Chef Joshua Clarke

I create bespoke gastronomic experiences, combining French tradition with contemporary European influences, with refined Michelin-level cuisine and exceptional service

Réservez avec moi
James Coward

“I transform every meal into a moment of luxury, entirely designed around you.”

Chef John

I transform every meal into a moment of luxury, entirely designed around you. With more than 40 years of experience, I have built my career between the United Kingdom and France, working in exceptional establishments, including several Michelin-starred restaurants. I have also owned and run my own award-winning restaurant-hotel for more than 30 years, developing a style of cooking founded on high standards, attention to detail and uncompromising hospitality. I create bespoke menus for every occasion — from elegant canapés and intimate dinners to refined tasting menus — using fresh, seasonal and locally sourced ingredients whenever possible. Every menu is tailored to your tastes and dietary requirements, including vegetarian, vegan, gluten-free and allergies. I work discreetly in private and luxury settings, including villas, estates and yachts, bringing the same level of care and professionalism wherever I cook. For me, cooking is about creating unforgettable memories through exception

Écrivez-moi

Chef John
Pour moi, cuisiner, c’est créer des souvenirs inoubliables grâce à une cuisine d’exception, portée par la passion, l’attention, l’énergie et une hospitalité sincère. Il est temps de transmettre.

Je vous apporte bien plus qu’un dîner : je vous apporte une expérience.

“I cook to make a lasting impression.”

Cuisine that leaves a lasting impression · More than 40 years of experience and a career of excellence · Bespoke cuisine, respectful of the seasons and always uncompromising

“I draw on more than 40 years of experience and a career of excellence.”

“I trained at Bournemouth & Poole Catering College, then refined my technique alongside renowned chefs in Michelin-starred kitchens in the United Kingdom and France. That exacting standard now guides every one of my menus, from the smallest detail to the final finish.”

“I adapt, I respect the seasons, I remain uncompromising.”

“My secret is to work with seasonal produce, adapt to every challenge and never forget that no two days are the same. I know that I am judged by the last meal I serve — so I strive for excellence, every time.”

Frequently Asked Questions

What are my rates for private chef services in France?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 117 EUR, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialize in?

I cook Chef's special, Mediterranean, Seafood/Fish, Local, Italian, Japanese and Healthy. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in France?

To book me in France, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday and Friends gathering. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.