Chef Hannah Tooke

Chef Privé À Val-D'isère

Chef Hannah Tooke

Mieux me connaître

I am a food obsessed Australian chef who has been working as a private chef in Europe for 5 years in luxurious private residences and ski chalets

Growing up in food-centric Melbourne, Australia, I was bound to become food obsessed! It is a city where all the flavours of the world combine, and life revolves around food. Though it took a career as a fashion stylist to realise that I should be working with food, not just eating it.

For the past three summers I have based myself in Aix en Provence and worked as a freelance private chef across the south of France, Portugal, Spain and the United Kingdom. I generally work for the entirety of my clients holiday cooking lunch, afternoon tea and dinner using the very best produce that I source from local markets. I have regular clients that I work for each summer, as well as undertaking new clients as well. I know most of the villages in the Luberon and Provence and where to find the every best seasonal produce in each market. I speak French to an advanced level, am very familiar with french food and cooking techniques, and I have a car in France too which I often use for work.

I have also worked five winter ski seasons for Y.S.E Ski, in Val d'Isere in the French Alps working as a chalet chef, cook breakfast, afternoon tea and a four course dinner each day for my weekly guests. At the start of each winter Y.S.E runs and intensive five week chef training program, which I have completed three times. During the course we are a huge range of technical skills, work with local ingredients, practice plating skills, learn about cooking at altitude, as well as learn how to clean to an incredibly high standard, present ourselves well and how to create a great atmosphere in our chalets. For the last two winters I have trained out new chalet hosts on cleaning, presentation, hosting etc and worked closely with the new chefs on their menu planning, plating, organisation and efficiency. During my five seasons with Y.S.E I have worked in their most luxurious and high spec chalets for guests ranging from 4-14. It is a joy to work in the alps in winter and cook delicious meals for my guests, who often return stay year after year.

As an Australian who loves to travel, eat around the world and collect recipes and cook books, I think I bring creativity and newness to traditional techniques and dishes. I look forward to cooking for you!

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En savoir plus sur moi

Pour moi, cuisiner est...

An obsession! I am always thinking about food, what to eat, what to cook and gathering ideas from around the world

J'ai appris à cuisiner à...

YSE Cookery School in Val d'Isere, France

Mon modèle dans la cuisine est...

Australian chef Chris Lucas who's ideas and restaurants are so innovative that he changed the scope of dining in Melbourne -See Chin Chin the cookbook

Mon secret dans la cuisine est...

Using the very best produce of course! Cooking local, seasonal produce tastes better, is better for health and supports small businesses and artisans

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