Emanuele Diana - Private Chef

01/02/2025

“Bringing the restaurant experience to you. 🍽️

28/01/2023

This is how we do it 😁
Another great service done ✔️

04/12/2022

Fillet of Lamb, truffle dauphinois potato,artichokes purée, lamb reduction, confit shallots 🤤

21/11/2022

AMUSE-BOUCHE
Mini Parmesan panna cotta.
Aren’t they cute??

09/11/2022

GUESS WHAT BIRMINGHAM?❌🇮🇹
WE DECIDED TO OPEN OUR FIRST TAKEAWAY SHOP
EXCLUSIVE AND AUTHENTIC ITALIAN STREET FOOD.
FOLLOW US ON OUR INSTAGRAM PAGE 👇🏼

AVAILABLE FROM THE 11/11/2022 ON

💻website link: https://theitalianlab.co.uk/

DON’T FORGET TO DOWNLOAD OUR APP.

WE SUPER EXCITED TO RECEIVE YOUR ODERS AND SUPPORT ❤️

18/10/2022

The best memories are made gathered around a table with family and friends eating good food.
If you appreciate cuisine of a high standard, impressing your guest or just simply a dinner with your friends - your own private chef can cater for you-
Dining at home is the new eating out, so let us take away the stress of cooking and cleaning and bring the restaurant experience to you.
We cover any occasion, any event big or small.
We will look after you.

B O O K N O W 👇🏼

https://emanueleprivatechef.com/

27/09/2022

Little snack before the real meal 😎

24/07/2022

04/07/2022

what an honor to be voted best bespoke private chef by in the midlands.
a beautiful recognition that makes me very proud.

Press release now available on thanks again.

14/04/2022

It was a pleasure to cook for you guys a 6 courses meal.
Really enjoyed the evening and the cheeky wine with you after the meal 🍷

13/04/2022

Worked behind the scenes for many years in the kitchen, nobody knew me.
Now I can finally show my face and have a closer contact with all my customers and look individually after them.
Really enjoying what I do.

Thank you all for the support.

Photographer : .6bh thanks 🙏

11/04/2022

Smoked mackerel salad , pickled cucumbers,sous vide fennel, liquorice dust,cilantro and olive oil espuma .

Photographer :

09/04/2022

What’s inside??
Espresso shot pralines.
Perfect to finish a 3 or 5 courses meat menu ☕️

Photographer:

08/04/2022

Amuse-bouche: sweet crispy beetroot, smoked eel, pickled kohlrabi, beetroot gel .

Photographer:

07/04/2022

Mushrooms and chestnut tartlet, wild garlic caviar, smoked leek purée.
(Vegetarian option).

Photographer: thanks 🙏