Valentin

I trained under Francis Layrle, formerly the chef at the French Embassy in Washington, D.C., and subsequently with Sylvestre Wahid at Courchevel and at L’Oustau de Beaumanière (a two-Michelin-starred establishment). I later worked as a private chef on luxury yachts along the French Riviera and throughout the Mediterranean, as well as at private estates in the Alpilles region. I served as head chef at the Camargue Social Club in Arles, and later at the École du Domaine du Possible, before returning to my work as a private chef. For me, cooking is all about passing on a legacy. Having been trained by renowned chefs, following a childhood immersed in the flavors of my parents’ own restaurant, I built my professional experience by blending the luxury of French Riviera yachts with the warm, convivial spirit of Provence. Proud of my dual French-Chilean heritage, my cuisine today is a reflection of both my roots and my travels around the world. I enjoy creating bold fusion dishes, where French culinary precision meets the generosity and vibrant spices of Latin America and beyond. I work primarily with local, organic ingredients. My career reflects my deep love for gastronomy and the joy of sharing food with others. Whether for an elegant dinner or a relaxed family gathering, I tailor every detail to your wishes, ensuring a bespoke experience full of new discoveries.