Renting a villa with a private chef means entrusting meals to a cook who comes on site, where you set your wishes and dietary needs, the chef proposes menus, shops for ingredients, cooks in the villa and handles service. The concierge arranges the visit and fits it to the rhythm of the stay.
How in-villa dining works
A private chef works a la carte, for a single dinner or the whole stay. After a chat about your tastes, they design menus, handle sourcing, cook in the villa’s kitchen and leave it tidy. Depending on the package, a butler can handle service and table setting.
What to expect
The cooking follows the Riviera setting and your wishes, with seasonal, market produce, regional fish and vegetables, or a more international style. Meals are served where you like, on a sea-facing terrace, by the pool or indoors. The chef adapts to the number of guests and the moments you choose.
The right questions to ask
To frame the service, set out in advance:
- The meals wanted (breakfast, lunch, dinner) and the days concerned
- Allergies, diets and preferences for each guest
- The number of covers and any events (birthday dinner, reception)
- The service wanted (chef only, or chef and butler) and wine pairings
The concierge’s role
The concierge is the link between you and the chef, gathering the brief, proposes suitable profiles, fits the meal calendar around the rest of the stay and handles logistics (shopping, wine, equipment). It can also combine dining with other services, from daily housekeeping to bookings out. The detail of services and their cost is on the quote or the Fees page.