Chef Victoria Scherrer

I am a vegetarian private chef inspired by world cuisines, cooking with intention, emotion, and elegance.

Cooking, for me, has never been just about feeding people — it’s about creating moments that stay with you long after the last bite. I love inviting guests into a poetic culinary journey, where flavors, textures, and emotions meet around the table.

My gastronomic path began in France at Ferrandi Bordeaux, where I trained in culinary arts and entrepreneurship, specializing in cuisine. Driven by a constant desire to refine my craft, I then worked alongside Chef Jean-Luc Brendel at La Table du Gourmet in Riquewihr, followed by experiences at Le Gabriel in Bordeaux.

In 2017, my journey took me to Malaysia, where I immersed myself in a vibrant mosaic of spices and influences — at the crossroads of Indian, Arabic, and Asian cuisines. It was in Kuala Lumpur, at the Stratos, that I fully embraced my creative identity as a chef devoted to plant-based cuisine.

My passion for vegetarian and vegan cooking has been growing since 2014. Choosing to step away from animal proteins sharpened my senses, freed my creativity, and deepened my connection to raw, seasonal ingredients and authentic flavors.

Since 2019, I have been working as a private chef and event caterer, creating bespoke culinary experiences for cocktail receptions, seated dinners, weddings, seminars, and refined gatherings. Today, my specialty lies in luxury private cheffing, often over extended stays of one to two weeks, where I offer fully tailored, immersive culinary experiences.

My cuisine is vibrant, generous, and quietly sophisticated — never rigid, never pretentious. I cook to make people feel good: nourished, grounded, and cared for.

The moment I cherish the most?

When someone pauses mid-bite, smiles… and says nothing.

That silence is how I know I’ve nailed it.

If you’re looking for a chef who cooks with soul, precision, and a true sense of connection — you’re in the right place.