A day in the life of a Chalet Chef

A typical day for a Scott Dunn chef will start around 7am. Breakfast includes a full English, continental, and breakfast specials such as scrumptious pancakes with maple syrup..mmm.

After the guests have left the chalet, the chefs start on their ‘mise en place’ for the day. This includes clearing up after breakfast, cleaning the kitchen, and making the afternoon tea cake for the day. This is the time to get as much done as possible to make the evening service run as smoothly as possible and of course to get maximum ski time!

Once all the hard work is done in the chalet, our chefs head out on the mountain for some well deserved piste action. Of course we provide our staff with a full area lift pass for the season to make the most of the vast ski area.

Our guests determine their meal times for the week and our chefs serve canapés half an hour before guests are seated for their evening meal. With a lovely glass of Laurent Perrier Champagne in front of the roaring fire, our guests sit back and relax after a hard day of skiing.

Our chefs serve at least three mouth-watering courses consisting of a starter, main, and dessert followed by a cheese board and coffee. We have some great calibre chefs working for us each winter season with amazing experience and fantastic menu ideas to suit every guests’ need.

Once a week our chalet chefs drive down the mountain to do their weekly shop for their guests. France and Austria have some great local produce which our chefs always get very excited about and of course incorporate into their weekly menus to impress the guests.

The great thing about being a Scott Dunn chef is that every day is different. Our chefs have the creative freedom by designing and writing their own menus around the guests’ requests.