A live-in private chef for weekly, monthly and seasonal bookings
🌍 Europe-based • Available worldwide for seasonal missions
One chef, every meal, the entire duration — no one-night tasting, no restaurant runs, no supermarket dinners
You've rented a villa at €8,000 a week, and by Tuesday night everyone is eating supermarket pasta on the terrace. A one-night private chef is a beautiful evening — but it doesn't change the rest of the week. A live-in chef does.
I move into your villa, chalet or estate for the full length of your stay. Breakfast, lunch, snacks and dinner — planned, shopped, cooked and cleaned, day after day. You stop thinking about food and you remember why you booked the place.
From 4 days up to a full ski or summer season. Based in Europe, available across the Mediterranean and alpine regions year-round, and open to seasonal missions worldwide when the stay is long enough to justify the trip.
The difference between "a chef came over for dinner" and "a chef is handling the stay"
I handle every daily market, producer and fishmonger run. You never step into a supermarket on your holiday again.
Breakfast, lunch, snack, dinner — planned around your schedule, not mine. Skip a meal, push dinner two hours, add four guests: fine.
The kitchen is spotless at the end of every service. You wake up to a clean villa, not last night's dishes.
Simpler plates for children, separate dishes for gluten-free or vegetarian family members, snacks that don't destroy the dinner appetite.
I can source local wines and build pairings for dinners if you want it. Or I stay out of it entirely — your choice.
I'm there when you need me, invisible when you don't. A confidentiality agreement is available on request for sensitive stays.
Three packages — same daily rate whether you book 4 days or a full season
Two meals a day, hassle-free
Ideal if you prefer breakfast on your own
Book this packageThe best balance for long stays
Most popular for family holidays
Book this packageFull board — morning to night
For food-focused stays and seasonal residencies
Book this package4 days. Most live-in bookings run 1 week to 4 weeks. Seasonal residencies (ski season, summer) on request.
Rates valid for 1 to 10 guests. 11-15 guests: +€100/day. 16-20 guests: server at €170/day recommended. Beyond: custom quote with additional team.
€40-€80 per guest per day, at cost with receipts. I keep a live tracking document you can review at any point during the stay.
Chef's travel to the destination (plane/train/car) and on-site accommodation at your expense. Exception: accommodation not charged on Arcachon Bay.
Wines and alcoholic beverages not included. I can source and pair on request.
3-4 weeks in advance minimum. High-season summer and ski weeks: book 2-3 months ahead.
Two-week villa stay in Mallorca, family of 6 — Prestige package
Per person, per day: ~€139 all-in — including every breakfast, lunch, snack, dinner, and the ingredients behind them. Compare that to two restaurant meals a day for 6 on the Mediterranean and the picture changes quickly.
Daily rate stays the same — but the per-guest-per-day cost gets better the bigger the group
| Duration | Chef service (Prestige) | Per guest / day* |
|---|---|---|
| 1 week (7 days) | €3,150 | €75 |
| 2 weeks (14 days) | €6,300 | €75 |
| 1 month (30 days) | €13,500 | €75 |
| Ski season (90 days) | On request — custom rate | Negotiated |
*Per guest / per day for 6 guests, Prestige package — chef service only, excluding groceries and travel. Seasonal residencies longer than 30 days are quoted individually.
Europe year-round — worldwide for seasonal residencies
Your destination isn't listed?
For stays of 2 weeks or more, I can travel almost anywhere. Tell me the dates, the place, and the number of guests — I'll send a quote with everything priced in.
Three examples of live-in bookings from the last seasons
A large family reunion with specific dietary requirements across three generations — gluten-free for one, no shellfish for another, and children who wouldn't touch anything green. Menus rewritten daily to keep it simple without losing the sense of occasion.
Full-board from breakfast through après-ski through dinner, every day for ten days. Lunches calibrated around ski pickups, dinners progressively more ambitious as the week built up. For the first time in years, the family didn't go out once in the evening.
A rented villa above Port d'Andratx, 14 days straight. Markets every morning, lunch on the terrace, dinners built around local fish and Mediterranean produce. Snacks planned so the kids didn't interrupt dinner — a small detail that changes the whole week.
From a château gathering in Bordeaux, a chalet in Courchevel, and a repeat booking
"Adam organized a large family meal with wonderful lunches and dinners across five days during our stay in a château near Bordeaux. He was extremely attentive to every request and to everyone's dietary requirements."
"After ten years of holidays in Courchevel, this is the first time we haven't gone out in the evening. The food is that good."
"10 out of 10. A top-tier chef — pleasant, discreet, attentive, and food that was genuinely delicious from start to finish. See you again soon."
Four steps, typically over two or three weeks
Dates, destination, number of guests, dietary notes and any style preference. A quick call is usually enough.
Chef service, travel, estimated groceries, accommodation arrangement — all itemized. No hidden line.
We sketch the style of cooking (Mediterranean, comfort, gastronomic, family-friendly) and lock in allergies and restrictions.
I arrive the day before or the morning of, stock the kitchen, and you stop thinking about meals until the stay is over.
The questions every client asks before the first long booking
4 days. For a single evening, the one-off private chef service is the right fit. For anything between 4 days and 4 months, this page is the right one.
Chef service runs from €2,800 to €4,200 per week depending on the package (Essential / Prestige / Exclusive). Groceries are separate (at cost, with receipts, typically €40-80 per guest per day), as are travel and accommodation. I send you a line-by-line quote before anything is booked.
Two options depending on the property: on-site in a service room when the villa or chalet has one (which is the typical case), or nearby in accommodation you arrange. I'm self-sufficient — you don't have to plan around me.
For stays over 10 days I typically take one day off per week — either a day you already plan to eat out, or a pre-cooked "fridge day" with prepared meals. We lock this in at the planning stage.
Yes, for seasonal or multi-week missions. I'm Europe-based, and I travel worldwide when the stay is long enough to justify the trip. The usual formats are Hamptons summers, Aspen ski seasons, Palm Beach winters, and Mediterranean yacht charters. Travel and accommodation are priced in up front.
I handle every market and supermarket run. Spending typically lands at €40-80 per guest per day, billed at cost against receipts. I keep a live tracking document and you can see it at any point during the stay.
Yes — gluten-free, dairy-free, vegetarian, vegan, kosher-style, low-FODMAP, sports nutrition. Multi-diet families are the norm at this level of service, not the exception. Tell me everything at quote stage and the menu framework is built around it.
Kid-friendly plates at every meal, simpler preparations that still come from fresh ingredients, snacks timed so they don't wreck dinner. If the family wants a full separate kids' service, that's fine too.
3-4 weeks is the minimum. High-season summer weeks in the Mediterranean and February weeks in the Alps: 2-3 months ahead. Full ski or summer seasons: the earlier the better — I only do one at a time.
Completely optional. Tips are welcome but never expected and are never discussed up front. The quoted price is the price.
Send the dates, the destination, and the number of guests — I'll come back with a tailored quote.