You’ll be in good hands, here’s a little bit about me:

In the past year, I had the privilege of working for three months at The Five Fields, a Michelin-starred restaurant in Chelsea, London, where I gained valuable experience in a high-pressure, fine-dining environment. This opportunity allowed me to learn from skilled professionals and refine my culinary techniques. Additionally, this summer I worked as a Culinary Arts teacher for Camp America, where I enjoyed sharing my knowledge of cooking with others and strengthening my ability to adapt recipes and techniques for different audiences. 

I have completed several placements in kitchens, including Hotel Alpina in Les Gets and Hotel Moiry in Grimentz, Switzerland. I also gained insights into bakery and pastry work during a week at a boulangerie, expanding my appreciation of long hours and craftsmanship. Last season I was also heavily involved in some private chef work in Morzine and Les Gets which gave me a great insight into the pressures and requirements for guests visiting the resort. 

I’m 21 and have spent the past 5 years studying here in France, at a Culinary & Hospitality School on Lake Geneva. I now look forward to creating personalized menus, exploring new recipes, and providing attentive service to ensure guests have a wonderful experience.

Please note: At the time of booking the client must inform us of any Dietary Requirements (if known at time of booking) and no later than 2 weeks before their booking starts. If we are not fully informed of all dietary requirements before the reservation starts, then we can't be held responsible for any allergic reactions.

GET in touch

I’ll happily talk through your requirements, just send over an email to milliegotzheim@gmail.com, I’ll check my availability and will look forward to working with you and providing some in house catering during your stay.

Millie