Nos chefs à domicile près de vous

Je suis un chef passionné de la Cuisine élégante et raffinée

Depuis mon plus jeune âge, j'ai toujours su que je voulais devenir chef. Cela m'a amené à étudier à l'école hôtelière de Namur, suivie d'une licence en gestion et en restauration à Bruxelles. À l'âge de 27 ans, j'ai travaillé pendant 2 ans comme chef dans un restaurant de fusion japonaise bien connu, situé au centre-ville de Bruxelles, appelé The Little Tokyo. Grâce aux expériences acquises lors de mes voyages, j'ai appris et développé un style propre de cuisine fusion. Mon service de chef privé s'adapte en tenant complètement compte des préférences des clients. Que vous soyez amateur de viande, complètement végétarien, végétalien ou pescétarien, c'est vous qui décidez. Grâce à mon expérience en tant que chef privé, je vais adapter le menu complètement à vos désirs. La force de mon service est sa totale flexibilité. Je m'occupe aussi bien des petits groupes que des groupes de 30 personnes et plus. Ma spécialité est la cuisine fusion ! J'utilise des recettes du monde entier, la plupart étant imprégnées d'une touche asiatique, en raison de ma passion pour les voyages. Mon objectif est d'apporter le goût du voyage dans mes plats tout en conservant une base solide de cuisine traditionnelle française.

After studying at the Higher Hotel School in The Hague, where I completed internships in Michelin-starred restaurants abroad, it was time to follow my passion: cooking and making people happy with my food, hospitality, and enthusiastic service. With over 11 years of experience as a private chef, I can guarantee that your dinner, whether business or private, will be a great success. My focus is on ensuring that you can enjoy yourself without worries, while you and your guests are pampered. I am based in Huissen, but my festive dinners have now become well-known across a large part of the country, from the Randstad to the provinces of South Holland, Utrecht, Gelderland, Brabant, and increasingly beyond. So, if you have something to celebrate, feel free to get in touch for a non-binding introduction and a quote! **4-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 3 bijpassende glazen wijn) * 2 personen: €200 p.p. * 4-8 personen: €170 p.p. * 9+ personen: €135 p.p. **5-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 4 bijpassende glazen wijn) * 2 personen: €230 p.p. * 4-8 personen: €190 p.p. **6-gangen menu** (inclusief amuse van de chef, bruisend aperitief en 5 bijpassende glazen wijn) * 2 personen: €265 p.p. * 4-8 personen: €210 p.p. * 9+ personen: €185 p.p. **Mogelijke uitbreidingen van een menu:** * Signature welkomstcocktail met een blini: €9,75 p.p. * Zeeuwse oester met komkommer, yuzu en groene appel (min. 10 stuks): €5,50 p.p. * Feestelijke spoom met eetbare bloem en bladgoud: €6,75 p.p. * Huisgemaakte friandises en bonbons bij de koffie: €4,75 p.p. * Kaasbordje & Port: €14,50 p.p. *Alle arrangementen zijn inclusief gedekte tafel met goudkleurig bestek, glaswerk, bijpassend servies en de uren van Chef Fay op locatie, inclusief BTW. Prijzen exclusief tafeldecoratie en tafellinnen.*

Some evenings deserve more than a restaurant. I'm Stefano — private chef based in the Netherlands, with years of experience in high-end professional kitchens. That background taught me to think beyond the expected and master a wide range of culinary styles: from a pure Italian dinner to modern fusion cuisine — Italian-Asian, Franco-Italian, Mediterranean and beyond. Many of the ingredients I work with are sourced directly from Italy, because great cooking starts long before you reach the stove. Over the years I've come to understand what I truly look for in a dish: pure flavour. Food that doesn't hide behind complexity — where every element on the plate has a reason to be there, and nothing gets in the way of the taste itself. Every menu I design is built around you: your tastes, your guests, the mood you want to create. Whether you're craving the comfort of a classic Italian table or the excitement of something unexpected, I'll craft an experience that feels made for you — because it is. What you get isn't just a meal. It's an evening you'll talk about long after the plates are cleared. My services are flexible and fully tailored to the client's needs: * Private chef at home – A refined dinner at your home, perfectly prepared * Custom catering – For parties, dinners, or corporate events for up to 20 people * Freelance chef (self-employed) – Available for temporary support in professional kitchens

Are you looking for exclusive catering for your workplace, office, high-end party, or an intimate dinner at home? Ashley is the right person for you. As a self-taught chef, she combines European culinary skills with local ingredients and Asian flavors to create unique culinary experiences. Whether it's a wedding, corporate event, or birthday celebration, Ashley creates unforgettable dining moments with an eye for detail and a passion for perfection. In December 2017, Ashley's life changed when she was selected for Masterchef Netherlands and ranked among the top 20 home cooks in the Netherlands. After Masterchef 2018, she started her own catering company and has since provided weekly themed lunches for clients in Amsterdam and Schiphol Airport. Private individuals and companies can also hire her for catering or on-site cooking. In her free time, she interns in a Michelin-starred kitchen and is constantly seeking new culinary opportunities with pop-up restaurants and festivals. In 2023, she even cooked for The Housewives of Amsterdam on Videoland (episode 12/13).

What matters most is a carefree evening for you, impressing your guests, restaurant-quality dining at home, and flexibility without any hassle. I enjoy working with seasonal ingredients and, whenever possible, locally sourced products. Ever since I was young, food and drinks have been at the heart of our family. Every Sunday we would have a three-course meal, all freshly prepared. By the age of thirteen, I was already running the entire lunch service by myself at a large café in Nijmegen. Choosing to attend the Hotel Management School Maastricht was therefore an easy decision. During that time, I always worked in hospitality and catering, including several assignments alongside Michelin-starred chefs. After spending a number of years working in other sectors and different roles, it is time to return to where my heart truly belongs.

Chef privé et entrepreneur, Nicola Casties crée Le Volodia à Montpellier en 2007 et l’exploite jusqu’en 2018, distingué d’une toque Gault&Millau dès 2014. En 2020, il ouvre Le JOÜY à Paris, restaurant également récompensé d’une toque en 2024 et 2025, avant de le vendre en 2025. Depuis, il propose des dîners privés dans un format itinérant, chez ses clients et dans différents lieux. Sa cuisine : bases et techniques françaises, influences latines et asiatiques, avec une recherche constante de la « surprise aromatique » maîtrisée. HACCP, RC pro, FR/EN. Basé en Île-de-France, il se déplace selon les projets.

I am a professional chef with 5 year experience in restaurants across Europe. I have had different masters and different approaches on how to rule a restaurant, from the begginings in a small mexican restaurant, passing through a Grand Hotel kitchen, to end in a 2-starred Michelin restaurant. I am now specialised in catering and cooking for events, since I have been doing that for the last two years and, before, I run a whole restaurant for a year. I would say my style is traditional meditteranean food, rooted in catalan and andalusian stews, and with great influences from italian, asian and mexican gastronomy.

As a contestant on MasterChef Italy Season 13, I have been working as a private chef since the show concluded, consistently earning high praise from my clients. Cooking has been a lifelong passion, starting from my childhood under the guidance of my grandmothers. My extensive travels have enriched my culinary repertoire, allowing me to blend traditional Italian cuisine with techniques and ingredients from around the world. I specialize in traditional Italian dishes reimagined with global influences. Additionally, I teach Italian cuisine to tourists at a cooking school in Rome, sharing my love for cooking and the rich culinary heritage of Italy.