Bespoke private dining in the comfort of your chalet. Fourteen years of cooking through alpine seasons — from Michelin-calibre plates to wild game and produce sourced within the valley.
For the past fourteen years I have cooked my way through the Alps — winter resorts, the south of France, and above all Verbier, where I've made my home in the kitchen. I thrive under pressure and I aim, always, to cook food to the highest possible standard.
Since 2013 I have built a private clientele in Verbier who hire me for their short stays and special occasions. Running my own business taught me to manage staff, costs and budgets; leading the kitchen at Chez Dany taught me to hold a standard across a full, fast service. What has never changed is the way I cook: from scratch, seasonally, with produce sourced from local retailers — and a butcher's respect for the whole animal, especially through the hunting season.
Whether it's breakfast for a chalet full of guests or a six-course dinner for two, I design every menu around the people at the table.
Verbier
Bespoke menus for private clients in chalets — breakfast, afternoon tea, canapés and dinner, tailored to each guest's requirements and dietary needs.
Chez Dany, Verbier
Led the kitchen of one of Verbier's landmark mountain restaurants — menu development, staff training, sourcing, and quality across peak-season service.
Chez Dany, Verbier
Menu development and recipe testing; directed day-to-day kitchen operations.
Brasserie Le Bec
Ran daily mise en place across all stations; trained and supervised junior cooks.
Club du Chalet Blanc
Plating, portioning and station discipline in a high-standard club kitchen.
VIP Ski · Morzine, Val d'Isère, St Anton
Oversaw all chalets in the resort — menus, supplies, special events, banquets and buffets.
Get in touch to discuss dates, guest numbers and the kind of evening you have in mind. Menus are designed after a short consultation.