The house
Guillaume Leloup
Twenty-two years in the trade before recruiting. He knows what large households expect because he has worked in them.
Twenty-two years at the stove before recruiting
Guillaume Leloup spent thirteen years in restaurants and hotels, where he was trained to palace standards: precision of service, the level expected on every plate, and the discretion that comes with guests who would rather not be watched.
He then worked nine years as a private chef, in people’s homes. That is where he learned what no brigade teaches: what a household actually demands, how a family lives its days, and why an excellent cook can still be the wrong choice for a particular property.
Riviera Chef & Staff came out of those twenty-two years. Guillaume now recruits, for private employers, the people who keep an estate running, chefs, butlers, housekeepers, caretakers, gardeners, drivers, the very trades he has practised or worked alongside.
How we work
Four principles, held over time
Listen before proposing
Nothing is put forward without understanding the house first. It is the only way to avoid the generic solution, which rarely works in a private residence.
Say what is possible
When a lead time is too short or a profile does not exist for that period, it is said. A broken promise costs more than a clear refusal.
Stay discreet
Private houses are visited, not recounted. No client reference, no address and no name is published.
Be reachable
Stays are rarely arranged during office hours. Requests are handled seven days a week, by phone or on WhatsApp.
The territory
Cannes, the Riviera, and beyond
The business is established on the French Riviera, with Cannes and its surroundings as its principal territory. France remains the main market, though international requests are handled too, along with enquiries from the yachting sector.