Discretion
I never photograph my guests, and never share a name or a detail. Discretion is the rule, not a feature.
Côte d’Azur
Private Chef in Saint-Tropez
As your private chef in Saint-Tropez, I cook on site and serve at your table, from a mas near the Place des Lices to a villa at Pampelonne or an apartment by the Old Port.
What you can expect
The values I hold at every dinner
Your menu, made for you
Every menu is built around you and your guests, never from a fixed list. Every diet is welcome.
The chef, in person
I cook at every dinner myself, on site, never a chef sent in my place.
Generosity
I am here above all to serve you, never to cut corners. Your guests’ pleasure always comes first.
From recent menus
Plates, produce and table moments
At your villa
Private Chef Experience in Saint-Tropez
Welcome. I'm François Savin, a private chef. As your personal chef, I come to your villa or home to cook a bespoke menu, built around your guests, the season and the morning market. The cooking is refined Provençal and French, with a discreet Southeast Asian touch, and every dinner is arranged directly with me. In Saint-Tropez I cook everywhere from a mas behind the Place des Lices to a villa on the dunes of Pampelonne or an apartment near the Old Port, at the slow rhythm of a tropézien summer.
- Villas and mas in Saint-Tropez and Les Parcs de Saint-Tropez
- Pampelonne beach houses (Ramatuelle)
- Hilltop properties in Gassin, Grimaud and La Croix-Valmer
- Villas and apartments near the Old Port and Pampelonne bay
At the heart of Provence
Occasions I cater for
Saint-Tropez summers ask for long, slow meals, the kind that begin with an aperitif on the terrace and end with mignardises after midnight. Most of my bookings on the peninsula sit somewhere on that spectrum.
- Summer house dinners, four to twelve at the table
- Multi-day villa stays with bespoke daily menus
- Intimate birthdays, anniversaries and proposals
- Multi-day villa stays through the summer season
- Discreet welcome dinners and private events
How it works
The way it works
Get in touch
Share the date, the venue and the number of guests.
Menu proposal
Bespoke menu, shaped around your guests and the season.
Shopping, cooking, serving
Market sourcing, plating and service, end to end.
Full clean-up
The kitchen is returned spotless.
4.9 / 5, 35 Google reviews
Read all reviews“Delicious cuisine. A friendly, courteous, respectful and discreet chef.”
FAQ
Frequently asked questions
How early should I book for July or August?
As early as you can. The peninsula fills up, most of August is taken by spring. For a multi-day stay, twelve weeks’ notice is a comfortable minimum.
Do you cook for multi-day villa stays?
Yes, daily or every-other-day cooking through a one- or two-week stay is a common arrangement. We agree the rhythm and the menu structure in advance, then refine each menu against the market.
Can you cook for a large summer party?
Yes, from intimate dinners to villa receptions of thirty or more, with a sous-chef and service team when the guest count calls for it.
How does pricing work?
By private quote, calibrated to the number of guests, the menu and the duration of the stay. There is no public price list.