Alpes-Maritimes
Private chef at Cap d’Antibes
Few houses, high expectations, and a headland whose shape complicates everything that is simple elsewhere.
The Cap is a case apart on this coast. Properties are scarce, large, walled, and often used only a few weeks a year. Two things govern the work here: discretion and preparation.
Discretion is not a slogan
It is the first filter, ahead of technique. A chef or butler working on the Cap does not say whose house they are in, posts nothing, recognises nobody. We present only people whose record in private houses we know, and we never give out a reference on any property here.
Then the logistics
The lanes are narrow, awkward for deliveries, and parking is a negotiation. That seems minor until a service team has to arrive at the same moment as a caterer and the guests. A reconnaissance visit before an important reception prevents most of what goes wrong.
- Private chef for a stay or a full season
- Butler and table service for receptions
- Housekeeper and cleaning team
- Caretaking while the house is empty
Most houses on the Cap end up handing over the whole thing rather than the chef alone: one point of contact for the house is simpler than three suppliers who never speak to each other.
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