Chef Emma Harper

I am a little different from many other chefs here in that this is a career I have moved into later in life, with all the focus and drive of someone who is clear about where they are going. I studied with the YSE Cookery School in Val d’Isère specifically to become a private chef - I have never wanted the stress and burn-out of restaurant kitchens - and launched myself immediately into working in a variety of high-end settings, soaking up the learning, delivering beyond expectations and working extremely hard to become a peer in a part of France where the calibre of private chefs is very high.

I have focused relentlessly on the pursuit of excellence, surrounding myself with people who can teach me and immersing myself fearlessly in settings with demanding and discerning clientele, and learning every single day. I have been rewarded with utmost job satisfaction, many returning clients and testimonials to demonstrate my skill level. I remain humble that there is so much always to learn, but I am utterly committed to becoming one of the best.

Prior to cooking professionally, I have worked in high-end luxury hospitality and entertainment here in the Alps, and I can therefore read situations and clientele very well and adapt accordingly, discreetly and professionally. My life experience brings a wealth of culture, calmness and character to my jobs. I thoroughly love my work and it has been noted by many clients that this shows in my food.