
France · Provence-Alpes-Côte d'Azur
Private Chef French Riviera
Villas, yachts and private residences from Saint-Tropez to Monaco
400+
Chefs in our network
< 6h
Response time
€3,500 — €8,000
From / week
April — October
Active season
Why Chefs Talents in French Riviera
The French Riviera concentrates the strongest demand for private chefs in Europe between May and September. The villas of Cap-Ferrat, the properties inland from Cannes, the apartments of Monaco and the houses around the gulf of Saint-Tropez all run on the same rhythm: short stays, tables that change every evening, and arrivals announced late.
We place chefs who already know this ground. They know where to shop in the morning, how to work in a villa kitchen that is not a restaurant kitchen, and how to hold several services a day without making noise.
The season is tight. Through July and August, good chefs are booked several weeks ahead. The earlier the request comes in, the wider the choice.
Indicative rates
€3,500 — €8,000
per week depending on number of guests and service level
Season
April — October (peak June–August)
Booking
Book early to access the best profiles during peak season
Areas covered
Everywhere in French Riviera
Saint-Tropez and the gulf
Villas in Ramatuelle, Gassin and Grimaud. A season heavily concentrated on July and August.
Cannes and the Estérel
Villas on the hills, apartments on the Croisette, convention periods.
Antibes and the Cap
Properties on Cap d'Antibes and residences in Juan-les-Pins.
Nice and Villefranche
Town apartments and villas on the Villefranche hillsides.
Saint-Jean-Cap-Ferrat
Family properties, longer stays, a high expectation of discretion.
Monaco and Roquebrune
Year-round residents and short stays, apartment kitchens.
Inland
Mougins, Valbonne, Grasse. Larger houses, longer tables.
Profiles
The chefs we place in French Riviera
Villa chef, full stay
Runs the house over time: breakfasts, lunches by the pool, dinners. Shops in the morning and adjusts to people coming and going.
Fine-dining chef, evening service
A background in starred restaurants or palace hotels. Handles dinners and large tables, with a commis or a maître d'hôtel depending on the format.
Mediterranean chef, local produce
Works with day-boat fish, Provençal vegetables, grilled dishes. Readable cooking, not showy.
Formats
What we run on site
- A week in a villa, two to three services a day
- A single dinner with table service
- Standing cocktail dinner by the pool
- Continuous presence through July and August, with days off arranged
- Extra cover for a busy weekend


Our selection
What sets our chefs apart in French Riviera
- Mobile chefs covering the entire Riviera
- Multilingual profiles available
- Villa, yacht and UHNW residence experience
- Sourcing from local Provençal markets
- Absolute discretion and confidentiality
Mission types
For every occasion
How it works
Simple process, expert result
01
You describe your mission
Location, dates, number of guests, service level, indicative budget.
02
We select the profiles
From our network of 400+ chefs, we identify the right match for your request.
03
Response within 6 hours
You receive a curated selection of profiles. You choose, we coordinate.
FAQ
Frequently asked questions · French Riviera
The journal
Our articles on French Riviera
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