Skip to main content
The villa dining guide

Eating well in a rented villa, explained by the cook.

Three guides for people who have booked a villa in Tuscany and are working out how the food is going to happen. Written between services, with actual numbers where numbers help and no per-head figure invented to look reassuring.

The three questions I get most from people who have rented a villa in Tuscany: what hiring a private chef actually costs, what a week with one is genuinely like day to day, and whether a private chef, a caterer or a cooking class is the right thing to book at all.

Questions, answered.

Do we need a private chef if the villa already has a kitchen?

The kitchen is what makes it possible, not what makes it unnecessary. What you are buying is the shopping, the cooking and the cleaning up on the evenings you would rather be at the table than at the stove — usually two or three nights of a week, not all seven.

How far ahead should we book a chef for a villa?

For summer, two to three months is comfortable and June through September goes first. Out of season a few weeks is usually enough. That said, ask anyway if your dates are close: cancellations happen and a free evening is a free evening.

Can you cook for children, allergies and fussy eaters at the same table?

Yes, and it is most of the job. Tell me the ages and the restrictions when you enquire rather than on the night. Children generally want the pasta course an hour earlier than everyone else, which is easy to arrange if I know in advance and awkward if I do not.

I cook in villas across Tuscany, most weeks of the season.

Two guests or twenty, one dinner or a full week. Tell me the villa, the dates and how many of you there are, and I will tell you honestly what is worth doing.

Ask me about your villa
Chat with us