our chefs
I'm Theodore Tzanis, a seasoned chef with a decade of Michelin-starred experience in the UK and Greece. Transitioning into the role of a dedicated Private Chef, I specialise in delivering exceptional quality, emphasising consistency and creativity. With a background including two impactful years at Heston Blumenthal's 1 Michelin Star restaurant, The Hinds Head, and training at his esteemed 3 Michelin-starred restaurant, The Fat Duck in Bray, I'm passionate about bringing innovative and high-quality dishes directly to your table.
I'm Chef Rachel Hawkins, a Le Cordon Bleu-trained private chef recognised for creatively reimagining cuisine. Whether in luxury villas or high-end ski chalets, I specialise in crafting personalised menus for VIP clients, including comedians and Hollywood stars. My expertise lies in delicious Asian-inspired dishes made with the freshest seasonal ingredients, presented with a modern flair. From major events like the BAFTA's to customised meals for diverse tastes and budgets, I've got it all covered. Beyond being a chef, I'm a culinary explorer, always eager to try new things and stay ahead of food trends.
I'm Javier Ansari Martin, a responsible and hardworking chef with 20 years of experience, including a Michelin-starred background at Adriàn Quetglas in Spain. Currently a private chef, I bring a friendly approach to my culinary work, with notable roles as Sous Chef at Fontsanta Hotel 5* in Mallorca and Chef de Partie at Adriàn Quetglas 1* Michelin. My focus is on delivering the highest standards of quality, taste, and presentation in my craft, with a passion for utilising and highlighting local products in my creations.
I'm Jorge Rodríguez, your culinary guide for an extraordinary adventure ! Having honed my skills in Michelin-starred restaurants like Denia - Quique Dacosta and Lasarte - Martín Berasategui, I've now ventured into the realm of private dining. Picture having a personal chef with a background in top kitchens— that's me! With a mix of experience, creativity, and a touch of magic, I bring a unique culinary journey to your table.
I'm Mariano Veyssiere Anguiano, a seasoned Private Chef with a diverse culinary journey from Argentina to Spain. Specialising in wood oven techniques and fusion cuisine, I've honed my skills in top restaurants and as a private chef in the Balearic Islands. Adaptable and passionate about learning, I handle diverse cuisines and clientele with maturity. Eager to share my culinary expertise and enthusiasm.
I'm Simon Crunkhorn, a seasoned Private Chef with a diverse background spanning yachting and land experiences. Having cooked for artists like The Script and Sir Elton John, I've honed my skills on high-profile yachts like M/Y Simply Splendid and M/Y DYTAN. From foraging in the Arctic to working under Michelin Star chefs, I've integrated diverse influences into my meal plans. Specialising in vegan cuisine during conservation campaigns, I thrive on challenges and seek continuous culinary growth. Ready to bring my unique skills and flavours to elevate your dining experience.
I'm George Andrew Harding, a skilled private chef with a flair for creating exceptional experiences. Formerly Sous Chef at The Grove Narberth's Fernery Restaurant, where I contributed to achieving four AA Rosettes. Prior experience includes roles at Michelin-starred Moor Hall Restaurant and Ocean Restaurant in The Atlantic Hotel, Jersey. Influenced by a commitment to using seasonal, local ingredients , with emphasis on creative British cuisine! Trained at Pembrokeshire College, I bring diverse skills to my private chef journey. Ready to bring my passion for cooking to your table!
I'm Thales Munoz, a seasoned chef with Michelin-starred experience, now excelling as a Private Chef. My journey includes serving as the Former Sous Chef at Le Pré (2 Michelin stars), bringing a wealth of culinary expertise. I've held previous roles such as Sous Chef Jr. at LAgala HoRe and Production Chef at Disfrutar Restaurant ( 3 Michelin stars) . Having received training in some of the finest culinary institutions, I've transitioned into crafting exceptional, innovative dishes with a focus on seasonal, local ingredients. I'm ready to bring my passion for culinary excellence to your table.