Restaurant-quality dining in your chalet
I cook in chalets across Méribel, from Méribel Village and the Altiport to Mottaret and the old hamlets of Les Allues. With the Three Valleys on the doorstep, I shape the week around your skiing, with hearty breakfasts, après-ski plates and dinners worth staying in for.
The Allues valley sits in the heart of the Savoie pantry: Beaufort and Tomme de Savoie, Reblochon for a refined tartiflette, mountain charcuterie and wild bilberries in summer. I bring in lavaret and char from the Alpine lakes, cook them over embers with mountain herbs, and pair everything with Roussette de Savoie 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.
What I offer in Méribel
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.
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.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Méribel: good to know
Can you cook for two families sharing one chalet?
Yes. I plan menus that work for different ages and tastes. I cook alone for up to 12 guests and bring a hired team beyond that.
Can the chalet be stocked before we arrive?
Yes. I plan menus and shopping ahead, so the kitchen is ready when you walk in.
When should I pay to secure a ski week?
A date is locked when a deposit of at least 60 percent is received. Until then it is only a hold.