food

Exquisite dining - As you want it



Food is at the heart of everything we do at Hip Hideouts. Our chalet chefs are some of the most qualified in the alps with years of experience in 5* hotels, michelin starred restaurants and super-yachts. Each chef brings their 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 seven mornings and dinner on five evenings. We also include champagne and canapés on an evening of your choosing.




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 and we love exploring 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




Giaco Mazzuia

Giacomo will be spending his fourth year with Hip Hideouts this winter and came 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

Greg started his career in Guernsey. He was recruited by Nasser Jeffane and moved to Geneva, where he worked at the Mandarin Oriental. After a winter season in Verbier cooking for a prestigious chalet company, he moved to Paris to train under Thierry Marx at his 2* restaurant ‘Sur Mesure par Thierry Marx’ focusing on molecular cuisine. Between winters with Hip Hideouts, Greg has worked on super yachts in the Med and more recently held a position under Jason Atherton at his 1* restaurant ‘Pollen Street Social’ in London.


Phil Packham

Phil Packham is a creative and innovative chef that joined hip hideouts in 2017 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.


Rhys Hodgson

Rhys has most recently been Head Chef at the Peligoni Club in Greece, and prior to that he was 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.


Jonathan Rodrigues

Jonathan is the first chef to join us from South America and we are very excited to have a talented star from the Caracas Restaurant scene. He brings a wealth of experience working across a number of famous restaurants in Spain and joins us from the achingly cool Aire Bardenas Hotel outside Zaragoza. His plates are conceptional and dreamlike and combine a wealth of flavours with a creative style that you will instantly recognise as one of his. Be prepared for new experiences and ingredients.


Fity del Casar

Born in Valencia, Fity started out in the local restaurants of the city learning his craft and picking up local influences from his childhood. His first major step was to move to work under Quique Dacosta at his 3* restaurant under the same name in Denia. He later moved to Barcelona and worked at the world famous Disfruta which was awarded the 9th best restaurant in the world where the focus was on technoemotional cooking. Expect beautiful Mediterranean dishes with flashes of Asian influences wrapped up with Spanish creativity.


Ali Rowley

Ali Rowley started his career in the kitchen at a young age in his home county of Shropshire following in his mother’s footsteps and the family’s love of food. He has since worked in Australasia, Asia, South Pacific and Europe in prestigious hotels, restaurants, private villas and at sea. Ali’s food draws inspiration from his travels and working with chefs from all over the world. His dishes will take you on a journey throughout your stay with a discreet nod to his British roots.


Nicola Dobnik

Nicola started out his career at Michelin starred Cracco in Milano working for chef patissier Fabrizio Galla. In 2014 he moved to work under Matteo Baronetto at Ristorante del Cambio in Torino as the head of pastry section. Here he helped design the kitchen and an innovative pastry lab. He also won the Italian pastry competition that took him through to the world finals in New York City. Nicola has a Croatian/Italian background and you can expect beautiful plates with a Mediterranean slant.











Sample Menus



Breakfast

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 boiled egg on toast

Sough 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 parpadelle, lamb shank ragu and mint

Scallops, cauliflower puree, black truffle

California makis, wasabi, ginger, bream, soy sauce, lime, rice

Broccoli and goats cheese ravioli, ratatouille, rocket, pesto


Afternoon Tea

Courgette cake w/lime curd, cream cheese and pistachios

Banana bread and sour cream icing

Bresaola, cherry tomatos and smoked mozzarella charcuterie

Almond and Orange cake


Starters

Crunchy maki with scallops and yuzu dresssing

Homemade beetroot raviolis, goats cheese and pickled walnuts

Parmesan risotto, parmesan crisp, 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



Dessert

Apple and vanilla parfait, poached apples, toffee sauce, oat crumb

Chocolate orange mousse, orange blossom marshmallow, orange reduction

Almond panna cota, thyme biscuit, crystallised lemon

Baked Ricotta With Figs And Lavender Honey