Amandine International Chef Placement

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France
Nice
Amandine International Chef Placement

International Private & Yacht Chef recruitment At Amandine, we work the same way. We don’t throw endless CVs at you, hoping something sticks.

Great chefs select the finest ingredients, and fine tune their dishes drawing on years of experience and detailed knowledge. Instead, you get a hand-picked shortlist of chefs, filtered initially using 40 different levels of compatibility including ability, style, character, location and availability. The end result: right chef first time!

05/06/2026

In culinary news…the utterly wonderful Kadeau Copenhagen has been awarded three Michelin stars ~ aka exceptional food worth the journey!

The restaurant is the sister to the original Kadeau in Bornholm, an island in the Baltic Sea around 150km east of Copenhagen, known for its rugged coastline, unique terroir, forests and exceptional produce. Currently in their Growing Season, the menu focuses on ingredients from Bornholm, with produce from their own gardens and ingredients foraged from the wild, alongside sustainably sourced Nordic seafood and meat.

Dishes from this season include Danish squid cured with salt and kelp, white asparagus cooked in butter wrapped in pickled magnolia petals and rye cracker topped with Loke cheese, onions and chives, finished with slices of raw fish and preserved seeds.

A huge congratulations to Nicolai Nørregaard, Kyumin Hahn and the entire Kadeau team on an incredible achievement! Exceptional 🌟

📸

03/06/2026

We are seeking a highly experienced private chef to join a household in the Cotswolds. Apply via the Amandine site today!

29/05/2026

As another villa season begins, our chefs are ready for the months ahead.

From Michelin-starred cuisine to relaxed family cooking, we have chefs available for summer placements and last-minute requests. Whether for a few weeks, a full season, or a permanent position, we’ll help find the right chef for you and your guests.

Get in touch to find out more.

Roll on summer, great food and great times☀️☀️☀️

19/05/2026

We are seeking a highly experienced private chef to join a well-travelled and foodie family based between New York, The Hamptons and Bedford. This is a fantastic position for a talented private chef who is looking for their next full time position based out of New York. Apply via the Amandine site today.

15/05/2026

We are seeking a local villa chef to work fo a lovely British family during their stay in Grimaud this July. Apply via the Amandine site today! ✨

14/05/2026

In culinary news..another huge year for Portugal at the MICHELIN Guide awards.

From Lisbon to Porto, the Douro Valley to Alentejo, this year’s selections really showed how much the Portuguese dining scene continues to evolve, with more recognition for regional restaurants, local ingredients, sustainability and chefs bringing modern creativity to traditional Portuguese cuisine.

A massive congratulations to Fifty Seconds in Lisbon on earning its second MICHELIN Star. .experience 👏🏻👏🏻

And congratulations to all the restaurants awarded their first MICHELIN Star:

dop, Éon, Gastro by Elemento, In Diferente, Kappo, MAPA, Schistó, Largo do Paço, Alameda and A Cozinha do Paço.

Always love to see the new bib gourmand awards, this year it was time for Mesa 15 and Taberna Sakra to make the cut - focuses on seasonal Portuguese cooking with a modern apporoach, where brings a more creative and contemporary style, combining Portuguese flavours with global influences whilst keeping a strong connection to regional produce and tradition.

And last but not least of course we are SUPER excited for Chef Francisco Quintas of Largo do Paço for winning the MICHELIN Young Chef Award! Congratulations!

Portugal’s culinary scene is becoming more exciting year after year. It’s maybe time to book another trip….

Swipe for highlights.

13/05/2026

We are seeing a private chef to work on a temporary basis for a family between August & October 2026. Apply via the Amandine site today!

05/05/2026

We had an absolutely beautiful meal at ONICE* last week - a restaurant with Lorenzo Ragni & Florencia Montes at the helm, who have previously worked at places such as Mauro Colagreco’s Mirazur*** (where they met).

I have been a few times now through the seasons and I must say this visit was the best so far. Grateful to have restaurants such as this on our doorstep.

Le menu en Anglais below:

Grignotages

Mediterranean Sea Bream carpaccio ~ dill leche de tigre

Spring ragout of green peas and wild asparagus ~ sweetbreads with Arbois wine sauce

Binchotan cooked white asparagus ~ squid veil and “ajo Blanco” sauce

Bronze-die tagliolini pasta ~ seafood ragu sauce, fennel pollen

“Sam Francis” Fassona Beef ~ chimichurri variations, baby fava beans

Patricia and Daniele first strawberries ~ yoghurt espuma and basil sorbet

100% Cacao “Mille-feuille” ~ chervil ice cream and extra virgin olive oil

Douceurs

Delicious x

28/04/2026

More photos from the galley & the MYBA Superyacht Chefs’ Competition - Chef and photos from his practice run from yesterday! 🌸

28/04/2026

We are seeing a confident sole chef to join a new build 24m charter sailing yacht for a very busy summer season sailing the Med. Start date - May 2026 in Genoa. Apply via the Amandine site today!

Adresse

Nice
06000

Téléphone

+33967319662

Site Web

https://www.amandinechefs.com/

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