Exquisite dining - As you want it
Food is at the heart of everything we do at Hip Hideouts. Our chefs are some of the most qualified in the alps with a minimum of five years experience in 5* hotels, michelin restaurants or super-yachts. Each chef brings their unique style and flair to their chalet to create unique and bespoke seasonal menus. Trained to the highest standards our chefs have the ability to cater to different cuisines and dietary requirements. They will contact you before your arrival to discuss what you would like during your stay. We like to keep our menus fresh and interesting and on the lighter side - but you decide. Our chefs serve breakfast on six mornings and dinner on six evenings. We also include champagne and canapés on an evening of your choosing.
Every year the standard of our food is getting better and 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 and we love exploring new flavours, cultures and combinations. While many of our chefs are classically french trained we tend to deliver fresher and lighter dishes throughout the winter months. Our chefs are there to consult with, and our service is to provide you with dishes that will surprise and delight you.
Giacomo comes to us from a prestigious background of Michelin starred restaurants, working under Javier Torres at Barcelona Sky, Tickets under Albert Adria and La Terraza del Casino under Paco Roncero which currently has two michelin stars. Specialising in pastry Giacomo has also spent time at Heart Ibiza where his focus was on modern and seasonal influences. He has many european influences with Italian cuisine being at the heart of the dishes he produces.
Greg Tostevin specialises in French fine dining. Starting his career at the 2AA Rosette La Frigate hotel in Guernsey, Greg took on positions in Verbier with a prestigious chalet company and later where he worked under Nasser Jeffane at Café Calla in Geneva. He was sought out by Ricardo Silva and moved to Paris to focus on modern fine dining and molecular cuisine under the award winning Thierry Marx.
Ivan Holmes began his career working under Mark Birchall who won the Roux Scholarship, the premier competition for chefs in the UK in 2011 and worked at El Celler de Can Roca, twice voted the worlds best restaurant. Ivan has worked in several Michelin starred kitchens and five star hotels both in the UK and France. Ivan has spent the last five years working in the highest private chef positions across Europe, from luxury chalets and villas to super yachts. He combines Modern British plates with a classic French background.
Daniel came through the ranks in the wave of Modern British restaurants that has dominated the UK market in the last few years. Exceptional training and consistency in his dishes landed Daniel into roles as a private chef in some of the most demanding luxury ski chalets in France. His cooking reflects his strong Welsh ancestry, freshly caught fish and shellfish from the Pembrokeshire coast influence his dishes and presentation. Daniel is returning for his fourth winter in Val d’Isère.
Phil Packham is a creative and innovative chef that joins hip hideouts for this winter following four winters in the flagship chalets of Scott Dunn in Val d’Isere. He was initially head chef and then took on responsibility for training and mentoring across the resort. He worked as an private chef in the UK and internationally on yachts in the mediterranean. Phil is passionate about sourcing local produce and has a strong modern British streak running through his plates.
Josh learnt his trade working under Jamie Raftery at the Michelin starred Castle Hotel in Taunton. He later set up and ran a pop up restaurant at Hugh Fearnley-Whittingstall’s River Cottage HQ before launching his own creation at the Sanctuary. Josh has spent the last two winters working for the Montel family in Val d’isere based out of their flag ship property Marco Polo. Think fresh, electric plates with a very personalised twist.
Rhys has most recently been part of the exclusive group of chefs that deliver the spectacular plates at Le Manoir aux Quat’Saisons. The chefs grow and pick their own produce which brings seasonal cooking to a new level and awarded Raymond Blanc two Michelin stars. Prior to Le Manior, Rhys worked for Consensio ski in Meribel and the Peligoni Club in Zakynthos, Greece. Expect on point dishes and fresh ideas curbed towards seasonal produce.
Charlie is all about innovation and experimentation. Whilst he has worked in Michelin starred restaurants and competed on Masterchef the professionals; unique plates and surprises are where his heart lies. Expect the unexpected with this passionate chef, previous creations have included a 1950’s railway carriage pop up at Wakes Colne. He likes to excite with his food and pair unique flavour combinations into his dishes. Charlie is focused on brining local produce to his menus and creating a full dining experience during your stay.