Restaurant-quality dining in your chalet
A private chef for luxury chalets in Courchevel 1850, Courchevel Moriond and the wider Three Valleys. Breakfast before the first lift, après-ski food when you come in, and a tasting menu on the nights you want to celebrate.
Savoie cooking is generous, and I make it refined: Beaufort and Reblochon cheeses, mountain charcuterie, lake fish, wild mushrooms and Alpine herbs. Wines from Savoie and nearby Burgundy and the Rhône pair with the menu.
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 in Courchevel
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
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.
Weekly cooking
Once a week I cook at your home: ten to twelve portioned meals, labelled and ready to reheat, made with the same produce.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Courchevel: good to know
Can you cater a full ski week?
Yes. Breakfast, après-ski food and dinner can all be planned around your days on the mountain.
Do you work with chalet staff already in place?
Yes. I work alongside chalet hosts and butlers and agree the service plan with them before arrival.
How far ahead should I book?
Christmas, New Year and February fill first, so write as soon as your dates are fixed.