Private chef in a ski chalet: what to expect
A chalet chef is part cook, part host. Here is how a typical week with me works in Courchevel, Verbier or Gstaad.
Before you arrive
I receive your brief, propose menus and do the first shopping so the fridge is ready when you walk in.
A day on the slopes
An energising breakfast, a light lunch or picnic, tea and cake after skiing, then dinner. Children often eat earlier with their own menu.
Festive weeks
Christmas, New Year and February are the busiest weeks: write to me early and plan extra staff for big dinners.
Cooking light at altitude
Alpine food can be heavy. I balance local cheeses with fresh vegetables, fish and olive oil so you feel good all week.
