Six ways we work
Every engagement starts the same way:
we learn how you eat before we cook anything.
A chef in your household, full-time or for an extended period. Menu planning, sourcing, daily meals, kitchen management.
We learn how your family eats. The allergies, the schedules, the training weeks, the child who won't touch fish. We build around all of it.
Not a menu imposed on a household. A kitchen that fits one.
Private dinners and events, built for the occasion.
An intimate table for six. A birthday, an anniversary, a corporate evening in a villa, a penthouse or on board. The menu, the produce, the plating and the pacing are designed for that room and those guests.
Larger evenings run with a dedicated team of chefs and service professionals, at the same standard as a table for six.
Provisioning, galley work and daily menus on board, for a charter, a crossing or a full season.
A galley is a different kind of kitchen. Less space, less storage, no second chance at the market. Cooking well in one is its own discipline.
We travel with you. Second homes, summer seasons, long trips. Italy, the Côte d'Azur, Monaco, or wherever the year takes you.
Everything around you changes. The kitchen, the market, the house. What doesn't change is the person cooking, who already knows your family, your routine and how you like to eat. Away from home, that tends to be the thing people miss most.
You tell us the occasion, the people and what you have in mind, and we build the evening from that.
Some clients arrive with a precise idea. Others arrive with a feeling and let us find the form. Either way the starting point is yours, not ours.
We decide the menu together, then cook it side by side in your own kitchen.
Fresh pasta, the Italian classics done properly, or a full menu from start to finish. It ends the way it should: everyone at the table, eating what they made.
For one person, a couple, a family, a few friends or a small team.