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From kitchen to kitchen

Private chef & consultant · Based in Tours

Half-length portrait of the chef, seated in front of a pale wooden wall: blue cap, black apron, tattooed arms, hands clasped.

From restaurant kitchens to private tables: today I cook wherever you host.

Plan my table

Hello,

I’ve spent years behind the stove, across fine dining, pastry and restaurants, on projects in France, Switzerland, Guadeloupe and the South of France.

Today, I’ve chosen to build my work around two things. As a private chef, I cook at your place: private dinners, villas and holiday homes, events, discreet private tables. As a consultant, I work with food professionals, from the menu to the team.

My cooking draws on the Mediterranean. It’s generous, refined, beautiful, convivial, and built around produce, sharing and the moment.

If you have a project around food, an event or a restaurant, let’s talk.

Speak soon,

Paul Martin

Private chef & consultant, Tours

The road so far

Years of fine dining, pastry and restaurant kitchens in France and Switzerland, where I still work. And a few stops, with what I cooked there.

  1. Guadeloupe

    Le Repère

    Honest, generous cooking, made for sharing. Another sea, other produce, the same table.

    The chef, in a black cap, cooking at the counter of Le Repère, a box of eggs beside him.
    A fork in a sharing plate: grilled corn, pulled meat, slaw.

    Photos: Carla Segues @carlasegues

  2. Tours

    Maison AmourWinter menu 2025

    I created the 2025 winter menu for Maison Amour: flame-seared bluefin tuna sashimi, duck breast tataki, foie gras terrine with aged rum. And the vitello tonnato, the favourite dish of my favourite chef, Alexis.

    The bluefin tuna sashimi seen from above, in a dark bowl: leche de tigre, yellow flowers, peanuts.
    The foie gras terrine seen from above, with its spiced popcorn, on a grey plate.

  3. Cosprons

    Mémé JeannettePyrénées-OrientalesSeptember 2026

    Two Sundays, two menus: the first imagined by Alexis, the second cooked four-hands. We’ve been cooking together for ten years, through projects, kitchens and roads travelled.

    The chef, in a blue cap, and Alexis, in a black cap, side by side under the pergola at Mémé Jeannette.
    The Mémé Jeannette house, dark timber cladding and a painted sign, under a blue sky.

  4. Today

    Touraine · South of France · Switzerland

    Private chef and consultant, based in Tours. I work mostly between Touraine, the South of France and Switzerland, and travel for the right project.

    Plan my table

“The Mediterranean landscape isn’t only olive trees and stones; you also read it in the taste of the oil, the scent of the herbs and the warmth of the table.”

Posted on Instagram, July 2026, translated from French
A restaurant terrace clinging to the rocks above the Mediterranean.

My cooking in four words

  • Sharing plates of raw and marinated vegetables: cucumber, red onion, peppers.

    Generous

    Dishes set down in the middle of the table, honest flavours, enough for second helpings. The Mediterranean is meant to be shared, and that’s how I cook it.

  • Raw fish crudo with orange gel dots and yellow flowers, in a shallow bowl on green marble.

    Refined

    Fine dining and pastry taught me precision: cooking done just right, confident seasoning, clean plating. You don’t always see it; you taste it.

  • Diced red beetroot and white pearls on a pale plate, green marble.

    Beautiful

    I build a plate like a picture: colour, volume, and enough empty space for each element to read.

  • Guests at the table in a dining room open onto the hills, at Mémé Jeannette.

    Convivial

    Cooking made for the moment: yours, and your guests’. I cook on site, I serve, and the table stays yours.

Pastry

Pastry is as much a part of my background as cooking. It taught me exact weights, textures that play off each other, clean finishes. At your table, it ends the meal. With professionals, it’s part of what I pass on.

Open the menu book
Close-up of the yuzu mille-feuille: caramelised tuiles, piped cream, pale plate on green marble.
A long Black Forest, piped whipped cream and amarena cherries, on a dark plate.
Yuzu mille-feuilleAlmond financier and praline, yuzu mascarpone cream.Black ForestAmarena cherry, whipped cream, chocolate cream, kirsch gel.

Let’s talk

For a table at your place, or for the kitchen of your venue.

A plate seen from above on a round metal table: a skewer, an orange sauce.

Host

Private dinners, villas and holiday homes, events, discreet private tables.

Private chef
Pans and saucepans hanging above the worktop of a professional kitchen.

Advise

Menus, recipes, technical sheets, food costs, organisation, teams, pastry.

Consulting
Plan my table