Send us a message first. If needed, we’ll arrange a call to talk through the details.
A personal perspective
Mediterranean roots. Curiosity without borders.
A little bliss in every bite.
My cooking is rooted in the Mediterranean and enriched by flavours from further afield. Italian tradition meets Lebanese, Thai and Japanese influences, guided by creativity, flavour and care for the ingredients.
I enjoy creating savoury dishes just as much as working with pastry. Vegetarian, vegan and gluten-free menus are also part of my work, adapting each proposal to the needs of the people at the table.
My journey
From London to the islands. A growing passion for hospitality.
2012 · LONDON
Cotidie
Chef de partie. A formative chapter of learning and professional growth in London’s kitchens.
2014 · LONDON
Crown Aspinall’s Club
Demi chef at a private club, where attention to detail is an essential part of the service.
2015 · FORMENTERA
Café del Lago
Sous chef. Formentera was also where Francisco, Michael and I first met.
2017 · IBIZA
Ibiza Grand Hotel
Chef de partie in five-star hospitality.
2018 · IBIZA
Hotel Montesol
Sous chef at a five-star hotel, developing my experience and taking on greater kitchen responsibilities.
SINCE 2020
Private chef
Chef and pastry chef in Ibiza and abroad, creating personal experiences for private clients.
Chef & pastry chef
From the first taste to the final detail.
Pastry is an essential part of my culinary identity. I love the balance of precision, creativity and pleasure that makes the end of a meal memorable.
My savoury dishes combine a Mediterranean foundation with international influences. In my desserts, presentation and flavour receive equal care. The aim is always the same: to create something people truly enjoy.
A taste of my cooking
Colour, texture and little moments of pleasure.
Creativity and thoughtful presentation.A fresh perspective on ingredients.Food crafted with precision and sensitivity.
My role at eclectic.cooking
Listen. Organise. Support you.
Behind a great experience are clear conversations and many carefully coordinated details.
As the person responsible for bookings and enquiries, I’m your point of contact to explore our proposals, answer questions and plan your experience with the team.
My kitchen experience helps me guide your menu choices and understand what each service needs. From the first enquiry, we bring together the details that matter: dates, location, guests, preferences and dietary requirements.
How we begin
From your idea to the table.
01 / TELL ME
What you have in mind
A dinner, a celebration or a few days with a private chef. We begin by listening.
02 / PLAN TOGETHER
A personal proposal
I’ll help you explore the menus and work out the details with our team.
03 / STAY IN TOUCH
Everything coordinated
We stay in close contact so you know how the plans for your experience are coming together.
Bookings & enquiries · Giada Sassoni
Tell me what you have in mind.
Send me your dates, location and number of guests. From there, we’ll start shaping the experience together.
Giada is your main contact for bookings and enquiries, and Francisco is also happy to help. Start with a WhatsApp message or email; if a conversation would help, we’ll arrange a call.
