Restaurant-quality dining in your lodge
A private chef for private lodges, estancias and remote expeditions in Patagonia, on both the Argentine and Chilean sides. Fire-cooked lamb under the open sky, wild ingredients and tasting menus at the end of the world.
Patagonia suits the way I cook: Patagonian lamb over fire, wild trout, king crab from the far south, calafate berries and wild herbs. Malbec and Pinot Noir from the north of Patagonia 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 Patagonia
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Foraging and cooking
A guided walk to gather wild plants and mushrooms, followed by a hands-on lunch with what we found.
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 Patagonia: good to know
Can you cook in remote lodges?
Yes. I plan supplies, equipment and backup well ahead, because shops can be days away.
Do you offer foraging experiences in Patagonia?
Yes, where it is legal and sustainable, guided walks to gather wild plants and berries followed by a meal.
When is the season?
The southern summer, roughly November to March, is the main season.
Getting married in Patagonia?
I cook weddings at estancias, lakeside lodges and open-air sites in the Andes, from an intimate dinner to 500 guests. See wedding catering in Patagonia.