Catalunya Villa Rentals

Agustina C

Agustina trained at Pimienta Negra in Argentina, Le Prieuré in France, and Les Templiers, near Paris. Her cuisine blends Italian, Latin American, Middle Eastern, French, American, and healthy influences. With four years as a private chef, she has worked for athletes and UHNW families, including royalty and high-profile sports figures.

Alejandro C

Alejandro trained at CFA Versailles and worked with top chefs including Yannick Alléno, René Redzepi, and Gastón Acurio, with experience at Noma and Pavillon Ledoyen. His cuisine blends Nikkei, Mediterranean, Peruvian, Mexican, French, Italian, and Asian influences. He has extensive experience in luxury villas and private homes and was a participant in the S.Pellegrino Young Chef competition in 2016 and 2017.

Alejandro D

Alejandro trained at LaSalle College in Montreal and brings a refined, international approach to his cuisine. His cooking is influenced by Mediterranean, Asian, South American, and Italian traditions. He has experience working in private homes and luxury settings, delivering high-end, tailored dining experiences. Based in the South of France, Alejandro specialises in refined private dining and luxury hospitality. His philosophy combines strong technical skill, global inspiration, and a wellness-focused approach to create elegant, memorable dishes.

Alessandro M

Alessandro is a private chef trained by his grandmother, where he developed his passion for authentic, heartfelt cooking. He later expanded his experience while working aboard sailing yachts around the world. Inspired by Mediterranean cuisine, he focuses on fresh, aromatic ingredients and simple yet refined flavors. Alessandro has cooked in luxury villas on the Emerald Coast, private yachts, and a mountain cottage in St. Moritz, serving high-profile international clients. His philosophy is to surprise guests through taste and emotion, reinterpreting his grandmother’s recipes and creating memorable experiences, especially through the joy of sharing food.

Alessio P

Alessio is a versatile private chef with over five years of international experience, working across luxury villas and yachts in destinations including London, Ibiza, New York, Italy, and Greece. His culinary style is influenced by Italian, Thai, Japanese, and Mediterranean cuisines, resulting in dishes that are fresh, colorful, healthy, and exciting. Alessio’s approach combines creativity with precision, focusing on vibrant ingredients and globally inspired flavors to create memorable, elevated cuisine in exclusive settings.

Alex R

Alex is a private chef with 25 years of international experience, trained under Michelin-level mentors. He specializes in French, Italian, Asian, and Mediterranean cuisines, creating personalized dining experiences in luxury homes, villas, and yachts.

Alex S

Alex is a Brazilian chef of Italian heritage, trained in French cuisine at The Greenbrier Resort (USA) and in modern gastronomy at Minibar with Chef José Andrés and Mani with Chef Helena Rizzo. With a background in astrophysics and a love for adventure, he blends precision and creativity in a globally inspired cuisine. Alex has worked worldwide, from Italy to the Caribbean, Moscow to Toronto, and competed in the Bocuse d’Or, Global Chefs Challenge, International Catering Cup, and appeared on Top Chef Brazil.

Amor P

Amor trained at Plant Academy London and studied Food & Design with Marije Vogelzang. Her style is inspired by Mediterranean cuisine, with a strong focus on zero-waste, seasonal, local, organic, and gluten-free cooking, presented through vibrant, colour-driven menus. She has experience in private homes and luxury villas, delivering refined and discreet dining experiences.

Andrew T

Andrew is a private chef with 20+ years’ experience serving UHNW households, luxury villas, and yachts worldwide. Specialising in modern European and Asian cuisine as well as professional pastry, he combines classical training with international experience to create refined, high-quality dining. A two-time MasterChef UK quarterfinalist, Andrew focuses on flavour, precision, and seamless, adaptable service for every occasion.

Angelo C

Angelo draws inspiration from Italy, France, Spain, Portugal, Austria, Asia, Mexico, and the US. With experience in private homes and luxury villas, he creates dishes that connect people through taste. His philosophy, “Sharing is caring,” drives his fusional gastronomy, emphasizing quality, seasonality, and international flavors.

Antoine B

Trained at Jean Drouant Hotel School and in the Michelin-starred kitchens of the Ritz Paris, Antoine is inspired by French, Asian, and Mediterranean cuisines. With experience in luxury villas and chalets, he has cooked for clients including the Lactalis CEO, Antoine Griezmann & family, Janet Jackson, Amir, and Kev Adams. His philosophy emphasizes high-quality ingredients and creating memorable, personal dining experiences that celebrate the art of sharing. Cuisine Specialties: French, Italian, Mediterranean, American, Chinese Fusion, Vegetarian/Vegan, Fusion, BBQ & Grill

Marcela S

Marcela is a Colombian chef with nearly 20 years of international experience and a background in Hotel and Tourism Management. She trained in Colombia and Spain, specializing in pastry and bakery arts. Her cuisine blends Latin American roots with Spanish and Mediterranean influences. She has worked in luxury hotels and private dining, including VIP experiences in Austria and private clients in Miami. Marcela was awarded 3rd place in a Madrid competition for Best Ensaladilla and maintains full discretion with her clientele.

Maria F

Maria began her journey inspired by Paul Bocuse, training at Le Méridien in 1983 alongside renowned chefs. Her cuisine blends French technique with Brazilian warmth, influenced by Portuguese, Spanish, Italian, and Syrian flavors. With experience in private homes and luxury villas worldwide, she focuses on elevated comfort food that brings people together through authentic flavors and memorable dining experiences.

Nina Groves

Trained in a family-run hotel in Devon under an Italian mentor, Nina built a strong foundation in ingredients and technique. With over 25 years’ experience, including 12 years as a yacht chef exploring over 70 countries, she specializes in globally inspired, ingredient-driven cuisine. Nina has cooked for royalty in the UK and received multiple awards at the 2006 BVI Charter Yacht Show, reflecting his creativity and excellence in fine dining.

Philippe K

Trained working alongside multiple Michelin-starred chefs and restaurants, developing a refined and diverse culinary style, Philippe's cooking is influenced by French, Italian, Spanish, Japanese, Alsatian, and Thai cuisines. With experience as a private dining chef, he delivers high-level cuisine in exclusive settings, guided by strong Michelin standards and technique.

Samantha M

Samantha trained in Culinary Arts at Enderun Colleges and has worked at prestigious establishments including Ritz Carlton Hotel Arts Barcelona, Pelican Hill Newport Beach, NoMad Hotel Los Angeles, and Simone Los Angeles. Her style blends French and Italian techniques with Spanish, Mexican, Mediterranean, and Asian influences. She creates soulful, flavorful dishes from scratch, focusing on fresh ingredients, comfort, and her signature breads and pastries.

Stefan K

Stefan is a private chef trained in Michelin-starred kitchens including De Librije, Alchemist, and Bord’eau. His style blends modern European cuisine with Scandinavian and Asian influences, delivering refined, ingredient-driven dining experiences for luxury clients and global brands.

Thomas F

Thomas' cuisine reflects a diverse culinary journey, blending influences from Guam, Southeast Asia, the Maldives, Italy, and American-Continental, with Caribbean and South American flavors gained during 10 years in New York kitchens. He has served as Executive Chef at luxury resorts and opened the first Halal VIP lounge at Tan Son Nhat Airport in Vietnam, always focusing on creating memorable guest experiences.

Amiir S.

Amiir is a London-born butler, mixologist, whose work is shaped by Hip-Hop culture, poetry, and philosophy. With a background in London's exclusive private members' clubs, he developed a reputation as a "Liquid Chef," mastering the art of craft cocktails and delivering exceptional service to high-profile clientele.

Elisa P.

Elisa is a responsible, helpful, and determined young woman with a passion for discovering new cultures and creating memorable experiences. She enjoys connecting with people from around the world and is dedicated to ensuring every customer feels welcomed and leaves with unforgettable memories.

Matthieu D.

Matthieu is an experienced hospitality professional with a strong background in luxury service, private aviation, and UHNW client support. I have worked as a Personal Assistant, Villa Butler, and VIP Flight Attendant, providing high-level concierge and lifestyle management services with discretion, flexibility, and attention to detail.

Panagiotis A.

Panagiotis is a Hospitality Consultant and Bar Manager with over 12 years of industry experience and a strong foundation in Mathematics. He combines analytical thinking with hands-on operational expertise to optimize venue efficiency, control costs, and drive profitability. Beyond beverage service, Panagiotis leverages guest feedback and social dynamics to cultivate exceptional service cultures and create sustainable business growth.

Stanislavs K.

Operations-driven manager with over 10 years of experience in hospitality, retail, and customer-focused businesses, leading teams and delivering strong commercial results in fast-paced, multicultural environments. Stanislavs holds a Bachelor’s degree in Hospitality Management from a leading university in the Netherlands and has a proven track record of optimizing operations, developing high-performing teams, and consistently achieving KPI and revenue targets. A hands-on leader with a strong focus on customer experience, operational efficiency, and cost control, he is currently open to management opportunities in hospitality, retail, tourism, and operations-driven organizations.