Household & residency chef
A private chef for your household.
For families, estate managers and family offices looking for a chef for a residence, a season or full-time. I cook every day the way I'd cook for my own table.
What a week looks like
The kitchen, handled.
Breakfasts, lunches & dinners
Daily cooking for the household, timed around school, work and the rest of the day.
Weekly menu planning
A menu agreed with the household each week, adjusted to what everyone actually wants to eat.
Provisioning & pantry
Shopping, suppliers, a stocked and organised pantry and a clean kitchen at the end of every day.
Children's menus
Real food for children — simple, balanced and cooked with the same care as everything else.
Entertaining at short notice
Guests tonight? A dinner for the table comes together without disrupting the week.
Travel with the family
Cooking at second homes and on family trips, so meals stay the same wherever you are.
Arrangements
Four ways to work together.
Terms and fees are discussed personally.
Seasonal & lake-house stays
Summer on the lake or a holiday season at home, with daily cooking throughout.
Part-time weekly
Set days each week — cooking, meal prep for the days in between, and dinners.
Full-time placement
A dedicated household chef, working directly or through your staffing agency.
Sample week
Seasonal, family-friendly, different every week.
A sample only — every week is planned with the household.
| Day | Lunch | Dinner |
|---|---|---|
| Mon | Chicken milanesa, lemon, little gem salad | Roast salmon, white beans, salsa verde |
| Tue | Squash and farro bowl, feta, toasted seeds | Grilled skirt steak, chimichurri, roast potatoes |
| Wed | Spanish tortilla, tomato bread, greens | Braised chicken thighs, olives, saffron rice |
| Thu | Lentil soup, herbed yogurt, flatbread | Fresh pasta, slow-cooked tomato, basil, burrata |
| Fri | Tuna niçoise with local beans | Fish a la plancha, charred broccolini, aioli |
| Sat | Empanadas and seasonal slaw | Asado night: short rib, provoleta, grilled vegetables |
| Sun | Brunch: eggs, roasted mushrooms, sourdough | Roast chicken, root vegetables, apple tart |
Background
Restaurant training, household discretion.
- Currently cooking at Mama Delia in Wicker Park — a Michelin Bib Gourmand kitchen.
- Six years in Madrid: Sous Chef at Pimiento Verde, then Head Chef at C Gourmand.
- Culinary Arts & Management, Culinary Institute of Argentina, 2021.
- Cooking for private households and tables since 2022. English and Spanish.