Thomas Guérinet — Private Chef Saint-Tropez, Story & Background
A passion born
on the French Riviera
Thomas Guérinet grew up with the Atlantic on one side and the Mediterranean always within reach. Trained at the Lycée Hôtelier de La Rochelle — one of France's most respected culinary schools — he arrived in Saint-Tropez in 2007, ready to learn from the best.
Two years at the Michelin-starred Spoon by Alain Ducasse gave him the foundation that still shapes everything he cooks today — an obsession with exceptional ingredients, an absolute precision of technique, and the quiet conviction that every plate should tell a story.
The shift to private dining began not with a plan, but with a request. Working in a restaurant with an open kitchen, Thomas noticed guests turning to him directly — asking him to cook for their private dinners. He said yes. Then again. Then again. What began as an opportunity quickly became a calling: the freedom to create without constraints, to source the finest produce each morning, and above all the direct, unmediated relationship with the people around the table. In 2009, he made it official. He has never looked back.
Every morning begins at the market — Saint-Tropez
"It started with a request from guests.
Then it became everything."
What sets Thomas apart is not only where he trained — it is what drives him every day. The direct relationship with guests is not a detail of the job. It is the heart of it. Understanding who is at the table, what they love, what the evening calls for — and then creating something that could only exist for them, on that day, with those ingredients.
Every morning, before his clients are awake, Thomas is at the market. He moves through the stalls with the unhurried attention of someone who knows exactly what he is looking for — and the openness to change his plans entirely if something extraordinary presents itself. A fish that arrived before dawn. A vegetable from a small producer in the hills. The menu follows the produce. Always.
This is what private dining should be — not a restaurant experience transplanted into a villa, but something more generous, more personal, and more alive.
Discover the experience
