If you are in the middle of organising a group trip to Chamonix, you already know the feeling. The spreadsheets, the group chats that never quite reach a consensus, the endless back-and-forth about where to eat. Now multiply all of that by the number of mouths you need to feed, and it can start to feel like a second job before you have even arrived in the mountains.
I have been cooking for groups in the Chamonix Valley for years, including several seasons working for chalet companies where I was regularly catering for 10 to 12 guests every single week. So I understand the logistics of feeding a big group, and more importantly, I understand how to take that entire burden off your shoulders so you can actually enjoy your holiday.
Let me paint a picture. You have got 12 or maybe 16 people arriving in Chamonix for a week of skiing or summer hiking. Everyone is excited, but then reality sets in. Who is going to cook? Do you take it in turns and spend half your holiday standing over a stove? Do you eat out every night and try to find a restaurant that can seat your entire group at short notice, accommodate three different dietary requirements, and still keep the bill reasonable?
Restaurants in Chamonix are wonderful, and I always recommend my clients try a few during their stay. But for a large group, eating out every night is expensive, stressful to organise, and honestly, it is not always the most relaxing way to end a big day on the mountain. What most groups actually want is to come home, kick off their boots, and sit down together around a big table in their chalet with delicious food appearing as if by magic.
That is where I come in.
The process is straightforward and designed to make your life as easy as possible. Once you get in touch, I will send you a questionnaire that covers everything I need to know: group size, ages, any allergies or dietary requirements, particular likes and dislikes, and what style of dining you are after. I genuinely want to know if someone in your group cannot stand coriander or if the children will only eat pasta. The more detail you give me, the better I can tailor everything.
Based on your answers, I put together menu proposals for each evening. These are not fixed in stone. I always include alternative dishes so if something does not appeal, you can swap it out. It is a collaborative process, and by the time you arrive, you will have a full week of menus that everyone in the group is excited about.
For groups, I offer different styles of service depending on what suits you best. Some groups prefer casual, family-style dining where I prepare everything and lay it out on the table for you to help yourselves. This is relaxed, sociable, and works brilliantly for mixed groups with children. Others prefer a more luxurious experience with canapes to start, individually plated courses, and a more formal feel to the evening. You can even mix and match across the week, with casual nights early on and a special luxury dinner for a birthday or celebration later in the trip.
For larger groups, particularly those of six or more going for the luxury dining option, I bring a host along to help with service. The host pours wines, delivers courses, clears plates, and generally ensures everything runs smoothly so that I can focus entirely on the cooking. For casual or family-style dining, a host is included for groups of over eight. If you have a smaller group but like the idea of having that extra level of service, a host can be added to any booking. You can read more about how this works on my services page.
Here is something that often surprises people. When you add up the cost of taking 12 or 16 people to a restaurant every evening in Chamonix, including drinks, tips, and the inevitable taxi situation, a private chef can actually work out as better value. You are getting freshly prepared meals using quality local ingredients, cooked in your own chalet, with no need to book taxis or wrestle with a group bill at the end of the night. Everyone can relax in their pyjamas if they want to. The wine is yours to choose and buy at supermarket prices rather than restaurant markups. And there is breakfast the next morning too, which saves another round of expensive eating out.
One of my favourite group bookings was for Mr D.C. and his party of 12. The feedback afterwards was genuinely lovely and summed up exactly what I try to achieve with every group booking. When you have 12 people with different tastes and needs and everyone leaves happy and well-fed, that is the goal. It is not about showing off with complicated dishes. It is about understanding your group, planning carefully, and delivering food that brings people together around the table.
If you are the person organising the trip, you are probably already juggling enough. Let me handle the food so you can stop worrying about supermarket runs, kitchen rotas, and restaurant reservations. Whether your group is 6 or 20, whether you want laid-back suppers or elegant multi-course dinners, I will work with you to create something that fits your group perfectly.
Have a look at my sample menus to get a sense of what I cook, and when you are ready, drop me a message. I would love to hear about your trip and start planning your menus.