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Duncan Smith Private chef in Meribel having fun in the powder

Richard Greenhall


Hailing from Coventry in the UK. Richard has Spent the past 5 winters here in the 3 Valleys.  Creating menus for clients from the best Courchevel 1850 has to offer to rustic chalets in Saint Martin de Belleville. Previous to this he managed the kitchen for an award winning beach lodge on the shores of Lake Malawi earning the highest accolade of Best African Safari Dining Experience. 


Working in a variety of cuisines from classic French bistro to Middle Eastern styles. Richard believes adaptability is the key to designing the perfect menu for his clients. Vegan and vegetarian cuisine are also a speciality he likes to work with. Always working with sustainability and seasonality at the core to the menu planning.


Away from the kitchen snowboarding is a passion for this chef.

Richard Cooks

Asian - Middle Eastern - Classic French

Signature Dish

Bavette cooked in Harissa Oil, Confit Celeriac, Chermoula, Pumpkin Seed Dukkah

Services Offered

Dinner Parties, catered holiday packages, bespoke event and vacation catering

Sample Menus


Beaufort Beignets - Fig Jam


Muhammara in Basil Leaf


Compte and Sesame Crisp - Olive 


Medjool Date - Mint - Pistachio

Dinner Party Menus

Seared Scallop

Cardamom and Coconut broth - Mango Sambal

Nori Crisps 


Slow roasted Pork Belly

Orange and toasted Fennel jus - Caramelised winter Veg - Wasabi Pomme Purée


Burnt Butter Treacle Tart

Blood Orange and Basil Ice Cream


Hazelnut and Basil Involtini

Smoked Garlic Labneh - Roasted Fig- Soy and Tahini dressed Rocket


Matured Bavette of Beef

Carrot and Ginger Purée

Baby Rosemary Fondants - Gremolata


Carrot and date Bread

Whey and Lime Sorbet - Spiced Pineapple Jam

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