Cooking the place you are in
I am Dwyght Vester, a private chef working between Switzerland and Spain and travelling wherever the table is. I cook with small producers, farmers and hunters, and when the right ingredient is not in the market, I go and forage it myself.
Fermentation, smoke, fire and preservation shape the menu. Fine dining, a long family table, a barbecue or a wedding for hundreds: each menu is designed around your guests, their allergies and the produce of the moment.
Private chef services
Restaurant at Home
A tasting menu of six to eight courses, cooked and plated in your kitchen, with wine or non-alcoholic pairings. For dinners of 6 to 12 guests.
Villa and chalet stays
Breakfast, lunch and dinner for the length of your stay, with the shopping, planning and kitchen taken care of.
Family and residencies
A private chef for your family for two weeks or a season, with menus for children, dietary needs and a weekly plan.
Weddings and events
From an intimate dinner to 500 guests, with a hand-picked kitchen and service team and a drinks programme designed with the menu.
Weekly cooking
Once a week I cook at your home: ten to twelve portioned meals, labelled and ready to reheat, made with the same produce.
Foraging and cooking
A guided walk to gather wild plants and mushrooms, followed by a hands-on lunch with what we found.
Where I cook
Travel is added to every quote, so any destination is possible. These are the places I am booking now.
Wild, seasonal, precise
From first message to the last course
Good to know
What does a private chef cost?
Every quote is built around your date, number of guests, menu and location, with travel included and groceries billed at cost. Send an enquiry and I reply within a day or two.
How many guests can you cook for?
I cook alone for up to 12 guests. For larger groups, events and weddings of up to 500 guests I bring a hired kitchen and service team.
How do I secure my date?
A date is locked in my calendar once a deposit of at least 60 percent is received. Until then it is only a hold.
Can you cater for allergies and dietary needs?
Always. Every menu is designed around your guests, their allergies and preferences.
Where do you work?
I am based between Switzerland and Spain and travel worldwide for villas, chalets, yachts and weddings, with travel added to the quote.