Chef Hannah Tooke
Private Chef In Val-D'isère
Get to know me better
I am a food obsessed Australian chef who has been working as a private chef in Europe for 8 years in luxurious private residences and ski chalets
My name is Hannah, and I am a food obsessed Australian chef, who now lives and works in France. I have been working as a private chef for the last 8 years in luxury ski chalets and private residences across the south of France, Europe and the UK.
I specialise in sourcing, cooking and artfully plating the most beautiful local and seasonal produce, cooking classic dishes that have been modernised and served elegantly. Join me on a gastronomic voyage through France, where food becomes an experience, a memory and a delight for the senses, and where everything is taken care of!
With 18+ years experience in hospitality, I believe in relaxed but attentive service throughout your dining experience, and I am always happy to answer your cooking questions and share recipes. I look forward to cooking for you soon!

More about me
For me, cooking is...
An obsession! I am always thinking about food and collecting ideas from around the world. Cooking is a way of sharing your soul with others.
I learned to cook at...
YSE Cookery School in Val d'Isere, France where I completed a two month training program. I also devour cook books, constantly collect recipes etc
A cooking secret...
Using the very best produce of course! Cooking local, seasonal produce tastes better, is better for health plus supports small businesses and artisans
My menus
Blue cheese and walnut whip, red onion marmalade, pear and bacon on toasted brioche
Beetroot ravioli filled with ricotta, lemon and parmesan, confit egg yolk, olive oil, pine nuts and baby leaves
Slow cooked beef cheek in red wine, creamy mashed potato, wilted baby gem and roasted carrots served with jus de boeuf // Joue de bœuf cuite lentement au vin rouge, purée de pommes de terre, carottes rôties servies, legumes verte avec jus de bœuf
Pear Frangipani Tartlets with earl grey tea ice cream and caramel sauce
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Fig, ricotta, honey and pistachio on homemade puff pastry
Spiced falafel balls with tzatziki, homemade flatbreads and an orange, cucumber and pomegranate salad
Grilled white fish, whipped ricotta and basil, roasted courgette, aubergine and cherry tomatoes with hazelnuts, crispy potatoes, fresh green beans and roasted red pepper and garlic oil
Mango pana cotta with tropical fruit salad, honeycomb and coconut tuile
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Miniature chicken Cesar salads with garlic croutons and Cesar dressing
Roasted butternut squash, whipped goat's cheese, spiced pumpkin seed granola with an orange vinaigrette // Courge butternut rôtie, fromage de chèvre fouetté, granola aux graines de courge épicée et vinaigrette à la orange
Beef fillet sous vide in a Basque country sauce, potato rösti, mushroom purée, lemon roasted romanesco and onion petals
Chocolate and rosewater mousse with raspberry cream, chocolate soil, praline and Australian pink salt flakes
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Peking duck pancakes with carrot, cucumber and spring onion with a sticky Chinese sauce
Pork and prawn rice paper rolls with rainbow vegetables and a peanut dressing
Slow cooked pork belly, an asian slaw with a ginger and peanut dressing, coconut rice, crispy pork crackling and a fiery barbecue sauce
Basil pana cotta with a green fruit and chilli salad, sesame seeds, honey comb and a pineapple crisp // Pana cotta au basilic avec salade de fruits verts et piment, graines de sésame, rayon de miel et croustillant d'ananas
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Buttery Girolle mushrooms on toast with Herbs de Provence // Crostini de Girolles au Beurre et Herbes de Provence
Chicken liver pâté with fig jelly, chocolate sauce, pistachio and toasted brioche
Roasted duck breasts, celeriac purée, potato gratin, asparagus and spring peas, with a blackberry and red wine reduction
Lemon Tarts with miniature meringues, white chocolate sand, raspberry gel and fresh raspberries
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Blue cheese and walnut whip, red onion marmalade, pear and bacon on toasted brioche
Beetroot ravioli filled with ricotta, lemon and parmesan, confit egg yolk, olive oil, pine nuts and baby leaves
Slow cooked beef cheek in red wine, creamy mashed potato, wilted baby gem and roasted carrots served with jus de boeuf // Joue de bœuf cuite lentement au vin rouge, purée de pommes de terre, carottes rôties servies, legumes verte avec jus de bœuf
Pear Frangipani Tartlets with earl grey tea ice cream and caramel sauce
View full menu
Fig, ricotta, honey and pistachio on homemade puff pastry
Spiced falafel balls with tzatziki, homemade flatbreads and an orange, cucumber and pomegranate salad
Grilled white fish, whipped ricotta and basil, roasted courgette, aubergine and cherry tomatoes with hazelnuts, crispy potatoes, fresh green beans and roasted red pepper and garlic oil
Mango pana cotta with tropical fruit salad, honeycomb and coconut tuile
View full menu
Miniature chicken Cesar salads with garlic croutons and Cesar dressing
Roasted butternut squash, whipped goat's cheese, spiced pumpkin seed granola with an orange vinaigrette // Courge butternut rôtie, fromage de chèvre fouetté, granola aux graines de courge épicée et vinaigrette à la orange
Beef fillet sous vide in a Basque country sauce, potato rösti, mushroom purée, lemon roasted romanesco and onion petals
Chocolate and rosewater mousse with raspberry cream, chocolate soil, praline and Australian pink salt flakes
View full menu
Peking duck pancakes with carrot, cucumber and spring onion with a sticky Chinese sauce
Pork and prawn rice paper rolls with rainbow vegetables and a peanut dressing
Slow cooked pork belly, an asian slaw with a ginger and peanut dressing, coconut rice, crispy pork crackling and a fiery barbecue sauce
Basil pana cotta with a green fruit and chilli salad, sesame seeds, honey comb and a pineapple crisp // Pana cotta au basilic avec salade de fruits verts et piment, graines de sésame, rayon de miel et croustillant d'ananas
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