Chef Eleonore Marion

Raised in Burgundy, my family owned a restaurant since 1956; they earned their Michelin Star in 1985.

Superyachts Chef’s (2005-2011 / 2019-2022) and Michelin acclaimed Restaurant Owner (Elly’s – Saint-Raphaël / France 2011-2019), a traveling personal chef position took me to Dubai, where i have chosen to settle when not cruising the world.

Restaurant trained Chef, I started cooking privately in September 2005. It’s been 19 years of cooking a lot, intensively, extensively, on Motor Yachts, Sailing Yachts, at sea, on land, in professional kitchens, for numerous guests and UHNW year after year. I have traveled a lot, sailed and cooked across the Atlantic 6 times.

Being a private chef is about resources, skills, knowledge, experience, expertise, creativity, savoir-faire, savoir-vivre, adaptability and good communication. To me food is about fuel, health, sharing, gathering, human connection, sustainability and pleasure.

This is a career, taking care of others, making them happy and content, while looking after their health and diet, allowing them to indulge. Above all: creating recipes, dishes, menus along the seasons and time of year.

My menus and creations are straightforward, uncomplicated, well balanced, fresh, flavoursome, appealing, colourful, tailor made and to the point. Seeking to thrive in the kitchen, dedicated, enthusiastic and driven, I am always eager to learn more to provide only the very best to my guests.

Triathlete ( I am an Ironman), Yogini and Nutrition coach, I aim to please and to inspire all to grow in rising to better health.