Bali Villa Rentals

Alex S

Alex is a Brazilian chef of Italian heritage, trained in French cuisine at The Greenbrier Resort (USA) and in modern gastronomy at Minibar with Chef José Andrés and Mani with Chef Helena Rizzo. With a background in astrophysics and a love for adventure, he blends precision and creativity in a globally inspired cuisine. Alex has worked worldwide, from Italy to the Caribbean, Moscow to Toronto, and competed in the Bocuse d’Or, Global Chefs Challenge, International Catering Cup, and appeared on Top Chef Brazil.

Angelo C

Angelo draws inspiration from Italy, France, Spain, Portugal, Austria, Asia, Mexico, and the US. With experience in private homes and luxury villas, he creates dishes that connect people through taste. His philosophy, “Sharing is caring,” drives his fusional gastronomy, emphasizing quality, seasonality, and international flavors.

Arran F

Arran is a globally experienced private chef who has worked across high-end restaurants, luxury events, yachts, and private residences for UHNW clients worldwide. His culinary style is shaped by extensive international travel, drawing inspiration from diverse cuisines and cultures. He focuses on creating fresh, healthy, and personalized dining experiences, with great attention to detail in both preparation and presentation. Discretion and professionalism are at the core of his work.

Ben R

Ben has 20 years of global experience in luxury villas and estates across Europe and the Mediterranean. His cuisine blends Australian creativity, French technique, and Mediterranean freshness, with a focus on wellness and seasonal ingredients. He is recognized for combining gourmet excellence with nutritional wellness.

Bryan P

Bryan trained at UFA François Rabelais in France and worked at Fouquet’s Paris and Michelin-starred restaurants including La Scène Thélème and Les Fables de La Fontaine. His style is rooted in French cuisine with Caribbean influences, and he has catered private events in homes and villas. Sees cooking as an art of expression, creating memorable experiences through flavor and emotion.

Cecilia O G

Cecilia was trained in Spain, including Martín Berasategui’s restaurant in San Sebastián, and later worked with teams linked to Ferran and Albert Adrià. Her cooking is rooted in Mediterranean cuisine, enriched with Japanese techniques, Asian influences, and Middle Eastern flavors. She has experience in private dining and international events, delivering refined, product-driven dishes with precision and creativity.

Celso L

Trained at Leiths School of Food and Wine (UK) and worked at Le Gavroche with Gordon Ramsay. Influenced by French and Mediterranean cuisines, Celso has worked on yachts in the Med and Brazil, and for private clients in Corsica. He has cooked for ambassadors, celebrities, and politicians, always delivering dishes with passion, respect, and creativity.

Dean P

Dean is an accomplished executive chef with a background in classical French training and military catering, combined with leadership across high-profile venues and global events. He has worked with chefs like Michel Roux Jr. and Ollie Dabbous, and cooked for elite clients including David Beckham. His cuisine blends French, Indian, Caribbean, British, and Italian influences, always tailored to client needs. With extensive experience serving UHNW individuals internationally, he focuses on authenticity, adaptability, and strong team leadership.

Eduardo S

Eduardo holds a degree in Culinary Arts from UNISUL (Brazil) and an MBA in Culinary Arts and F&B Management, with further hospitality qualifications in Australia. His cooking is influenced by Brazilian, European, and Asian cuisines, and he has worked in luxury private homes. His style focuses on fresh ingredients and cooking with fire, delivering soulful, high-quality experiences with a strong emphasis on service.

Jacopo L

Jacopo trained at ALMA, the International School of Italian Cuisine by Gualtiero Marchesi and honed his skills in Michelin-starred restaurants in Italy and abroad. Rooted in Italian and Mediterranean cuisine, his style blends tradition with modern influences from French, Asian, and American culinary traditions. With extensive experience in private homes, luxury villas, and chalets, Jacopo creates bespoke dining experiences for discerning clients worldwide. His work has included private dinners for notable families, including the Cartier family and actor Luke Evans. Every dish reflects his philosophy of simplicity, authenticity, and elegance.

Katie S

Kathryne, trained in Culinary Arts and Nutritional Therapy, has 12 years’ experience in private homes, villas, estates, and yachts worldwide. She specialises in health-conscious, globally inspired cuisine, creating customised meals for UHNW families.

Lionell Z

With over 16 years cooking at the very top of the industry, from Claridge's and The Ritz to Alain Ducasse at The Dorchester and The Savoy, Lionell brings Michelin-starred precision and five-star creativity to every private table he sets. Whether it's an intimate dinner under the stars, a villa feast for family and friends, or a multi-course tasting experience that guests will talk about for years, Lionell crafts every detail around you: your ingredients, your occasion, your story. A master of 16 world cuisines with a gift for warm, discreet hospitality, he turns any kitchen, anywhere in the world , into something truly extraordinary.

Luigi G

Luigi is an Italian private chef known for his focus on seasonal, high-quality ingredients, creating simple yet refined dishes with a unique touch. His cooking is inspired by global flavors, particularly from Mexico, Peru, Thailand, and the Middle East. He trained at culinary school in Sardinia and gained Michelin-starred experience at Locanda Locatelli and The Dorchester in London. Luigi has worked in luxury villas and private residences across St. Tropez, Tel Aviv, St. Moritz, London, and Sardinia, serving high-profile clients including figures from politics, Premier League football, and international music icons such as Prince and Michael Jackson.

Marcela S

Marcela is a Colombian chef with nearly 20 years of international experience and a background in Hotel and Tourism Management. She trained in Colombia and Spain, specializing in pastry and bakery arts. Her cuisine blends Latin American roots with Spanish and Mediterranean influences. She has worked in luxury hotels and private dining, including VIP experiences in Austria and private clients in Miami. Marcela was awarded 3rd place in a Madrid competition for Best Ensaladilla and maintains full discretion with her clientele.

Maria F

Maria began her journey inspired by Paul Bocuse, training at Le Méridien in 1983 alongside renowned chefs. Her cuisine blends French technique with Brazilian warmth, influenced by Portuguese, Spanish, Italian, and Syrian flavors. With experience in private homes and luxury villas worldwide, she focuses on elevated comfort food that brings people together through authentic flavors and memorable dining experiences.

Matteo S

Chef Matteo is an internationally experienced private chef and culinary consultant with over 15 years in fine dining, luxury hospitality, and restaurant development. Trained at the prestigious Institut Paul Bocuse and having worked in several Michelin-starred kitchens across Europe and Mexico, he creates refined, contemporary cuisine rooted in exceptional products, creativity, and authentic hospitality. From intimate private dinners to bespoke culinary experiences, Matteo brings elegance, precision, and a globally inspired touch to every table.

Ricardo S

Trained at Le Cordon Bleu in Panama and having worked with Michelin-starred chef Bruno Barbieri and Fabrício Lemos, Ricardo now provides consulting and private servic, inspired by the vibrant cuisine of Bahia and Asian flavors, their cooking often explores creative fusion.

Samantha M

Samantha trained in Culinary Arts at Enderun Colleges and has worked at prestigious establishments including Ritz Carlton Hotel Arts Barcelona, Pelican Hill Newport Beach, NoMad Hotel Los Angeles, and Simone Los Angeles. Her style blends French and Italian techniques with Spanish, Mexican, Mediterranean, and Asian influences. She creates soulful, flavorful dishes from scratch, focusing on fresh ingredients, comfort, and her signature breads and pastries.