CHEF

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CHEF *

& MUCH MORE

*CLEMENT MARCHAIS.

CHEF | CULINARY CONSULTANT | CREATIVE

Creating spaces and experiences—holding space for connection, through food and beyond.

Based in Ibiza and New York, always in motion - wherever inspiration calls.

“But what truly drives me is creating spaces that foster real connection. We live in a world glued to screens, constantly searching for meaning in all the wrong places. I want to offer something real—something raw, unique, and deeply human. A place to gather, to feel, to be present. A space for conversation, dance, creativity, and shared energy.”

  • Tailored private dinners and one-night-only gatherings.
    Each experience is crafted once; designed around you, your guests, and the moment.

    → more info here.

  • Discreet, premium service for private households, villas, and VIP clients. From sourcing the finest seasonal ingredients to crafting every plate with precision and care, each moment is handled with professionalism, calm, and intention.

    → more info here.

  • Support with menu development, team structure, kitchen operations, and guest experience; with a focus on efficiency, clarity, and style.

  • Creating experiential culinary concepts that elevate brand moments, launches, and activations with authenticity and impact.

  • I bring food concepts to life; shaping restaurants, menus, and products with creativity, intention, and strategic clarity, blending operational insight and financial precision at every step.

SERVICES.

Colorful salad with green pepper, yellow tomato, and edible flowers on a floral plate.
Chocolate dessert with fruit topping in a white bowl

  • To bring meaning, beauty, and intention into every part of the culinary world; from the plate to the brand, from the moment to the long-term vision.

    I work across disciplines; private dining, concept creation, brand storytelling, and food strategy—with one purpose:
    to create work that feels alive, thoughtful, and quietly unforgettable.

    Whether it’s a one-night dinner, a restaurant launch, a retreat menu, or a new food product, I approach each project with presence, precision, and care.

  • I bring a global perspective—with over 15 years of experience across Michelin kitchens, private households, award-winning restaurants, and creative studios. Born in Vietnam, raised in France, and shaped by time in Australia, I merge French technique, global intuition, and real-world execution.

    What I offer is not just creativity—it’s structure, calm, and strategy.
    Not just ideas—but follow-through, clarity, and consistency.

    What I offer is not just creativity—it’s structure, calm, and strategy.
    Not just ideas—but follow-through, clarity, and consistency.

    • You want to create something that hasn’t been done before

    • You value discretion, detail, and a calm process

    • You care as much about how it feels as how it looks

    • You want to work with someone who listens deeply—and delivers

  • → [Contact Me]

  • I like to cook the way a grandmother would—with heart, intuition, and no ego. Trained in avant-garde and modern Michelin-starred kitchens, and shaped by years of travel, tasting, and refining my palate, my food blends simplicity with precision. The dishes I serve feel familiar and comforting—menus guests can hear out loud and instantly feel at ease with.

    But behind that simplicity lies technique: fine dining skills, attention to detail, exceptionally sourced ingredients, and a quiet confidence in doing things right. It’s food that feels good before it impresses—honest, generous, and made to bring people closer.

    It’s 80% honest and grounded, and 20% surprising—my personal imprint, a touch of imagination, and just enough edge to keep it alive and exciting, without ever distracting.

WHY ME

Ready to Connect?

Person sitting on a pink couch in a room with red walls, wearing a black cap, dark shirt, and green pants. A framed painting is mounted above the couch. A small table in front holds a book with illustrations on the cover.

About me

I was born in Vietnam, raised in France, and shaped by kitchens in Australia and around the world. For me, food has never been just sustenance—it’s a language, a ritual, a way to connect and transmit something deeper.

I trained at the three-Michelin-starred Martín Berasategui in the Basque Country and worked at Quay in Sydney, both featured in the World’s 50 Best Restaurants. I’ve led award-winning kitchens, opened new concepts and received recognition for them, and consulted on projects across hospitality.

I like to cook the way a grandmother would—with heart, intuition, and no ego. My style blends simplicity with precision: familiar, comforting dishes made with exceptional ingredients and refined techniques. It’s food that feels good before it impresses—80% honest and grounded, 20% surprising. A quiet twist, just enough to keep it alive and personal—without ever distracting from what matters most: connection.

My work has brought me into the homes of Angelina Jolie, Brad Pitt, Johnny Depp, Kylie Minogue, Usher, and Will.i.am, as well as high-net-worth private households, creative leaders, and a globally recognised tech billionaire. Whether cooking for two or twenty, for a wedding, bar mitzvah, or exclusive event, I bring calm, precision, presence, and intention into every space I step into.

Now, based in Ibiza and New York, my work has no borders. Because for me, food is just the beginning. I don’t just cook—I create. I hold space. I bring people together.

If you’re here, it’s likely because you feel it too.
Let’s create something unforgettable together.

  • at Lorraine’s Bistrot - Awarded one prestigious Chef Hat by the Australian Good Food Guide, recognizing exceptional culinary standards, creativity, and consistent quality at Lorraine’s Bistro in Sydney

  • Selected as a finalist Chef of The Year, Best Casual Dining, and Best Metropolitan Pub categories for the esteemed Australian Hotels Association Awards, highlighting exceptional culinary leadership, innovative dining experiences, and outstanding contribution to the hospitality industry.

  • Part of the culinary teams at globally renowned restaurants listed in San Pellegrino's Top 50 Best Restaurants, including Quay (Sydney) and Martin Berasategui (Lasarte Donostia), refining world-class skills, innovative techniques, and culinary excellence.

  • Designed culinary experiences tailored exclusively for billionaires, celebrities, and high-profile individuals, demonstrating discretion, sophistication, and creativity at the highest level. Trusted to manage private kitchens, design bespoke menus, and curate personalized, memorable events with an exceptional eye for detail and aesthetic refinement. Known for creating dining experiences that seamlessly blend gastronomic excellence, mindfulness, and exclusivity, consistently exceeding the expectations of the world's most discerning clientele.

  • Cultivated advanced culinary craftsmanship and precision working at internationally acclaimed Michelin-starred establishments such as La Cape, Martin Berasategui, Quay, Tomislav (ex Chef Fat Duck), Panama House and Le Vieux Bordeaux, enriching expertise in haute cuisine and fine dining.

  • Successfully directed a catering operation trusted by international celebrities and entertainment icons, delivering exclusive culinary experiences tailored to prestigious events and distinguished clientele, TV Shows, Movies and Advertising.

  • Established global recognition as a culinary consultant, providing expert guidance and strategic development to esteemed restaurants and hospitality ventures across dynamic culinary markets worldwide.

  • Recognized as a top emerging French culinary talent, placing in the top 10 finalists at the prestigious Ritz Escoffier "Race à Viande" Competition in Paris, a testament to creativity, skill, and mastery in gastronomy.

  • Managed and oversaw complex culinary operations across diverse sectors, from acclaimed restaurant groups and leading catering businesses for the film and television industry to bespoke private events demanding meticulous attention and seamless execution.

  • Expertly crafted and delivered innovative menus for prestigious luxury resorts, acclaimed dining establishments, and exclusive high-profile events, consistently achieving exceptional guest satisfaction and acclaim.

  • Implemented strategic initiatives in cost control, menu optimization, and operational efficiency, resulting in increased profitability, enhanced productivity, and sustained culinary excellence across multiple hospitality ventures.

Awards & Recognitions

Campfire with a hand holding a pan over the flames.
A bowl containing fresh green peas, lettuce, and orange fish roe, placed on a floral-patterned plate.
Bowl of gnocchi in creamy sauce with pepper on top
A dessert of chocolate mousse topped with chopped strawberries and raspberries in a white bowl.
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Plate with mussels, pear slices, and fennel garnished with colored oils on a decorative floral rimmed dish.
Decorative dish with sliced vegetables and edible flowers on a floral plate.
A dinner table setup with a plate of gourmet food featuring roasted marrow bone, various vegetables, and garnishes. The table is decorated with orange candles on silver holders and small pumpkins, creating a cozy, warm atmosphere.
Roasted cauliflower with greens on white plate
Close-up of a dessert with ice cream, topped with chocolate sauce.
Table setting with forks, knives, and spoons on a white tablecloth with shadows.
Gourmet dessert with caramel popcorn on white plate
A plate of grilled shrimp garnished with sliced radishes and herbs on sauce, accompanied by a side dish of seasoned fries on a wooden table.
Close-up of green peas, lettuce, and salmon roe.
A hand holding a fork with a piece of vegetable lasagna against a beige background.
Sliced ahi tuna on a decorative plate with olive oil and balsamic vinegar.
A bowl of creamy risotto topped with crispy vegetable chips on a white plate.
Hands dusted with flour, surrounded by floating flour particles, with a dark background.

reach out

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reach out *

A note from Clement.

“I create spaces for connection—where food, people, and energy come together in a way that can’t be repeated. Each moment is shaped by those who gather, existing only once. If you’re seeking something real, let’s create it together.”