Hire a vetted yacht chef in Monaco and Port Hercule. Chef-founded recruitment for owner-facing programmes, Grand Prix and Monaco Yacht Show cover. Shortlist in 48 hours.
Send Your Brief How It WorksMonaco briefs are rarely about volume. Port Hercule programmes tend to be owner-facing, heavily scrutinised, and unforgiving of an off night. The guest list is often the point — a chef here is cooking for people who eat at the best tables in Europe and will notice immediately if the standard slips.
That changes what you screen for. Technical ability is assumed; what separates candidates is discretion, composure under close owner contact, and the judgement to read a room rather than push a tasting menu at someone who wants a plate of pasta. We assess for that directly, because it is the thing CVs never show and the thing Monaco owners actually fire people over.
Two weeks dominate the calendar: the Grand Prix in late May and the Monaco Yacht Show in September. Both drive urgent demand for temporary and event chefs, and both reward booking early — the strongest freelancers are committed months ahead. If you need cover for either, come to us sooner rather than later.
Michelin or high-end restaurant background is common on these briefs, paired with the flexibility to scale down without sulking about it.
Close owner and guest contact, high-profile names, and NDAs as standard. We reference-check for discretion as seriously as for cooking.
Grand Prix and Monaco Yacht Show weeks need chefs who can deliver volume canapés and seated dinners in a compact galley.
Plating that survives photography and a guest who has eaten everywhere. Consistency across a long season, not one good service.
Fixed €2,500 all-in, or a success fee of one month's salary payable only when you hire. Event and short-term cover of 90 days or fewer is charged at 33.3% of total salary paid, minimum €500. Seven days of exclusive attention, a 60-day replacement guarantee, and full confidentiality on every profile we send. Chefs are never charged a placement fee under MLC 2006.
"As a fellow chef himself, Dean truly understands the intricacies of our profession — the high-pressure kitchen and the specific needs of clients looking for top culinary talent."— Chef Imre Erdelyi, 63m M/Y SuRi
Yes. Both weeks drive urgent demand for temporary and event chefs, and the strongest freelancers commit months ahead — so the earlier you brief us, the better the shortlist. Short-term cover of 90 days or fewer is charged at 33.3% of total salary paid, minimum €500.
Usually a fine-dining or Michelin background paired with discretion and composure under close owner contact. Technical ability is assumed on these briefs; judgement and consistency are what separate candidates.
Yes. All CVs and applicant profiles we share are confidential and for your internal use only, and we reference-check candidates for discretion as seriously as for cooking.
A fixed €2,500 all-in fee, or a success fee of one month's salary payable only when you hire, with a 60-day replacement guarantee.
Send your brief and receive a vetted shortlist within 48 hours.
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