1. Book early for peak weeks
Christmas, New Year and the February school holidays fill first. Write as soon as your dates are fixed, and expect to pay a deposit to secure them.
2. Decide which meals you want
- Breakfast ready when you leave for the slopes
- A light lunch or apres-ski food when you come back cold and hungry
- Dinner, either a relaxed family table or a tasting menu on selected nights
Many groups choose a tasting dinner on a few nights and simpler dinners on the others, so the week has rhythm.
3. Check the kitchen
Chalet kitchens vary. A good chef asks about the oven, hobs, fridge space and equipment, visits or video calls before arrival, and brings what is missing.
4. Share every dietary need
Give allergies, intolerances and strong dislikes at booking, including for children. It is far easier to design the menus around them from the start.
5. Agree how shopping works
Groceries are usually billed at cost with receipts. Say whether you want a pantry stocked before arrival, and any drinks you would like the chef to source.
6. Ask about the quote
Ask what is included: planning, shopping, cooking, serving and cleaning the kitchen. Ask how travel is handled if the chef is not based in the resort.
I am cooking in Zermatt for the 2026 to 2027 winter season. See my Zermatt chalet chef page or send your dates.