French chef · Queenstown & the Southern Lakes

A private chef for the house you’ve booked.
Breakfasts, dinners and the week in between.

Breakfasts and dinners in the villa you’ve booked — for families, wedding parties and groups who’d rather not spend the week driving into town.
Book Your Experience

Not one dinner. The whole stay.

A week in a villa comes with a kitchen nobody planned to use. Someone does the supermarket run on day one. Someone cooks while everyone else is in the hot tub. By Wednesday you have eaten out twice, spent more than you meant to, and the good bottle is still unopened.
That is the part I take off you. I shop before you arrive, cook in your kitchen, and clean it down after every service — for as many days as you are here.

In the villa or home you have already chosen.

How a stay usually goes

No two are identical. This is the shape most of them take.

Plated vegetable dish with herb sauce, dark leaves and crisp threads in a white bowl on wood
Before you arrive

The shopping

I’ve been to the market and the fridge is full before you put your bags down.

Chef talking with seated guests at an outdoor table with a lake and mountain view in Queenstown
Mornings

Breakfast, when you’re ready

Not at eight because the dining room closes at nine. Whenever the first person appears.

Friends laughing around a long garden table with lanterns, flowers and shared dishes
Through the day

Baking and a fruit bowl

Something out of the oven and a bowl kept full, for whoever wanders through the kitchen.

Overhead view of a plated creamy purée with green leaves and a dollop of cream in a dark bowl
The evening

The proper dinner

One night of the stay is usually the one. That’s the night I cook properly.

Chef in an apron cooking at a kitchen bench with pots and ingredients laid out
Every night, and the last morning

A kitchen you can hand back

Cleaned down after every service. You should not be able to tell I was there.

Queenstown · Arrowtown · Wanaka · the Southern Lakes

I come to the house you’ve already chosen

The practical part

So there are no surprises on day one.

What I bring

  • All the food and the shopping
  • Crockery and cutlery
  • White linen napkins
  • A printed menu for the table
  • Kitchen equipment and utensils

What the house needs

  • A clean kitchen, free when I arrive
  • Access three to four hours before service
  • A park at the property
  • Your own glassware
Groups of two to twenty. I work across Queenstown, Arrowtown, Wanaka and the Southern Lakes. Travel fees may apply outside Queenstown. Allergies and anything nobody eats — tell me early and I will write around it.

Who books a chef for the week

Four kinds of stay, most of the time.

Families

Three different breakfasts, a toddler who eats at five, grandparents who want to sit down properly. Nothing booked around anyone’s nap.

Wedding parties

A house full of people for three days either side of the day itself. Someone has to feed them, and it should not be the bride’s mother.

Company retreats

Sessions that run long, one table everyone eats at, and nobody driving into town at seven.

Ski and golf groups

Back at four, cold and hungry, with no intention of going out again.

Breakfast at nine, or at eleven

Nobody is waiting on a booking

How to book it

From the first message to the first dinner, three steps and very little for you to do.
One

Tell me the dates

Where you’re staying, how many of you, and which meals you’d like covered.

Two

I write the week

A menu for each day and a single price for the stay. Same day, usually. The dates are held while you decide.

Three

You unpack, I shop

A deposit confirms it. Flights get delayed and people get sick — if the dates move, the booking moves with them. From there the kitchen is my problem.

A few things I cook

Menus are written around your week, not chosen from a list. This is the standard, not the selection.

Overhead view of a plated creamy purée with green leaves and a dollop of cream in a dark bowl
Starter

Mt Cook Salmon

Sous vide alpine salmon, kelp sea salt, fennel and horseradish, texture of cauliflower.

Sliced seared meat with roasted carrots, asparagus and fresh greens on a white plate
Main Course

Wakanui Beef

Grain-fed fillet, layered duck fat potatoes, charred asparagus, peppercorn and shallot.

Roasted chicken pieces with courgette, red peppers and herbs in a rustic roasting pan
Sharing Main course

Free Range Pork Belly

Twenty-four hours slow cooked, miso and cauliflower, cider reduction, crackling crumbs.

Plated chocolate dessert with a crisp wafer and fruit on a white plate, a guest holding a spoon
Dessert

Chocolate & Mandarin

Texture of chocolate, berries tea poached mandarin, honey ice cream, milk crisp.

Dishes vary with the season. Gluten free, dairy free, vegetarian and vegan menus can all be written in.

What people say

Ten years cooking privately in Queenstown villas and homes. 
 
 
 
 
 
 
 
 
 
 
 
 
 Ben Drougas 
 
October 1, 2026
 
 
  
We had an absolutely amazing experience with Fabien and Queenstown. From the very start his communication was excellent, he genuinely loves what he does and this comes out in the quality of his food. My family and I had a wonderful meal prepared by Fabien. We did his sharing menu and it was absolutely delicious.

It was incredibly professional, left the kitchen absolutely spotless, and we haven't had some yummy leftovers

Thank you Fabien my family and all I really enjoyed this
  
 
 
 
 
 
 
 lea sabbagh 
 
September 22, 2026
 
 
  
Where do I begin!!! From the start Fabien was so responsive, professional and answered all my questions and concerns with care. Came the event, it was an absolute hit. Food was a solid 10/10. Couldn’t fault anything. It was SO delicious that my friends and I are still talk about it. From the execution, presentation to the final product, he did not disappoint. It was such a good experience. The food was so generous. I’m so glad I went ahead with Fabien. You made our event so special by being there and creating a beautiful atmosphere. Highly recommend booking!
  
 
 
 
 
 
 
 Leanne Grace 
 
September 1, 2026
 
 
  
An evening with Chef Fabian was an experience to remember. Fabian created and delivered an impressive 5 course menu for our group of 8 on the evening of our wedding. Each course was verbally presented in detail and then delivered with absolute perfection. Without doubt the best culinary experience I have had. Thank you Fabian; you are a true artist and Sam and I will forever be grateful for your part in our story.
  
 
 
 
 
 
 
 J L 
 
July 15, 2026
 
 
  
Had the pleasure of having Fabien cooking for us on 2 occasions in Queenstown and both meals were great!
  
 
 
 
 
 
 
 Natalie Ferrari 
 
May 26, 2026
 
 
  
Four of us decided to treat ourselves to a private dining experience with Fabien. Every course was beautifully presented and absolutely delicious. You can really tell how much care and talent goes into his food. He was super friendly, professional, and accommodating with dietary requirements, making the whole evening feel relaxed from start to finish. Can’t wait to book again in the future!
  
 
 
 
 
 
 
 Michael Solomon 
 
April 25, 2026
 
 
  
What an awesome experience it was! Fabian made some of the best food we’ve ever had. He even made my favourite dessert, burnt basque cheesecake! Highly highly recommended! Thank you again 🍻🙏
  
 
 
 
 
 
 
 Cyrus Erickson 
 
March 5, 2026
 
 
  
We thoroughly enjoyed our private chef experience with Fabien. | My Private Chef. There were 10 of us, and we were also celebrating dual milestone birthdays!
We started with 3 “to start” dishes, including salmon rolled crepe, marinated eggplant, and a camembert crostini - which we enjoyed during cocktail hour. For main dishes, Fabien prepared tender lamb rump skewers, bavette grass-fed beef served with delicious fresh carrots and butternut squash sides. The food quality, quantity, presentation, and taste were all outstanding! The timing of the courses was perfect. We ended with Fabien’s grandmother’s apple crumble pie. Yum! Matthew’s help and good sense of humor were also fantastic. Fabien’s communication and planning - all via email - were very efficient. We highly recommend Fabien for your next celebration or event.
  
 
 
 
 
 
 
 Tena Jones 
 
November 4, 2025
 
 
  
We had the absolute pleasure of experiencing a private dining evening for a friends surprise birthday, and it was truly unforgettable! I’ve honestly never eaten anything so amazing before, every course was perfection.
What made it even more special was how the chef took the time to talk us through each dish beforehand, sharing the ingredients, inspiration, and little touches that made it all come to life. It turned dinner into such an engaging, personal experience.
The flavours, presentation, and atmosphere were exceptional from start to finish. It felt like fine dining in our own home, but somehow even better! A huge thank you for making the night so memorable.  I can’t recommend this experience highly enough! Thank you Fabian and your team 🥰
  
 
 
 
 
 
 
 Martin Hirt 
 
November 3, 2025
 
 
  
Fabien is fabulous.

Planning for a private dinner event with 15 guests was smooth, the food exceptional, and the team he brought was highly professional.

What really blew my mind was how caring everybody was about the details of the dinner, the care about the venue, and the helpfulness in leaving the place cleaner than they found it.

Fabien is a brilliant chef. The composition of the menu, the creativity with which he prepared the different courses, the gorgeous presentation, all Michelin Three Star quality. ..and the pre-dessert, wow!

A hugely talented chef, meticulous planner, and thoughtful presenter, Fabien turned a birthday celebration into a memorable experience.
  
 
 
 
 
 
 
 Kayler Kennedy 
 
October 1, 2025
 
 
  
We had the absolute pleasure of working with Fabien, and I can confidently say he is truly exceptional. From start to finish, the experience was seamless and exceeded all expectations.
He is incredibly friendly and professional. Every detail was thoughtfully considered. The food was not only delicious but beautifully presented, showing true care and creativity.
What really sets Fabein apart is his communication and attention to detail. The elements in each course were explained to our party from the preparation, sourcing of spices, and thought behind different protein choices -  it truly made us feel like part of the cooking experience.
Highly recommend for any occasion—this was an unforgettable experience, and would highly recommend for special occasions :)
  
 
 
 
 
 
 
 Lisa Maguire (Mrs Mag) 
 
September 2, 2025
 
 
  
I organised a private dinner with chef Fabien as a thank you to my friends for travelling to Queenstown for my birthday.  It was such a wonderful evening, Fabien and his waiter took care of everything, we did not lift a finger.  Food was fantastic, better than the restaurants in Queenstown.  Table was set and cleared, all washing up done, bins emptied, not a thing was left for us to do.  An extremely memorable night and would highly recommend to anyone travelling to Queenstown.
  
 
 
 
 
 
 
 Crux 
 
July 27, 2025
 
 
  
Fabien could not have delivered a better experience - his skill and service are faultless. Cannot recommend highly enough 🥇🏆
  
 
 
 
 
 
 
 
 
 Trustindex rating score: 5.0 of 5, based on 118 reviews,showing our latest reviews
Looking for one evening rather than the whole stay? That is private dining.

Book your experience

Start with the dates. I usually reply the same day with a menu for each day and one price for the stay, and the dates are held while you decide. No obligation either way.