I’m an Italian chef for billionaires and luxury events. 2 dishes make or break every event.

At events, guests would often say, “I love your spread, but the bread and cakes really stood out. I can’t find bread like this in Singapore. Where do you buy it?” And I’d explain that we make everything in-house.

I’ve always had a strong hand with pastries, bread, and other baked goods. Even as a kid, I developed a love for making desserts because I couldn’t use the stove. It’s something close to my heart, and I know it’s something special that people enjoy.

Fine dining is more about the overall experience than just the food, so I always prioritize freshness and careful presentation. Even something simple, like a slice of bread, can be amazing when the flavors are right. That is why I always assemble my food à la minute — prepared on the spot — in front of the customers to ensure they enjoy the freshest experience possible.

Guests love simple pasta

While we try to diversify our menus to suit every event for all the guests, I’ve always seen a strong appreciation for pasta, especially handmade ravioli.

I’ve found that wealthy clients, more than others, often value simple things. When they travel to places like the Amalfi Coast in Italy, they enjoy something as basic as seafood or vongole pasta without the need for fancy ingredients like truffles.

This surprised me, but in a good way, as it aligns with my belief that the simplest things can be the most enjoyable. Sometimes, they’ll ask for a dish they tried on holiday, like a rum baba from Italy, and it’s not about how complicated it is — it’s about executing it well.

Wealthy clients seek the experience, the flavors, and the feeling of being transported back to that moment. Italian food, which is often very simple, resonates with them.

I can serve caviar or truffle pasta if the dish calls for it, and I include these in my creative process when it feels right. But I don’t think anything is too simple to be served. For example, I might serve a dish with caviar and follow it with something simple. It doesn’t mean one is better; both dishes have their place.

When cooking for wealthy clients in their homes, I’ve found that most focus on the small details — how the table is set and how guests are welcomed.

Maintaining creativity and consistency has always been challenging, but I’ve enjoyed working with my clients because they’ve helped me grow and evolve my work. They push me to improve and fuel my creativity. The most valuable clients are those who truly understand my craft, and, in a way, we nourish each other’s experiences — it’s a mutual exchange.

Do you have a story to share about working around high-net-worth individuals? Email this reporter at lwee@insider.com.