By Yohann Perié, private chef
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A large villa in Mallorca, the whole family together, a birthday or a silver wedding anniversary to celebrate during the week: on paper, the perfect holiday. In reality, it is often also the week when the same few people end up in the kitchen while everyone else enjoys the pool. Here is how I take care of the meals for the whole stay, and how the celebration evening fits in.
A full table, without the chores
Eight, ten, sometimes fifteen people at the table, three generations, different tastes and schedules that never quite line up: that is the charm of a family holiday, and the challenge. When nobody is in charge of the meals, it is always the same people who end up doing them. When I take over the kitchen, everyone gets a holiday, including those who usually do not quite get one.
Children, allergies, special diets: we discuss them all before the stay. Nobody goes hungry, and nobody ends up eating separately.
The rhythm of a summer villa
In Mallorca, the heat shapes the day. Most of the work is done in the morning, while the house is still cool. At midday nobody wants anything heavy: vegetables, cold fish and fruit, served in the shade. The main meal comes late, outdoors, once the temperature drops. If the villa lends itself to it, that is the moment to light the barbecue: the catch of the day, prawns, grilled meat and vegetables, a big table gathered round the fire.
The shopping follows the island's markets, which move from village to village through the week, topped up at Palma's covered markets and the fish auction at the port. On the table, the island's own produce: olive oil, citrus from the Sóller valley, almonds, fleur de sel from Es Trenc, sobrasada and, on some days, red prawns.
The celebration evening
A birthday, a silver wedding anniversary, a new arrival, an evening that matters: we talk it through beforehand, without the guest of honour if it is a surprise. Their favourite dishes, an ingredient they love, a dessert that brings back memories. I build the menu around those wishes, using what the island has to offer that day.
In the morning, I add whatever the evening requires to the usual shopping and prepare ahead whatever can be prepared. The other meals of the day carry on as usual. In the evening, the table is laid outside on the terrace, and the service is more elaborate than on other nights: plated, or on large sharing platters if the mood is right.
After dinner, I put the kitchen back in order: the next morning, nothing is left of the party but the memories.
What it costs
The celebration does not change your package. It is simply part of the package you have chosen for the stay, set out on the Mallorca page: Confort from €400 a day, Sérénité from €500, Prestige from €600. The rate stays the same up to ten guests; if the family grows for the evening, I will send you a quote.
In practice, for ten people, the Confort package works out at €40 per person per day for the chef's work, and Prestige, with every meal, at €60. The bigger the table, the lower each person's share.
On top come the shopping, recharged to the cent against receipts, my travel costs, the hire car and my accommodation near the villa. Ingredients for a celebration dinner cost more than for an ordinary lunch, and the receipts show this line by line. Wine and cava are not included: I can buy them on request, but most families enjoy choosing them, and I am happy to make suggestions, including the wines of Binissalem and the Pla i Llevant.
The same approach for friends
Three or four couples sharing a large house, a joint birthday, a reunion: it works in exactly the same way. I settle in for the stay, cook for everyone, and you can stay at the table.
What I check before the stay
Before you arrive, we go over a few details together that matter for a celebration. The exact number of guests on the night itself, which is sometimes higher than for the rest of the week. The date and time, so that dinner can be timed for the end of the day, when the heat eases. Everyone's tastes, allergies and dietary requirements, children included. The kitchen equipment, which I check with you to avoid any surprises: the oven, the hob, crockery for a large table, and possibly a plancha outside. And the table itself: on the terrace, under a pergola or by the pool, depending on the villa.
Once you are settled in, the week goes on as normal and the celebration is prepared in the background, without anyone in the family having to take care of it.
Your questions about a private chef in Mallorca
Can I book a chef just for the night of the celebration?
No. I come for a stay of at least three consecutive days, and the celebration becomes its highlight, prepared by someone who already knows the house and the guests.
How many guests can the chef cook for?
The rate applies to 2 to 10 guests. For a larger family celebration, I draw up a tailored quote, costed before the stay so that nothing comes as a surprise.
Is the cake or dessert included?
Yes, dessert is part of the meal. We choose it together, based on the guest of honour's tastes and the fruit in season.
Can everything be done in English?
Yes. For an international family, the whole stay can be handled in English, from the first message to the last dinner, menus included.
Does the kitchen need anything special?
No. An oven, a hob, a fridge and a worktop are enough; a plancha outside is a bonus, and I check what the villa has with you before the stay.
Planning your stay
Send me the dates, the villa, the number of guests and the date of the celebration using the contact form on the Mallorca page, or by phone. The whole stay can be conducted in English. I take on only one stay at a time, and July and August dates go first.
To plan your budget, read what a private chef costs in a Mallorca villa.
