Private Chef ANTONIUS

Haute cuisine, culinary management, new openings, creativity, leadership.
Automatically translated
Chef in Seville
Provided at your home

Vegetable Garden and Avant-Garde

Vegetable Garden and Avant-Garde INCOMING Appetiser: Seasonal gazpacho (melon/strawberry/cherry). With goat's cheese snow and toasted pistachios FIRST; All-inclusive Starter: Grilled white asparagus with an olive oil hollandaise sauce and Leon cured beef MAIN DISH All-inclusive Main Course: Wild Sea Bass on a Bed of Creamy Scarlet Shrimp Rice. Rice in an individual serving, with saffron aioli and scarlet prawn coral DESSERT All-inclusive Baileys tiramisu
£69 £69 per guest
Minimum £136 to book

Coast: Marine Focus

STARTER Appetiser: Crispy nori seaweed with an emulsion of Cádiz-style marinade and anchovies marinated in sherry vinegar FIRST COURSE Starter: Macadamia and coconut ajoblanco. Modern version of the Malaga classic with white prawn tartare from Huelva. MAIN COURSE Main course: Almadraba bluefin tuna loin with a lime air DESSERT "Limón de la Sierra". Citrus textures (mousse, gel and sorbet) with extra virgin olive oil (EVOO) and lemon thyme crumble
£73 £73 per guest
Minimum £145 to book

Dehesa&Sierra Carnivorous Approach

STARTER Appetiser: 100% acorn-fed Iberian ham croquette. With a layer of Iberian bacon MAIN COURSE Starter: Crispy oxtail. Handmade fresh pasta filled with traditional stew and a cloud of Payoyo cheese MAIN COURSE All-inclusive Main Course: Low-Temperature Cooked Iberian Pork Shoulder. Finished on the grill, accompanied by pumpkin textures (roasted and in a spiced purée) DESSERT Dessert: Caramelised Brioche Torrija. Infused in orange blossom milk, with vanilla ice cream and dulce de leche
£73 £73 per guest
Minimum £145 to book

Custom menu

You can ask this chef to create a meal around your preferences.
Pricing upon request

My qualifications

12 years of experience
Extensive experience in haute cuisine at 5-star hotels and prestigious restaurants.
Career highlight
Specialist in new openings and team management in the hotel and restaurant industry.
Education and training
Trained with my mother and grandmother, with a higher diploma and a master's degree in gastronomic sciences.
To help protect your payment, always use Airbnb to send money and communicate with hosts.

My specialities

I’ll come to you

I travel to guests in the area outlined on the map. To book in a different location, you can message me.

Things to know

Guest requirements

Guests aged 2 and over can attend, up to 50 guests in total.

Accessibility

Sign language options

Cancellation policy

Cancel at least 3 days before the start time for a full refund.

Antonius hosts as an individual

They’re responsible for this service.
£69 From £69 per guest
Minimum £136 to book
Free cancellation

Chefs on Airbnb are vetted for quality

Chefs are evaluated for their professional experience, portfolio of creative menus and reputation for excellence. Learn more
See an issue?

Private Chef ANTONIUS

Haute cuisine, culinary management, new openings, creativity, leadership.
Automatically translated
Chef in Seville
Provided at your home
£69 From £69 per guest
Minimum £136 to book
Free cancellation

Vegetable Garden and Avant-Garde

Vegetable Garden and Avant-Garde INCOMING Appetiser: Seasonal gazpacho (melon/strawberry/cherry). With goat's cheese snow and toasted pistachios FIRST; All-inclusive Starter: Grilled white asparagus with an olive oil hollandaise sauce and Leon cured beef MAIN DISH All-inclusive Main Course: Wild Sea Bass on a Bed of Creamy Scarlet Shrimp Rice. Rice in an individual serving, with saffron aioli and scarlet prawn coral DESSERT All-inclusive Baileys tiramisu
£69 £69 per guest
Minimum £136 to book

Coast: Marine Focus

STARTER Appetiser: Crispy nori seaweed with an emulsion of Cádiz-style marinade and anchovies marinated in sherry vinegar FIRST COURSE Starter: Macadamia and coconut ajoblanco. Modern version of the Malaga classic with white prawn tartare from Huelva. MAIN COURSE Main course: Almadraba bluefin tuna loin with a lime air DESSERT "Limón de la Sierra". Citrus textures (mousse, gel and sorbet) with extra virgin olive oil (EVOO) and lemon thyme crumble
£73 £73 per guest
Minimum £145 to book

Dehesa&Sierra Carnivorous Approach

STARTER Appetiser: 100% acorn-fed Iberian ham croquette. With a layer of Iberian bacon MAIN COURSE Starter: Crispy oxtail. Handmade fresh pasta filled with traditional stew and a cloud of Payoyo cheese MAIN COURSE All-inclusive Main Course: Low-Temperature Cooked Iberian Pork Shoulder. Finished on the grill, accompanied by pumpkin textures (roasted and in a spiced purée) DESSERT Dessert: Caramelised Brioche Torrija. Infused in orange blossom milk, with vanilla ice cream and dulce de leche
£73 £73 per guest
Minimum £145 to book

Custom menu

You can ask this chef to create a meal around your preferences.
Pricing upon request

My qualifications

12 years of experience
Extensive experience in haute cuisine at 5-star hotels and prestigious restaurants.
Career highlight
Specialist in new openings and team management in the hotel and restaurant industry.
Education and training
Trained with my mother and grandmother, with a higher diploma and a master's degree in gastronomic sciences.
To help protect your payment, always use Airbnb to send money and communicate with hosts.

My specialities

I’ll come to you

I travel to guests in the area outlined on the map. To book in a different location, you can message me.

Things to know

Guest requirements

Guests aged 2 and over can attend, up to 50 guests in total.

Accessibility

Sign language options

Cancellation policy

Cancel at least 3 days before the start time for a full refund.

Antonius hosts as an individual

They’re responsible for this service.

Chefs on Airbnb are vetted for quality

Chefs are evaluated for their professional experience, portfolio of creative menus and reputation for excellence. Learn more
See an issue?