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

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.

Rachel Hawkins

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.

Javi Ansari

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.

Jorge Rodríguez

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.

Mariano Veyssiere

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.

Simon Crunkhorn

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.

George Harding

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!

Thales Munoz

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.

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