Elements.

A private chef service based in Dubai, working with private families, UHNW clients, residences, yachts and international households.
Built on one idea: real luxury is attention.

I started in a hotel school in Italy and spent years in Michelin-starred kitchens and five-star hotels, including Palazzo del Quirinale in Rome. I learned technique comes first and that part will never leave me.

Then I moved into private households and found out I only knew half the job. In a restaurant the guest comes to you. At home, you're the one in their space: their kitchen, their hours, their habits. You cook for how they actually live.

Dubai is where that became a career: royal households, private villas, yachts, and the seasons spent travelling with families to Monaco and the South of France.

I cook the way I eat. Years in professional kitchens taught me the technical side: which fat, which combinations work, how to balance a dish, which temperature. The years since taught me the judgement that goes with it: the suppliers I trust, the months a product is worth cooking and the months it isn't, and how much seasonality and freshness decide the quality of what ends up on the plate. I don't believe in one menu for everyone.

Technique. Vigour. Determination.

— Krzysztof Gasienica, Founder

The Standard

The Elements Standard

Letting someone into your home is a different decision from booking a table.
This is what the name guarantees.

Every chef who works under this name is selected personally by Krzysztof. Technique from professional kitchens, the discretion a private home requires and the judgement to work without being managed.

Nobody cooks for an Elements client without having cooked alongside me first.

Technique is the easy part to verify, I've spent enough time in those kitchens to know within one service whether someone has it. I work with chefs who ask about the family before they ask about the menu, who can rebuild a dish when a product isn't right that week, and who understand that in a private home the cooking is only half of what is being asked of them.
— Krzysztof

Discretion

Privacy is a professional standard, observed as a matter of course. Non-disclosure agreements signed on request.

Standards

Licensed and insured, trained to professional food safety standards. The kitchen is left in perfect order.

Continuity

Longer engagements are served by the same chef throughout. Any change is communicated in advance, with the reason.

Judgement

Private households run on timing and tact. Knowing when to be present and when to withdraw is part of the work.

Tell us about the occasion.