Restaurant-quality dining in your chalet
I cook for chalets in Verbier, from the slopes above Médran to the quieter villages of Le Châble and Bruson down in the Val de Bagnes. Breakfast before the first lifts, food waiting when you come off Mont Fort, and a tasting dinner on the nights that matter.
The Val de Bagnes is raclette country, and Bagnes cheese melted straight from the wheel belongs on any Verbier week. Around it I cook with Valais dried beef, Valais rye bread, apricots from the Rhône valley and wild mushrooms from the larch forests, finished with fire and a little smoke. Valais wines like Petite Arvine, Cornalin and Humagne Rouge pair perfectly.
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 Verbier
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
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.
Weekly cooking
Once a week I cook at your home: ten to twelve portioned meals, labelled and ready to reheat, made with the same produce.
Also available: weddings and events up to 500 guests, family residencies and foraging experiences. See all experiences.
Private chef in Verbier: good to know
Can you work around a group that skis at different times?
Yes. I plan flexible breakfasts and après-ski food so early starters and late risers are both looked after.
Do you cook in Bruson, Nendaz or Champex too?
Yes. Travel and accommodation are added to the quote, and I plan menus and shopping before I arrive.
Is a provisional hold enough to keep our dates?
A date is locked when a deposit of at least 60 percent is received. Until then it is only a hold.