A private chef who travels, wherever the stay takes you.
Based on the French Riviera, Mathias also travels on request: a villa abroad, a chalet, a yacht beyond the French coast — the same table, wherever you stay.
Some guests want the same chef from one house to the next. Travelling on request means the menus, the way of working and the discretion you know follow the stay, whether it is a week in another country or a cruise further afield.
Wherever the kitchen or the galley, the method does not change: menus written for your table, sourcing from the local markets and producers, the service led personally, and the kitchen left spotless.
What travels with me
Villas & chalets
Residential stays away from the Riviera, breakfast to dinner, planned around the house and its guests.
Further afield at sea
Cruises beyond the French coast, with provisioning planned for each port of call.
Every guest
Preferences, dietary needs and children known from one stay to the next, never a separate event.
At the table
From Mathias’s own tables
Lunch by the waterThe Mediterranean as a backdropThe table in redFresh flowers · Decanted wineStrawberry tartletsStrawberries · Chantilly · Dark berries
Local, in season
Wherever the stay, sourcing starts with the nearest markets, fishermen and growers, so the cooking reflects the place. Travel arrangements are discussed with you and set out in the proposal before anything is confirmed.
You deal with Mathias directly — one conversation, and the menu, the market and the service are quietly taken care of.
Questions about a travelling private chef
Can a private chef travel with us abroad?
Yes. Mathias is based on the French Riviera and travels on request, for villa stays, chalets or cruises in France and abroad. Send the destination, the dates and the number of guests: he replies within 24 hours. Chalet chef in the Alps
How are travel arrangements handled?
They are discussed with you and set out in the tailored proposal, before anything is confirmed.
Where does the produce come from when you travel?
From the nearest markets, fishermen and growers wherever the stay is, so the menu reflects the place while keeping the same way of cooking.
