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.

Mark Yates

Mark has gained experience in a wide range of restaurants and gastronomic styles from 3 Rosette standard to Mexican inspired Street food. Not one to take it easy, Mark continually evolves his food and ideas to ensure that he delivers an exceptional experience to all guests. Mark was previously the Executive Chef for Scott Dunn overseeing the entire Winter and Summer Chef program. Opened Ojo Rojo Mexican in Bournemouth as executive chef in 2016 and he is passionate about local produce and inspired by different combinations of flavours and textures looking to be playful and to intrigue guests with his food.

TJ Burch

Twelve years experience in the catering and hospitality industry with five of them spent in luxury chalets and villas across France, Mallorca and Austria. Started in Hertfordshire where he was head-hunted to work alongside chefs with Michelin star backgrounds. He took over as the Head Chef of a fine dining restaurant at the age of 22 where he developed his precision style cooking. Worked alongside the Executive chef of Scott Dunn to assist in the training, support and progression of the chef team over the course of two years. Spends his summer months in Pollenca, Mallorca cooking with the very best sustainable local produce in luxury villas across the north of the island within his own private chef and service business.

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.

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.

Dan Gambles

Dan spent the first ten years of his career working for the charismatic Michael Caines starting out as a apprentice at the tender age of 15 taking up various positions including Junior Sous chef at 2 michelin starred Gidleigh park, sous chef at Williams Formula One Racing Team and subsequently Head Chef at Lympstone Manor going on to helping achieve the restaurants first Michelin star at the age of 24. Since then he has been sous chef at the Clove Club, no.26 in the san pellingrino worlds 50 best restaurants. You will find his dishes are cooked with a honest approach and pride creating flavourful, beautiful food.

Carlos Chuliá

Carlos started out his career in San Sebastian, studying in the Basque Culinary Centre (first gastronomy college in Europe) where he acquired a global vision and knowledge of gastronomy. During these four years he worked in the emblematic and creative pintxo bar "zeruko", and also did stages in Hisop (*) in Barcelona and De LIbrije (***) in The Netherlands where he refined his culinary skills. He also spent almost three years working in Kitchen Theory (a creative design studio only focused on gastronomy) as Development chef creating dishes, recipes and menus looking at how sound, touch, color and lighting can influence our dining experiences.

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 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


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


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