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For villas, hotels & agriturismi

A chef your property can offer, without employing one.

Guests increasingly expect food to be part of the stay, and a beautiful villa with an empty kitchen is a missed booking. I work with properties across Tuscany as the chef they call: for a guest dinner, a class, or a whole corporate week, on whatever notice you have. Late requests are normal in this business, and I would rather you asked than assumed.

Enquire about this
Aperitivo laid out for guests at a Tuscan villa before a private chef dinner

At a glance

Formats
dinners · classes · consulting
Rates
partner & referral pricing
Booking
direct, no platform fee
Language
English & Italian
Coverage
Tuscany-wide
Reply
any hour, day or night
Scheduling
built around your dates

Four ways properties use me

  • Guest dinners: you offer it as an add-on at check-in, I cook in your kitchen, your guests never leave the property. The simplest arrangement and the most common.
  • On-site cooking classes: an afternoon activity for guests, particularly valuable on rainy days and for properties competing on experience rather than price.
  • Menu consulting: if you have a kitchen and staff but the food is not doing your rooms justice, I will build menus your team can actually execute.
  • Corporate stays: retreats and incentive groups, where a team-building cooking session usually earns its place in the programme.

Commercial terms

Partner and referral pricing, direct booking with no platform taking a cut, and replies at any hour, day or night, so you can answer a guest the same afternoon, or the same evening. If you would rather present it as your own service than as an outside chef, that works too; several properties do.

Corporate team building is worth calling out separately: for groups based in Florence itself, the city kitchen at Handmade Pasta Florence is usually the better venue, and I will route it there rather than pretending the countryside is more convenient than it is.

Getting started

Email with your property, roughly how many guests you host at a time, and which of the four formats interests you. I reply at any hour, usually within a few, with rates and an honest view on what your guests will actually book: some properties are better served by two set dinners a week than by an à la carte offer nobody uses.

Tell me about your plans.

Every enquiry reaches me directly and I reply personally, at any hour of any day, with availability, honest advice, and a quote if you want one. Nothing here is a fixed package: tell me the date, the place and the people, and we build it around those.

Send an enquiry

Or email me directly · info@endricerhozi.com

Questions, answered.

Do you offer partner rates for villas and hotels?

Yes: partner and referral pricing for properties booking on behalf of guests, with direct booking so no platform takes a cut. Terms depend on volume; tell me how many guests you host and we will settle it quickly.

We are a villa rental agency, not a single property. Does this work?

It does, and agencies are some of my steadiest partners. You list a private chef as an option on the villas you manage, send me the booking when a guest takes it, and I deal with the guest directly from there or entirely through you — whichever you prefer. One set of partner rates covers every property on your books.

Can we present this as our own in-house service?

Yes, several properties do exactly that. As far as your guests are concerned it is your chef and your dinner; the arrangement between us stays between us.

Do you run cooking classes at our property, or only at yours?

Either. Classes can run in your kitchen if it has the space and equipment, or at one of the partner agriturismi we teach in around Florence. I will tell you which will actually be better once I know what your kitchen looks like, and which estate is free depends on the date.

Can you handle corporate groups and team building?

Yes. For groups staying in the countryside I host them here; for groups based in Florence city, I route them to handmadepastaflorence.com, which I run with Marsel and which is far more convenient for a city-based team.

How quickly do you respond to booking requests?

At any hour, day or night, because you often need to answer a guest the same afternoon, and guests do not only ask during office hours. If I am not available for a date I will say so straight away.

Looking for something else?

Private chef

What the guest dinner actually looks like.

The villa dining guide

What it costs, how a villa week runs, and which format to book.

Cooking class

The class format, for 6–20 guests.

For wedding planners

The same partnership, for planners.
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