Antonin Filicetti

Relationship-rooted food. Local, seasonal, foraged, fermented. · Boise City, ID

About Me

I share my love for the land and water through food. Part community organizer, part chef, part educator. I specialize in storytelling as the love of my farmer friends becomes people.

My Offers & Experiences

Book directly or use as a starting point for a custom request.

PrivateOne-Time

$236 / guest

Holiday Dinner Party

Portland, OR +7 · 10–20 guests · 3 hours

Menu Example

First
Smoked glazed sturgeon
Dry brined a smoked Idaho sturgeon with berry or infused honey glaze, topped with seasonal fruit and fresh dill
Salad
Seasonal salad
Seasonal greens, fruit, veggies, garlic fermented honey dressing
Pasta
Brown butter bone marrow pasta with local mushrooms
Handmade papardelle pasta with roasted local mushrooms in a grass fed brown butter, bison bone marrow, and sage sauce, topped with raw, grass fed, A2 caerphilly cheese
Main
Koji truffle dry aged bison tri tip with chimichurri
Dessert
Apple and pear tarte with spiced cultured cream

Service Area & Team

Cities served

Portland, OR · Seattle, WA · Bellingham, WA · Grass Valley, CA · Ojai, CA · San Diego, CA · Hilo, HI · Boulder, CO. Open to bookings beyond these areas if travel is compensated.

Team

I cook solo for 6 guests. For 6+ guests I bring one helper, for 20+ guests I will have a team of 3-18 staff depending on the size of the event. Logistics of prep, cooking, service, depend on location and size of the event.

Want to hire Antonin?

Submit an inquiry. They will get back to you at their earliest convenience.