Private chef in Saint-Tropez: Your private chef in villa & yacht

Saint-Tropez se situe au sommet de la grille tarifaire française pour le chef privé. Comptez généralement entre 120 et 280€ par personne (ingrédients inclus). Les formules méditerranéennes raffinées démarrent autour de 120-150€ par personne, les menus gastronomiques avec produits nobles (langouste vivante, caviar, truffe blanche en automne, homard bleu) montent à 200-280€ avec accord vins. Pour 4-6 convives, le budget total se situe entre 900€ et 2500€ tout compris. En pleine saison (juillet-août), les tarifs sont au plus haut. Les déplacements intra-presqu'île sont inclus dans votre devis.

Yes, this is one of the most requested services during the summer period. The chef adapts to the layout of the location (summer kitchen, terrace, poolside) and offers friendly menus to share or gourmet dinners served at the table.

Yes, our chefs cover Saint-Tropez intra-muros (Les Salins, La Belle Isnarde, Les Parcs, Capon Pinet) as well as the entire peninsula: Ramatuelle (and its legendary beaches Pampelonne, l'Escalet, Bonne Terrasse), Gassin, La Croix-Valmer, La Garde-Freinet, Cogolin, Grimaud, Port-Grimaud, Sainte-Maxime, Cavalaire. For villas isolated on the roads of Ramatuelle or privatized wine estates, they anticipate the arrival logistics. During high season, some chefs limit their geographic area due to extended travel times — please specify your exact address when making your request.

This is a very common request in Saint-Tropez and our chefs are experienced with these formats. For a yacht docked in the Old Port or the New Port, the chef arrives directly with their products. For a mooring in Pampelonne Bay or Les Canebiers, a tender transfer is organized in advance. For a service at a private beach club in Pampelonne (Club 55, Nikki Beach, Bagatelle, or day-rented private beaches), the chef coordinates with the establishment for setup. Always specify the yacht's size and galley equipment, or the name of the beach and its equipment, with your request.

No professional equipment is required. Two hobs, a working oven, and a countertop are enough. The chef brings their knives, precision cutlery, and small equipment.

Obviously: in Saint-Tropez, English proficiency is a prerequisite for our chefs, some also speak Italian, Russian, German, or Arabic. Our Saint-Tropez clientele is primarily composed of expatriates and international residents, especially during peak season. Our chefs are accustomed to working with existing household staff (butlers, house managers, housekeepers), respecting protocols of total discretion, and adapting to all dietary restrictions (halal, kosher, gluten-free, multiple allergies). Please specify your needs when making a request, and we will direct you to the appropriate chef.

Saint-Tropez has a very short but extremely busy season. For July-August, and especially for the weekends of July 14th and mid-August, you must plan 2 to 3 months in advance — the best chefs are sometimes booked as early as spring. For June and September, plan 6 to 8 weeks ahead. For the shoulder months (May and October), 2 to 3 weeks are sufficient. Off-season (November to April), 1 week may be enough, but the selection of chefs is more limited. For weddings and large receptions of more than 20 guests, plan 4 to 6 months in advance year-round.

Yes, several of our Saint-Tropez chefs manage the entire catering for a wedding or reunion weekend. From the Friday welcome dinner, Saturday lunch brunch, aperitif cocktail, gala dinner, to the Sunday brunch, each service is designed to offer a coherent experience with a progressive escalation. The chef can work alone for intimate services (10-15 guests), or with a brigade for larger events (up to 80-100 guests depending on the property). For these extended services, a custom quote is provided.