Services
Private Chefs, In-Villa Dining & Provisions
Food is the service guests think about most and organise least. In a villa with a kitchen and no plan, the first evening is often improvised — and the property is the one that absorbs the questions.
Guests can request
What actually gets asked for.
- Pre-arrival grocery and beverage stocking to a shared list
- A private chef for a single dinner or for the full stay
- Breakfast service, lunches by the pool and late arrivals
- Menus built around allergies, children, or dietary preference
- Wine, spirits and speciality provisioning
- Waiting staff and setup for a larger dinner
How we handle it
We agree the menu, the number of covers and the timing well before arrival, confirm dietary requirements in writing, and coordinate the chef’s access, kitchen equipment and shopping with whoever manages the property. The guest approves a menu, not a vague idea.
How quality is protected
Chefs are selected on the food, on how they leave the kitchen, and on how they handle a change of headcount the day before. Provisioning is checked against the list rather than assumed. Food safety and correct handling are non-negotiable.
Why it matters to the property
A well-fed guest stays in the property longer and rates it higher. Dining is also the category with the widest range of requests, which makes it the most consistent source of additional margin across a stay.
Service availability is subject to destination, supplier confirmation and operational feasibility.
Next step
Are your guests already asking for this?
If the answer is yes and it is currently handled ad hoc, there is margin going missing. Let us look at it.