St Martin de Belleville Villa Rentals

Alejandro C

Alejandro trained at CFA Versailles and worked with top chefs including Yannick Alléno, René Redzepi, and Gastón Acurio, with experience at Noma and Pavillon Ledoyen. His cuisine blends Nikkei, Mediterranean, Peruvian, Mexican, French, Italian, and Asian influences. He has extensive experience in luxury villas and private homes and was a participant in the S.Pellegrino Young Chef competition in 2016 and 2017.

Alejandro D

Alejandro trained at LaSalle College in Montreal and brings a refined, international approach to his cuisine. His cooking is influenced by Mediterranean, Asian, South American, and Italian traditions. He has experience working in private homes and luxury settings, delivering high-end, tailored dining experiences. Based in the South of France, Alejandro specialises in refined private dining and luxury hospitality. His philosophy combines strong technical skill, global inspiration, and a wellness-focused approach to create elegant, memorable dishes.

Alessandro M

Alessandro is a private chef trained by his grandmother, where he developed his passion for authentic, heartfelt cooking. He later expanded his experience while working aboard sailing yachts around the world. Inspired by Mediterranean cuisine, he focuses on fresh, aromatic ingredients and simple yet refined flavors. Alessandro has cooked in luxury villas on the Emerald Coast, private yachts, and a mountain cottage in St. Moritz, serving high-profile international clients. His philosophy is to surprise guests through taste and emotion, reinterpreting his grandmother’s recipes and creating memorable experiences, especially through the joy of sharing food.

Alessio P

Alessio is a versatile private chef with over five years of international experience, working across luxury villas and yachts in destinations including London, Ibiza, New York, Italy, and Greece. His culinary style is influenced by Italian, Thai, Japanese, and Mediterranean cuisines, resulting in dishes that are fresh, colorful, healthy, and exciting. Alessio’s approach combines creativity with precision, focusing on vibrant ingredients and globally inspired flavors to create memorable, elevated cuisine in exclusive settings.

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.

Aviv R

Trained in Lyon under Paul Bocuse, he brings over 25 years of restaurant experience and 13 years as a private chef worldwide (USA, Europe, Israel). His farm-to-table approach reflects a deep respect for ingredients, with a focus on creating refined, meaningful dining experiences.

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.

Carla L

Trained at CETT University and Michelin-starred kitchens, Carla’s cooking is inspired by Spanish, Italian, Catalan, and Turkish cuisines. Awarded Talento Jóvenes Murcia and author of Espirulina en la Dieta Mediterránea, she creates seasonal, innovative dishes with an artistic and personal touch.

Carole B

Carole trained at École Hôtelière de Challes-les-Eaux, with further qualifications in pastry and hospitality at Châteaux des Contes de Challes-les-Eaux, Domaines des Séquoias, and Les Morinières. Her cooking is influenced by a diverse range of cuisines, including Arab, African, Asian, and Western. She has extensive experience in private homes and luxury villas worldwide, traveling with clients to destinations such as London, Ibiza, Geneva, and Jeddah.

Cédric A

Cedric is a private chef trained in Michelin-starred kitchens and international culinary traditions. He blends technical precision with creativity, crafting bespoke dining experiences for high-profile clients while drawing on a foundation in business and gastronomy.

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.

Daniel E

Daniel is a classically trained chef who worked under Michelin-starred chefs. At 27 he became Head Chef of the Michelin-starred Elystan Street and has cooked for private clients and high-profile events including Facebook, Instagram, Rolls-Royce, and the World Economic Forum in Switzerland.

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.

Edward M

Edward is an Irish-Canadian Private Chef and Executive Chef with over 22 years in hospitality and 17+ years at chef level across Ireland, Canada, Sweden, the United Kingdom, and the United Arab Emirates. His experience covers private dining, luxury villa hospitality, VIP catering, international kitchens, executive chef leadership, and bespoke event catering. Edward creates tailored menus built around each guest’s preferences, dietary requirements, occasion, and villa setting. His cooking style is grounded in quality ingredients, clean flavours, strong preparation, and thoughtful presentation, with experience across modern European, Irish, Mediterranean, plant-forward, seasonal, private dining, and premium event menus. Known for calm organisation, discretion, flexibility, and strong attention to detail, Edward brings both chef-level execution and hospitality awareness to every booking. His focus is to create a private dining experience that feels personal, refined, well-paced, and memorable from menu planning through to final service.

Francois B

Chef Francois is trained in Michelin-starred restaurants across Luxembourg, Switzerland, and France, developing a style influenced by European, Asian, American, and Middle Eastern cuisines. With over six years of experience as a private villa chef for VIP guests, he has cooked for high-profile clients including Charlize Theron, John Travolta, Tom Cruise, and Drake.

Geoffrey C

Trained in Vancouver and Victoria, working under several respected chefs, Geoffrey's cooking reflects Pacific Northwest cuisine and classic European fare. Having been born and lived in the Caribbean and travelled extensively throughout South east Asia as an adult, Geoffrey is equally adept at executing those styles.. He has cooked for high-profile clients. His philosophy is to master the craft and create flavourful dishes that leave lasting memories.

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.

Jarek W

Jarek is trained in Dublin under Michelin-starred chef Dylan McGrath, he went on to lead renowned restaurants before building an international career. His cuisine is shaped by experience across Europe, the Middle East, and Asia. Now specializing in luxury private dining, he has cooked for high-profile clients worldwide, delivering refined, discreet, and exceptional culinary experiences.

Khalid H

Khalid trained at the Royal Academy of Culinary Arts in Jordan (supported by EHL Lausanne) and gained experience in leading hotels and restaurants, including Grand Hyatt and French outlets such as Paul. His cooking blends Mediterranean and Levantine foundations with Italian and French influences. He has delivered bespoke dining for high-profile clients and is a multi-award winner, earning two gold and one silver medal at HORECA Jordan.

Konstantinos K

Konstantinos is a Greek chef with training in Thessaloniki and experience in a five-star resort in Corfu. Combines Greek ingredients with Italian and French techniques and global influences. Former Executive Chef in Santorini, specializing in luxury catering and private villa dining.

Laura D

Laura is a private chef whose culinary style is shaped by travels to over 50 countries, exploring local markets, traditional techniques, and regional flavors. Living in Paris has inspired her focus on seasonality and contemporary Mediterranean-inspired cuisine with lighter interpretations of classic dishes. With 18 years of experience working in high-end private households, seasonal villas, and residences across the U.S., Europe, and the Caribbean, she creates tailored menus for high-profile clients while accommodating a range of dietary needs and honoring local, sustainable, ingredient-driven cooking.

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.

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.

Mathieu A

Mathieu trained at Restaurant Prunier-Traktir in Paris and draws inspiration from Mediterranean, Thai, Japanese, and South American cuisines. With extensive experience in private homes, luxury villas, and yachts, he focuses on elevating the finest ingredients, balancing flavors, and creating desserts with reduced sugar, while emphasizing organic, wholesome produce.

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.

Sefraoui M

Classically trained in Morocco, Mijdo refined his skills in France under renowned chefs including Romain Meder, Guy Savoy, and Jérôme Nutile. His cuisine blends Moroccan roots with French haute cuisine techniques and Middle Eastern influences, shaped by international experience. Guided by a philosophy of respecting ingredients and enhancing their natural flavors, he creates refined, balanced dishes with a focus on precision, creativity, and elegant presentation.

Narcis L

Trained in Mallorca, Narcis blends Mediterranean and Asian influences into refined, modern cuisine rooted in classic techniques. He works as a private chef in Mallorca and internationally, delivering elegant dishes with a strong focus on presentation, professionalism, and discretion.

Nina Groves

Trained in a family-run hotel in Devon under an Italian mentor, Nina built a strong foundation in ingredients and technique. With over 25 years’ experience, including 12 years as a yacht chef exploring over 70 countries, she specializes in globally inspired, ingredient-driven cuisine. Nina has cooked for royalty in the UK and received multiple awards at the 2006 BVI Charter Yacht Show, reflecting his creativity and excellence in fine dining.

Philippe K

Trained working alongside multiple Michelin-starred chefs and restaurants, developing a refined and diverse culinary style, Philippe's cooking is influenced by French, Italian, Spanish, Japanese, Alsatian, and Thai cuisines. With experience as a private dining chef, he delivers high-level cuisine in exclusive settings, guided by strong Michelin standards and technique.

Stefan K

Stefan is a private chef trained in Michelin-starred kitchens including De Librije, Alchemist, and Bord’eau. His style blends modern European cuisine with Scandinavian and Asian influences, delivering refined, ingredient-driven dining experiences for luxury clients and global brands.

Stephen T

Chef Stephen trained at Catering College Northern Ireland and Cordon Bleu Paris, with experience in a Michelin-starred restaurant and pastry kitchens. Influenced by French, Modern British, Middle Eastern, and Asian cuisines, he has worked in private homes, villas, castles, and yachts worldwide for UHNW clients, including royalty and business leaders. He focuses on simple, seasonal cooking that lets ingredients shine.

Thomas C

Thomas trained in Mercurey and Dijon, France, and was mentored by world-renowned pastry chefs Quentin Bailly and Philippe Rigollot, as well as MOF chef Eric Pras. He worked in Michelin-starred restaurants including Lameloise, La Pyramide, and Maison Pic. His style is rooted in French cuisine with Californian influences, and he has experience in private yachting, cooking for clients such as Daniel Borel, co-founder of Logitech.

Elisa P.

Elisa is a responsible, helpful, and determined young woman with a passion for discovering new cultures and creating memorable experiences. She enjoys connecting with people from around the world and is dedicated to ensuring every customer feels welcomed and leaves with unforgettable memories.

Matthieu D.

Matthieu is an experienced hospitality professional with a strong background in luxury service, private aviation, and UHNW client support. I have worked as a Personal Assistant, Villa Butler, and VIP Flight Attendant, providing high-level concierge and lifestyle management services with discretion, flexibility, and attention to detail.

Panagiotis A.

Panagiotis is a Hospitality Consultant and Bar Manager with over 12 years of industry experience and a strong foundation in Mathematics. He combines analytical thinking with hands-on operational expertise to optimize venue efficiency, control costs, and drive profitability. Beyond beverage service, Panagiotis leverages guest feedback and social dynamics to cultivate exceptional service cultures and create sustainable business growth.