I’m a holistic private chef who believes food should feel good for body, mind, and soul. I cook for small groups in beautiful spaces across Europe and beyond, from superyachts to countryside retreats. Each menu is designed with care, using seasonal ingredients and a whole lot of love.
Private Chef Services
I offer a highly personalised private chef service tailored for small groups in exceptional locations. This is for those who value not just exquisite food, but the depth and detail of the entire journey.
I work exclusively with select clients across:
- Luxury Villas
- Private Chalets
- Superyachts
- Global UHNW Residences & Retreats
Menus are crafted bespoke for each client, tailored to your preferences, dietary needs, and the style of the event or setting.
Private Chef Day Packages
To keep things simple and flexible, clients can pre-purchase a block of Private Chef Days to use over a 12-month period.
Available Packages
- 10 Days
- 15 Days
- 20 Days – 5% Discount
- 30 Days – 10% Discount
- 50 Days – 15% Discount
What’s Included
- Bespoke menu planning
- Ingredient sourcing & shopping
- Food preparation, cooking & service
- Kitchen tidy & clean down
- Food serving, personal interaction, and dietary care
Meals Per Day
Meal service is shaped around group size and schedule. As a general guide:
- For smaller groups (up to 6 guests): Up to 3 meals per day are possible
- For larger groups (6+ guests): 2 meals per day is typical to ensure quality and manage workload sustainably
We’re committed to maintaining holistic balance in the kitchen, for the benefit of both the food and the chef. All service timing and structure will be agreed in advance to align with your needs and the available daily hours.
Rates & Terms
- Daily Rate: $500 / €440 / £375 (Inclusive of VAT/TAX)
- Public holidays: Count as 2 days
- Travel & accommodation expenses: To be covered by the client (expenses invoiced separately)
- Larger groups: May require a kitchen assistant or server (to be agreed in advance)
All bookings are tailored in advance to ensure smooth service flow and sustainable chef hours. We’ll work with you to shape each day around your guests' needs and the overall experience.
Client Testimonials
“Jamie brought a sense of calm, creativity, and deep care to our entire retreat experience. Every meal felt like a ceremony - thoughtfully sourced, perfectly balanced, and incredibly beautiful.”
– Private Wellness Retreat Host, Spain
“We’ve had chefs onboard before, but none with Jamie’s balance of nutritional intelligence, flavour, and professionalism. He became part of the family by day three.”
– Superyacht Client, Saronic Islands
“From planning to plating, Jamie’s attention to detail is next level. Our guests are still raving about the food—and the vibe he created in our home.”
– Private Client, French Alps
Certifications & Professional Credentials
I hold all required certifications for international private chef and superyacht work:
- STCW: Standards of Training, Certification and Watchkeeping
- ENG1 Medical Certificate
- HACCP: Food Safety Level 3
- Ships Cook Certificate: Cayman Islands Maritime Authority
- EU Passport
- Full, Clean Driver’s Licence
- No tattoos, non-smoker, non-drinker
Culinary Experience
I’ve had the honour of working in some of the world’s most respected kitchens, including:
- Gidleigh Park: Devon, UK
- The French Laundry: California
- Restaurant Gordon Ramsay: London
- The Fat Duck: Bray, UK
- Geranium: Copenhagen
These experiences built the foundation for the refined, intentional approach I bring to private cheffing today.
Worked With
I've collaborated with luxury hotels, wellness resorts, and private estates worldwide, including:
- Anantara Kihavah: Maldives
- Viluz & The Sanctuary: Marbella
- Park Hyatt: Bangkok
- Ineala Villa: Phuket
- Maraleina Sports Resort: Thailand
- Thanyapura Sports Resort: Thailand
- Thanyamundra Organic Resort, Khao Sok, Thailand
- Gaeavilla Organic Resort, Taiwan
- Sangha Retreat: Suzhou, China
Availability
I am available as a holistic private chef in Europe and internationally, with a focus on superyachts, private retreats, and wellness-focused events.
Let’s Cook Something Special
I work with a limited number of clients each year to keep the experience personal, thoughtful, and deeply memorable.
Whether you're planning a mountain escape, a Mediterranean cruise, or a celebration closer to home, I'd love to hear from you.
FAQ: Holistic Private Chef Services
As I only take on a limited number of private chef clients per year, it's best to book 1–6 months in advance, especially for high season or international travel.
Yes. Your days are flexible and can be used across multiple locations (subject to availability and travel logistics). The 12-month validity begins from the first confirmed booking.
All menus are bespoke and can be crafted around plant-based, gluten-free, Ayurvedic, performance-focused, or allergy-aware diets—whatever supports your guests best.
Absolutely. Retreat catering is one of my specialties. I can plan menus with consistency, variety, and seasonal balance across several days.
I typically work with smaller, more intimate groups to maintain quality and presence. A kitchen assistant may be required for larger parties - we’ll discuss this in advance.
Yes. I’m happy to design meals that accommodate different ages and preferences - always fresh, always nourishing.
Yes. I’m based in Europe but available globally. Travel and accommodation costs to be covered by the client; travel costs are invoiced separately.
Yes. I'm also a culinary educator and often run holistic cooking classes and workshops - perfect for retreats, family experiences, or food lovers who want to deepen their kitchen skills and food philosophy.
Yes, absolutely. While each private chef engagement is fully tailored to the client, I’m happy to share sample menus upon request. These examples offer a taste of what's possible and help inspire the bespoke menu proposal we’ll create specifically for your booking.
Menus can be designed around a variety of dietary needs and themes, including plant-based cuisine, Ayurvedic principles, performance nutrition, detox, and seasonal tasting menus.
Ingredient costs are managed through a separate petty cash system, provided and covered by the client. This allows us to source the highest quality seasonal and location-specific ingredients to suit your needs.
All receipts are carefully recorded throughout the booking, and the petty cash account is fully reconciled at the end of the engagement. This approach keeps everything transparent, flexible, and tailored to your menu and guest preferences.
My Journey as a Private Chef
After more than 15 years working in large professional kitchens, surrounded by teams of chefs, layers of management, paperwork, and performance reviews, transitioning to life as a solo private chef felt like a creative breath of fresh air. Suddenly, I wasn’t buried in operations; I was doing what I love most: planning, preparing, cooking, serving, and connecting directly with guests. There’s a certain spark to private cheffing that’s hard to explain, but you feel it when the food hits the table and the room lights up.
A New Perspective at Geranium
That shift began during an internship at Geranium, the 3-Michelin-star restaurant in Copenhagen, where chefs not only prepared the food but served each dish personally, sharing the story and soul behind it. It was both humbling and exhilarating, and it changed how I saw my role as a chef. Food becomes even more meaningful when it’s shared with presence and intention.
Thailand: The Turning Point
Not long after that, I travelled to northern Thailand for a two-month Muay Thai training camp, seeking something new, something outside the kitchen. While exploring the local food culture, I was struck by the hygiene standards around raw meat in the markets. For the first time in my life, I decided to go vegetarian. It was a big shift, I’d always been the butcher and fishmonger during my Michelin training days. But something incredible happened: I started to feel the freshest, lightest, and healthiest I’d ever felt.
I kept going. I stopped cooking animal products and began diving deep into raw food, Ayurvedic cooking, and macrobiotic principles. My focus shifted from chasing stars to supporting health, energy, and vitality.
“I stopped cooking for accolades, and started cooking for vitality.”
That was ten years ago. Now, with 25 years in the industry, I can honestly say I feel fitter, happier, and more inspired than ever, thanks to food that nourishes, not just impresses.
Private Cheffing in the Cotswolds
Back in the UK, while teaching at Leiths Cookery School in London during the week, I began taking on part-time private chef work through La Belle Assiette. For two years, I had the joy of cooking my way around the Cotswolds, from stately manors to countryside estates - creating bespoke menus, sourcing ingredients from local markets, prepping in my Cheltenham kitchen, and crafting memorable dining experiences for my guests. No two days or menus were ever the same. I met incredible people and had the honour of being part of so many meaningful occasions.
Global Adventures
Private cheffing became my passport to adventure: from Colorado to Hong Kong, the Saronic Islands to Phuket, from opulent chalets in the French Alps to treehouses in the Wye Valley. Every table brought a new story, and I’ve felt deeply grateful to be a part of such beautiful moments.
Today, alongside my work as a wellness chef consultant and holistic cooking educator, I offer private chef services on a limited basis—just four months a year. It’s a focused, intentional offering. For the right clients, it’s a truly personalised experience.
“To make people happy - that's what cooking is all about.”