Imagine rolling out of bed to the smell of coffee and warm pastries, your chef quietly whipping up mango-stuffed French toast while you watch the ocean from your villa’s terrace. No crowds, no reservations—just whatever you feel like eating, whenever you want it.
Why It’s Worth Every Euro
1. No More “Where Should We Eat?”
Vacation decision fatigue is real. Skip the debates and let a pro handle it. Craving fresh mahi-mahi with Creole spices? A cheese soufflé that tastes like Paris? They’ll make it happen.
2. Local Secrets on a Plate
Chefs here raid morning fish markets for the day’s catch and know which roadside stalls have the sweetest passionfruit. You’ll taste things most tourists miss.
3. Dinner in Your Flip-Flops
Fancy restaurants are great, but there’s something decadent about eating seared scallops in your swimsuit by the pool.
Book your chef at least 2 months in advance during peak season (Dec-Apr). The best ones get snapped up fast! Related : Why Renting a Villa in St Barts Is Better Than Staying in a Hotel
How It Actually Works
- Before You Arrive: You’ll chat about food quirks (“no cilantro” or “extra plantains”) and dream meals
- Day Of: They shop, cook, and clean up. You show up hungry.
- Total Flexibility: Need just breakfast and a killer beach picnic? Or three-course dinners every night? Done.
“Our chef surprised us with homemade banana rum cake after learning it was our anniversary. That’s the kind of touch you can’t get at a restaurant.” — Sophie, Paris
What It Costs
Budget anywhere from €200/day (basic meals) to €600+ for luxe experiences like:
- Beachside lobster bakes
- Wine pairings with local sommeliers
- Interactive cooking sessions for kids
The Real Perk?
It’s not just about the food. It’s about:
- That first sip of coffee appearing right when you wake up
- Kids actually asking for seconds of the chef’s coconut-curried chicken
- Spontaneous midnight snacks after too many rum punches
Bottom Line: If you’re already renting a villa, skipping the chef is like booking front-row concert tickets… then leaving before the encore.