Question 1

What areas do you serve for private chef placement?

Accepted Answer

Southern California and Spain. In California, from Santa Barbara to San Diego; in Spain, Madrid, Valencia, Barcelona, the Costa Brava, Marbella and the Balearic Islands.

Question 2

What kinds of chefs do you place?

Accepted Answer

Full-time household chefs, short-term engagements including event and meal prep chefs, and yacht chefs.

Question 3

What experience do your chefs have?

Accepted Answer

A minimum of five years as a private chef or on yachts, or in a high-end restaurant — many with Michelin backgrounds. We look for chefs who run a kitchen with real discipline: sourcing, prep, costs and timing handled without being asked, and a seriousness about the craft that shows in the food. Yacht chefs hold current certificates.

Question 4

What does it cost?

Accepted Answer

20% of gross annual salary for full-time placements. 25% of total compensation for short-term and yacht, with a five-day minimum booking. Nothing is payable until your chef starts work.

Question 5

What happens if the placement doesn't work out?

Accepted Answer

If a full-time placement ends within 90 days, we replace the chef once at no further fee. For short-term and yacht, the same applies within 30 days.

Question 6

Will the chef travel with us?

Accepted Answer

Many do, and several of our chefs work across both regions through the year. Say so early — willingness to travel changes who we put forward.

Question 7

How do we start?

Accepted Answer

Fill in a short brief — your household, where you are, the kind of cooking you want and when you need someone. We will come back with questions, then a shortlist. Start a brief →

Private Chef Placement in Mallorca and Ibiza

Season work, booked early

Yacht galleys are a different job

Villas, guests and turnover

Areas we cover