main Course
Pick 2
- 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
Dessert
Pick 2
- Pistachio sette veli with vanilla whipped cream
- Homemade new style tiramisu
Itameshi
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.
| Guests | Per head |
|---|---|
| 2 guests22 | A$280 a head |
On the menu
Starter
All inclusive
- Blu fin tuna carpaccio wasabi dressing
- Salmon tartare cannoli , pistachio and chives
First Course
All inclusive
- Yuzu koshu risotto, smoked butter katsuboshi
Main Course
All inclusive
- Angus Mrb7 Sichimi butter aspargus umami reduction
Dessert
All inclusive
- White chocolate miso Misù
Omakase
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.
| Guests | Per head |
|---|---|
| 3 to 6 guests36 | A$231 a head |
On the menu
Starter
All inclusive
- Sashimi ponzu selection
- Nigiri (fish and Wagyu)
First Course
All inclusive
- Veggies and fish tempura
Main Course
All inclusive
- Slow cooked pork belly , daikon and pickles
- Wagyu beef options
Dessert
All inclusive
- Matcha misù
In their guests' words
William was fantastic. Loved our dinner so much that we will book again.
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. …
William is an amazing chef that I would definitely recommend. The whole experience made for a memorable birthday celebration.
Punctual and professional - would recommend
he was very professional, Me and my friends enjoyed a lot
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.
Plates from their menus
Pages this chef appears on
The chefs who fit
- Graeme Corlett Mediterranean · Italian · Seafood · Abbotsford
- Claudio Zannotti Italian · Mediterranean · Japanese · Sydney
- Lemon Soul Private Chef Seafood · Mediterranean · Italian · Wyoming
- Emrys Jones Seafood · Italian · French · Chatswood
- Kerem Engin Seafood · Italian · Mediterranean · Mosman
- Sergey Bobylev Fusion · Mediterranean · French · Sydney