The Riviera,
properly at table.
A London-based private chef for select summer engagements across the Cote d'Azur — from Cannes and Antibes to Nice, Eze and Cap Ferrat. The full Riviera coast, the same uncompromising standard throughout.
Cap Ferrat.
One standard.
The French Riviera in summer is a different proposition from Saint-Tropez — wider in geography, longer in season, and more varied in the nature of its clientele. From the film world that descends on Cannes to the old European money of Cap Ferrat, the financial quarter of Monaco to the beautiful villages above Antibes — each stretch of this coast has its own character, and the households here expect their private chef to understand it.
Andres cooks across the Riviera with the same instincts he applies everywhere: the market at the Cours Saleya in Nice, the fish market of Antibes, the olive oils and vegetables of the arriere-pays. The cooking is Mediterranean at its most considered — Provencal in its rawness and generosity, but shaped by a precision that comes from training across Europe and beyond.
The Riviera has a longer season than the Var — from May through October, with different rhythms depending on the location. Enquiries for any part of the coast, any part of the season, are welcomed.
Season
May through October across the full Cote d'Azur coast
Locations
Cannes · Antibes · Nice · Eze · Cap Ferrat · Villefranche · Monaco adjacent
Engagement type
Villa dining, seasonal retainers, Cannes Festival engagements and yacht entertaining
Services · French Riviera
Three ways to work
together on the Riviera.
Villa & Private Residence Dining
A dinner for ten on a terrace above the Mediterranean. A lunch at a villa in Antibes with guests arriving from Monaco. A gathering of thirty at Cap Ferrat for a private celebration. Menus built from the finest produce of the Alpes-Maritimes — the markets of Nice, the small farms of the hills above the coast. Shopping, preparation, service and clean-down all included.
Cannes Film Festival & Cultural Events
The Festival de Cannes, MIPIM, ILTM — the Riviera's international calendar draws clients who entertain at the highest level. Private lunches for producers and directors, screening dinners, rooftop receptions. Food that understands the weight of the room and delivers without drawing attention to itself.
Seasonal Retainer
For households who spend an extended period on the Riviera — from a month in Antibes to an entire summer between Nice and Cap Ferrat. A private chef woven into the rhythm of the house: daily cooking, dinner parties and occasions as they arise. Entirely flexible, entirely consistent.
Perfect for.
The full width of the Riviera's summer calendar.
Cap Ferrat Villas
Terrace dinners, belle epoque estates
Cannes Film Festival
Private lunches, screening dinners, events
Antibes & Juan-les-Pins
Summer villas, garden entertaining
Monaco Adjacent
Private residence entertaining, Eze, Cap-d'Ail
Nice & Villefranche
Market-led cooking, Nicoise tradition
Seasonal Retainers
May through October, any location
The Chef
Trained to the highest standard.
Devoted to yours.
Andres Ribera is a London-based private chef with over 14 years of experience across celebrated kitchens in Europe and beyond. Originally from Spain, his cooking is rooted in the Mediterranean — in the produce, the traditions and the instinct for what works on a warm evening with a view of the sea.
The Riviera's produce is extraordinary: the Cours Saleya market in Nice, the fish landed at Antibes and Villefranche, the olive oils of the arriere-pays, the wines of Bellet and Bandol. Andres works with what is finest each day and builds menus from there — Provencal in spirit, precise in execution, unhurried in delivery.
He has cooked for royals, film directors, private collectors and heads of state across Europe — always with complete discretion and the same commitment to what is on the plate.
Andres Ribera
Private Chef · London & International
Questions about hiring a private chef on the French Riviera.
Everything you need to know before making an enquiry. For anything else, write to hello@godsavethechef.co.uk
Let's create something extraordinary.
International engagements are considered case by case, subject to timing, travel logistics and applicable work authorisations.