How to hire a private chef for your villa or chalet
Hiring a private chef for a holiday home is simple when the brief is clear. These are the questions I ask every client, and the ones you should ask any chef.
1. What does a typical day look like?
Breakfast, lunch, dinner, snacks, children’s meals: write down the rhythm you want. A chalet week and a villa summer are very different jobs.
2. Who are the guests?
Number of adults and children, allergies, religious or dietary requirements, favourite cuisines. The more precise, the better my menus.
3. How are groceries handled?
I bill groceries at cost with receipts, on top of my fee. Ask for a weekly budget estimate.
4. Where will the chef stay?
Staff accommodation at the property is ideal. Otherwise, plan nearby housing and transport.
5. Is service included?
For more than ten guests, I bring a waiter or kitchen assistant so I can stay focused on the food.
6. Can I see sample menus?
Always. I write menus around your guests and the local season.
7. What about confidentiality?
A discretion agreement should be standard. My whole team signs one.
