If you have never hired a private chef before, I completely understand that it might feel like a bit of an unknown. What actually happens? Is it going to be awkward having someone cooking in your kitchen? Do you need to dress up? Will it be stuffy and formal? I get these questions all the time, and the honest answer is that it is far more relaxed than most people imagine.
Let me walk you through exactly what happens from the moment you first get in touch to the last breakfast of your stay. No surprises, no awkwardness, just good food and a genuinely enjoyable experience.
Everything starts with a simple message. You can contact me through my website, and I will get back to you to have a chat about what you are looking for. I will want to know the basics: how many people in your group, when you are visiting Chamonix, how many nights you would like catering for, and what kind of dining experience you have in mind. This is a relaxed conversation, not an interrogation. I just need enough information to understand your group and start thinking about how I can help.
Once we have agreed on the outline of your booking, I send over a questionnaire. This is where I dig into the details that really matter for the food. I ask about allergies and dietary requirements for every person in your group, including children. I ask about likes and dislikes because there is no point in me planning a beautiful fish course if half the group does not eat seafood. I ask about preferences for spice levels, whether there are any cuisines you particularly love or want to avoid, and what style of dining you are after.
The questionnaire is thorough but not overwhelming. It is the foundation for everything I cook during your stay, and the more honest and detailed you are, the better your experience will be. If little Alfie will only eat plain pasta and chicken nuggets, I need to know that. If your partner secretly hates mushrooms but is too polite to say so at restaurants, tell me. I have heard it all, and nothing is too small to mention.
This is the part I love. Based on your questionnaire answers, I put together personalised menu proposals for each evening of your stay. Each menu comes with alternative options so you are never locked into something you are not sure about. If I have suggested a Thai red curry for Tuesday but you would prefer something Italian, we swap it. The menus go back and forth until you are completely happy with every meal.
You can see the kind of dishes I cook on my sample menu page, but your actual menus will be unique to your group.
On the day I am cooking for you, I head out to shop for the freshest ingredients I can find. I shop locally in the Chamonix Valley as much as possible and I always prioritise quality. I bring everything with me to your accommodation. You do not need to buy anything or prepare anything in advance. Just make sure there is a functioning kitchen, and I will do the rest.
I arrive at your chalet or apartment with everything I need and get to work. This is where some people worry it might feel strange having someone in their space, but honestly, most clients tell me they forget I am there after the first ten minutes. I am quiet, efficient, and I clean up as I go. The kitchen will be tidier when I leave than when I arrived.
One thing that does happen, and this is my favourite part, is the smell. When you come back from skiing or hiking and open the front door to the aroma of something delicious bubbling away, that is the moment it all clicks. Suddenly having a private chef feels like the best decision you ever made.
How I serve the meal depends entirely on what you have asked for. For casual, family-style dining, I prepare everything and lay it out beautifully on the table for you to help yourselves. I will plate it all up, make sure everything is hot and ready, and then leave you to enjoy it at your own pace.
For a more luxurious experience, particularly with larger groups, I bring a host who looks after the front of house. The host serves canapes, pours wines, delivers individually plated courses, and clears between courses. This creates a real restaurant-quality experience but in the comfort of your own chalet, in your slippers if you like. You can read more about the different service styles on my services page.
If you have booked the full service, breakfast is included too. I prepare a spread for the morning so you wake up to fresh pastries, fruit, yoghurt, eggs, and everything you need to fuel up for another day in the mountains. Breakfast is typically laid out for you to enjoy at your own pace rather than being a formal, cooked-to-order affair, though this can be discussed.
Honestly, not much. A kitchen with basic equipment is all I need. I bring all the ingredients and any specialist tools. You do not need to set the table in any particular way or prepare the dining room, though of course you are welcome to if you want to add candles or flowers. The only thing I really ask is that the kitchen is available for me to use from mid-afternoon onwards on cooking days.
I think the biggest misconception about hiring a private chef is that it is going to be a formal, intimidating experience. It really is not. I am friendly and approachable, and my clients always say how at ease they felt from the very first evening. You can wander into the kitchen and chat with me while I cook, or you can sit by the fire with a glass of wine and completely ignore me. Either is fine.
My clients come back to me year after year, and that is not because the food is fussy or complicated. It is because the whole experience is warm, personal, and genuinely enjoyable. As one of my regular clients put it, it just feels like having a friend who happens to be a brilliant cook looking after you for the week.
If you have any other questions about how it all works, do not hesitate to get in touch. I am always happy to chat through the details and put your mind at rest. There really are no silly questions.