At Kaluma we place a very strong emphasis on two very important aspects of a ski experience. Food and Service. Therefore it is crucial that we get the food just as you want it and the service just how it should be. We look for the best private chefs, with a blend of experience. All who have the same things in common - they want to impress, they want to present you the very best of their food and they can be adaptable , flexible and cater to your needs.
Entering his 3rd season with Kaluma , Chris is head chef at Chalet 47.
A well experienced and solid chef used to managing stressful kitchens over the years. He has enjoyed more recent years working “seasons” in Verbier, St Anton, Zell am See while plying his trade in the summers in warmer, more exotic locations!
Winter cheffing in St Anton , summer chef life on boats, yachts and luxury barges, Chris has an Asian flair to his food, inspired by numerous Far East travels.
His Pan Asian Crispy Duck is to die for – a well cooked duck breast – crispy on the outside yet pink in the middle, served with a fragrant, soft, yet spicy Asian glaze – truly scrumptious.
Julian is Spanish, but has spent many a year now in the UK as head chef in various restaurants, gastro bars and hotel kitchens , Julian is now looking more at the private dining set up to further his career. This is his second season with Kaluma as the head chef of Eden Rock
Following in the footsteps of his celebrated Spanish chef father, he has catered for all types of events and parties, from small intimate private dinner parties to huge weddings and conferences. Private dining is where his passion lies. Pleasing guests with his amazing food, is what he does best.
With a passion and flair for Spanish and Mediterranean cuisine Chef Bisbal was also the winner of the UKs best breakfast award!
Not only is his breakfast worth trying – his roasted octopus starter, his smoked (on the Big Green Egg) coffee cured filet steak and his home made carpaccio are irresistible!
Tim was head chef of Chalet Montfort for 3 seasons. We are delighted to welcome him back as head chef in Sweet Little Home this winter and look forward to his new creations.
With a strong international influence to his cooking Tim has head cheffed in many different styles of restaurants. Most notably high end Spanish/Mediterranean and Tapas. The past years have been spent fine tuning his baking and pâtissier skills in an artisan bakery alongside his private chef assignments. Guests are in for a treat.
A crowd pleaser being the Cote de Boeuf, slow cooked and then reverse seared all on the Big Green Egg, served and carved at the table, accompanied by a delightful, sharp home made chimichurri sauce. Personally, we can not wait for Tim to try out his donut recipe’s on us all!
New to Kaluma this winter Anna brings a very Mediterranean freshness to the kitchen. Having recently helped run a fresh, veggie and vegan restaurant in Ibiza she adds an exciting new dimension to our kitchens this winter and we can not wait to see her take on the modern classics.
Having previously cheffed for UHNW families both in UK and New York, she will be right at home in Chalet 53.
Fear not if you are a meat eater, Anna is more then happy and used to cooking meat and fish and her menus are mouth watering. Be it the goats cheese and oregano filo with fig, mapled pine nuts and rocket, the fresh winter herb crusted salmon with glazed leeks and hemp pesto or the Vanilla Cheesecake with balsamic strawberries, honey, bee pollen and almond crumb. Wow!
A Greek national with Singaporean roots , Stavros has an excellent resume of sous chef, head chef and development chef roles throughout Greece, London and Singapore.
Fine dining and wow presentations are nothing new to Stavros, having also completed several Michelin stages, including time at the Fat Duck with Chef Blumenthal.
Coming from a fast paced, head chef role in a luxury boutique hotel on the Greek Island of Milos, Stavros has a very international flair to his Greek roots and we cant wait to get deeper into his menus. He will love the pace of the Montfort kitchen.
The 48hour slow cooked, herb infused pork belly with a garlic, lemon and thyme drizzle or the spice crusted lamb cutlets with herb potatoes and vegetable croquettes could be some of the favourites!
Whichever chalet you are staying in and which ever chef you have to hand, we can assure you that you are in the most professional of hands.
With private menu consultations, all dietary requirements catered for, celebration dinners, tasting menus, theme nights, simple dinners, kids menus, breakfasts, snacks, nibbles, canapes, starters, mains and desserts – we will make sure you get exactly what you want!
For more info on our in chalet catering and menu inspiration and examples do check out our Catering Page
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