Var
Private chef in Saint-Tropez
Eight weeks in which everything happens, and forty-four in which almost nothing does. Everything here follows from that.
Saint-Tropez works nothing like the Alpes-Maritimes. The season is brutally short, concentrated between July and the end of August, and during those weeks the whole peninsula is working at once. Good people are engaged by spring.
What is actually asked for
Full weeks, most often. A family or a group takes a villa for ten or fifteen days and wants the house run: breakfasts, lunches by the pool, dinners, people coming and going, and a few larger evenings in the middle.
It is demanding work and not every chef is suited to it. You need someone who holds a rhythm, adapts to numbers that change by the hour, and keeps their composure in a kitchen that never empties.
Logistics people underestimate
- Summer traffic that can turn ten kilometres into an hour
- Suppliers overloaded and sometimes out of stock
- Accommodation for staff, nearly impossible to find in August
- Villas scattered across the peninsula, far from the shops
For August we ask to be contacted by March or April. Later than that we usually say we cannot help rather than send someone unsuitable.
Nearby