Private Chef in Megève

Restaurant-quality dining in your chalet

I cook for chalets in Megève, on the slopes of Mont d’Arbois and Rochebrune, and in nearby Combloux, Demi-Quartier and Saint-Gervais. Megève loves a long lunch and a slow dinner, so I cook generous family meals and refined tasting menus with Mont Blanc in view.

Haute-Savoie gives me Reblochon from the Aravis, Abondance and Tomme de Savoie, char and féra from Lake Geneva, and bilberries and wild mushrooms from the forests above the village. I cook them lighter than the classic fondue and tartiflette, with fire, smoke and Alpine herbs, and pair them with Chignin-Bergeron and Mondeuse.

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.