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I bring restaurant-level cooking to your table—rooted in classical technique, regional tradition, and thoughtful wine pairings.

Book with me
Anderson S De Lima

I cook classic, region-driven food with a modern, personal touch.

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I’m a former Executive Chef and restaurant co-owner, with experience in TriBeCa (New York City) and the British Virgin Islands, and I trained under Mario Batali, Marcus Samuelsson, and Mark Murphy. My cooking is grounded in classical technique and regional traditions—Italian (Campania, Lazio, Tuscany, Emilia-Romagna), French, Spanish (Basque, Andalusian, Catalan), the Mediterranean (including Lebanese, Israeli, and Syrian), and regional Mexican.

I write menus with balance and intention, and I regularly adapt dishes for dietary needs without compromising the integrity of the food. After five years working alongside a master sommelier, I integrate precise wine pairings into the experience. From mise en place to the final plate, I execute every event at a true restaurant level.

Let’s plan your menu

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For me, cooking is a way to translate centuries of culinary tradition into something immediate and personal—the table is where it lands.

What you can expect when you cook with me

I translate tradition into a personal experience

For me, cooking is a way to translate centuries of culinary tradition into something immediate and personal, and I build each menu so it feels relevant to the moment and right for your table.

My foundation is real and lifelong

I learned to cook in my grandmother’s kitchen long before I ever set foot in a professional one, and that early discipline still guides how I season, balance, and build comfort into refined food.

I lead with restraint and clarity

My secret in the kitchen is restraint—knowing what to leave out is as important as knowing what to put in—so every plate stays focused, intentional, and clean.

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Frequently Asked Questions

What are my rates for private chef services in United States?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 169.33 USD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook Italian, Mediterranean, Local, French and Chef's special. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in United States?

To book me in United States, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday, Family reunion, Bachelor/Bachelorette and Friends gathering. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.