Chef Maëva FALLAY
Chef Maëva FALLAY
International Private Chef
Specializing in contemporary, balanced, and mindful cuisine
Elevated cuisine, discreet service, seamless organization.
I support sophisticated clients around the world, delivering a culinary experience that is as delicious as it is elegant — always tailored to their lifestyle.
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A lifelong passion for cooking has shaped my professional journey, as I’ve learned to elevate flavors with precision and finesse.
With several years of experience as a private chef, I now offer a cuisine designed for families, luxury villas, and exclusive events.
Primarily available for long-term placements, I work internationally, creating balanced, inspired menus tailored to each client’s tastes and lifestyle.
My Story
Drawn to the culinary world from a young age, I built my career around this calling — blending technical precision, a refined palate, and a deep curiosity for the world.
After four years of training in France, including a specialization in catering, I began my career in renowned establishments such as Fauchon and the Park Hyatt Paris Vendôme, where I honed my skills and learned to balance discipline with creativity.
A desire for new horizons then led me to Australia, where I worked at the Shangri-La in Sydney, followed by high-end catering assignments across Europe, particularly in the world of weddings.
These experiences allowed me to develop sharp organizational skills and a strong sense of autonomy, both in the kitchen and in client relations.
It was in the Caribbean, on an island both modern and demanding, that I found my path as a private chef.
There, I cooked in numerous prestigious villas until Hurricane Irma abruptly interrupted that journey. I then joined the Red Cross to lead an emergency meal program serving 3,000 children per day in extremely challenging logistical conditions.
This humanitarian chapter reinforced my belief that cooking is an act of care.
It also led me to explore other facets of my craft: I trained in agriculture, worked on an olive farm, and managed a pop-up restaurant focused on local sourcing. Through these experiences, I deepened my knowledge of ingredients, learned to grow my own microgreens and edible flowers, and trained teams with a wide range of backgrounds.
Back in the villa setting, I embraced the role of a resident private chef for families.
This role has become the consistent thread throughout my career: it combines everything I love — adaptability, finesse, and attentiveness — and allows me to create bespoke, balanced, and vibrant cuisine tailored to each individual’s habits and preferences.
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Back in the villa setting, I embraced the role of a resident private chef for families.
This role has become the consistent thread throughout my career: it combines everything I love — adaptability, finesse, and attentiveness — and allows me to create bespoke, balanced, and vibrant cuisine tailored to each individual’s habits and preferences.
I work in English or French depending on the context, and I am open to long-term or short-term assignments in Canada, Europe, or elsewhere, depending on the project.
Gallery
All photos in this gallery are original creations personally crafted by myself.
Menus
Degustation Menu
Honey Lime Cilantro Chicken Skewer
Beet Cured Salmon & Citrus Avocado Cream on Cucumber
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Scallop Ceviche, Blood Orange Lèche de Tigre & Cured Lemon
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Lemongrass & Ginger Short Brothed Lobster
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Sauternes Pan-Fried Foie Gras, Brioche & Braised Figs
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Beef Filet Wellington, Olive Oil Mashed Potatoes, Crunchy Greens & Truffle
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Roasted Saint-Marcelin, Toasted Hazelnuts & Confied Shallots
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Souffled Chocolate Mousse, Raspberry Sorbet, French Meringue & Puffed Rice Topping
Family Menu
Week Day, Spring
Breakfast
Cold Pressed Juices
Fruits : Cherry, Plum, Pink Lady & Beets
Green : Cucumber, Fennel, Chard, Pink Lady, Lemon & Chlorella
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Bircher Müesi
Manuka Honey, Roasted Almonds, Raspberry & Chia Seeds
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Egg Bites
Smoked Salmon, Baby Spinach & Dill Microgreens
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Sourdough Bread Toast
Homemade Jams, Honey Butter, Peanut Butter
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Homemade Cocoa Puffs
Packed Snacks
Trail Mix; Sunflower Seed, Dried Apricot, Coconut Flakes & Goji Berry
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Fresh Seasonal Berries & Vanilla Yoghurt
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Breakfast Cookie; Mango, Pumpkin Seeds, Dried Cranberry & Maple Syrup
Lunch
Blackened Scallops, Wilted Garlic Spinach, Glazed Baby Carrots, Daikon Radish Slaw, Pickled Beets on Oregano Wild Rice
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Seasonal Fruit Salad, Homemade Berries Sorbet & Pecan Chocolate Cookie
Afternoon Snacks
Basil Strawberry Lemonade
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Cucumber Sticks & Tzatziki Dip
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Chocolate, Sesame & Confied Kumquat Sand Roses
Early Dinner
Cherry Tomato Sauce & AOP Burrata Pasta, Basil Oil, San Daniele Prosciutto & Parmigiano Shavings
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Mango & Raspberry Panna Cotta, Fresh Mint & French Meringue Crumble
Dinner
AOP Burrata on Heirloom Tomato Carpaccio, Pesto Dressing, Balsamic Reduction & Roasted Pine nuts
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Grass Fed Rib-Eye "A La Poivre", Confied Baby Potato, Crunchy Bok Choy & Snow Peas
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Mango & Raspberry Panna Cotta, Fresh Mint & French Meringue Crumble, Candied Pistachio
Family Menu
Weekend Day, Autum
Breakfast
Cold Pressed Juices
Fruits : Orange, Yellow Kiwi, Pineapple, Carrot
Green : Green Apple, Grapefruit, Celery, Kale, Ginger, Spirulina
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Avocado, Pomegranate & Feta Cheese Toast
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A la Minute French Style Omelette
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Brioche French Toast, Cinnamon Hints & Maple Syrup
Lunch
Wild Mushrooms & Rosemary Risotto, Sous Vide Duck Breast, Roasted Broccolini Chestnut Chips & Parsley
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Invisible Apple Cake, Pop Corn Ice Cream & Dulce de Leche
Afternoon Snacks
Pineapple Kombucha / Tepache
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Trail Mix; Banana & Dragon Fruit Chips, Cranberry, Sesame & Roasted Chickpea
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Mini Truffle Croque Monsieur
Dinner
Pumpkin & Chive Soup, Blue Cheese Foam, Garlic Croutons Slice & Mizuna Microgreens
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Citrus Viennoise Encrusted Halibut & Purée Duo, Ginger Beets & Yukon Gold
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Glazed Brussel Sprout, Roasted Kale, Chared Escarole, Roasted Hazelnut & Smokey Mustard Tarragon Dressing
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Chared Miso Cabbage on Thyme Leak Fondue
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Maple & Spices Poached Pear, Chocolate Sauce, Coco Whip & Pumpkin Seed Tuile Biscuit
Documents
For a more detailed view of my professional background, please find several additional documents here.
Background, Experience and Qualifications
Clear summary of my Skills, Availability, and Positioning
Insight of my daily work style, in the kitchen and with families
Some Words
Chef Maëva created a relaxed, inviting atmosphere and prepared an absolutely delicious meal that exceeded all expectations.
Chef Maëva took care of our family during vacation and we truly couldn't have asked for better care. She cooked delicious meals every day and made it work for all kids. She made our time feel extra special !
Elegant, delicious, effortless - Chef Maëva made our evening truly special !
We were so happy to have Maëva with us on our wedding day. She created a menu that was just right for us, simple, elegant and full of flavor.
Throughout our time together, she proved to be reliable, discreet, and highly professional. Maëva cooked delicious food and presented it beautifully.
