You’ll be in good hands, here’s a little bit about me:
Over the past year, I’ve had the privilege of working at The Five Fields, a Michelin-starred restaurant in Chelsea, London. During my three months there, I gained invaluable experience in a high-pressure, fine-dining environment — learning from talented professionals and refining my culinary techniques to the highest standards.
This summer, I worked as a Culinary Arts Instructor with Camp America, where I discovered how rewarding it is to share my passion for cooking with others, adapting recipes and techniques for different ages and skill levels.
I’ve also completed several kitchen placements, including at Hotel Alpina in Les Gets and Hotel Moiry in Grimentz, Switzerland. A short placement in a boulangerie deepened my respect for the precision and dedication of bakery and pastry work. Last winter, I was involved in private chef projects in Morzine and Les Gets, gaining valuable insight into the pace, standards, and expectations of guests visiting the Alps.
Now 21, and having spent the past five years studying Culinary and Hospitality Management on Lake Geneva, I’m excited to create personalised menus, explore new recipes, and deliver warm, attentive service that ensures every guest enjoys a truly memorable dining experience.
Please inform us of any dietary requirements or allergies at the time of booking (or as soon as possible thereafter), and no later than two weeks before your stay.
If we have not been notified in advance, we regret that we cannot take responsibility for any allergic reactions or dietary issues arising during your visit.
GET in touch
I’d be happy to discuss your requirements. Please email me at milliegotzheim@gmail.com, and I’ll check my availability. I look forward to providing in-house catering during your stay.