Chef at home in Monaco:
Your private chef in residence or on board

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.

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.

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.

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.

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.

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.

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.