Restaurant-quality dining in your villa
I cook for villas and country masias along the Costa Brava, from Cadaqués and Begur to Calella de Palafrugell, Llafranc and Tossa de Mar, and inland among the medieval villages of the Empordà. Tasting dinners by the sea, villa stays and weddings in the countryside are all part of what I do here.
This coast gives me the red prawns of Palamós, salted anchovies from L’Escala, sea urchins in the cold months, and rice from Pals for a lighter seafood rice. I like the Catalan idea of mar i muntanya, so I pair fish with mushrooms or game from the hills, cook over vine cuttings and smoke, and pour Garnatxa and other wines from the Empordà.
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.
What I offer on the Costa Brava
Restaurant at Home
A tasting menu of six to eight courses, cooked and plated in your kitchen, with wine or non-alcoholic pairings. For dinners of 6 to 12 guests.
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Weddings and events
From an intimate dinner to 500 guests, with a hand-picked kitchen and service team and a drinks programme designed with the menu.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef on the Costa Brava: good to know
Can you cook the famous Palamós prawns?
Yes, when they are landed. I keep them very simple, often just seared over fire with good salt, so their sweetness comes through.
Do you cook in the Empordà countryside as well as by the sea?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.
Can you include a winter sea urchin dinner?
Yes. Sea urchins are a cold-season tradition on this coast, so I build them into menus from roughly winter to early spring when they are available.
Getting married on the Costa Brava?
I cook weddings at stone masias in the Empordà, medieval villages and villas above the coves, from an intimate dinner to 500 guests. See wedding catering on the Costa Brava.