Menu one · The dinner party
Steak tartare to start
- Hand-cut beef tartare, capers, egg yolk
- Fillet of beef, bone marrow, seasonal roots
- Berry panna cotta
Private Catering Chamonix
Est. 2013
13
Years in the valley
365
Days a year available
8
Ways to be fed
Auto-
entrepreneur
entrepreneur
Fully registered in France
About the chef
Thirteen seasons in Chamonix
I'm a private chef based here in Chamonix, and have been for the past thirteen years. My background is in energetic, highly successful kitchens, and in high-end chalets and hotels throughout the Alps.
I'm available for bookings year-round and can put together a package tailored to whatever you have in mind — a full ski-season chalet service, one dinner, or a hundred canapés on a terrace.
James
Chef & owner
What I cook for
Eight services, one chef. Every one is quoted to the group, the kitchen and the week you have in mind.
01
Private chef in your chalet
I arrive, cook in your kitchen, serve, and leave it spotless.
02
Weekly chalet catering
Breakfast, afternoon tea and dinner, six days a week, all season.
03
Dinner parties
Three to five courses at your table, plated to order.
04
Canapés & drinks receptions
Passed bites for twenty or two hundred, with staff if you need it.
05
Weddings & celebrations
Mountain weddings, birthdays, anniversaries — cake included.
06
Garden parties & buffets
Long summer tables, laid out and topped up all afternoon.
07
Cooking classes
A hands-on afternoon in your kitchen, then you eat the results.
08
Breakfast & brunch
A proper spread before the first lift, or a slow one after.
Sample menus
Starting points, not a fixed list. Tell me what you like and what you can't eat, and I'll write the menu around it.
Menu two · Lighter evening
Seabass, after a long day out
- Warm canapés with the first drink
- Fillet of seabass, fennel, beurre blanc
- Cheese from the valley, then panna cotta
Menu three · Savoyard night
The one everyone asks for
- Charcuterie and pickles on the table
- Tartiflette, straight from the oven
- Tarte aux myrtilles
From the last few seasons
Hover any frame to bring it forward
How a booking works
1
Tell me the dates
Where you're staying, how many of you, and what the week looks like.
2
We write the menu
Tastes, allergies, children, the one thing nobody will eat. Then a fixed quote.
3
I shop, cook, clear up
You come back from the mountain and dinner is happening. Kitchen left as found.
Pricing guide
Guide ranges only — every booking is quoted individually once I know the group, the kitchen and the menu.
| Service | Rate structure | Guide cost | Included |
|---|---|---|---|
| Hourly services | Per hour | €50 – €150 / hr | Simple meal prep and cooking lessons. Groceries billed separately. |
| One-off event | Per person | €75 – €250 / guest | Menu planning, shopping, cooking, plating and full kitchen clean-down. |
| Weekly meal prep | Flat service fee | €1,200 – €4,000 / mo | One or two kitchen visits a week, three to five customised family meals. |
Chalet-season packages are priced per week. Ask and I'll send a full breakdown.
Home delivery · Winter 2026/27
A different chef-made menu, delivered daily.
Two or three courses a day, free delivery across the Chamonix Valley, seven days a week. Minimum four people per order.
€35
Two courses
€45
Three courses
€15
Kids menu, inc. dessert
“James is a fantastic chef. Accommodated the complexities of our large family and produced truly delicious meals we looked forward to every night.”
“Wonderful and perfect for all. Variety, freshness, delicious and generous portions — absolutely nothing to complain about. All 18 of us, young and old, loved each lunch.”
“Excellent service, amazing cuisine with a large variety at each meal, and very kind and accommodating to our large group — 24 of us, 12 children and 12 adults.”
Questions I
get asked
Do you bring your own equipment?+
I bring knives, small equipment and anything specialist. Most chalet kitchens have the rest — if yours doesn't, I'll tell you before the booking, not on the night.
Are ingredients included in the price?+
No — for events and dinner parties my fee is arranged separately, and the cost of groceries is passed onto the client at cost.
Can you cook for allergies and diets?+
Yes, and it's easier the earlier I know. Vegetarian, vegan, gluten-free and children's menus are all routine.
Which areas do you cover?+
The Chamonix valley as standard, and further into the Alps for larger bookings. Ask about your address.
How far ahead should I book?+
Peak ski weeks and summer weddings go months ahead. Midweek dinners can sometimes happen at a few days' notice — always worth asking.
Tell me about
your dates
A quick note is enough to start — dates, how many of you, and roughly what you have in mind. I'll come back with a menu and a fixed price.