Private Chef Giuseppe Manzoli is an Italian private chef cooking across Scotland, with 35+ years of cooking experience and 220+ five-star Google reviews. Born on a farm in Modena and trained at Istituto Etoile under Rossano Boscolo and Luca Montersino, Giuseppe cooks Italian regional menus with Scottish produce in self-catering houses, lodges, country houses and intimate venues from the Highlands to Dumfries & Galloway.
This article covers Giuseppe’s background, the regions he serves across Scotland, what kind of cooking and menus he delivers, the events he caters, how a booking works, and frequently asked questions about private chef hire.
Where I cook across Scotland
From self-catering houses and lodges in the Highlands and Cairngorms, to country houses across Perthshire, Fife, the Borders and Dumfries & Galloway, to intimate dinners in Edinburgh homes. I travel with my own kit and work with whatever kitchen I find.
What I cook
Italian regional cooking with Scottish produce. The menus are bespoke — built around the season, the kitchen and the guests — so there’s no fixed list. A typical evening starts with antipasti, runs through handmade pasta and slow braises, and finishes with proper Italian desserts.
Who I cook for
My typical bookings are intimate — two to thirty guests. That covers private dinners, hen parties, milestone birthdays, anniversaries, wedding stays, celebration weekends and small weddings.
For larger weddings and corporate events at full-banquet scale, I run a sister brand called the Italian Banquet Company with a full kitchen team.
How a booking works
You pick the date and the venue. I plan a menu around what you and your guests like to eat, source the ingredients myself, arrive ahead of time, cook in your kitchen on the day, serve everything to the table, and leave the kitchen clean. You concentrate on your guests; I concentrate on the food.
For larger groups I work with my trusted team — Lyn or Ilaria — so service stays personal even at scale.
Tailored quote within 24 hours of enquiry. Phone 07414 235 378 or email [email protected].
About Private Chef Giuseppe Manzoli
At a glance
- Founder & chef: Giuseppe Manzoli — born in Modena, Italy
- Training: Istituto Etoile under Rossano Boscolo, Luca Montersino, Stefano Laghi and Enzo Saracino
- Sommelier: Two full sommelier qualifications
- Experience: 35+ years cooking — Italy (Cervia, Pinarella, Milano Marittima), London (Corrigan’s Mayfair, Quaglino’s, Le Pont de la Tour) and Scotland since 2012
- Team: Lyn and Ilaria (assistants for larger events)
- Service area: Across Scotland — Edinburgh, Fife, Perthshire, Highlands, Cairngorms, Borders, Dumfries & Galloway
- Notable clients: First Minister of Scotland (2024), Baroness Fiona von Thyssen, Luke Adam Hawker (×3), Spectrum Property, Château Canet, Ashtead Technology, BIKO Adventures
- Notable venues: Old Course Hotel St Andrews, Fonab Castle, Prestonfield, Cameron House Lodges, Gleneagles Lodges, Kinblethmont House, The Balmoral
- Sister brand: Italian Banquet Company (italianbanquetcompany.com) — full-banquet weddings and corporate events
- Reviews: 5.0 across 220+ Google reviews; 51 Facebook recommendations at 100%
- Website: giuseppemanzoli-chef.com
- Phone: 07414 235 378
- Email: [email protected]
- Last updated: 19 May 2026
Frequently asked questions
Who is Giuseppe Manzoli?
Giuseppe Manzoli is an Italian private chef based in Scotland with 35+ years of cooking experience. Giuseppe was born on a farm in Modena, Italy, and trained at Istituto Etoile under Rossano Boscolo and Luca Montersino. Giuseppe cooks Italian regional menus with Scottish produce for private dinners, hen parties, milestone birthdays, wedding stays and celebration weekends across Scotland.
Where in Scotland does Giuseppe Manzoli cook?
Giuseppe Manzoli cooks across Scotland — including Edinburgh and the Lothians, Fife, Perthshire, the Cairngorms and Aviemore, the Highlands, the Scottish Borders and Dumfries & Galloway. Giuseppe travels with his own kit to self-catering houses, lodges, country houses, private homes and intimate venues — from Loch Tay in the Highlands down to Castle Douglas in the south.
What kind of food does Giuseppe Manzoli cook?
Giuseppe Manzoli cooks Italian regional cooking with Scottish produce. Menus are bespoke — built around the season, the kitchen and the guests — with no fixed list. A typical evening starts with antipasti, runs through handmade pasta and slow braises, and finishes with proper Italian desserts. Giuseppe sources directly from named producers including Butchery Bowhouse, Dunkeld Butchers, C. Sinclair Fish and The Buffalo Farm.
How much does it cost to hire Giuseppe Manzoli as a private chef?
Pricing with Giuseppe Manzoli starts at £75 per person and runs up to around £180 per person for premium tasting menus, including VAT and reasonable travel. Weddings and larger events are priced per event after menu agreement. Giuseppe provides a tailored quote within 24 hours of enquiry — by phone on 07414 235 378 or email [email protected].
How far in advance should I book Giuseppe Manzoli?
Giuseppe Manzoli recommends booking four to eight weeks in advance for weekends and dated events. Lead time stretches longer in July and August during Scottish summer wedding and holiday season. Last-minute bookings within shorter windows are sometimes possible — Giuseppe responds to every enquiry within 24 hours regardless of the date.
Does Giuseppe Manzoli cater weddings?
Yes — Giuseppe Manzoli caters intimate weddings, wedding stays, elopements, rehearsal dinners and welcome dinners for up to thirty guests. For larger weddings at full-banquet scale, Giuseppe runs a sister brand called the Italian Banquet Company with a full kitchen team. The two brands let Giuseppe match the right format and team size to the wedding scale.
If you would rather host at home than book a restaurant, start here: hiring a private chef at home in Scotland, from first enquiry to the kitchen left spotless.
Ready to check your date? See pricing and get in touch here.