Restaurant-quality dining in your chalet
I cook in chalets and residences across Crans-Montana, from the lakes and golf course of the plateau to Lens, Chermignon and Aminona. Winter brings ski stays below the Plaine Morte glacier, and summer brings long sunny lunches facing the peaks of the Valais.
The vineyards of Sierre and Salgesch sit right below the plateau, so Pinot Noir, Cornalin and Petite Arvine belong on the table. I cook with Valais raclette cheese, dried beef, saffron grown in Mund, Valais apricots and Alpine herbs, using fire and smoke to keep it light and modern.
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 Crans-Montana
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.
Family and residencies
A private chef for your family for two weeks or a season, with menus for children, dietary needs and a weekly plan.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Crans-Montana: good to know
Can you plan meals around golf rounds?
Yes. I can do early breakfasts, light lunches to take out and a proper dinner once the round is done.
Can you build a dinner around Valais wines?
Yes. I shape the menu to show off Valais grapes like Petite Arvine, Cornalin and Humagne Rouge, and you choose the bottles.
Do you add travel to the quote for Crans-Montana?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.