Chef Joshua Clarke

I bring Sardinian roots, Michelin-star kitchen experience, and New York energy to intimate, story-driven menus cooked with care.

Book with me
Michela Medda

I cook soulful, refined food rooted in Sardinia and shaped by Michelin-star discipline.

Chef John

I was born in Sardinia, Italy, and my path to the kitchen began through the arts: I earned a Master’s degree in Formal Arts in Rome before committing fully to culinary school in Sardinia in 2013. I trained and worked in Michelin-star restaurants in Italy, from Colline Ciociare (1*) to Pont de Ferr (1*), where I focused on first courses and the precision of pasta.

I later ran my first bistro in Cagliari from 2017 to 2021, and I’m currently Executive Chef at Le Fanfare in New York. In every menu I create, I aim for flavor with meaning—food that feels personal, thoughtful, and alive.

Let’s plan your dinner

Chef John
For me, cooking is therapy and sacred ritual—an endless sculpture under construction, a hard job, a circus, a Greek tragedy, and a place where I keep growing.

What you get when you eat at my table

Cooking is my living craft

Cooking is my therapy and my discipline: a sacred ritual and an endless work-in-progress. I treat every course like a sculpture—built with patience, technique, and the emotional honesty that makes food memorable.

I learned in demanding kitchens

I learned to cook in culinary school and in a restaurant kitchen led by R. Petza—the first chef to earn a Michelin star in Sardinia, in a tiny village of about 300 people. That experience taught me rigor, humility, and how to let ingredients speak clearly.

Quality is my definition of respect

My secret in the kitchen is simple: delivering the best quality food to people means respect for life in all its forms. I cook with care, knowledge, and responsibility—because hospitality is a real act of respect.

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 250 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, Seafood/Fish and Latin American. 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 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.