Clement Marchais.

Chef · Artist · Creative Director
Ibiza | & Beyond.

I don’t just cook—I enter your world.

With over 16 years of experience across high end catering, Operations, fine dining, VIP private households, wellness retreats, and award-winning restaurants, I offer something rare: a service where precision meets intuition, and every detail is quietly elevated.

Trained in Michelin-starred kitchens, including Martín Berasategui and Quay, and trusted by high-profile clients such as Angelina Jolie, Brad Pitt, Will.i.am, Johnny Depp, and a globally recognised tech billionaire, I bring professionalism, calm, and deep discretion into every space I work in.

Each meal is crafted with intention—seasonal, sensory, and attuned to the energy of the moment. From long-table dinners to intimate, off-menu rituals, I create private culinary experiences that are deeply personal and entirely unrepeatable.

Based in Ibiza.
Available worldwide.

GET IN TOUCH.

THE EXPERIENCES.

BOOK YOUR EVENT

This isn’t a restaurant. And it’s not traditional catering either.
It’s a one-off, chef-led moment — created in the moment, just for you. Think of it as a soulful omakase — not Japanese in flavour, but in flow. Guided by what’s in season, what feels right, and what the night calls for. There’s no set menu. No formula. Just food that’s simple, soulful, and precise — like something your grandmother might’ve made, if she had trained in a fine dining kitchen. Comforting, elevated, and made to be felt.

What I Offer.

Private Request.

Every experience begins with a conversation.

  • Cocktail Dînatoire & Canapés : Designed for movement, music, and mingling. Refined canapés and elevated finger food flow through the space—creating an atmosphere that’s social, elegant, and alive.
    Perfect for pre-dinner gatherings, standing dinners, art showings, or evenings that become something more.

  • Seated Dining Experience : An intimate dining experience tailored to your space, your guests, and your rhythm. Whether indoors, by the pool, or under the stars, this is a refined, seasonal menu with room for elegance, comfort, and a personal touch. Up to 20 Guest. Thoughtful, calm, and quietly elevated.
    Ideal for long dinners, celebrations, or simply sharing good food with good people.

  • Villa Chef Service : Full-day or weeklong private chef service tailored to your home, your guests, and your rhythm. From breakfast through dinner, each moment is handled with calm precision and seamless care.
    Perfect for family holidays, wellness retreats, or extended villa stays.

  • Late Mornings & Sunlit Moments : A relaxed, abundant brunch experience—seasonal, elegant, and meant to linger. Ideal for slow villa mornings, post-wedding gatherings, or recovery days by the pool. Think: long tables, natural light, freshly baked goods, juices, and sharing plates.

  • Grazing-Style Buffet Experience : A curated buffet of seasonal dishes, grazing platters, and refined bites—designed to be explored at your guests’ own rhythm. Ideal for long lunches, poolside celebrations, or casual events where movement and abundance are part of the atmosphere. Perfect for birthdays, cocktail parties, or creative retreats.

  • Short-Notice Chef Service : Discreet, short-notice availability for spontaneous or high-priority requests. Great for last-minute guests, industry clients, or unexpected celebrations.

  • Bespoke Collaborations & Events : Concept-led culinary experiences for brands, events, and select collaborations—designed with intention and available by direct request. Ideal for brand activations, press events, or immersive dinners with a creative edge.

  • Fridge Stocked, Pantry Curated : Seasonal ingredients, local specialties, and hand-picked essentials selected to match your taste, rhythm, and setting. Great for pre-arrival setups or those who prefer to cook and snack throughout their stay.

  • If this were your last night, how would you gather?
    Who would you invite?
    What would you taste one final time?

    The Last Supper is a one-night-only ceremony of fire, memory, and presence.
    A meal created from your life — your chosen dishe, your music, your people.
    No menus. No repeats. Only instinct, rituals, and connection.

    Through a private intake, I shape the night from your story —
    blending flavors, songs, and memories into a final celebration of life.

    It happens once.
    For you.
    And never again.

    Available by private inquiry only.

SAMPLE MENUS

There’s no menu here. Not really.
Just a series of dishes shaped in the moment —
by what’s fresh, what’s in season, and what feels right that night.

It’s the kind of food your grandmother might’ve made
if she’d trained in Michelin kitchens and cooked her way around the world.
Grounded in tradition, but never stuck there.
Comfort food — more luxurious. Sharper. Deeper. A little precise. And just a bit funky.

This is my kind of style. It shifts — depending on the job, the mood, what’s in season, or what’s simply on hand.
But always, I work with the most exceptional ingredients,
and treat them with respect. Often, with fire. Always with intention.

Made to be shared. Made to be felt.
And never made the same way twice.

Let's Begin.

  • Pomme Dauphine — Crème crue+caviar
    Grilled Scallop — Cafe de Paris Butter
    Halloumi — Sumac+lemon leaf+thyme honey
    Charred Sourdough — Oxheart tomato+anchovy+preserved lemon

    Handmade Stracci — Fire-roasted tomato+anchovy butter+parmesan crust
    Woodfire Lobster — Fermented chili butter + lemon + coastal herbs
    Charred Leaf Salad — Smoked oil+mustard vinaigrette+toasted seeds

    Wood-Grilled Wagyu Sirloin — Sauce au poivre
    Grilled Summer Salad — Zucchini+broad beans+crème fraîche+mint oil
    Triple Cooked Potato & Caviar — Crisp outside+caviar+sea salt

    Chocolate & Olive Oil Tart — Sea salt+rosemary cream+cocoa nib
    Strawberry & Cream — Charred strawberry+crème fraîche+granita

  • Scallop — Hibachi grilled + Café de Clem butter
    Langoustine — Binchotan seared + smoked vanilla oil + shell reduction
    Red Prawn — Yuzu kosho + pickled daikon + finger lime
    Tuna — Otoro + mandarin vinegar + citrus kosho
    Chicken Tsukune — Smoked soy + miso + charred leek
    Halloumi — Sumac + lemon leaf + thyme honey
    Osetra Blini — Pomme dauphine + crème fraîche + chive
    Lobster Tartlet — Fennel cream + lemon zest + gold
    Charred Sourdough — Oxheart tomato + anchovy + preserved lemon
    Uni Toast — Fermented chili + milk bread + puffed quinoa
    King Crab — San choy bow + avocado + macédoine
    Tuna & Nori — Raw + brushed with soy
    Iberian Croqueta — 5 bellotas
    Grissini — Bresaola + aged parmesan
    Octopus — Kebab + smoked paprika + burnt lemon aioli
    Baby Corn — Black garlic butter + Espelette dust
    Wagyu Tartare — Smoked + black garlic + purple witlof
    Foie Gras — Choux + burned fig compote
    Zucchini Tempura — Ricotta + lemon
    Ox Tomato — Grilled sourdough + roasted garlic
    Olasagasti Anchovy — Miso
    Doughnut — Sobrasada + parmesan
    Pea Tartlet — Goat curd + preserved lemon
    Pomme Dauphine — Crème crue + caviar
    Beetroot Gilda — Goat cheese + hibiscus + walnut
    Radish & Truffle — Bottarga + whipped butter
    Shiso Leaf — Tempura fried + uni emulsion + togarashi
    Tarte Tatin — Armagnac cream + wild thyme
    Chocolate Mousse — Confit cherry
    Lavender Madeleine — Lemon glaze

  • Grilled Sourdough — Cultured butter + seasonal preserves
    Soft-Boiled Eggs — Crispy soldiers + fleur de sel
    Avocado Tartine — Pickled shallot + herb oil + lemon zest
    Smoked Bacon — Thick-cut + maple lacquer

    Selection of Fresh Viennoiseries — Croissant + pain au chocolat + seasonal pastries
    Woodfired Mushrooms — Goat cheese + thyme + garlic butter
    Buttermilk Waffles — Labneh + burnt honey + grilled white peach
    Fire-Roasted Shakshuka — Heirloom tomato + slow egg + fresh herbs

    Cheese & Honey — Seasonal raw milk cheeses + honeycomb + toasted nuts
    Fresh Fruit Platter — Melon + fig + stone fruit + lime salt
    Yogurt Pot — Coconut yogurt + spiced compote + house granola crunch

    Mimosa Carafe — Fresh orange + grower Champagne
    Bloody Mary — Cold-pressed tomato + vodka + spiced celery salt
    Cold Brew Tonic — Single origin coffee + citrus + sparkling mineral

  • Fresh Baked Breads — Woodfired sourdough + cultured butter + house preserves
    Artisan Cheese Selection — Raw milk cheeses + lavender honey + quince
    Cured Meats — Bresaola + saucisson + jamón ibérico
    Market Fruit Display — Melon + figs + stone fruit + lime salt

    Tomato & Anchovy Salad — Oxheart tomato + Olasagasti anchovy + preserved lemon
    Charred Leaf Greens — Smoked vinaigrette + crispy shallots
    Fire-Roasted Zucchini — Mint oil + lemon zest + goat curd
    Warm New Potatoes — Herb dressing + burnt onion + sea salt

    Whole Roasted Fish — Lemon leaf + fennel pollen + olive oil ash
    Prawn Skewers — Hibachi grilled + yuzu kosho butter
    Slow-Roasted Chicken — Wild garlic salsa verde + confit lemon

    Marinated Things — Olives + artichokes + pickled peppers
    Roasted Nuts & Seeds — Spiced cashew + activated almond + toasted sesame
    Seasonal Grain Salad — Freekeh + charred corn + herbs + lemon vinaigrette

    Bittersweet Chocolate Slab — Cocoa nibs + salted almond + olive oil
    Lemon Polenta Cake — Crème crue + burnt citrus syrup
    Macerated Berries — Rosewater + vanilla + mint

Plan Your Experience

How it works.

Every experience is uniquely tailored—built around you, your space, energy, and rhythm.
Pricing reflects the time, creativity, and care required to create something truly personal.

Get in touch with your dates and intention—I'll take care of the rest.

  • Ingredients are billed separately, based on seasonal availability and real-time market pricing.

    Full transparency is offered, with supplier receipts available upon request.

    Pricing typically starts from 150€ per person, depending on the format, number of guests, and culinary direction. This allows for flexibility—from elegant canapés, family-style gatherings to refined, multi-course experiences.

  • Billed at €150/hour

    Includes the time dedicated to sourcing, selecting, and coordinating the finest local and seasonal ingredients—from trusted purveyors to artisan producers.

    Your pantry, fridge, and table—thoughtfully curated, and stocked with nothing but the best.

  • From €1,000+

    Covers creative direction, tailored menu development, event coordination, and the overall shaping of your culinary experience.

    This fee reflects the thought, care, and creative vision invested into making your event truly one-of-a-kind—whether it’s an intimate dinner, a multi-day villa stay, or a bespoke brand activation.

  • My private chef services typically start at €1,500 per day, with rates adjusted depending on the number of guests, level of involvement, and any additional requirements. Every experience is custom—please feel free to reach out for a tailored quote or to explore availability.

    Covers time spent preparing, cooking, styling, serving, and post-event reset.

  • When additional support is needed, I collaborate with a trusted network of professionals—each carefully selected to complement the tone and flow of your experience.

    Roles may include:

    • Assistant chefs

    • Cleaners / Kitchen support

    Rates:

    From €30–€80/hour, depending on role, experience level, and event format

  • Equipment & Rentals

    For events that call for a specific aesthetic or setup, I can arrange all essential rentals to complement the scale, energy, and setting of your experience.

    Available items include:
    • Fine crockery, cutlery, and glassware
    • Specialty cooking equipment (open-fire rigs, wood ovens, grills)
    • Lighting and sound for atmosphere or performance
    • Tables, linens, chairs, and styled décor

    Pricing:
    Quoted individually based on supplier rates, delivery logistics, and the overall scope of your event.

    From a long-table under the stars to a curated poolside gathering—every detail is sourced with purpose, and arrives exactly as imagined.

  • For select experiences, I can personally coordinate trusted third-party collaborators—ensuring everything aligns with your atmosphere, flow, and vision.

    This may include:
    • Guest chefs or specialty culinary partners
    • Bartenders, sommeliers, or mixologists
    • Musicians, DJs, or live performers
    • Florists, stylists, and tableware designers
    • Lighting, sound, or entertainment teams

    Coordination Fee:
    10–15% of the vendor’s total invoice
    This covers sourcing, briefing, creative direction, and full logistics management on your behalf.

    One point of contact—many layers of detail, delivered seamlessly.

Reach Out.
Table set with silverware including forks, spoons, and knives on a white tablecloth with dramatic lighting and shadows.
Metal whisk with whipped cream against black background

Let’s Begin.

Every Private Chef & Bespoke Dining experience starts with a conversation.
Once we connect, I’ll ask a few thoughtful questions—your location, timing, number of guests, dietary needs, and the feeling you’d like to create.

From there, I’ll craft a tailored proposal—featuring an initial menu direction and any additional elements like ingredient sourcing, wine pairings, or creative setup.

No templates. No fixed menus.
Just a calm, intuitive process—shaped around you, your people, and your space.

Please take a moment to fill out the form below.

Four small, round appetizers with green peas and yellow garnish on top, served on a decorative floral plate.
Raw shrimp arranged on a metal tray, with a hand holding the tray.
A tray of radishes with green leaves and purple flowers.
Four golden fried clam fritters sprinkled with powdered sugar on a floral decorated china plate.
Charred lemon half on top of a cooked dish garnished with chopped herbs and sage leaves.
Close-up of a charcoal grill with flames and glowing embers underneath the metal grilling bars.
A wooden table set for an outdoor gathering or party with various snacks and desserts, including skewered appetizers, cookies, cakes, and fruit, decorated with vases of purple and white flowers, and surrounded by empty glasses.
Dessert plate with apple pie topped with ice cream, chocolate shavings, and caramel sauce on a floral bowl, with fork and knife on a white tablecloth.
A dessert topped with edible flowers, green cubes, orange slices, and small pearl-like sprinkles on a floral-patterned plate.
Sliced cooked steak on a floral-patterned plate with olive oil and seasoning.
Radicchio leaves topped with chopped meat, herbs, and cheese, arranged on a stainless steel baking sheet.
Glass cup with orange slices and pink flowers on top, placed on a ceramic plate with a spoon, on a wooden surface.
A white plate with grilled octopus tentacles, a lemon wedge, a dollop of mayonnaise or sauce, a small chocolate round, and a dollop of dark sauce on a wooden table.
A top-down view of a wooden dining table with empty and partially empty plates, glasses of red wine, and assorted desserts and snacks, including madeleines and other pastries, surrounded by used napkins and scattered food remnants.
Cucumber slices topped with spicy sauce, chopped nuts, and fresh herbs on a white plate.
Chocolate dessert topped with chopped strawberries, raspberries, and nuts, served on a white bowl held by a person.
A slice of tiramisu on a white plate placed on a light-colored, furry surface.
A serving of olive oil garnished with herbs and edible flowers, accompanied by assorted bread slices, green and purple olives, and pickled peppers on a plate with printed paper underneath.
A dessert with a white, possibly meringue or cake base, topped with popcorn, served on a white plate with a patterned rim.
A bowl with sashimi garnished with microgreens, red berries, and a drizzle of oil, on a dark wooden surface.
A person's hand holding a fork with a slice of lasagna against a plain beige background.
A person smiling and wearing a black t-shirt, a black apron, a black hat, and a necklace, standing in front of a brick wall.
A festive dinner table with a plate of food in the foreground, including ribs, mashed potatoes, vegetables, and a seafood dish. In the background, there are pumpkins, candles, and a candlestick holder, creating a warm, seasonal atmosphere.
A plate of raw oysters garnished with lemon slices, dill herb, and drizzled with oil, served on a floral-patterned ceramic platter.
Close-up of fresh green peas, orange roe, lettuce, and a slice of lemon.
Plate of gnocchi with black truffle shavings and sauce on a decorative floral-rimmed dish.
A metal tray with grape, cheese, green chili, and strawberry skewers placed on a weathered wooden bench.
Close-up of a chef's hand garnishing a rolled pastry with cream, radish slice, and caviar on a black plate.
Grilling meat over charcoal with smoke rising, using tongs to handle the meat.
A dining table set outdoors with white tablecloth, crystal glassware, plates with green floral pattern, silverware, a lemon with leaves, and a branch with green leaves.
Slices of raw tuna topped with black pepper and drizzled with soy sauce, arranged on a decorative floral plate.
Potato chips topped with slices of cured ham on a decorative metal tray.