Private Chef in Corsica

Restaurant-quality dining in your villa

I cook for villas around Porto-Vecchio, Palombaggia and Bonifacio in the south, and around Calvi, Saint-Florent, Ajaccio and Cap Corse further north. Island dinners, villa stays and weddings among the maquis and granite are what I cook here.

Corsica gives me brocciu, the fresh ewe’s and goat’s milk cheese, charcuterie like lonzu, coppa and prisuttu, chestnut flour from the forests of the interior, maquis honey and clementines in winter. I cook lamb and fish over fire with myrtle and wild herbs, and pour wines from Patrimonio and Ajaccio made from Niellucciu, Sciaccarellu and Vermentinu.

I have spent a decade in Michelin-starred kitchens, as Sous Chef of R&D in the Noma group and Head Chef at Kokkeriet, and I bring that standard to every table I cook for. My story.