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Privacy
Discret & Confidential
Exclusive
Limited Engagement
Tailor - Made
Customized to your taste
Culinary Artistry
Some chefs build careers,
others build standards
About the Chef
My foundation was shaped in some of the most demanding culinary environments in Europe and Latin America including The Savoy (London), Azurmendi (3 Michelin Stars, Bilbao), Chila Restaurant (Latin America’s 50 Best, Buenos Aires). In 2016, I was selected for the spanish final Promesas de la Alta Cocina, organized by Le Cordon Bleu, with Joan Roca presiding over the final jury. These kitchens demanded precisión,discipline and consistency under pressure. But private service demands something more.
Beyond the Restaurant
For the past seven years, I have worked exclusively as a private chef, traveling extensively across Europe and the United States. I have cooked for clients from more than 20 nationalities. Different cultures. Different expectations. Different definitions of excellence. Understanding these nuances is what separates a technically skilled chef from a trusted private professional. In private environments, culinary talent is only the starting point. What truly matters is judgment.
When to speak.
When to remain invisible.
When to lead.
When to adapt.
What Clients Actually Value
When clients confirm dates, they are not simply booking a chef. They are transferring responsibility. My role is to remove friction. From bespoke menu design and dietary structuring to international sourcing, logistics, timing coordination and seamless on-site execution I ensure the experience integrates effortlessly into the client’s lifestyle. Years of continuous international travel have refined my ability to:
• Operate in unfamiliar kitchens with immediate efficiency
• Source premium ingredients in different markets
• Coordinate discreetly with household staff and personal assistants
• Anticipate needs before they are verbalized
• Maintain composure and structure in dynamic environments Private service is not performance.
It is control without noise.
A Quiet Differentiator
Most of my work takes place in spaces that are not mine. Homes. Villas. Yachts. Temporary residences. International properties. Knowing how to enter those spaces with respect, adapt quickly, and elevate standards without disrupting the existing rhythm is a skill developed over years — not months. Professional presence matters. Discretion matters. Emotional intelligence matters. These are not extras. They are essential.
Philosophy
Cooking, for me, is a disciplined way of life. It is where craft meets responsibility. There is no secret. Only perseverance. Structured hard work. Continuous refinement. Excellence is not an event. It is a standard maintained daily.
Service
A gastronomic
Experience
Global
Internationally experienced and independently operated, delivering refined private culinary
service worldwide wherever discretion, structure and excellence are expected.
Spain / Portugal / Italy / France / Switzerland / Austria / Madagascar / United Kingdom / United States
From Ibiza
to New York
A piece of Ibiza doesn’t have to be loud just refined, quiet, and unmistakably luxurious. After seven years based and cooking privately on the island, I carried that Mediterranean style with me where flavors, comfort, and discreet hospitality are everything. Now I bring both worlds to your table: elegant, ingredient-driven cuisine and seamless service, curated around the way you live.
Press & Testimonials
"He was employed permanent basis demostrating high profesional standards and massive
skills as a chef."
Savoy Hotel
T. Hayes
“He asked me initially what we wanted to eat and I passed the entire responsibility to him.” “I would consider Jorge a friend who has my trust and up most respect.”
Private Client
L. Drinkwater
“He is my favourite chef on the island and I have him cook for me personally and to look after many of our best rental clients.”
Private Client
Press
Reserve
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