Yes, always. Every menu starts with a conversation about who is at the table and what they need, whether that's a single allergy, a fully gluten free menu, or a mix of different restrictions across one group. Every dish is planned so no guest is served an afterthought.

Often, yes. Reach out with your dates, location, and guest count and I'll let you know availability right away. Menus built around what's fresh at the local market that day actually work in my favor for fast turnarounds, since I'm not waiting on a specialty order to arrive.

I'm a solo, independent chef. The person you speak with while planning your menu is the person cooking in your kitchen on the day. There's no roster and no substitution. Depending on the size of the event, I may bring assistants with me when required.

From an intimate dinner for two up to full villa households and multi day retreats with shifting guest counts. Let me know your group size and I'll tell you honestly whether it's a good fit for a solo chef or where I'd bring in support.

It's left the way I found it. Cleaning up and resetting the kitchen is part of the service, not an extra. This means the kitchen must be clean upon my arrival. If not, there will be an additional cleaning charge.

Home made with high quality ingredients and plant forward thinking is my approach. French and Italian leaning Mediterranean foundation shaped by a Portuguese Canadian heritage, training at the Basque Culinary Center with a degree in Avant-Garde cooking techniques in San Sebastián, and years cooking across France, Italy, Greece, Portugal, and Spain. Menus are built around what the local markets have that day rather than a fixed rotation.

Yes, on a case by case basis alongside lunch and dinner service. Let me know what you have in mind and I'll confirm it fits your dates and location.

English and Portuguese are my mother tongues, while basic French, Spanish and Italian are also spoken which covers the majority of international guests I cook for across Mediterranean Europe.

Both. I plan multi day menus for wedding weekends, retreats, and extended family gatherings so nothing repeats across the days, alongside single evening bookings for birthdays, anniversaries, and private dinners.

I'm open to corporate bookings, team building retreats, and office catering. Reach out with your group size and what you're looking for and we'll talk through whether it's a good fit.

Yes, that's available as an add on for an additional charge alongside the food and service.

Yes, hen dos and bachelorette celebrations are a great fit for a private chef, whether that's a full sit down dinner, a bottomless brunch, or something more casual. Tell me the vibe you're going for and I'll build a menu around it.

Yes, BBQ is available as its own menu style alongside the full sit down dinner options, a relaxed alternative for a villa gathering or celebration that calls for something more casual.

Yes, wine pairing is something I can build into your menu, so each course arrives with a wine chosen to go with it, not just the food on its own.

Yes, for groups with both adults and children I build the menu around everyone at the table, adjusting portions and flavors for younger guests without treating it as an afterthought.

Primarily across villas, retreats, and private residences in Mediterranean Europe, including France, Italy, Greece, Portugal, and Spain. Always open to new and exciting destinations.

The earlier - the better. Earlier is easier for peak season and larger multi day events, but reach out even if your date is close. I'll always tell you honestly whether it's workable.