Who Am I?
My Journey & My Passion
Before becoming a private chef, I held various positions in the restaurant industry: manager, cook, and then pastry chef. This journey reflects my passion for cooking, a passion that goes beyond just flavors but also includes the desire to share a convivial moment with others. Being confined to a restaurant kitchen didn’t allow me to create this human connection. That’s how I found my path: being a private chef, the perfect balance between culinary excellence and conviviality.
At your home, you won’t just get a chef, but a passionate, sociable, and smiling person, ready to offer you a delicious and memorable experience.
Where am I? Where am I going?
I’m based in Éygalières, a charming village in the heart of the Alpilles Regional Natural Park, and I travel within a 20 km radius for small tasks such as a lunch for 4 to 6 people. This includes villages like Maussane-les-Alpilles, Saint-Rémy-de-Provence, Les Baux-de-Provence, Mouriès, Aureille, and Eyguières. For larger events, I expand my range.
Will we understand each other?
There’s a good chance we will! I’m fluent in French, English, Dutch, and can converse in Spanish.
Dreece, 34 years old, private chef, passionate about plant-based cuisine.
A veggie based cuisine for all
What is my cooking style?
Plant-Based & Authentic
A refined plant-based cuisine inspired by the Provençal terroir. I love to elevate vegetables, play with textures, and combine flavors with finesse. My approach is both indulgent and balanced: whether it’s a creative vegan dish or carefully stewed meat, each plate tells a story, one of taste and respect for the ingredients. My cuisine does not seek extravagance, but precision: highlighting everyday ingredients through bold pairings, well-crafted textures, and a sincere tribute to the terroir.
Why this focus on plant-based and specific diets?
→ Plant-based at the heart of my cuisine
Having been flexitarian and then vegetarian since adolescence, I’ve always placed great importance on plant-based foods. This personal choice has led me to explore techniques and flavor combinations that allow me to offer:
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For vegetarians and vegans: creative and refined dishes, far beyond the usual standards.
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For meat eaters and flexitarians: a "light on meat" approach, where plants take center stage without feeling lacking. Because eating well also means discovering new things... without coming home from vacation with extra pounds!
→ Specific diets: a constraint? Rather, an inspiration!
"What’s the chef’s nightmare is my challenge!"
Just say the words: "gluten-free," "vegan," "lactose-free" and you’ll see some chefs’ faces fall – I’ve seen it happen over and over! The result is often a dish that feels "basic," without much love. For me, it’s exciting! I see specific diets not as limitations but as opportunities to step out of my comfort zone, innovate, and learn. Does your uncle have a lactose intolerance? Is the whole family gluten-free? Whatever your needs, I’ll respond with creativity!
A Vegetarian Chef Cooking Meat? Good Idea or Bad?
Good, of course! Passionate about cooking and the local terroir, I carefully prepare iconic dishes from Provence, such as rack of lamb or bull stew, selecting the best cuts from our local producers. Of course, each dish is generously accompanied by vegetables.
Committed Ingredients?
Choosing ingredients is much more than a matter of taste; it's also a responsible act. By prioritizing local and organic products, I support environmentally-friendly agriculture while offering high-quality cuisine:
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Animal welfare: free-range eggs, meats from ethical farms.
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Terroir above all: I take pride in enhancing the treasures of Provence, limiting exotic ingredients to preserve the authenticity and seasonality of the products.
