Personal Chef
A personal chef, and what makes one worth having.
A personal chef is the one professional a family lets into the house every day, three times a day. Most private clients do not want a restaurant at home. They want a person: a chef who takes the chalet in Courchevel for the season and feeds twelve on a Sunday and two on a Tuesday, a chef who flies with the family to the villa in Ibiza or the yacht in Sardinia and sources everything at the destination, a chef who cooks the wedding weekend, the birthday dinner and the quiet breakfast after it, and who knows that one child cannot have nuts and the grandfather is on a diet from his doctor. Algoz provides that person, trained in serious kitchens, selected for the cuisine, the household and the temperament, and placed inside the same plan that already runs the house, the travel and the protection.
Every chef is interviewed, cooks for us, is referenced with the households and kitchens they come from, food-safety certified, checked, and bound by NDA before a name is shared. Send the house or the boat, the dates, the number at the table and the diets: you receive chef profiles with sample menus and one written figure.
- Chefs trained in Michelin-starred and grand hotel kitchens, interviewed and tasted by Algoz before they are proposed
- A chef in residence at your home, or for a week, a season or a single dinner
- A chef who travels with you: chalet, villa, yacht, private jet and hotel suite with a kitchen
- Allergies, intolerances, children, athletes and medical diets managed properly, with the doctor where there is one
- Kosher, halal, vegan, Japanese, Italian, French, Levantine and Indian cuisines from chefs who grew up in them
- Food safety, deliveries and kitchen access handled as a security matter in a protected household
Hiring a personal chef: the first questions.
Who are they?
Working chefs from starred restaurants, grand hotels, yachts and private households, pastry chefs, sushi masters, nutrition-trained chefs. Each is chosen for your brief: the cuisine, the size of the household, children or no children, a season or a dinner, and the temperament to live quietly inside a family.
What it costs
A personal chef is quoted per day, per week, per season or as a residence contract, plus travel and accommodation when they come with you. Provisioning is at cost with receipts, and we take no commission from suppliers. You receive one written figure before you commit, with no obligation.
How fast
At least seven days to propose, taste and place a chef for a week or a dinner. Seasons and residence positions are planned months ahead, because the chefs families keep are booked by those families first. Under 48 hours carries an urgency fee and is not guaranteed.
Allergies and diets?
Yes, and taken seriously: a written diet sheet for every member of the household, allergen separation in the kitchen, a line to the doctor or nutritionist where there is one, and menus for children that children actually eat. Kosher and halal kitchens are run by chefs who know the rules, not by chefs who read them.
With or without protection?
Either. In a protected household the chef is part of the security plan: vetted like the rest of the staff, briefed by the same coordinator, deliveries and kitchen access controlled. See close protection.
Where we cover
Where the house, the chalet, the villa or the boat is. Courchevel, St. Moritz, Gstaad and Verbier in winter; Ibiza, Mykonos, Sardinia, the Amalfi Coast, Saint-Tropez and Marbella in summer; London, Paris, Monaco, Dubai and Riyadh all year; the Maldives and the Caribbean by season. See villas and properties.
The chef, the kitchen and everything around them.
Chef in Residence
A full-time personal chef for the household: breakfast to dinner, the children, the guests, the staff meals, the market, the cellar with the sommelier, and a kitchen that runs without being managed. Placed for a year, with cover for days off and holidays.
The Chalet and Villa Season
A chef for the chalet from December to April or the villa from June to September, who knows the local suppliers, the fishmonger at the port and the farm up the hill, and feeds the house whether there are four at the table or twenty.
A Chef Who Travels With You
A chef who flies with the family, inspects the kitchen on arrival, sources at the destination and cooks the same way in Ibiza, the Maldives or a hotel suite with a kitchen. Hotel kitchens and villa staff are coordinated so nobody is offended and everything is ready.
Yacht Chef
A chef for the owner's season or a charter: galley-trained, provisioning for a crossing, the dinner ashore reached by tender coordinated with the captain, and menus that survive a sea day. See yacht charter.
Dinners, Weddings and Events
A dinner for twelve at home, a wedding weekend on the Amalfi Coast, a birthday on the terrace: menu, kitchen team, service staff and the tables, with the guest list and the security handled by the same house. See private events.
Sushi, Pastry, Plant-Based and More
A sushi master for the evening, a pastry chef for the week, a plant-based chef, an asado master from Argentina, a chef for a kosher or halal kitchen, a chef trained in sports nutrition who works with your coach. See private sports instructors.
The chalet season in the Alps
The most requested shape of this service is the winter: a chef based in the chalet in Courchevel, St. Moritz, Gstaad or Verbier from December to April, feeding the family on the quiet weeks and the house full of guests at New Year, with the market run before the first lift, lunch sent up the mountain when the children ski through, and the fondue nobody admits to wanting. We arrange the chef's housing, the resort permit where one is needed, the supplier accounts and the cover for days off, so what the family sees is one person and a kitchen that works. See Courchevel.
CourchevelThe villa summer, from Ibiza to the Amalfi Coast
A villa chef is the difference between a holiday and a job. The chef arrives before you, walks the kitchen, opens accounts with the fishmonger at the port and the farm up the hill, and cooks the summer the way the house wants it: long lunches, a beach picnic sent down by boat, the dinner for thirty when friends arrive, and breakfast for the children at seven. Ibiza, Mykonos, Sardinia, Positano, Saint-Tropez and Marbella, with the villa, the driver and the security run by the same house. See the Amalfi Coast.
Amalfi CoastA chef who travels with you
For a family that moves, the chef moves: on the jet, into the hotel suite with the kitchen, onto the yacht and into the next villa. The chef sources at each destination, inspects the kitchen on arrival, coordinates with hotel kitchens and villa staff without treading on anyone, and keeps the children's food and the principal's diet identical from London to the Maldives. Vaccinations, visas and the chef's travel are ours to arrange. See private travel.
Private travelDiets, allergies and the doctor's letter
Most of our chefs cook for someone who cannot eat something: a child with a nut allergy, a principal on a cardiologist's diet, an athlete in training with the coach, a guest who keeps kosher or halal, a family that is vegan on weekdays. The chef works from a written diet sheet for every member of the household, keeps allergens separate in the kitchen, speaks to the doctor or nutritionist where there is one, and cooks food that people want to eat rather than food that is merely permitted. See medical travel protection for the clinical side.
Medical travel protectionThe yacht galley
A yacht chef is a different trade: provisioning for a crossing, a galley the size of a wardrobe, a sea day when half the guests want soup and the other half want sashimi, and the dinner ashore in Nerano reached by tender. We place chefs for the owner's season and for charters, galley-trained and used to a captain's rules, with the shore side, the market at the next port and the security coordinated by the same house. See yacht charter.
Yacht charterThe kitchen as a security matter
Food is the one thing a principal lets into the house every day. In a protected household the chef is part of the plan: vetted like the protection officers, bound by the same NDA, deliveries received and checked, the kitchen and the cellar access-controlled, and the staff briefed on who may enter. Algoz runs that side already for its protection clients, and a chef placed by a protection house arrives inside it rather than outside it. See close protection.
Close protectionWhen each chef is booked.
The chalets
Courchevel, St. Moritz, Gstaad, Verbier and Aspen. Season chefs are matched in September and October; the best are placed by November.
Winter sun
Dubai and Riyadh residences, the Maldives, the Caribbean and the yachts that winter there. Chefs travel with the family or meet them at the house.
Weddings and openings
The wedding weekends in Ravello, Positano and Tuscany, the villas opening on the Mediterranean, the first boats in the water. Event chefs and villa chefs are booked in spring.
The villa and the yacht
Ibiza, Mykonos, Sardinia, the Amalfi Coast, Saint-Tropez and Marbella: a chef in the villa, a chef on board, and the dinner for thirty when the friends arrive.
Harvest
Truffles in Piedmont, the grape harvest, game in Scotland and the quiet weeks on the coast. The months our chefs ask to cook in.
Residence and consultancy
A chef in residence in London, Paris, Monaco or Dubai; advice on building a kitchen, staffing a household or provisioning a yacht season, from chefs who have done it.
Brief, tasting, placement, kitchen.
The brief, under NDA
The house, the boat or the dates, the number at the table, the cuisines you love and the ones you do not, the diets, the children, the staff already in place. Held under NDA before a name is shared.
Profiles and a tasting
Two or three chefs matched to the brief with sample menus and references. Where the engagement justifies it, a tasting at your table before you decide.
The placement
Housing, travel, insurance, permits where the resort requires them, supplier accounts, the cellar with the sommelier, and cover for days off. One written figure.
Integration
The chef is briefed into the household: the staff, the driver, the protection detail and the coordinator who already runs the house.
The kitchen
Breakfast to dinner, the market, the diets, the guests, the events. Run without being managed, and adjusted whenever the family wants.
One contact
One coordinator for the chef, the house, the travel and everything around the table, in your language, for the whole engagement.
“The right chef is not the one who cooks the best dinner you have ever had. It is the one who still does on a Tuesday in March, for two, without being asked.”
What a personal chef costs.
A personal chef is quoted per day, per week, per season or as a residence contract, on the chef's professional rate for the level and the cuisine, plus travel and accommodation when they come with you. A season in the Alps is quoted as a programme; a chef on a two-week itinerary as a journey; a wedding weekend to the event. Provisioning is at cost, with receipts, and we take no commission from any supplier.
You receive one written figure before you commit, with no obligation. We tell you when a caterer, a restaurant or the hotel kitchen is the honest answer, and we only place a travelling chef where the brief justifies one. See private travel and villas and properties.
Send the house, the dates and the diets.
Chalet chefs for the Alps are matched in September and October, villa and yacht chefs for the Mediterranean in spring, and the chefs families keep are booked by those families first. Tell us the house or the boat, the dates, the number at the table and who cannot eat what, and we reply with profiles, sample menus and one figure, under NDA from the first message.
Enquire WhatsAppWho books a personal chef.
The house, every day
A chef in residence or for the season: the children at seven, the parents at nine, the guests on Saturday, and a diet sheet for everyone. Chosen for temperament as much as for cooking.
The galley and the shore
A chef for the owner's season or the charter, provisioning at each port, the sea day and the dinner ashore, coordinated with the captain and the shore team.
The dinner and the wedding
A dinner for twelve, a wedding weekend, a birthday on the terrace: the chef, the kitchen team, the service and the tables, with the guest list and the security from the same house.
A kitchen between cities
A chef who meets the principal where the diary allows, keeps the diet identical in every city, and cooks the quiet dinner where nobody listens.
The diet that matters
A chef who works from the doctor's letter or the coach's plan, with the nutritionist in the loop, and makes the food worth eating.
Before the kitchen
Advice before building a kitchen, staffing a household, provisioning a yacht season or choosing a cellar: from chefs who have run them, under NDA, with no commission.
Where the house is, and where you go.
The Alps for the chalets; Ibiza, Mykonos, Sardinia, the Amalfi Coast, Saint-Tropez and Marbella for the villas; London, Paris, Monaco, Dubai and Riyadh for the residences; the Mediterranean and the Caribbean for the yachts; the Maldives and the Seychelles by season; and your own house wherever it is. The same house runs villas and properties, yacht charter, private sports instructors and close protection.