Private Chef in Your Chalet —
Megève, Courchevel & The Three Valleys
Looking for a private chef for your chalet in Megève, Courchevel or the Three Valleys? Alessandro Gervasutti brings to your table the cuisine of the palace hotels where he trained over 35 years — Four Seasons, Kempinski, Anantara, Sofitel — together with recent experience as private chef to a UHNW family in their villa.
Full-stay chalet service, an exceptional dinner, New Year’s Eve, a family or friends’ ski week: bespoke menus, sourcing of exceptional produce, discreet and flawless service. You ski, you entertain, you enjoy — the kitchen is one less thing to think about, from breakfast to dinner.
Service in French, English, Italian, Spanish and Portuguese — essential for the international clientele of the Alps. Absolute discretion, and full ease working alongside chalet staff — butlers, housekeepers, concierge teams.
Services in resort
Palace-level cuisine, at home
Thirty-five years in the kitchens of the world’s leading hotel groups, a Master’s in Food & Beverage Management from Cornell University, and recent experience as private chef to a UHNW family in their villa: this is the standard I bring to your chalet. Fine produce and Savoie terroir — Arctic char, truffle, alpine Beaufort — worked with haute cuisine technique and Mediterranean influences.
Every stay starts with a conversation about your tastes, habits and constraints — dietary needs, allergies, children, ski schedules. The menu is agreed with you, sourcing is organised before you arrive, and the chalet kitchen is left spotless after every service.
I work seamlessly with your concierge, rental agency or household staff.
For businesses in resort: kitchen support & catering
Mountain restaurants, resort hotels, event caterers: peak season allows no margin for error. I step in for kitchen reinforcement and extra chef cover during peak weeks (Christmas, New Year, February holidays), as a chef replacement, or as catering production support for your resort events. Also available: building and recruiting your seasonal kitchen team, opening preparation, and workflow organisation to handle volume.