Chef Marco Cerruti brings a rare blend of precision, artistry, and soul to the private dining world. Having honed his craft in some of the most celebrated kitchens on earth, he now channels that same Michelin-level excellence into intimate, bespoke experiences for his clients. Be sure to follow him on instagram.
From Noma to Saison — how did training in such world-renowned kitchens shape your philosophy when cooking for clients in their homes?
I’ve never forgotten that cooking is about feeding people, not just the meal in front of them, but the entire experience surrounding it. Eating is a visceral experience that engages all the senses. Hospitality and a deep respect for the guest were ingrained in me early on in those kitchens. The precision, artistry, and grace of service became part of my foundation.
One of the most powerful lessons from working in 2 and 3 MICHELIN-star restaurants was understanding the value of connection. Chefs would often step out of the kitchen to serve guests themselves, creating a moment where the person who cooked your meal also shares its story. That human exchange left a lasting impression on me. Now, as a private chef, I get to recreate that feeling every day by bringing the same energy, warmth, and sense of celebration into my clients’ homes. These are their most cherished moments—birthdays, anniversaries, intimate gatherings—and I’m honored to help make them unforgettable.
Private cheffing offers a very different rhythm than restaurant life. What drew you to bring your craft into private dining instead of continuing in the Michelin-star world?
I spent over 14 years in fine dining, and as I moved into corporate leadership overseeing multiple restaurants, the weeks began to blur together. I was managing hundreds of employees, working seven days a week, and spending less time cooking. I missed being hands-on, creative, and connected to the food and guests.
Through my social media and cooking videos, I rediscovered that joy. I realized that I love to cook and need a creative outlet without restrictions. My clients want exactly that, exceptional ingredients, my food, and my creative expression.
“Private chef” can mean many things today. For me, it’s about versatility: hosting pop-ups, supper clubs, destination dinners, and intimate events. It’s given me the freedom to travel, collaborate, and cook the cuisines I love while keeping the spark of creativity alive.
Many of your clients are among Los Angeles’ most exclusive circles. Without naming names, can you share what kind of experiences your clients typically seek when they invite you into their homes?
I owe a lot to the private chefs who introduced me to this world while I was still working as a culinary director. They showed me the importance of community, reputation, and word of mouth—three things that matter more than anything in private dining. In Los Angeles, the demand for curated, in-home dining experiences is enormous. My clients include celebrities, producers, athletes, and high-net-worth families who want restaurant level execution but with a personal touch. I design each menu to reflect their preferences, assemble an exceptional team of servers, bartenders, and cooks, and create something refined yet relaxed.
How do you translate the precision and creativity of fine-dining service into an intimate, at-home environment?
It all starts with connection and control. As a private chef, I personally shop at farmers markets and hand select every ingredient. I’m not relying on deliveries or whatever shows up that morning, I touch and taste everything myself. That level of attention ensures every element meets my standards from start to finish. Working with a small, focused team allows for precision, consistency, and a stronger connection with both the food and the guests. The turnaround from kitchen to table is immediate, creating an experience that feels elevated without the formality of a three-star dining room—refined, intimate, and full of warmth.
What ingredients, techniques, or philosophies from your time abroad still influence your menus today?
I’ve lived and cooked in California, Italy, Denmark, France, Spain, and Japan, and each place has shaped how I think about food. Italian cuisine was my foundation. My family spent half the year in Italy on food and wine tours, and back home in California, I cooked with my mom every night using ingredients from local farmers markets. Italian cooking taught me the value of simplicity, restraint, and the beauty of perfect ingredients.
Japanese cuisine mirrors that philosophy but takes it further through transformation. Fermentation fascinated me, it’s a way to preserve the seasons and bring depth and umami to California’s incredible produce. I often describe my food as complicated disguised as simple, meticulous in planning and technique, yet effortless and soulful on the plate.
Can you tell us about a particularly memorable dinner or moment that reminded you why you chose this path?
I once cooked for a couple who had traveled through Italy and Japan for their honeymoon. I designed a menu inspired by their journey—each course tied to a place or memory from their trip. When I served the final course, a dessert combining their favorite sweets from both countries, they both teared up. That moment reminded me exactly why I do this. Food connects people to emotion, to time, to memory. That connection is what keeps me in love with this craft.
For chefs aspiring to enter the private dining world, what advice would you give about balancing artistry, discretion, and hospitality in such a personal setting?
You need personality. In restaurants, we’re trained to be disciplined, quiet, and invisible—heads down behind the pass. Private dining flips that completely. You become part of the experience; you’re both a showman and a craftsman. Say yes, be collaborative, and listen. I always ask clients about their favorite restaurants and meals, it tells me how to cook for them. And above all, be humble. When you’re in someone’s home, respect, boundaries, and professionalism are everything. I’ve done everything from walking dogs to babysitting while I cooked.
The work is demanding, shopping, prepping, loading, cooking, cleaning, unloading, and doing it all again the next day. Communication is key. Clients often assume you can show up and create magic, so setting clear expectations around prep and timing is essential. And always go above and beyond. Once, I cooked a $10,000 dinner filled with caviar, foie gras, truffles, and uni, but what my client remembered most was when I surprised them with In-N-Out burgers and shakes served with paper hats afterward. That’s the magic, it’s about connection, not extravagance.
