A chef for the family. A team for the week.

Two quite different requirements

Most owners want one of two things, and they are rarely the same person in the same month. The first is quiet: a chef who arrives for a two-week family stay, cooks what your family actually eats, shops locally and leaves the kitchen as they found it. The second is an occasion — a milestone birthday, a wedding, three generations in the house for ten days — where the villa becomes a venue and needs to be run like one.

The everyday version

A private chef matched to your family’s actual preferences rather than a tasting menu nobody asked for. Provisioning before you arrive so the house is stocked correctly on day one. Dietary requirements, children’s eating habits and the specific things your family will not touch recorded in the Family Preference File and carried forward from stay to stay, so nothing has to be explained twice.

The occasion version

When the villa becomes a venue, the work is logistics as much as food: guest transfers, additional service staff, furniture and equipment hire, licensing where relevant, waste and neighbour management, and a plan for the weather that does not involve hope. We coordinate all of it and hold a single point of accountability throughout, so you attend your own event rather than run it.

• Private chefEngaged for a stay or a season, matched to how your family eats rather than a fixed repertoire.
• ProvisioningThe house stocked correctly before arrival, to a standing list refined after every visit.
• Service staffAdditional waiting and bar staff for occasions, briefed to the household standard.
• Event coordinationSuppliers, hire, licensing, transfers and timings held together by one named person.
• Wine & cellarSourcing, cellar management and pairing where the occasion warrants it.
• Restaurant accessTables at the places that are genuinely difficult in August, arranged before you arrive.