Private chef in Monaco
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Experience in Monaco: The Excellence of a Private Chef in the Principality
Monaco, the discreet jewel of private hospitality
Monaco occupies a unique place on the global map of private chefs. Within its 2 square kilometers nestled between the sea and mountains, the Principality boasts a singular density of exceptional residences, yachts docked in Port Hercules or Fontvieille, and penthouses with views of the Rock. Hiring a private chef in Monaco isn't an occasional choice—it's a way of life. Monegasque residents favor the absolute privacy of a home-cooked dinner over the exposed tables of restaurants, especially during major event periods. Our chefs work in all districts of the Principality: Monte-Carlo, La Condamine, Fontvieille, Larvotto, Jardin Exotique, Saint-Roman, as well as in iconic residences (Tour Odéon, Mirabeau, Sun Tower, Roccabella, Park Palace). They are also available for services on yachts in Port Hercules, Cap-d’Ail, Roquebrune-Cap-Martin, and Beausoleil for French tax residents on the border.
Penthouses, signature residences, yachts: an exceptional protocol
Monaco imposes a precise logistics that no other French destination requires. Firstly, the verticality: the majority of exceptional residences are high-rise apartments (Tour Odéon, Sun Tower, Mirabeau), sometimes on upper floors with strict logistical access constraints (badges, doormen, reserved elevators). Our chefs are well-versed in this protocol and coordinate their arrival in advance with the residences' concierge services. For yachts moored at Port Hercule or Fontvieille, they arrive directly at the quay with their products; for anchorages offshore or in Cap d'Ail, a tender transfer is organized. The Principality's limited space also demands perfect timing: traffic is tight during the Grand Prix (May), the Yacht Show (September), the Rose Ball (March), or music festivals. Our chefs anticipate their logistics accordingly, and some reside on-site to ensure optimal availability.
Gala Dinner, Grand Prix Party, Yacht Show Reception: The Codes of Monegasque Hospitality
In Monaco, private chefs cater to very specific occasions. Intimate dinners for two in a penthouse overlooking the sea, business lunches for heirs and family offices, Grand Prix evenings (the first weekend of May each year) with a direct view of the circuit for 15 to 30 VIP guests, private receptions during the September Yacht Show, after-parties for the Rose Ball dinner, and discreet Sunday lunches for permanent residents. Yachts generate strong demand: lunches at sea between Monaco and the Lérins Islands, sunset dinners docked on the aft deck, and Sunday brunches at anchor in Cap-d'Ail. For major family celebrations (significant birthdays, engagements, baptisms), Monegasque residents invite their families from all over the world and entrust the entire weekend's catering to a private chef: welcome dinner, brunch, cocktail reception, and gala dinner.
La Condamine Market, Italian and French Suppliers: Excellence Within Reach
Monégasque private chefs have access to some of the highest quality raw ingredients in the world, partly thanks to the Principality's dual French and Italian gateways. At the La Condamine market (Place d’Armes), they select fresh local produce: vegetables from the market gardeners of the Nice hinterland, fruit from the Menton region (lemons and oranges from Menton), and aromatic herbs. Several chefs cross the Italian border daily (Ventimiglia is 15 minutes away) for the Ventimiglia market, famous for its transalpine products: white truffles from Alba in season, Parma ham and culatello, aged Parmesan, Ligurian olive oils, and Italian fruits. For fish, there's access to fishermen from Cap-d'Ail, Menton, and Ventimiglia (wild sea bass, gilt-head bream, rock lobsters, sea urchins in season). For noble products: caviar, live Brittany lobsters, Sisteron lamb, black truffles from Périgord in winter, white truffles from Alba in autumn, asparagus from Pertuis, and melons from Cavaillon. When it comes to wine, there's direct access to Bellet wines (from the Nice vineyards), Côtes de Provence, but also to great French and Italian vintages (Barolo, Barbaresco, Brunello), as well as prestigious champagnes.
How much does a private chef cost in Monaco?
In Monaco, the rates for a private chef reflect the Principality's positioning as one of the most expensive in the world. Expect to pay between €150 and €350 per person (ingredients included). Refined Mediterranean menus start around €150-€180 per person, while gourmet menus featuring exceptional products (caviar from various origins, live langoustine, white Alba truffle in season, blue lobster, Pertuis asparagus) can range from €250-€350 with prestigious wine pairings. For 4 to 6 guests, the total budget is between €1100 and €3500 all-inclusive. During event periods (Grand Prix, Yacht Show, Rose Ball), prices are adjusted based on exceptional demand. For services aboard a yacht, parties of over 20 guests, or full weekends (welcome dinner, brunch, gala dinner), custom packages are established by the chef and can reach tens of thousands of euros. Travel within the Principality is included, with a small supplement for Cap-d'Ail, Roquebrune-Cap-Martin, or Beausoleil.
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Frequently Asked Questions about Private Chefs in Monaco
What budget to plan for a private chef in Monaco?
In Monaco, the prices for a private chef reflect the Principality's positioning. Expect to pay between €150 and €350 per person (ingredients included). Refined Mediterranean menus start around €150-€180 per person, while gourmet menus with exceptional products (caviar, live lobster, seasonal white Alba truffle, blue lobster) range from €250-€350 with prestigious wine pairings. For 4-6 guests, the total budget is between €1100 and €3500 all-inclusive. During event periods (Grand Prix, Yacht Show, Rose Ball), prices are adjusted. For services on board yachts or for large receptions, custom packages are created.
Do the chefs operate in all districts of the Principality?
Yes, our chefs cover all of the Monegasque districts: Monte-Carlo, La Condamine, Fontvieille, Le Larvotto, the Exotic Garden, Saint-Roman, La Rousse, Monaco-Ville (the Rock). They provide services in all emblematic residences (Tour Odéon, Mirabeau, Sun Tower, Roccabella, Park Palace, Le Schuylkill, Le Houston Palace, Monte-Carlo Sun, Le Mirabel) in coordination with the concierges. Bordering towns are also covered: Cap-d'Ail, Roquebrune-Cap-Martin, Beausoleil, La Turbie, Èze. For yachts in Port Hercule and Fontvieille, chefs arrive directly at the quay.
Can we organize a yacht charter in Port Hercule or Fontvieille?
Yes, this is a frequent request in the Principality. For a yacht docked at Port Hercules or Fontvieille, the chef arrives directly with their products. For an offshore anchorage or in Cap-d'Ail, a tender transfer is organized in advance. The chefs adapt to the yacht's galley and equipment. During the Grand Prix (first weekend of May), the Yacht Show (September), and the peak summer season, onboard services are particularly in demand: lunch at sea between Monaco and the Lérins Islands, dinner at the dock during the races or yacht shows, and Sunday brunch at anchor. Always specify the yacht's size, galley equipment, and number of guests when making your request.
Do the chefs speak English, Italian, and other languages for our international clientele?
Language proficiency is an absolute prerequisite in the Principality. All of our Monegasque chefs are fluent in English. Many also speak Italian (due to cultural and geographical proximity to the Italian Riviera) and Russian (the Russian-speaking community has historically been very present in Monaco). Some speak German, Arabic, or Portuguese. Our chefs are accustomed to working with existing household staff (butler, house manager, housekeeper, personal sommelier), respecting the strictest discretion protocols (NDAs possible), and adapting to all dietary, cultural, or religious constraints (halal, kosher, no pork, alcohol-free, vegetarian, Ayurvedic constraints, multiple allergies). Please specify your needs when making a request, and we will direct you to the appropriate chef.
What are the booking deadlines during the Grand Prix, the Yacht Show, and major events?
Monaco has an extremely busy event calendar that requires significant planning. For the Formula 1 Grand Prix (late May each year), be sure to plan 3 to 4 months in advance—the best chefs are booked very early. For the Monaco Yacht Show (September), allow 2 to 3 months. For the Rose Ball (March), allow 2 months. For the International Circus Festival (January), the Rolex Masters Tennis Tournament (April), Top Marques (April), the Summer Evenings at the Sporting Club (July-August), and the International Jumping Competition (June), plan 6 to 8 weeks ahead. For the high summer season (July-August), allow 4 to 6 weeks. Outside of events, 1 to 2 weeks are sufficient. For large receptions or full weekends (weddings, milestone birthdays, family gatherings), allow a minimum of 4 to 6 months.
Can the chef handle a full weekend or a multi-day reception?
Yes, this is a common request in Monaco, where family celebrations often bring together guests from all over the world for several days. Our chefs manage the entire catering for a weekend: welcome dinner on Friday evening, Saturday lunch brunch, aperitif cocktail, gala dinner (sometimes with a black tie dress code), Sunday brunch, farewell lunch. Each service is designed to offer a coherent experience with a progressive increase in quality up to the main dinner. The chef can work alone for intimate services or with a full brigade (station chef, commis chef, sommelier, maître d'hôtel, front-of-house service team) for larger events. A personalized quote is established with prior logistical coordination.
Can the chef source exceptional Italian and international products?
Yes, this is one of the great advantages of a private Monegasque chef: with the Principality bordering France and Italy, our chefs have access to exceptional double sourcing. On the French side: La Condamine market for fresh local produce, the fish markets of Cap-d'Ail and Menton for fish (wild sea bass, royal gilt-head bream, rock lobsters), lemons and oranges from Menton, and AOC Bellet for wines from Nice. On the Italian side: Vintimille market, just 15 minutes away, for white truffles from Alba in season, Parma ham, culatello, aged Parmesan, and olive oils from Liguria. For fine international products: caviar (different vintages according to your preference), live blue lobster, lamb from Sisteron, asparagus from Pertuis, melons from Cavaillon, and Périgord black truffles in winter. Access to great French and Italian wines (Barolo, Barbaresco, Brunello) and prestigious champagnes.
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