Meet some of our chefs

• Fine dining
• Large groups
• Family dining
• Budget dining
• Special diets

I worked in kitchens where I discovered my passion. In every restaurant, I absorbed something different – French technique, the soul of the Basque Country, and the lightness of the Mediterranean. I learned that the balance between these three worlds could tell my own story.

Signature dish

Biscayan-style cod It is believed that bacalao a la vizcaína was born in Bilbao or its surroundings, around the 19th century, when two already popular elements came together: • Salted cod, easy to…

Loves to cook

It’s hard to choose just one thing — I enjoy cooking a wide range of cuisines, from French, Italian and Mediterranean classics to Mexican-inspired dishes.

Inspired by

Fernando Canales, a Basque chef who has long been an important culinary reference and inspiration for me.

Speaks

I speak English and Dutch, and I’m studying French.

On the slopes

Work always comes first, but whenever I have free time, I enjoy snowboarding and making the most of the mountains.

• Fine dining
• Family dining
• Budget dining
• Large groups
• Special diets

I hold a degree in Gastronomy in Brazil, where I completed internships at five-star hotels and renowned restaurants. In 2016, I participated in the fourth season of the television programme Hell’s Kitchen Brasil and became the first woman to win the reality show.

Signature dish

Yes! Cod in "brandade de bacalhau style" with sweet potatoes and onion cream. It’s the plate I won Hell’s Kitchen with.

Loves to cook

My favourite part of cooking would be working with proteins such as red meat, duck, and fresh handmade pasta.

Inspired by

Dominique Crenn because she combines art, emotion, sustainability, and meticulous presentation — each dish tells a story, and I really connected with that.

Speaks

Portuguese and English

On the slopes

No, but I used to skate.

• Family dining
• Large groups
• Fine dining

I am a private chef specialising in high-end international cuisine with a subtle Spanish twist, serving luxury chalets and private retreats. My culinary style combines global flavours and modern cooking techniques with authentic Spanish roots, bringing flexible and refined dining experiences directly to my clients.

Signature dish

My specialities revolve around two main culinary experiences: artisanal paellas and slow-braised dishes with an international, Spanish-infused flair.

Loves to cook

I love creating dishes where classic international recipes meet Spanish soul. My absolute favourite thing to cook is a slow-braised beef cheek or dynamic seafood dish where I can infuse traditional…

Inspired by

My culinary approach is shaped by two major figures: Yotam Ottolenghi and Karlos Arguiñano. Ottolenghi inspires my international perspective—his bold use of fresh ingredients, spices, and global…

Speaks

Yes, I speak Spanish and Catalan natively, and I am fluent in both French and English.

On the slopes

I used to snowboard! These days, between managing my professional culinary commitments in the Alps and spending quality time with my…

• Special diets
• Large groups
• Family dining
• Budget dining
• Fine dining

I have been working in kitchens since my first job out of school in an Italian restaurant which hooked me! The fast pace, noise of the pans, the creativity in creating dishes - it was exciting.

Signature dish

I think my husband would say Za'atar chicken with Kosheri, which is delicious, but I think it is hard to say very specifically one thing.

Loves to cook

If I am at home and we have friends over, then I would probably go Persian feast with slow cooked lamb at the centre and lots of beautiful, tasty, colourful sides.

Inspired by

Early in my catering years, I had a wonderful boss: Alison. As well as being an incredible people manager, she really wanted to bring healthy food to the workplace and that was a big influence on me.

Speaks

Conversational French

On the slopes

Snowboard

I am a dedicated chef with 15 years of experience in the culinary world, focused on creating high-quality dishes with a sustainable approach. My passion for food is matched by my desire to work with fresh, local ingredients and to adapt to evolving trends in the culinary scene.

Signature dish

I enjoy grilling meats and fish, as well as low-temperature sous-vide cooking. I love to make paellas, vegetarian of course. I also make traditional winter recipes like stews.

Loves to cook

I especially enjoy preparing dishes that highlight the freshness and quality of the ingredients. I specialise in cooking with a variety of vegetables, meats, and fish, always drawing inspiration from…

Inspired by

I’ve always had great references in Juan Mari Arzak, a Spanish chef and the main driving force behind the new Basque cuisine.

Speaks

Native Spanish. I have an intermediate level of English and French.

On the slopes

As a person from the Caribbean, snow fascinates me in a magical way, and skiing has become a sport that I would like to enjoy for many…

• Fine dining
• Special diets
• Large groups
• Family dining

I have always loved cooking from a young age, but my restaurant experience started as a kitchen porter at university. After being trusted with basic prep jobs, I caught the kitchen bug and have been cooking ever since.

Signature dish

I love to make my own shoyu ramen, as every element is technically challenging, often counter-intuitive and the end result is the perfect meal – especially after skiing or snowboarding.

Loves to cook

It's too hard to choose a single dish but having worked in the seafood capitals of the world - Isle of Skye and Hokkaido, Japan - anything fresh from the sea is always deeply satisfying.

Inspired by

Hitomi-san for teaching me how to cook rice the Hokkaido way. Scott Davies for the most technically precise recipes. And many other weird and wonderful kitchen characters I've met along the way!

Speaks

My native language is English, I also speak French and an embarrassingly small smattering of Japanese.

On the slopes

In my free time I snowboard and can usually be found out of resort split-boarding when not working.

With over 8 years of experience as a chef, I have owned two restaurants, one in Brazil and another in Spain, which provided me with extensive professional experience, until I decided to work as a private chef.

Signature dish

Sautéed Provençal shrimp with gratin cassava purée and savoury corn flour crumble with caramelised onions.

Loves to cook

I enjoy cooking many things, but my favourite is seafood and vegetables.

Inspired by

Helena Rizzo, because she won several international awards. Her cooking style blends simplicity with sophistication, focusing on fresh, local ingredients, always with modern touches.

Speaks

Spanish, Portuguese and Catalan.

On the slopes

Yes, I do.

• Fine dining
• Budget dining
• Special diets
• Family dining
• Large groups

I'm a health-conscious, private chef with 4 years experience cooking in luxury environments such as chalets, sailing yachts, chateaux and private households. Last summer I was working in a chateau for a baron and baroness who said that they'd never had better food in a private household, their own or anyone else's, in…

Signature dish

Winter slow-cooked meats with deep, complex flavours. Health-forward, clean food for those seeking nutrition alongside their indulgence. Wow-factor desserts.

Loves to cook

Vibrant, exciting dishes that make you feel good.

Inspired by

As I've learned my craft, I've been given so much support and encouragement , which has helped me to stand alongside some of the best chefs in the 3 Valleys area.

Speaks

French fluently and Spanish terribly.

On the slopes

Ski

• Fine dining
• Family dining
• Large groups
• Special diets
• Budget dining

I’ve been a private and restaurant chef for over 8 years, working across France, Switzerland, Spain, Italy and Turkey. My cooking style blends European classics with Asian and Mediterranean influences. I specialise in private dining, chalet service and bespoke menus for families and luxury guests.

Signature dish

Yes — scallops with cauliflower purée and truffle, or veal scaloppine with lemon and capers. Elegant, balanced and full of flavour — that’s my signature.

Loves to cook

Fresh handmade pasta, grilled seafood, and modern European comfort dishes with a fine-dining touch.

Inspired by

I’m inspired by Alain Ducasse for his precision and respect for ingredients, and by Massimo Bottura for creativity. But most of all, by my guests — their joy is the best motivation.

Speaks

Yes — I speak English, Russian and a little French.

On the slopes

Yes, I ski — it helps me enjoy the mountain lifestyle and connect with guests during the winter season.

• Fine dining
• Family dining
• Large groups

17 years' cheffing experience. I started as a commis chef and worked my way through the ranks, finally running kitchens in the UK and France. For the past 9 years I have been working as a private chef in the chalets of the 3 Valleys, villas of the Côte d’Azur and river barges of Burgundy.

Signature dish

Confit duck leg with a cherry gastrique and celeriac purée

Loves to cook

I love to work with seasonal produce as much as possible! I specialise in French and Italian cuisines.

Inspired by

Massimo Bottura. I love his approach to modern Italian cuisine, a balance between tradition and the new.

Speaks

French

On the slopes

Snowboard

• Fine dining
• Special diets
• Budget dining
• Family dining
• Large groups

I have been working as a chef since 2004. I began cooking in lodges in Scotland, then went on to do a ski season & worked in a few restaurants. I have worked a summer season on a superyacht & worked in private residences around the world.

Signature dish

I love to cook big sharing-style feasts with interesting veggie sides, big flavours & colours.

Loves to cook

It depends on the season and where I am in the world. I love French Provençal cuisine and its incredible produce. I also love autumn in Scotland with its game, seafood, mushrooms and root veg.

Inspired by

Alain Passard for his elevation of vegetables. Simon Rogan for his innovative use of local natural produce.

Speaks

French

On the slopes

Both

• Fine dining
• Family dining
• Budget dining
• Large groups
• Special diets

I have been cooking professionally for over 10 years and am fortunate enough to have worked with some of the best clients in the most beautiful chalets, villas and boats in the world. From working in the UK, Italy, Canada and Japan to cooking all over France. I now live full-time in the 3 Valleys.

Signature dish

Pan Seared Sea Bream, Crushed New Potatoes, Citrus Beurre Blanc, Green Herb Oil and Seasonal Greens

Loves to cook

I like to cook traditional British, French and Italian cuisine with some Greek and North African thrown in as well.

Inspired by

There have been quite a few people along my culinary journey and so many people have inspired my cooking style. I have many chef friends and like to think that they have shaped what I am.

Speaks

English and basic French

On the slopes

Snowboard