Private Chef
Mallorca
- 3 days minimum, for the stay
- From €400 a day
- 2 to 10 guests at the same rate
- Shopping at cost, with receipts
A chef in your villa,
for the stay, from the Tramuntana to the south of the island
You have rented a villa in Mallorca. The kitchen is beautiful, so is the terrace, and that is precisely where the question arises: who shops, who cooks, who clears up while everyone else is at the beach? I fit into the rhythm of the house for the length of your stay, and nobody has to think about meals again.
Everything can be done in English, from the first message to the last dinner. Majorca or Mallorca: the same island, whichever name you use.
– Deià · Sóller · Pollença · Andratx · Santanyí –
HOW IT WORKS
Three days minimum, more often the whole week: I cook for the whole of your stay, not for a single dinner.
Here, the heat sets the timetable. Most of the work is done in the morning, while the house is still cool. At midday nobody wants anything heavy: rather a table of vegetables, cold fish and fruit, served in the shade. The main meal comes late, outdoors, once the temperature finally drops.
The shopping is done at the island's markets and direct from producers. Mallorca has plenty to offer: sobrasada, with protected geographical indication status, olive oil with its own designation of origin, the wines of Binissalem and Pla i Llevant, citrus from the Sóller valley, almonds harvested at the end of August, and flor de sal from the Es Trenc salt pans. The markets move from village to village depending on the day, and that sets the rhythm of the week.
Menus, preparation, service, tidying the kitchen: all of it is down to me. All you see of the kitchen is what arrives at the table.
Children, allergies, special diets: we discuss them before you travel, and nobody leaves the table hungry.
THE DIFFERENCE IT MAKES
- I do the shopping: nothing to plan before you arrive, nothing to hunt for once you are there
- No table to book for 9 pm in mid-August
- Meals served when you are hungry, not when a restaurant says so
- A clean kitchen when you go to bed
- A single point of contact, from your first question to the last dinner on the terrace
Who it is for
from a family villa to a week with friends
A large family
Eight or ten around the table, and it is always the same ones who end up in the kitchen while the others relax. I take over the kitchen, and everyone gets a holiday. The rate stays the same up to ten guests; beyond that, I draw up a quote.
A birthday, a family celebration
A birthday, a silver wedding anniversary, an evening that matters. The service steps up a notch that night, without you having to arrange anything.
Friends renting together
Three or four couples, one big house, and nobody keen to spend their evenings at the stove. I take care of that; you stay at the table.
A house rented for work
A few days of meetings in a finca: meals at set times, cooked on site, and no logistics for the organiser.
Private chef packages
Depending on how many meals you hand over to me
Confort
From€400a day
One meal of your choice
breakfast, lunch or dinner
Sérénité
From€500a day
Two meals of your choice
breakfast, lunch, afternoon tea or dinner
Prestige
From€600a day
Every meal
breakfast, lunch, afternoon tea and dinner
Three consecutive days minimum · 2 to 10 guests · above that, a tailored quote
What comes on top, with no surprises. The shopping, charged at exact cost against receipts. My travel costs and a hire car, which is essential here: the markets are not in the same place from one day to the next. Accommodation for me near the villa for the length of the stay. Drinks and wine, not included: I can buy them on request, but most of my clients enjoy choosing them, and I am happy to advise if you wish. Every item is listed on the quote.
July and August dates go first, and I only take one stay at a time: write as soon as yours are set.
The chef at the grill, outdoors, for dinner
What happens next
three steps, one person
Tell me about your summer
Your dates, the villa's address, the number of guests, your tastes and anything you avoid. A message, a call or the form, whichever suits you.
I send you a quote
The right package, travel and accommodation itemised, and nothing added afterwards.
I take over the kitchen
Menus are built day by day, around the morning market and what you fancy that evening.
The chef
twenty years in kitchens, cooking made for summer and sharing
My path began with six years at hotel school and continued in the brigades of fine dining and Michelin-starred houses: Le Vieux Logis in Trémolat, Le Pont de l'Ouysse in Lacave, La Truffe Noire in Brive, Le Manoir de Hautegente. After more than twenty years in restaurants, eleven of them running my own, I chose to cook where you spend your holidays.
I settle in for the week with honest, unfussy cooking built on good produce. In summer it turns Mediterranean of its own accord: vegetables, fish, herbs, olive oil, and as little cooking as possible when it is thirty degrees outside.
Long villa stays are my usual ground: every meal, shopping at the market, the kitchen tidy every evening. In Pyla, on Arcachon Bay, French and American families of ten to fifteen people have trusted me with their stay, and I also cook regularly in chalets. What those families valued most.
What clients say
5.0 out of 5 · Google reviews
★★★★★“He's an excellent communicator in both French and English, which made planning seamless. He worked with us to craft the perfect menu tailored to our favorite dishes […] the presentation and quality delivered a Michelin-starred experience, personalized just for us.”
★★★★★“All weekend the food was flawless. Delicious, fresh and beautiful.”
★★★★★“Very good cooking, delicate and particularly refined, which won over every one of our guests. The plates were beautifully presented and the quality of the produce was there. […] Punctuality, rigour and absolute discretion.”
Where I travel in Mallorca
from the Tramuntana to the south-east of the island
Deià and the north-west coast
The village clinging to the hillside above the sea, its stone houses and terraced olive groves. About 45 minutes from the airport on the mountain road; allow longer in season.
Sóller and Port de Sóller
The valley of orange groves, enclosed by mountains, and its port at the head of a bay. Red prawns are sold at the port's fish auction.
Pollença and Port de Pollença
The north of the island, a sheltered bay, a Sunday market on the Plaça Major. The most British corner of Majorca.
Andratx and Port d'Andratx
The south-west, a steep-sided natural harbour, and the Wednesday market in town.
Portals Nous and Bendinat
Between Palma and Andratx: the marina, the golf courses, twenty minutes from the airport.
Santanyí and the south-east
Golden sandstone, the coves, the Mondragó park, and a market twice a week, on Wednesdays and Saturdays.
FAQ: a private chef in Mallorca
before you entrust me with your stay
What is the minimum stay?
Three consecutive days. I do not travel for a single meal: I come for the stay.
How many guests?
From 2 to 10 guests, at the same rate. Beyond that, I draw up a quote.
What comes on top of the rate?
My travel costs, the hire car, my accommodation nearby, and the shopping, charged at exact cost. Everything is priced on the quote before you say yes.
Where will you stay?
A few minutes from the villa, in simple accommodation I find myself, so that this line stays as light as possible on the quote.
Where do you shop?
At the island's markets and direct from producers, depending on the day and where you are staying. The markets move from village to village; the covered markets in Palma and the port fish auction cover the rest.
Do you cook Spanish food?
If you would like it, yes. I cook in my own way, with the island's produce: French cooking that sits naturally with Mediterranean flavours.
What about wine?
It is not included. I can buy it for you on request, recharged against receipts, but most of my clients prefer to choose it themselves. I am happy to point you in the right direction, including towards the island's own wines, which stand up very well at the table.
Children, allergies, special diets?
We discuss it all beforehand. Nobody leaves the table hungry, and nobody eats separately.
Does the villa kitchen need anything special?
No. An oven, a hob, a fridge and a worktop are enough. An outdoor kitchen or a plancha is a bonus, not a requirement.
Do you speak English?
Yes, fluently. Everything can be done in English, before and during your stay.
When should I book?
As early as possible: dates go quickly, and July and August dates go first. Write to me as soon as yours are fixed.
I also cook on Arcachon Bay and in Courchevel. See all my destinations
Write to me
I reply personally, and promptly
Or directly: +33 7 82 13 87 70 · WhatsApp
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The journal
reading for your summer at the villa
