Exquisite dining - As you want it

Food is at the heart of everything we do at Hip Hideouts. Our luxury chalet chefs are some of the most qualified in the Alps with years of experience in 5 star hotels, Michelin starred restaurants and super-yachts. Each chef brings their style and flair to their catered chalet to create unique and bespoke seasonal menus. Trained to the highest standards, our chefs have the ability to cater to a range of cuisines and dietary requirements. They will contact you before your arrival to discuss what you would like during your stay - we know it's all about the fine detail. We like to keep our menus fresh, interesting and on the lighter side - but you decide. Our chefs serve breakfast on seven mornings and dinner on five evenings. We also include champagne and canapés on an evening of your choosing.

Manuel Dias

Every year the standard of our food is getting better and the team for this winter is expected to be the strongest yet.

All of our chefs are experienced professionals and have worked many years in some of the top restaurants and private residences in the world. We step away from tradition, to excite and delight with new flavours, cultures and combinations. Our chefs are there to consult with, and our service is to provide you with dishes that will surprise and delight you.

our chefs

Theodore Tzanis

Theo is an innovative chef with hands-on experience for over a decade in Michelin starred restaurants, including spells at Heston Blumenthal’s 1 star The Hinds Head and 3 star The Fat Duck. Later he brought a greek twist to the classic menu of Pied à Terre in London. Expect deep flavours and creative touches inspired by his background in the London restaurant scene and the Eastern Med.

Dominik Zezula

Dominik joins Hip Hideouts following a number of high level positions working for Angela Hartnett at Hotel Portetta and Kari Porsteinsson at Nielsen in Iceland. He has a passion for Nordic inspired dishes and brings clean design to impressive flavours. Dominik brings beautiful plates inspired for his love of nature and the Michelin restaurants he has worked at.

Javi Ansari

Javi developed his menus and style through restaurants in in the uk and in Spain including the five star Fontsanta Hotel in Mallorca, Okinami in Brighton UK and also working for Adrian Quetglas at his Michelin starred restaurant in Palma. His down to earth approach brings stunning dishes in a private dining setting.

Joe Petch

Joe joins Hip Hideouts from a string of impressive restaurants including the Michelin starred L’Orotan and the Lords of the Manor, as well as a number of winter seasons in private luxury chalets in Verbier, Zermatt and St Martin de Belleville. His dishes bring inspiration from his surroundings and combine fresh and innovative plating to combine with sublime flavours.

Mariano Veyssiere

Born and raised in Argentina, Mariano’s journey started with open wood ovens, flour and yeast. Venturing to Europe he worked in a number of beautiful restaurants developing his love for creative plates and finally joined the team to provide private dining on the Island of Mallorca. Expect exciting combinations and fresh fused plates.

Simon Crunkhorn

Simon has explored the globe, cheffing on superyachts in the Mediterranean and Caribbean to high profile clients. Off the beaten track he has foraged on an Arctic Base camp alongside Inuit chefs; private cheffed for Elton John on tour and was head chef for a luxury ski chalet company in Verbier. Expect your boundaries to be pushed.

Tommy Cole

Tommy is an exciting young chef with a 100% passion for food and fresh ingredients. With a Masters Degree in Nutritional Therapy. Tommy created his own start up catering company before four winter in Courchevel and then until 2021 he was one of the tutors at Orchards Cookery school. Expect punches of flavours and modern British plates with a twist.

Vinicius Arbex

Vini came through the ranks of the Brazilian restaurant scene with a focus on his love for pastry. Following a spell at Noma and El Celler De Can Roca he was brought to Baleraric Islands and worked on menu design in Formentera and later at Lío Ibiza. His plates bring a fusion of flavours from the places he has worked.

Sample Menus


French toast with bacon and banana
Baked eggs, winter black pudding, romesco and rocket
Greek yogurt, berry compote and puffed quinoa
Smoked salmon, dill and poached egg on toast
Sour dough toast with avocado, poached eggs and chilli flakes
Bacon sandwiches with homemade salsa on crusty baps

By your chef for the week
Main Course

Red mullet fillet, ryotei miso and red onion
Butternut squash with ginger tomatoes and lime yoghurt
Caramelised fig, orange and goat's cheese salad
Confit pork belly, spinach, ricotta and cranberry jus
Homemade pappardelle, lamb shank ragu and mint
Scallops, cauliflower purée, black truffle
California maki with bream, wasabi, ginger, soy sauce, lime and rice
Broccoli and goat's cheese ravioli, ratatouille, rocket and pesto

Afternoon Tea

Courgette cake with lime curd, cream cheese and pistachios
Banana bread and sour cream icing
Bresaola, cherry tomatoes and smoked mozzarella charcuterie
Almond and orange cake


Crunchy maki with scallops and yuzu dresssing
Homemade beetroot raviolis, goats cheese and pickled walnuts
Parmesan risotto, parmesan crisp and chervil
Prawn tartare, smoked salmon, mango and avocado salsa
Szechuan hot and sour soup with tofu and shitake mushrooms
Slow cooked pulled pork tacos with pink pickled onions


Apple and vanilla parfait, poached apples, toffee sauce and oat crumb
Chocolate orange mousse, orange blossom marshmallow and orange reduction
Almond panna cotta, thyme biscuit and crystallised lemon
Baked ricotta with figs and lavender honey