Antonio Abbruzzino Private Chef

Antonio Abbruzzino Private Chef

Dinner – 25 and 26 October

Chef Antonio Abbruzzino will host ten guests for an exclusive dinner to enjoy his Mediterranean cuisine. Guests will sit together at a large banquet table to socialize and network while listening to Antonio’s anecdotes and insights.

The Private Chef experience includes:

  • Welcome drink
  • 5-course dinner
  • Double room at Sessius1622
  • Breakfast

Price:

  • Dinner: € 160 per person including welcome drink.
  • Room for two guests: € 240 including breakfast.

Please note that for the “Private chef” experience, an overnight stay is required.

Admission: We welcome guests over 18 years old. We enjoy pets but due to logistic constraints, we will not be able to welcome them at this event.

Info and reservations:
email info@sessius1622.com for more information and reservations.

Cancellation policy:

  • 14 days before the event: full payment refunded.
  • Less than 14 days before the event: no refund.

Purchasing an experience such as a dinner with a private chef is equivalent to buying a ticket to any event, theatre or concert. The work involved in preparing all events has considerable costs, which is why we count on your understanding if we are unable to refund bookings cancelled less than 14 days before the event. However, you are welcome to contact us for other options.

Cooking school – 27 October

Antonio Abbruzzino will work with four participants on the topic of “antipasti”. More information on the content of the class will be available soon.

Program:
14:15 – Arrival and introductions
14:30 – Learning and cooking session
19:00 – Tasting session

Price: € 250 per person
Admission: We welcome guests over 18 years old. We enjoy pets but due to logistic constraints, we will not be able to welcome them at this event.

Info and reservations: email info@sessius1622.com for more information and reservations.

About Antonio Abruzzino

Antonio Abbruzzino grew up in Andali, a small village close to the Calabrian capital of Catanzaro, Italy. At a young age, he enrolled in a local hospitality institute and began cooking at restaurants in the seaside region, later expanding his travel horizons to the rest of Italy and abroad. Mentally archiving tastes, scents and native recipe secrets everywhere he went, Antonio was greatly influenced by the cultures, techniques and traditions of the countries he visited. Following his culinary exploration of Europe, Asia, and the Americas, he returned home with his wife Rosetta, to blend the experience he garnered with the products of his homeland.

At his eponymous restaurant in Catanzaro, Antonio has established a reputation for complete devotion to his craft, taking great care to source the freshest fish, vegetables and meat available for his instinctive Mediterranean dishes. His philosophy of humble hard work and reverence for the transformation of local ingredients into culturally reflective cuisine were key in earning Abbruzzino a Michelin star in 2013. Additionally, his son Luca is a constant source of inspiration, creativity and encouragement. With his wife heading up the front of the house and wine selection, Antonio has cultivated a life where loved ones and a life-long passion for cuisine integrate seamlessly.