Saint-Tropez.
The table.
Not the scene.
A London-based private chef for select summer engagements in Saint-Tropez — villa dining built from Provencal produce at its finest, for households who come to the South of France to live properly, not to be seen.
table on the
Cote d'Azur.
Saint-Tropez in July and August is one of the most extraordinary environments for private dining in the world — and one of the most demanding. The households here arrive expecting the best. The produce of Provence is exceptional: the tomatoes and aubergines from the markets of Cogolin, the fish landed that morning at the port, the rose that is made twenty minutes away. The raw material is there. What it requires is someone who knows what to do with it.
Andres cooks in Saint-Tropez through the lens of a Spanish-born, London-based chef who grew up with Mediterranean food in his bones — honest, seasonal, deeply considered. The cooking is not about elaborate presentation. It is about a ripe tomato served at the right temperature, a grilled fish that tasted of the sea, a dessert that uses the peaches and figs because they are the best thing available and nothing else needs to be added.
The service is invisible. The kitchen is left immaculate. The evening belongs entirely to you and your guests.
Season
June through September, peak season July and August
Locations
Saint-Tropez · Ramatuelle · Gassin · Les Parcs de Saint-Tropez · Port Grimaud
Engagement type
Villa dining, summer season retainers, private events and yacht entertaining
Services · Saint-Tropez
Three ways to work
together this summer.
Villa Dining
A dinner for twelve on a terrace above the bay. A lunch that stretches into the afternoon. A gathering of twenty-four where the menu is Provencal in spirit and precise in execution. Andres shops at the Cogolin and Saint-Tropez markets each morning, builds the menu around what is finest, and serves it as though it required no effort at all.
Summer Season Retainer
For households who spend the season in the Var and want a private chef embedded in the house — daily cooking, dinner parties, occasions as they arise. A consistent presence that adapts entirely to the rhythm of your summer: some evenings a long table of guests, others a quiet dinner for the family.
Yacht & Private Event Catering
For occasions that extend beyond the villa — aboard a yacht anchored in the bay, on a private beach, or for an event that requires the same level of cooking regardless of setting. Andres coordinates the full logistics, ensuring the food travels perfectly and the service runs as smoothly at sea as it does on land.
Perfect for.
The full range of a Saint-Tropez summer.
Terrace Dinners
Hilltop villas, bay views, long evenings
Provencal Lunches
Rose, shade, produce from that morning
Yacht Entertaining
On-board dining, anchored in the bay
Summer Season Retainers
June through September, full season
Private Celebrations
Birthdays, anniversaries, special occasions
Late-Notice Occasions
When the weekend fills up unexpectedly
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 some of the world's most celebrated kitchens. Originally from Spain, his cooking is rooted in the same Mediterranean tradition that Provence expresses at its finest — respect for the produce, precision in the technique, restraint on the plate.
In Saint-Tropez, this means the morning market and whatever the boats brought in overnight. It means tomatoes at the peak of the season dressed with nothing but excellent olive oil and a little salt. It means knowing when to cook and when to leave things alone.
He has cooked for royals, film directors, private collectors and heads of state across the UK, Europe and beyond — always with complete discretion and the same single standard.
Andres Ribera
Private Chef · London & International
Questions about hiring a private chef in Saint-Tropez.
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.