Recognition
Best Restaurant 2024 · Bistrot Sardine
Michelin-starred & Green Star kitchens
Finalist 2023 & 2024
Private chef
I am Amine, and I would like to cook for you.
I grew up between Italy and Switzerland, with Moroccan roots, and learned my trade in Michelin-starred kitchens in Geneva, Lausanne and Florence. Then I left the restaurant for private homes, because that is where cooking becomes personal.
Today I travel with a small team I have trained myself: a sous-chef and, when the group needs it, someone for the service. We arrive with our knives and our standards, we shop at the best local markets, and we leave your kitchen spotless every night.
When you write to me, you are not filling in a form for an agency. I read your message, I reply myself, and I will be the one cooking.
Four things I never compromise on
Discretion
Your home, your guests and your conversations stay private. My team signs a confidentiality agreement.
Your menu, not mine
I write every menu for you, plated or family style: your tastes, your guests, your diets, the rhythm of your days.
Present in person
I cook every stay myself. The chef you speak to is the chef in your kitchen.
Light and generous
Seasonal produce, extra-virgin olive oil, no heavy sauces: food you feel good after.
From a dinner for six to a full winter in a chalet, I take a limited number of stays each season so I can give each one my full attention.
Fine dining, at your table.
Tasting menus served course by course, in your villa, chalet or yacht.
Fine dining
Plated tasting menus, precise and seasonal, for celebrations, anniversaries and evenings you want to remember.
- Tasting menus of 4 to 8 courses
- Wine pairing on request
More than 240 private services across Europe
Chalets in the Alps, villas on the Riviera, yachts, islands and Tuscany. Every one cooked by me, in person.
Cooking that follows the season and the place.
Elegant tables, set for the moment.
From a candlelit dinner on the terrace to a long lunch under the trees, I can take care of the table as well as the food: linen, flowers, glassware and light, on request.
Follow my kitchen
Dishes, travels and behind the scenes of my private dinners.
From the Alps to the Mediterranean.
Ski resorts in winter, the Riviera and the islands in summer, and Tuscany, my home, all year round.
❄ WinterCourchevel🇫🇷 French Alps→
❄ WinterMéribel🇫🇷 French Alps→
❄ WinterVal d'Isère🇫🇷 French Alps→
❄ WinterMegève🇫🇷 French Alps→
☀ SummerSaint-Tropez🇫🇷 Riviera→
❄ WinterVerbier🇨🇭 Switzerland→
❄ WinterGstaad🇨🇭 Switzerland→
❄ WinterSt. Moritz🇨🇭 Switzerland→
❄ WinterZermatt🇨🇭 Switzerland→
☀ SummerTuscany🇮🇹 Italy→
☀ SummerLake Como🇮🇹 Italy→
☀ SummerMonaco🇲🇨 Riviera→
☀ SummerIbiza🇪🇸 Mediterranean islands→
☀ SummerMykonos🇬🇷 Mediterranean islands→Your house is somewhere else? I travel. Write to me →
Christmas, New Year and February go first.
I cook every stay myself, so I can only be in one kitchen at a time. Send me your dates and I will tell you honestly if I am free.
Restaurant precision, in your home.
Michelin-trained, finalist of Top Chef Switzerland 2023 and Top Chef MENA 2024, and the chef behind a restaurant named Best Restaurant by Gault&Millau in 2024. I bring that discipline to your table, and I adapt it to your house and your family.
How a stay with me works
You write to me
Destination, dates and number of guests are enough. I reply personally the same day.
Menu proposal
We talk for a few minutes, then I send you a proposal and sample menus written for your guests.
Cooking & service
My team and I arrive prepared. We shop, cook and serve, every day of your stay.
A clean kitchen
Every night the kitchen is left spotless. You only remember the dinners.
I also cook for elite athletes.
Footballers, tennis players and drivers trust me to turn their nutrition plan into food they look forward to, at home, in camp and on tour.
Tell me about your stay
Your destination, dates and number of guests are enough to start. I read every message myself and reply the same day.
- I reply personally the same day
- We talk briefly about your stay and your guests
- I send you a proposal and sample menus
- I am in your kitchen from the first dinner to the last
Questions you often ask me
Do you only cook fine dining?
No. Many families prefer family style: big dishes to share in the middle of the table, long lunches and relaxed dinners. I can mix both during the same stay.
Where do you cook?
In villas, chalets, yachts and private residences across Europe: the French and Swiss Alps, the Riviera, Ibiza, Mykonos, Tuscany and Lake Como, and other places on request.
Do you really cook yourself?
Yes, always. I lead every stay in person. For larger groups I bring my own sous-chef and service staff, people I have trained and work with every season.
How much does it cost?
It depends on the number of days, guests and services. My fee is stated clearly in the proposal; groceries are billed at cost with receipts. No hidden costs.
How far ahead should I write?
As early as possible for Christmas, February and July–August. Outside those weeks I can often say yes at short notice.
Can you cook for special diets?
Yes: allergies, halal, gluten-free, keto, vegan and children’s menus are part of my everyday work.
Do you cook for large events?
Yes, from a dinner for twelve to a wedding weekend. I size the team to the event and stay in charge of the kitchen.