Alessandro PellicaniPrivate Chef in Brooklyn, NY

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Alessandro Pellicani

The Chef

The Story

With an impressive career spanning a decade, Chef Alessandro Pellicani has carved out a unique niche for himself in the competitive world of catering to the UHNWI. Whether it's creating tantalizing Italian delicacies or crafting globally inspired fusion dishes, Ale's culinary creations have captivated the palates of even the most discerning gourmands worldwide. What sets Chef Pellicani apart from his peers is not just his unrivaled skill in the kitchen, but his ability to create bespoke culinary experiences tailored specifically to his clients' desires and preferences. Each dish that emerges from his hands is a work of art, infused with passion, creativity, and a deep understanding of the ingredients at hand. Ale’s journey to becoming a private chef was not a conventional one. Inspired by his family's deep-rooted traditions in Italian cooking, he initially honed his craft in his mother's restaurant kitchen. However, his insatiable appetite for culinary exploration soon led him to traverse the globe, gaining invaluable experiences in diverse cuisines. These experiences empowered Chef Ale to develop a unique and versatile cooking style, seamlessly blending traditional techniques with innovative concepts. Whether he's preparing an exquisite Truffle Risotto or a modern take on Sushi, Ale's dishes never fail to surprise and delight, leaving a lasting impression on his fortunate clientele. What truly sets Chef Pellicani apart is the personalized touch he brings to every event. When you engage his services, it is not just a meal you receive; it is an experience meticulously tailored to your desires. Pellicani invests time in understanding his clients' preferences, dietary requirements, and cultural influences, ensuring that each dish reflects their personality and tells their story. Beyond his unparalleled culinary expertise, Chef Pellicani is also known for his humble and approachable demeanor. He effortlessly makes his clients feel comfortable and involved, transforming their homes into nurturing culinary sanctuaries where he collaborates with them, creating unforgettable memories and forging lasting relationships. Today, as Chef Alessandro Pellicani continues to amaze and inspire, his work as a private chef goes beyond creating exceptional meals. He has become an ambassador of culinary artistry, an architect of memorable occasions, and a trusted adviser in gastronomic affairs. Whether it's an intimate dinner party or a grand soirée, he elevates every event to new heights, leaving a lasting impression. So, if you are in search of a private chef who not only possesses unparalleled culinary skills but also an innate ability to transform your dining experience into an extraordinary affair, Chef Ale is the name to remember. Prepare to embark on a gastronomic journey like no other, guided by a chef who transcends boundaries and crafts indelible memories with every dish he serves.

The Table

Gallery

Coverage

Where Alessandro Pellicani serves

New York, NY · 100 miThe Hamptons, NY · 100 miUnited States · 100 mi

The Menu

Services & Pricing

Family Style Dinner

$200.00 / guest

Generous shared platters served to the table — relaxed, abundant, and tailored to your group.

Grocery & ingredients from $0.00 / guest · 4–20 guests

Plated Dinner

$250.00 / guest

A multi-course plated dinner cooked in your home — menu, shopping, service, and a spotless kitchen all handled.

Grocery & ingredients from $0.00 / guest · 2–12 guests

Tasting Menu

$300.00 / guest

A seasonal multi-course tasting, plated and presented at your table — an intimate, restaurant-caliber progression at home.

Grocery & ingredients from $0.00 / guest · 4–10 guests

20 guests maximum · Books up to 6 months in advance

Work History

March 2025 - Present

Private Chef · Madonna (Private Client)

Specializing in Italian/Mediterranean cuisine with Japanese, French, and American dishes, plus specialty pizzas and gelato, preparing daily lunch and dinner for 4-8 guests.

April 2022 - Present

Freelance Travelling Private Chef · Mumford and Sons

Managed all ingredient shopping and prepared strictly allergen-free, gluten-free meals for 4-6 people and occasional parties of over 30 guests.

September 2024 - October 2024

Private Chef · Timothée Chalamet (A24 Studio)

Served as on-set and in-house private chef, preparing breakfast, lunch, and dinner tailored to the client's culinary preferences.

December 2023 - April 2024

In-House Private Chef · Jennifer Lawrence (Private Client) · Manhattan, NY

Prepared breakfast and lunch for family and staff, prepped dinners, handled grocery shopping, pantry organization, and catered occasional dinner parties.

May 2022 - September 2023

In-House Private Chef · John Howard (Private Client) · Southampton, NY

Prepared Italian/Mediterranean cuisine with specialty pizzas and gelato for 4-8 people daily and summer parties of over 30 guests.

July 2021 - September 2021

In-House Private Chef · Richard Mack (Private Client) · Bridgehampton, NY

Handled daily meal planning with portions and nutritional values, executing mainly Italian dishes and grilled proteins for 5 adults and private parties of 10-15.

July 2025 to present

Private Chef · Marcella and Gregg Hymowitz · New Tork City and Sagaponack

Freelance private chef , papering and serving lunch and dinner with occasional entertainment for 20+ guests, family style and tasting menus for intimate dinners, in charge of the kitchens operations also design the kitchens of the vacations homes

Education

2000 - 2003Food & Beverage Management, Ipsar Bartolomeo Scappi – F&B School

Skills

ItalianMediterraneanJapaneseFrenchAmericanPizzaGelatoAllergen-FreeGluten-FreeFarm-to-Table

Every HELM Vendor Meets High Standards

We carefully evaluate chefs based on their culinary expertise, menu creativity, and proven track record for excellence.

Private dining with

Reserve Alessandro Pellicani

from $200.00 / guest

220 guests · Books up to 6 months ahead

No charge now — Alessandro Pellicani reviews your request first.

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