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Francesco Flavio Colucci

Your Private Chef In Mallorca

I have started my passion for cooking when I was a little boy thanks to my mother and grandmother, and at the age of 14 years I have decided to study at the hospitality high school of my hometown close to Naples and the Amalfi Coast.

Once I got my diploma I couldn’t wait to leave and explore the world, and that was the actual moment my real life as a chef has started.

I was 18 years old once I moved to Torrevieja (Spain) to work in an Italian restaurant during the summer season and after that I have spent 3 amazing years in London, where my life was very exciting and full of great work and life experiences.

I had the opportunity to work at some well-known restaurants as the One Michelin Star Japanese restaurant Nobu, at varios Private Clubs as George Club and Harry’s Bar and as a Private Chef for an Arabic Prince.

After my London experience I have been given a great opportunity to move to Russia where I was teaching our traditional Italian and Mediterranean cuisine to the 18 kitchen members of a 4-stars-hotel in Vladivostok.

The very cold Russian experience however made me want to move to a warmer country and Australia was on the top of my list. I worked as a Head Chef in a fancy restaurant in the City of Melbourne and as a Sous Chef in a restaurant-pizzeria on Magnetic Island, a tropical island off Queensland.

My Australian life and work experience has lasted nearly 5 years, after that I felt the necessity to move back to Europe.

Since 2014 I have been living and working in Mallorca, where I first started as Sous Chef at Fosh Catering and 3 years later I have made the decision to work autonomously as a Personal and Private Chef.

I have learned a lot from my past experiences and some great chefs I worked with, and during all these past years I have grown my passion for cooking and the effort I put in every detail.

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Additional services

Wine delivery

Assistance with creating weekly menus

Home delivery menus

Grocery shopping

Cooking classes at home

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