When you meet Chef Fabian Taliercio, it’s clear you’re talking to someone who isn’t just passionate about food—he’s steeped in it. Raised in Brooklyn, Fabian grew up surrounded by the aromas of his father’s 30-year-old Italian restaurant, where the art of hospitality was as essential as the dishes themselves.
“I started cooking when I was about 15,” he says. “Eventually, I ran the dining room, but my heart was always in the kitchen.”
That love for food stayed with him through life’s many chapters—from opening his restaurant in Rockland County to pivoting into private chef services in Bergen County and Bethany Beach, Delaware. Today, Chef Fabian serves as a personal chef to busy professionals and families, offering prepared meals crafted with whole ingredients and a deep understanding of how food brings people together.
Chef Fabian is a proud member of the United States Personal Chef Association (USPCA) and carries full business insurance, bringing peace of mind and professionalism to every client interaction.
His journey took an unexpected turn in 2019. After his wife began following the Whole30 eating plan, Fabian started crafting meals that met the diet’s strict standards—no dairy, gluten, sugar, alcohol or legumes. What began as cooking for two quickly grew. “She told two friends, and they told two friends … next thing I knew, I was cooking 100 meals a day out of a commercial kitchen,” he said.
Then came the pandemic, and with it, a surge in demand for safe, private dining experiences. Fabian launched a mobile chef service in Bethany Beach, where summer rentals are packed with families and food options are limited. “I’d get calls nonstop—‘Can you cook for my family?’” he recalls. “It exploded.”
Today, he splits his time between Bergen County and the Delaware coast, juggling personalized meal prep, private dinner parties, and large-scale events. His clients range from local families to celebrities. But no matter who he’s cooking for, the experience is always deeply personal.
“I love the text after a client tries something I made: ‘Oh my gosh, the chicken Marsala was out of this world!’” he says. “Or hearing someone say ‘WOW’ behind me while I’m cleaning a pan—that’s what I live for.”
For Chef Fabian, success is rooted in tradition—old-school Italian cooking, fresh local ingredients, and a firm belief that the best meals aren’t just eaten, they’re shared. He credits his longevity to doing what he loves, doing it well, and doing it first.
He’s not interested in opening another restaurant anytime soon. “It’s too time-consuming,” he says with a laugh. “I love being able to travel, spend time with my family, and still do what I love.”
Looking ahead, he’s focusing more on prepared meals for local families—a growing need in Bergen County. Chef Fabian currently offers personalized, chef-curated meal prep services across the area, delivering fresh, flavorful, and ready-to-enjoy dishes directly to clients' homes each week. His rotating menus are thoughtfully crafted to accommodate a variety of dietary needs, from family-friendly favorites to health-focused options like gluten-free, dairy-free, or plant-based meals.
The service has become especially popular among busy professionals, working parents, and individuals recovering from surgery or managing chronic conditions—anyone who values nourishing meals without the time or stress of cooking.
With a growing client base and a strong word-of-mouth following, Chef Fabian is now looking to expand his footprint throughout Bergen County and into neighboring communities. Whether he’s feeding a dozen at a dinner party, preparing meals for new parents, or stocking a fridge for the week, Chef Fabian’s mission remains the same: to bring comfort and connection to the table.
Chef Fabian’s Favorite Recipe: Cacio e Pepe Chicken Thighs
Ingredients
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8 bone-in chicken thighs (4 lbs)
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Salt
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Fresh ground black pepper
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1 yellow onion
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3 garlic cloves
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1 cup dry white wine
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1½ cups chicken broth
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½ cup heavy cream
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Zest of 1 lemon
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4 tbsp. Pecorino Romano cheese
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Chopped parsley
Directions
Step 1
Preheat oven to 425°F. Season chicken with salt and pepper. Sear in a sauté pan until golden brown and crispy. Transfer to a plate.
Step 2
In the same skillet, sauté onions and garlic while scraping up the browned bits. Add wine and cook, stirring occasionally, until reduced by half. Add broth and let simmer for a few minutes.
Step 3
Return chicken to the pan, skin-side up. Bake uncovered until cooked through and tender, about 30 minutes.
Step 4
Transfer chicken to a plate. Add cream to the pan and bring to a boil until slightly thickened, about 3 minutes. Stir in lemon zest, 1 tbsp of Pecorino Romano, parsley, and fresh black pepper. Pour sauce over the chicken and serve.
“Eventually, I ran the dining room, but my heart was always in the kitchen.”
—Chef Fabian Taliercio
“I love the text after a client tries something I made—‘Oh my gosh, the chicken marsala was out of this world!’ Or hearing someone say ‘wow’ behind me while I’m cleaning a pan. That’s what I live for.”
—Chef Fabian Taliercio