I am a dedicated private chef with extensive experience catering to athletes, families, and (U)HNW clients in
their residences, seasonal destinations, and aboard yachts. Over the past ten years, I have provided
long-term private chef services, creating exceptional dining experiences tailored to my clients' lifestyles. In
addition to my private work, I have managed kitchens and honed my skills in Michelin-starred and
Rosette-awarded restaurants, luxury hotels, and high-end catering. My passion for cooking and commitment
to excellence define my approach, and I take great pride in my reputation and the personalized services I
provide.
April 2025 - Currently Lisbon & Algarve, Portugal - Private Chef
Private Chef for a UHNW client and his family of 4 in their residence in Lisbon and Algarve, Portugal.
Cooking breakfast, lunch and dinner, meal preparation for school and occasionally for parties when
principals entertain. Food purchase from local farmer markets and shops focused on sustainable, ecological
and bio products, while working on a weekly budget. Travelling between residencies and ensuring
consistency in the service quality. Cooking fresh seasonal Mediterranean dishes, from classical cuisines to
modern adaptations.
Qualities acquired: Quick adaptation to new work environment. Selection of best local farmer markets and
shops. Familiarisation with clients' taste and favourite products and shops. Maintaining quality while staying
within budget.
November 2024 - March 2025 Greater Manchester, UK - Private Chef
Private chef for a vegan & vegetarian family of 5 at their residence. Planning and preparing a
nutritional-based menu for a health-focused diet based on fresh and organic products. Cooking lunch and
dinner three days a week, also meal prepping light lunches for the next day plus breakfast preparation such
as muffins, baked oats, pancakes etc. The menus were established liaising with the principal and their two
children. Since the family was composed of two teenagers, two middle aged principals and one older
grandmother, I have carefully catered for each one’s palate and preferences. While adapting dishes with
strong flavour for the children, also I have focused on reducing carbohydrates and fats increasing the amount
of protein for both the principals which were very health-focused. A reduction in the usage of salt, and the
lack of use of animal products as eggs and honey was needed to cater for the elderly grandmother. The
cuisine ranged from British staples to a mix of worldwide well-known dishes from Italian, Mexican, Middle
Eastern and Asian cuisine.
Qualities acquired: Menu planning and customisation for a more efficient understanding of dietary
preferences, allergies and favourite dishes and ensuring variety and a balanced diet. Grocery shopping and
ingredient sourcing from a sustainable and organic perspective. Kitchen organisation and stock management
as well as Meal Packaging and Storage.
June 2024 - August 2024 Lake District - Windermere - Take a Chef Private Chef
Private service on a charming lakeside house on the shore of Lake Windermere. Working for two principals
during the summer season catering at their holiday residence. Offering breakfast, lunch and dinner mostly
family style and occasionally while entertaining serving fine dining plated dishes and canapes. Menus
strongly focused on local high-quality produce encompassing game, local dairy produce and seafood. Daily
bread baking and emphasis on light and sugar-free desserts.
Qualities acquired: Creation of tailored menus based on clients’ dietary needs, preferences and restrictions,
adjusting dishes for special occasions and health goals. Commitment to providing exceptional dining
experience, from managing meal schedules to ensuring clients satisfaction, maintaining discretion,
confidentiality, and a flexible working style to meet clients’ unique lifestyle. Budgeting, sourcing ingredients,
food storage, ensuring a clean and organised kitchen.
