Your Private Chef Experience — Worldwide Culinary Luxury.

Agustina C

Agustina trained at Pimienta Negra in Argentina, Le Prieuré in France, and Les Templiers, near Paris. Her cuisine blends Italian, Latin American, Middle Eastern, French, American, and healthy influences. With four years as a private chef, she has worked for athletes and UHNW families, including royalty and high-profile sports figures.

Alejandro C

Alejandro trained at CFA Versailles and worked with top chefs including Yannick Alléno, René Redzepi, and Gastón Acurio, with experience at Noma and Pavillon Ledoyen. His cuisine blends Nikkei, Mediterranean, Peruvian, Mexican, French, Italian, and Asian influences. He has extensive experience in luxury villas and private homes and was a participant in the S.Pellegrino Young Chef competition in 2016 and 2017.

Alejandro D

Alejandro trained at LaSalle College in Montreal and brings a refined, international approach to his cuisine. His cooking is influenced by Mediterranean, Asian, South American, and Italian traditions. He has experience working in private homes and luxury settings, delivering high-end, tailored dining experiences. Based in the South of France, Alejandro specialises in refined private dining and luxury hospitality. His philosophy combines strong technical skill, global inspiration, and a wellness-focused approach to create elegant, memorable dishes.

Alessandro M

Alessandro is a private chef trained by his grandmother, where he developed his passion for authentic, heartfelt cooking. He later expanded his experience while working aboard sailing yachts around the world. Inspired by Mediterranean cuisine, he focuses on fresh, aromatic ingredients and simple yet refined flavors. Alessandro has cooked in luxury villas on the Emerald Coast, private yachts, and a mountain cottage in St. Moritz, serving high-profile international clients. His philosophy is to surprise guests through taste and emotion, reinterpreting his grandmother’s recipes and creating memorable experiences, especially through the joy of sharing food.

Alessio P

Alessio is a versatile private chef with over five years of international experience, working across luxury villas and yachts in destinations including London, Ibiza, New York, Italy, and Greece. His culinary style is influenced by Italian, Thai, Japanese, and Mediterranean cuisines, resulting in dishes that are fresh, colorful, healthy, and exciting. Alessio’s approach combines creativity with precision, focusing on vibrant ingredients and globally inspired flavors to create memorable, elevated cuisine in exclusive settings.

Alex R

Alex is a private chef with 25 years of international experience, trained under Michelin-level mentors. He specializes in French, Italian, Asian, and Mediterranean cuisines, creating personalized dining experiences in luxury homes, villas, and yachts.

Alex S

Alex is a Brazilian chef of Italian heritage, trained in French cuisine at The Greenbrier Resort (USA) and in modern gastronomy at Minibar with Chef José Andrés and Mani with Chef Helena Rizzo. With a background in astrophysics and a love for adventure, he blends precision and creativity in a globally inspired cuisine. Alex has worked worldwide, from Italy to the Caribbean, Moscow to Toronto, and competed in the Bocuse d’Or, Global Chefs Challenge, International Catering Cup, and appeared on Top Chef Brazil.

Amor P

Amor trained at Plant Academy London and studied Food & Design with Marije Vogelzang. Her style is inspired by Mediterranean cuisine, with a strong focus on zero-waste, seasonal, local, organic, and gluten-free cooking, presented through vibrant, colour-driven menus. She has experience in private homes and luxury villas, delivering refined and discreet dining experiences.

André B

Chef André graduated in Culinary Arts from UNIVALI, Santa Catarina, Brazil. His culinary style has been shaped by a broad range of international influences, with strong roots in European gastronomy and a particular appreciation for Asian cuisine. With years of experience in luxury private homes and yachts, Chef André creates personalized dining experiences that combine technical excellence with creativity. Inspired by ingredients, flavors, and culinary innovations from around the world, he brings a thoughtful and refined approach to every dish, always striving for balance, authenticity, and exceptional quality.

Andrew T

Andrew is a private chef with 20+ years’ experience serving UHNW households, luxury villas, and yachts worldwide. Specialising in modern European and Asian cuisine as well as professional pastry, he combines classical training with international experience to create refined, high-quality dining. A two-time MasterChef UK quarterfinalist, Andrew focuses on flavour, precision, and seamless, adaptable service for every occasion.

Angelo C

Angelo draws inspiration from Italy, France, Spain, Portugal, Austria, Asia, Mexico, and the US. With experience in private homes and luxury villas, he creates dishes that connect people through taste. His philosophy, “Sharing is caring,” drives his fusional gastronomy, emphasizing quality, seasonality, and international flavors.

Antoine B

Trained at Jean Drouant Hotel School and in the Michelin-starred kitchens of the Ritz Paris, Antoine is inspired by French, Asian, and Mediterranean cuisines. With experience in luxury villas and chalets, he has cooked for clients including the Lactalis CEO, Antoine Griezmann & family, Janet Jackson, Amir, and Kev Adams. His philosophy emphasizes high-quality ingredients and creating memorable, personal dining experiences that celebrate the art of sharing. Cuisine Specialties: French, Italian, Mediterranean, American, Chinese Fusion, Vegetarian/Vegan, Fusion, BBQ & Grill

Asier H

Trained at hospitality school and in Michelin-starred restaurants, with a style influenced by Basque, French, and Mediterranean cuisine, Asier has worked in private villas and luxury yachts across Europe and the Arctic, including Monaco and Greenland, and earned a 2014 Bib Gourmand at Restaurant Patxaran Pintxos y Tapas in the Netherlands. His philosophy focuses on fresh, local ingredients, cooking with feeling, and giving every dish its soul.

Assumpta R

Assumpta trained at CETT Barcelona and refined her skills in Michelin-starred kitchens under renowned chefs. Her cooking is rooted in Mediterranean traditions, especially Spanish, Italian, and French, with global influences from Middle Eastern, Asian, and Latin American cuisines. With extensive experience as a private chef in luxury households and yachts, she creates personalized, refined, and adaptable dining experiences for clients worldwide.

Aviv R

Trained in Lyon under Paul Bocuse, he brings over 25 years of restaurant experience and 13 years as a private chef worldwide (USA, Europe, Israel). His farm-to-table approach reflects a deep respect for ingredients, with a focus on creating refined, meaningful dining experiences.

Avner L

Avner cuisine is strongly influenced by Mediterranean flavors and ingredients. For the past 15 years, he has worked internationally as a private chef in luxury villas, private homes, and yachts, and has published 25 cookbooks worldwide.

Becher F

Becher is a classically trained chef with experience in fine dining, influenced by Italian, French, Asian fusion, and Mediterranean cuisines. He has cooked in private homes and embassy events and was awarded Best Cooker at the Four Seasons Hotel Tunisia. His philosophy is to respect every ingredient, cook with passion and precision, and always prepare food as if for his own family.

Ben R

Ben has 20 years of global experience in luxury villas and estates across Europe and the Mediterranean. His cuisine blends Australian creativity, French technique, and Mediterranean freshness, with a focus on wellness and seasonal ingredients. He is recognized for combining gourmet excellence with nutritional wellness.

Bryan P

Bryan trained at UFA François Rabelais in France and worked at Fouquet’s Paris and Michelin-starred restaurants including La Scène Thélème and Les Fables de La Fontaine. His style is rooted in French cuisine with Caribbean influences, and he has catered private events in homes and villas. Sees cooking as an art of expression, creating memorable experiences through flavor and emotion.

Carla L

Trained at CETT University and Michelin-starred kitchens, Carla’s cooking is inspired by Spanish, Italian, Catalan, and Turkish cuisines. Awarded Talento Jóvenes Murcia and author of Espirulina en la Dieta Mediterránea, she creates seasonal, innovative dishes with an artistic and personal touch.

Carlos G

Carlos is trained in hospitality school and fine dining 5-star restaurants and hotels. His cooking is influenced by Spanish, Mediterranean, Peruvian, Nikkei, French, and Turkish cuisines. He has worked in private villas and homes, drawing inspiration from local markets and seasonal products to create authentic, clean, home-style dishes.

Carole B

Carole trained at École Hôtelière de Challes-les-Eaux, with further qualifications in pastry and hospitality at Châteaux des Contes de Challes-les-Eaux, Domaines des Séquoias, and Les Morinières. Her cooking is influenced by a diverse range of cuisines, including Arab, African, Asian, and Western. She has extensive experience in private homes and luxury villas worldwide, traveling with clients to destinations such as London, Ibiza, Geneva, and Jeddah.

Cecilia O G

Cecilia was trained in Spain, including Martín Berasategui’s restaurant in San Sebastián, and later worked with teams linked to Ferran and Albert Adrià. Her cooking is rooted in Mediterranean cuisine, enriched with Japanese techniques, Asian influences, and Middle Eastern flavors. She has experience in private dining and international events, delivering refined, product-driven dishes with precision and creativity.

Cédric A

Cedric is a private chef trained in Michelin-starred kitchens and international culinary traditions. He blends technical precision with creativity, crafting bespoke dining experiences for high-profile clients while drawing on a foundation in business and gastronomy.

Celso L

Trained at Leiths School of Food and Wine (UK) and worked at Le Gavroche with Gordon Ramsay. Influenced by French and Mediterranean cuisines, Celso has worked on yachts in the Med and Brazil, and for private clients in Corsica. He has cooked for ambassadors, celebrities, and politicians, always delivering dishes with passion, respect, and creativity.

Charlie J

Charlie trained under Barney Houghton at Bordeaux Quay and was part of the opening team at Jamie Oliver’s flagship restaurant in Bath, later becoming Executive Head Chef at River Cottage Canteens. His cooking, rooted in modern European cuisine, is influenced by Asian and African flavours, creating a versatile and globally inspired style. With strong experience in private residences, he focuses on seasonal produce, delivering vibrant dishes with balance, creativity, and bold flavour.

Christian G

Trained in Spain and part of the team at El Bulli under Ferran Adrià, Christian also worked with Heston Blumenthal, mastering avant-garde and modernist techniques. With a foundation in Mediterranean cuisine and global influences, their cooking is both culturally grounded and internationally inspired. They have extensive experience in ultra-luxury environments, serving royal families and high-profile clients worldwide.

Coralie M

Coralie trained at Lycée Hôtelier de Challes-les-Eaux and FERRANDI Paris, and gained experience in Michelin-starred kitchens alongside chefs such as Anne-Sophie Pic, Cédric Grolet, and Philippe Etchebest. Her style is rooted in classical French technique with global influences, and she has worked as a private chef for VVIP clients in Dubai, delivering refined, bespoke dining experiences with precision and creativity.

Cristina B

Cristina is a passionate chef trained at Sunrice Global Chef Academy in Singapore, with experience in professional kitchens and advanced studies in French gastronomy in Aix-en-Provence. Her cooking blends global influences, from Korean and Lebanese to Indian, French, and Italian cuisines, shaped by her work in luxury private homes across Europe. She believes in cooking with heart, using carefully selected fresh ingredients, and bringing joy into every dish through her positive energy and simple yet refined style.

Daniel E

Daniel is a classically trained chef who worked under Michelin-starred chefs. At 27 he became Head Chef of the Michelin-starred Elystan Street and has cooked for private clients and high-profile events including Facebook, Instagram, Rolls-Royce, and the World Economic Forum in Switzerland.

Daniel J

Daniel trained at ROP Culinary Institute and the Resort at Pelican Hill, specialising in Italian, Mexican, French, and American cuisines. With experience in luxurious private homes, he views cooking as a lifestyle, focusing on the quality of ingredients, flavor, and technique to create thoughtful, high-quality dishes.

Dean P

Dean is an accomplished executive chef with a background in classical French training and military catering, combined with leadership across high-profile venues and global events. He has worked with chefs like Michel Roux Jr. and Ollie Dabbous, and cooked for elite clients including David Beckham. His cuisine blends French, Indian, Caribbean, British, and Italian influences, always tailored to client needs. With extensive experience serving UHNW individuals internationally, he focuses on authenticity, adaptability, and strong team leadership.

Eduardo S

Eduardo holds a degree in Culinary Arts from UNISUL (Brazil) and an MBA in Culinary Arts and F&B Management, with further hospitality qualifications in Australia. His cooking is influenced by Brazilian, European, and Asian cuisines, and he has worked in luxury private homes. His style focuses on fresh ingredients and cooking with fire, delivering soulful, high-quality experiences with a strong emphasis on service.

Edward M

Edward is an Irish-Canadian Private Chef and Executive Chef with over 22 years in hospitality and 17+ years at chef level across Ireland, Canada, Sweden, the United Kingdom, and the United Arab Emirates. His experience covers private dining, luxury villa hospitality, VIP catering, international kitchens, executive chef leadership, and bespoke event catering. Edward creates tailored menus built around each guest’s preferences, dietary requirements, occasion, and villa setting. His cooking style is grounded in quality ingredients, clean flavours, strong preparation, and thoughtful presentation, with experience across modern European, Irish, Mediterranean, plant-forward, seasonal, private dining, and premium event menus. Known for calm organisation, discretion, flexibility, and strong attention to detail, Edward brings both chef-level execution and hospitality awareness to every booking. His focus is to create a private dining experience that feels personal, refined, well-paced, and memorable from menu planning through to final service.

Erika G

Erika is an Italian chef who has been cooking since age 8, with training from courses around the world. Her cuisine blends Italian roots with Asian and Middle Eastern influences, particularly Thai and Japanese flavors. With over 15 years as a private chef, she has worked in luxury villas, royal residences, and yachts for distinguished clients, including members of the Al Nahyan royal family of Abu Dhabi.

Fabrizio P

Fabrizio is an Italian chef with a global perspective, combining Mediterranean tradition with Southeast Asian flavors. He specializes in bespoke dining on luxury yachts and for elite international clients, crafting elegant yet approachable dishes.

Francois B

Chef Francois is trained in Michelin-starred restaurants across Luxembourg, Switzerland, and France, developing a style influenced by European, Asian, American, and Middle Eastern cuisines. With over six years of experience as a private villa chef for VIP guests, he has cooked for high-profile clients including Charlize Theron, John Travolta, Tom Cruise, and Drake.

Frank B

Frank trained with Michelin mentors and in luxury resorts and restaurants. His cuisine draws from the Americas, Europe, the Caribbean, East Africa, and Southeast Asia, with sustainability and responsible sourcing at its core. He specializes in private dining for luxury homes, islands, and major cities, prioritizing local ingredients and mindful, eco-conscious culinary practices.

Gary B

Gary is a classically French-trained chef from Roby College, Liverpool, with experience in 4- and 5-star hotels, Michelin-stage kitchens, and 6-diamond resorts. He has trained under Graham Tinsley MBE and Paul Heathcote, and worked internationally in Dubai, Grenada, and Barbados, including luxury private settings. His cuisine blends Asian, classic French, modern, and Caribbean influences. Gary’s philosophy focuses on adaptability, using fresh ingredients, and creating honest, high-quality dishes without relying on expensive products.

Geoffrey C

Trained in Vancouver and Victoria, working under several respected chefs, Geoffrey's cooking reflects Pacific Northwest cuisine and classic European fare. Having been born and lived in the Caribbean and travelled extensively throughout South east Asia as an adult, Geoffrey is equally adept at executing those styles.. He has cooked for high-profile clients. His philosophy is to master the craft and create flavourful dishes that leave lasting memories.

Gianni Z

Gianni is a private chef with over a decade of experience in luxury yachts and private residences. Trained in a Michelin-starred kitchen in London, he specializes in refined, seasonal cuisine rooted in French, Italian, and Mediterranean traditions. His style blends classical technique with modern creativity, drawing inspiration from leading restaurants.

Giovanni L

Giovanni began his journey in the Philippines and built his career across the Middle East and the Caribbean, training in top kitchens including Mövenpick and the Middle East’s first Joël Robuchon restaurant. His cuisine blends Italian and Mediterranean techniques with Filipino and Asian influences, shaped by global experience. Awarded Chef of the Year 2025 in Turks and Caicos, he creates refined, culturally inspired dishes rooted in authenticity, balance, and bold flavor.

Giovanni M

An exceptional culinary artist crafting unforgettable dining experiences.

Gulnara F

Gulnara is trained at the Chef's Training & Innovation Academy in Cape Town, South Africa. Her cooking is influenced by Mediterranean, Italian, and African cuisines. She has consulted with Zuri Zanzibar and is known for her expertise in sugar-free desserts for repeat private clients. Her style blends Pan-African and Mediterranean flavors, creating soulful, innovative dishes that celebrate diversity and leave a lasting impression.

Ilias L

An exceptional culinary artist crafting unforgettable dining experiences.

Jacopo L

Jacopo trained at ALMA, the International School of Italian Cuisine by Gualtiero Marchesi and honed his skills in Michelin-starred restaurants in Italy and abroad. Rooted in Italian and Mediterranean cuisine, his style blends tradition with modern influences from French, Asian, and American culinary traditions. With extensive experience in private homes, luxury villas, and chalets, Jacopo creates bespoke dining experiences for discerning clients worldwide. His work has included private dinners for notable families, including the Cartier family and actor Luke Evans. Every dish reflects his philosophy of simplicity, authenticity, and elegance.

Jamie B

Jamie’s cooking blends global influences with a foundation in English heritage cuisine. With experience in private events across the UK, he creates personalised dining experiences while maintaining full client confidentiality. He believes food has the power to unlock memories, recreating flavours that bring comfort, nostalgia, and connection.

Jarek W

Jarek is trained in Dublin under Michelin-starred chef Dylan McGrath, he went on to lead renowned restaurants before building an international career. His cuisine is shaped by experience across Europe, the Middle East, and Asia. Now specializing in luxury private dining, he has cooked for high-profile clients worldwide, delivering refined, discreet, and exceptional culinary experiences.

Jonathan R

Jonathan is trained in culinary school and Michelin-starred kitchens, further refining his skills through self-learning. His style blends Mediterranean, Caribbean, and fusion influences. He has worked in luxury villas and chalets for UHNW clients

Kaique L

Trained at Tromazini Escola in São Paulo and having worked with luxury brands and Michelin-starred chefs, Kaique brings international experience to every kitchen. His cuisine blends flavors from Argentina, France, Italy, Brazil, Latin America, and a touch of Asia. For him, food is both love and art, a path to success when prepared with passion.

Katie S

Kathryne, trained in Culinary Arts and Nutritional Therapy, has 12 years’ experience in private homes, villas, estates, and yachts worldwide. She specialises in health-conscious, globally inspired cuisine, creating customised meals for UHNW families.

Khalid H

Khalid trained at the Royal Academy of Culinary Arts in Jordan (supported by EHL Lausanne) and gained experience in leading hotels and restaurants, including Grand Hyatt and French outlets such as Paul. His cooking blends Mediterranean and Levantine foundations with Italian and French influences. He has delivered bespoke dining for high-profile clients and is a multi-award winner, earning two gold and one silver medal at HORECA Jordan.

Konstantinos K

Konstantinos is a Greek chef with training in Thessaloniki and experience in a five-star resort in Corfu. Combines Greek ingredients with Italian and French techniques and global influences. Former Executive Chef in Santorini, specializing in luxury catering and private villa dining.

Laura D

Laura is a private chef whose culinary style is shaped by travels to over 50 countries, exploring local markets, traditional techniques, and regional flavors. Living in Paris has inspired her focus on seasonality and contemporary Mediterranean-inspired cuisine with lighter interpretations of classic dishes. With 18 years of experience working in high-end private households, seasonal villas, and residences across the U.S., Europe, and the Caribbean, she creates tailored menus for high-profile clients while accommodating a range of dietary needs and honoring local, sustainable, ingredient-driven cooking.

Leandros S

Chef Leandros Stagogiannis is an internationally experienced Executive Chef, Master Pastry Chef, and culinary consultant with almost 30 years of experience in Michelin-starred and high-end culinary environments worldwide. Throughout his career, he has opened and consulted on six restaurants internationally and spent seven years as a professor at the prestigious Institut Paul Bocuse in South Korea. He has also taught at the renowned Gordon Ramsay Academy in London. Combining exceptional culinary technique with a strong artistic background in art and design, Chef Leandros creates cuisine that is as visually refined as it is sophisticated. His expertise spans both fine savoury cuisine and masterful pastry, alongside open-fire cooking and bespoke dining experiences. His philosophy is simple: exceptional food should be created with passion, precision, and artistry.

Lionell Z

With over 16 years cooking at the very top of the industry, from Claridge's and The Ritz to Alain Ducasse at The Dorchester and The Savoy, Lionell brings Michelin-starred precision and five-star creativity to every private table he sets. Whether it's an intimate dinner under the stars, a villa feast for family and friends, or a multi-course tasting experience that guests will talk about for years, Lionell crafts every detail around you: your ingredients, your occasion, your story. A master of 16 world cuisines with a gift for warm, discreet hospitality, he turns any kitchen, anywhere in the world , into something truly extraordinary.

Luca R

Luca is a private chef with 10 years of international experience in luxury homes, villas, and yachts. He specializes in Italian-Mediterranean cuisine, creating healthy, well-balanced meals tailored to dietary requirements.

Luigi G

Luigi is an Italian private chef known for his focus on seasonal, high-quality ingredients, creating simple yet refined dishes with a unique touch. His cooking is inspired by global flavors, particularly from Mexico, Peru, Thailand, and the Middle East. He trained at culinary school in Sardinia and gained Michelin-starred experience at Locanda Locatelli and The Dorchester in London. Luigi has worked in luxury villas and private residences across St. Tropez, Tel Aviv, St. Moritz, London, and Sardinia, serving high-profile clients including figures from politics, Premier League football, and international music icons such as Prince and Michael Jackson.

Mahmoud H

Mahmoud trained under professional mentors, building a strong foundation in Mediterranean cuisine. He has delivered high-level private dining experiences in the Middle East with a focus on discretion and quality. His approach blends tradition with modern techniques, creating refined dishes rooted in balance, consistency, and authenticity.

Marcela S

Marcela is a Colombian chef with nearly 20 years of international experience and a background in Hotel and Tourism Management. She trained in Colombia and Spain, specializing in pastry and bakery arts. Her cuisine blends Latin American roots with Spanish and Mediterranean influences. She has worked in luxury hotels and private dining, including VIP experiences in Austria and private clients in Miami. Marcela was awarded 3rd place in a Madrid competition for Best Ensaladilla and maintains full discretion with her clientele.

Marco B

Marco is an Italian chef with over two decades of international experience in luxury hospitality, including Venice five-star hotels, Michelin-starred restaurants, private villas, and yachts. Influenced by Persian and Creole cuisines, he combines global inspiration with a deep respect for Italian culinary traditions. Marco has cooked for distinguished clients such as Renzo Rosso and Roberto Cavalli, delivering refined and memorable dining experiences defined by simplicity, authenticity, and exceptional flavor.

Marco V

Trained at the San Pellegrino Terme Hotel School, Marco combines an Italian culinary foundation with global inspiration from 72 countries. He has worked in luxury settings worldwide, serving elite clients including Freddie Mercury, Valentino Rossi, Bettino Craxi, and international royalty.

Marc Z

Marc trained at Ecole Hôtelière de Strasbourg and Restaurant Jamin Paris. With experience in private homes, luxury villas, and chalets, he specialises in Italian, South French, and Thai cuisines. Marc is a Michelin-starred chef and earned 17/20 in Gault-Millau as chef and manager.

Maria F

Maria began her journey inspired by Paul Bocuse, training at Le Méridien in 1983 alongside renowned chefs. Her cuisine blends French technique with Brazilian warmth, influenced by Portuguese, Spanish, Italian, and Syrian flavors. With experience in private homes and luxury villas worldwide, she focuses on elevated comfort food that brings people together through authentic flavors and memorable dining experiences.

Mario L

Chef Mario's culinary style is inspired by South American, Mediterranean, Southeast Asian, and French cuisines. Trained under respected mentors, with formal culinary education and experience in Michelin-recognized kitchens, he combines classical techniques with bold international flavors. Having worked in private homes, luxury villas, and prestigious destinations such as Patagonia Lodge and Vila Vita Parc Algarve, Chef Mario has also cooked for notable guests including Eric Cantona and Christian Louboutin. His philosophy is simple: respect exceptional ingredients and create balanced, memorable dining experiences.

Mathieu A

Mathieu trained at Restaurant Prunier-Traktir in Paris and draws inspiration from Mediterranean, Thai, Japanese, and South American cuisines. With extensive experience in private homes, luxury villas, and yachts, he focuses on elevating the finest ingredients, balancing flavors, and creating desserts with reduced sugar, while emphasizing organic, wholesome produce.

Matteo S

Chef Matteo is an internationally experienced private chef and culinary consultant with over 15 years in fine dining, luxury hospitality, and restaurant development. Trained at the prestigious Institut Paul Bocuse and having worked in several Michelin-starred kitchens across Europe and Mexico, he creates refined, contemporary cuisine rooted in exceptional products, creativity, and authentic hospitality. From intimate private dinners to bespoke culinary experiences, Matteo brings elegance, precision, and a globally inspired touch to every table.

Matthew J

Matthew is a private chef trained at South Lodge Hotel and the Michelin-starred Plumed Horse in Scotland. His cooking blends seasonal ingredients with influences from France, Asia, and Australia. He has worked internationally for high-net-worth clients and was part of a Michelin-starred and 4 Rosettes.

Max O

Max is a passionate private chef whose love for cooking began in childhood and evolved into a career dedicated to exceptional dining experiences. Drawing inspiration from international cuisines and global flavors, he creates refined, personalized menus that celebrate freshness, balance, and creativity. Known for his attention to detail and intuitive approach to flavor, Max transforms every meal into a memorable culinary journey, where food becomes both an experience and an expression of artistry.

Narcis L

Trained in Mallorca, Narcis blends Mediterranean and Asian influences into refined, modern cuisine rooted in classic techniques. He works as a private chef in Mallorca and internationally, delivering elegant dishes with a strong focus on presentation, professionalism, and discretion.

Nikolaos M

Trained in hotels, restaurants, and Michelin-starred environments, Nikolaos brings a globally influenced style shaped by French, Mediterranean, Italian, Greek, Middle Eastern, Asian, and South American cuisines. With international private dining experience and award-winning recognition in global competitions, his philosophy focuses on fresh ingredients, refined technique, and the belief that simplicity is the ultimate sophistication.

Nina Groves

Trained in a family-run hotel in Devon under an Italian mentor, Nina built a strong foundation in ingredients and technique. With over 25 years’ experience, including 12 years as a yacht chef exploring over 70 countries, she specializes in globally inspired, ingredient-driven cuisine. Nina has cooked for royalty in the UK and received multiple awards at the 2006 BVI Charter Yacht Show, reflecting his creativity and excellence in fine dining.

Orion B

Orion is a South African chef trained at Stir Crazy Cooking in Cape Town, with professional experience at the President Hotel where she refined her skills in high-paced, high-quality service. Her cooking is deeply rooted in South African flavors, complemented by strong influences from Southeast Asian and Mediterranean cuisines. She specializes in creating personalized dining experiences that fuse global inspiration with cultural authenticity. With experience in private homes and luxury settings, Orion is committed to sustainability, minimal waste, and thoughtful, flavor-driven cuisine.

Paul B

Chef Paul trained at the Center for Culinary Arts (Philippines). He specialises in Mediterranean, French, Spanish, and Southeast Asian cuisines, with 9 years’ experience at Aman Group Villas serving high-profile clients like Robert De Niro, Johnny Depp, and Barack Obama. Paul blends fresh, bold flavors with French technique for precise, balanced, and visually striking dishes.

Paul M

Trained at Restaurant Gordon Ramsay and The Ledbury in London, Narisawa and Inua in Tokyo, and Cadeau in Copenhagen, Paul draws on French, Japanese, and Australian influences. With experience in private homes across Japan, France, Portugal, Germany, the UK, and the US, he has cooked for clients including HRH Prince Charles, Gabriel Hammond, and Udo Muller. His philosophy combines classic French technique with Japanese respect for seasonality and simplicity, delivering refined and memorable dining experiences.

Payal T

Payal is a passionate chef who cooks with heart and love, creating comforting, flavorful dishes that nourish both body and soul. Her style blends North Indian home cooking, authentic regional Chinese cuisine, and Mediterranean and Italian flavors, with a focus on shared, hearty meals.

Peter P

Peter is a Michelin-trained private chef with over 10 years of experience serving ultra-high-net-worth and high-profile clients in private homes and luxury villas across the UK and internationally. He trained at Westminster Kingsway College and worked in acclaimed Michelin-starred kitchens including L'Escargot, Galvin La Chapelle and Dinner by Heston Blumenthal. His cooking blends classical French and Mediterranean cuisine with subtle Asian influences, creating refined, seasonal and wellness-focused menus. A two-time National Chef of the Year finalist and quarter-finalist on MasterChef: The Professionals, Peter has cooked for high-profile clients including Tom Cruise.

Philippe K

Trained working alongside multiple Michelin-starred chefs and restaurants, developing a refined and diverse culinary style, Philippe's cooking is influenced by French, Italian, Spanish, Japanese, Alsatian, and Thai cuisines. With experience as a private dining chef, he delivers high-level cuisine in exclusive settings, guided by strong Michelin standards and technique.

Rayenari M

Rayenari is a highly experienced private chef with an international background in luxury villas and yachts, having begun his yachting career in 2008 and working as a private chef since 2015. His culinary style is rooted in Mediterranean cuisine, complemented by Asian influences and a distinctive Mexican twist. Trained through formal culinary studies and extensive hands-on experience in restaurants and catering companies, he delivers refined, personalized dining experiences for discerning clients. His notable clientele includes the Ambani family, the Ponawala family, the owner of Four Seasons Resort Seychelles at a private villa in Seychelles, and several royal families from the Middle East.

Ricardo S

Trained at Le Cordon Bleu in Panama and having worked with Michelin-starred chef Bruno Barbieri and Fabrício Lemos, Ricardo now provides consulting and private servic, inspired by the vibrant cuisine of Bahia and Asian flavors, their cooking often explores creative fusion.

Ruben L

Ruben trained at Bonneveine Hotel High School in Marseille under Chef Gilbert N’Guyen and gained professional experience at the Michelin-starred Une Table au Sud with Lionel Levy. His cooking draws inspiration from Mediterranean, Asian, and Portuguese cuisines. He currently oversees private dining for seven villas at the 5-star Vallon de Valrugues in St Rémy de Provence and will be featured in the Gault & Millau guide in April 2026.

Samantha K

Samantha is a chef who grew up in a restaurant, developing her skills across every kitchen station from a young age. Influenced by her French, Egyptian, Italian, and Irish roots, she draws inspiration from global cuisines, especially Thai, Japanese, and Indian. With experience in luxury villas, estates, and life at sea, she brings discretion and adaptability, creating balanced, flavour-driven dishes that feel effortless and personal.

Samantha M

Samantha trained in Culinary Arts at Enderun Colleges and has worked at prestigious establishments including Ritz Carlton Hotel Arts Barcelona, Pelican Hill Newport Beach, NoMad Hotel Los Angeles, and Simone Los Angeles. Her style blends French and Italian techniques with Spanish, Mexican, Mediterranean, and Asian influences. She creates soulful, flavorful dishes from scratch, focusing on fresh ingredients, comfort, and her signature breads and pastries.

Sebastiano F

Trained at Scuola Italiana Cuochi, he combines Italian foundations with international influences. With experience in luxury private villas in Dubai and as a Culinary Director alongside Michelin-starred chefs, he delivers refined, bespoke dining experiences driven by passion and precision.

Sefraoui M

Classically trained in Morocco, Mijdo refined his skills in France under renowned chefs including Romain Meder, Guy Savoy, and Jérôme Nutile. His cuisine blends Moroccan roots with French haute cuisine techniques and Middle Eastern influences, shaped by international experience. Guided by a philosophy of respecting ingredients and enhancing their natural flavors, he creates refined, balanced dishes with a focus on precision, creativity, and elegant presentation.

Semen G

Private chef trained in Michelin-recognized kitchens, with experience in luxury homes and villas. Winner of Golden Chef of Ukraine 2018, fluent in English, Polish, Ukrainian, and Russian, with expertise across European, Asian, and international cuisines.

Stefan K

Stefan is a private chef trained in Michelin-starred kitchens including De Librije, Alchemist, and Bord’eau. His style blends modern European cuisine with Scandinavian and Asian influences, delivering refined, ingredient-driven dining experiences for luxury clients and global brands.

Stephan Z

Stephan trained in Austria and gained experience at Michelin-starred kitchens. At 26, he became Head Chef at Novus, Singapore, earning multiple accolades. He later founded Chef’s Table by Chef Stephan and Chef’s Tavern, blending French, Japanese, South East Asian, and Austrian/German influences. He also cooks in private homes, luxury villas, and yachts worldwide, with his flagship restaurant consistently recognized by Singapore Tatler and the Michelin Guide.

Stephen T

Chef Stephen trained at Catering College Northern Ireland and Cordon Bleu Paris, with experience in a Michelin-starred restaurant and pastry kitchens. Influenced by French, Modern British, Middle Eastern, and Asian cuisines, he has worked in private homes, villas, castles, and yachts worldwide for UHNW clients, including royalty and business leaders. He focuses on simple, seasonal cooking that lets ingredients shine.

Thomas C

Thomas trained in Mercurey and Dijon, France, and was mentored by world-renowned pastry chefs Quentin Bailly and Philippe Rigollot, as well as MOF chef Eric Pras. He worked in Michelin-starred restaurants including Lameloise, La Pyramide, and Maison Pic. His style is rooted in French cuisine with Californian influences, and he has experience in private yachting, cooking for clients such as Daniel Borel, co-founder of Logitech.

Thomas F

Thomas' cuisine reflects a diverse culinary journey, blending influences from Guam, Southeast Asia, the Maldives, Italy, and American-Continental, with Caribbean and South American flavors gained during 10 years in New York kitchens. He has served as Executive Chef at luxury resorts and opened the first Halal VIP lounge at Tan Son Nhat Airport in Vietnam, always focusing on creating memorable guest experiences.

Ville R

Ville trained at some of the world’s top restaurants, from Noma to Michelin-starred kitchens across France and the Nordics. His cooking is influenced by classic French techniques, Southern European flavors, and New Nordic cuisine. With three years of experience in private homes, luxury villas, and yachts internationally, he has worked with distinguished clients, earning accolades such as the Best Travel Cookbook Award and recognition on Forbes Top 100 Clients list. Inspired by nature, Chef Ville emphasizes super seasonal, organic, and local produce, crafting dishes that are fresh, deeply flavorful, and beautifully presented.

Vincent C

An exceptional culinary artist crafting unforgettable dining experiences.

Youness H

Youness is trained in Hyatt Hotels and restaurants, including a Michelin-starred kitchen, and is influenced by Moroccan and Italian cuisines. He has earned multiple Gold Stars for guest feedback with Hyatt. His philosophy is to respect simple, honest ingredients, crafting precise and balanced dishes that turn fresh products into memorable culinary experiences.

Zurath K

Zurath trained in India, Thailand, and Hong Kong, blending Indian, Asian, Middle Eastern, and European influences. With 15 years in private villas and two on yachts, he creates refined, personalized dining. Certified by the World Master Chef Society and American Chef Society, he has served diplomats, celebrities, and top executives.