Chef at Home

Based on the Gulf of Saint-Tropez, Grégory D is a self-taught private chef whose cooking is rooted in Provence and shaped by years of travel. He builds every menu around his clients' tastes, forages local wild ingredients - from herbs of Provence to mimosa and eucalyptus - and brings the whole experience directly to your villa. From relaxed bistronomie dinners to full gastronomic evenings, he handles everything from shopping to washing up.

Camille Adam is a Michelin-trained private chef whose cooking is rooted in the landscapes and producers of Provence. Founder of IRIS, Camille brings eight years of experience across three-star kitchens on the French Riviera - from Le Louis XV in Monaco to La Villa Madie in Cassis - to the intimacy of your villa's dining table. Expect refined Mediterranean cuisine with a deeply personal touch, along with the option of hands-on masterclass lessons for guests who want to take a little of Provence home with them.

Lucie is a self-taught private chef whose cooking is rooted in the seasons, the markets, and the sun-drenched flavours of Provence. From intimate villa dinners to guided market visits and hands-on cooking classes, an experience with Lucie is one of the most memorable ways to connect with the region.

Meet Chef Baptiste, a private chef in Provence known for his instinctive approach to seasonal cuisine. Learn about his background, philosophy and how to book a private dining experience in your villa through Provence Holidays.

Meet Chef Joséphine, a private chef in Provence whose cooking is guided by seasonality, local produce, and Mediterranean simplicity. Discover her background, approach to private dining, and how to book this in-villa culinary experience through our concierge team.

Chefs Oscar and Héloïse share their journey from classical training to private dining in Provence. Rooted in seasonality and local produce, their cooking reflects Provençal traditions, personal influences and a thoughtful approach to hospitality, with a light tiramisu recipe included.

Cheffe Monik offers a creative private chef experience in the Luberon, shaped by seasonal Provençal produce and her herb garden. Her cooking workshops, market-fresh menus and colourful plant-based recipes reflect the region’s ingredients and rhythms. This profile introduces her background, inspiration and one of her signature dishes.

Cheffe Sakina brings the flavours and traditions of Provence to the table with seasonal produce, regional herbs, and a cooking style shaped by family and local markets. This article introduces her culinary journey, what to expect when hiring a private chef in Provence, and a detailed recipe for Provençal lamb with candied vegetables.

Chef Francis brings a refined, market-led approach to Provençal cooking. His menus follow the progression of the seasons from spring to autumn, shaped by local produce, Mediterranean flavours, and years of experience across France, the Caribbean, and New Zealand. This profile introduces his culinary journey, his philosophy, and what guests can expect from a private chef experience in Provence.

Chef Boris offers a refined private chef experience shaped by the landscapes of the Luberon and the Alpilles. His menus follow the seasons, drawing on local produce, Provençal traditions, and years of experience in fine dining and private villa service. This profile explores his culinary journey, the dining experience he creates, and the influences that define his cooking.