Private Chef in Monaco

Restaurant-quality dining in your yacht

I cook in residences and apartments in Monte-Carlo, Fontvieille and Larvotto, on yachts in the harbour, and in villas nearby in Cap d’Ail, Èze and Roquebrune-Cap-Martin. Private tasting dinners, yacht evenings and celebrations around the Grand Prix and the Yacht Show are what I cook most here.

Monaco’s own dishes are a lovely starting point: barbajuans filled with chard and cheese, and stocafi, the slow stockfish stew of the old town. I add lemons from nearby Menton, red prawns from Sanremo across the Italian border, Riviera olive oil, and wines from Bellet in the hills above Nice.

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.