Duncan Smith, Private Chef in Méribel and Courchevel

Duncan Smith has been cooking as a private chef in Meribel and the Three Valleys since 2014. Originally from Birmingham, he has built a reputation for relaxed, generous food that's anything but ordinary, whether he's feeding a family group in a chalet or putting together a private tasting menu.

His clients vary widely, and so does his repertoire. Duncan cooks Scottish, French and South East Asian food, and he's equally at home with a slow-roasted pork belly or a three-cheese soufflé as with a fragrant massaman curry or a beef rendang. Expect exciting salads, plenty of vegetables and desserts people talk about for the rest of the week. Dietary needs are handled with the same care, from gluten-free chocolate cake to fully vegetarian menus.

Before the mountains, Duncan trained in some of the UK's best kitchens, including a number of Michelin Guide and AA rosette restaurants. Several summers at the five-star Rosewood Tucker's Point in Bermuda gave him a taste for polished, high-end service, and his more recent work with the Wildland group has focused on farm-to-table cooking built around exceptional local produce.

What Duncan offers

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• Private dinner parties

• Catered chalet holiday packages

• Bespoke event and holiday catering

• Private chef services in the Scottish Highlands in Summer

 

Languages: English, French and Spanish

 

When the ski season ends, Duncan heads to Aviemore in the Scottish Highlands, where he cooks at private estates and shooting lodges.

 

Off duty, Duncan is a keen snowboarder who is always happy to swap stories from a day on the hill. His favourite food to cook and eat is South East Asian and Japanese, along with good French provincial cooking.

 

Enquire about booking Duncan either in Meribel or the Scottish Highlands