Michelin Chefs

Michelin and Rosette Chefs

From £300 per day
plus My Chef booking fee

Candidate Profile 67039

Chris is a formally trained chef with Michelin star experience.  One of the restaurants he opened was awarded its first Michelin star while Chris worked there. Chris has cooked for high net worth clients internationally for over ten years.  In addition to this, he was a finalist in the Roux Scholarship 2003.  He has been featured on TV as well as in national magazines and newspapers.  He has a calm personality and very accommodating, which makes him very well suited to working in private households.  He works well under pressure and thrives on a challenge.  His eye for detail, and passion for produce and modern, seasonal food puts him above many other chefs.

Candidate Profile 97300

He has a wealth of experience and worked in 1-2 Michelin star restaurants up to Executive Head Chef Level. He is a respected name in the world of fine dining and in addition he has worked as a private chef on numerous occasions for exclusive dinner parties and UHNW clients. He is currently in the process of setting up a new venture and is available for temp work until late 2016. He is passionate about his craft and very personable in his manner. In his own words, he gives everything 110% and takes massive pride in his work.

Candidate Profile 30194

This chef is an experienced Chef who has spent who has spent the last 10 years working in 1-3 Michelin star kitchens between France and UK.Most recently, he has taken on a position as a teaching chef in an International company and is looking to find work in Private Households. He is a classically trained Chef and has a mostly French and traditional style. He is also able to cook a variety of international dishes due to travel consultancy in other countries particularly Japan. He is experienced in both commercial and private kitchens and happy working in both. This chef cooks from scratch and is happy to cater for dinner parties, cocktail parties and other events. He is experienced in menu planning and budgeting.


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