À Table
Your chalet,
our kitchen.

Originally from the French Alps, Matt grew up surrounded by authentic mountain cuisine — from bubbling tartiflettes to refined Savoyard classics. His career began in local mountain restaurants before taking him far beyond the Alps.

A professionally trained French chef, Matt has worked in Michelin-starred kitchens ranging from one to three stars, developing a precise, product-led cooking style rooted in classical French technique. He also spent multiple seasons as Head Chef aboard Ponant, the prestigious French expedition cruise line, cooking for guests in some of the world's most remote and extraordinary locations.

Over the years, Matt has worked across many countries and developed a genuinely diverse culinary range — from refined French gastronomy to hearty English comfort food and everything in between. Whatever style of evening you're after, he brings the same level of care and craft to every dish.

The other half of À Table — and the one who makes sure everything runs seamlessly from the moment we arrive to the moment we leave. With years of professional waitressing and front-of-house experience, she brings warmth, attentiveness and a natural ease to every dinner.

She also handles all the behind-the-scenes work that makes À Table run smoothly: bookings, enquiries, menu planning, dietary coordination and all communication with guests. If you've been in touch with us, you've almost certainly spoken with her.

Together, we believe a private dining experience should feel effortless for you. While Matt focuses entirely on the food, she ensures the service and atmosphere are just right — attentive without being intrusive, warm without being overfamiliar.