Villa dining
The core of the business, and the thing he is known for. Two on a balcony or twenty around a table — the kitchen comes to you.
01 — The evening
You pick the hour. Courses come out when you want them, which is the part no restaurant can offer — nobody is waiting on your table, and nobody is turning it.
He arrives with the shopping already done, cooks in your kitchen on your plates, serves, and clears. When he leaves, the kitchen is cleaner than he found it and you are still sitting down.
02 — The menu
The conversation starts with how many people, what you like, and what you cannot eat. Allergies and dietary requirements shape the menu rather than subtracting from it — tell him at the start and the dish is built around it.
Fish comes off the boat that morning, so the menu is agreed in principle and finished at the market.
What it covers
The other door
Chef Life Restaurant sits on the boulevard at Paseo Herencia, opposite the Holiday Inn. An open terrace, no roof, dinner nightly from five until eleven.
See the restaurant