Jack van der Hidde — Private Chef, Valencia

Seasonal cooking, made for your table.

"I let the ingredients do most of the talking."

Twenty-plus years of private kitchens, top restaurants, and embassies — Los Angeles, New York, and Norway along the way; Valencia now. Trained in Copenhagen. A boutique operation by design.

Career residencies with UHNWF and celebrities, executive chef at the Norwegian Embassy in Washington, founder of Chef's Table LA. Now working out of Valencia.

Menus are built around what the market is giving up that week, and shaped by years of knowing what works at a table. Wherever the kitchen is — Valencia or further afield — the work begins at the local market.

Cuisines Italian · Mediterranean · Middle Eastern · seafood · pizza & wood-fired

Events & travelling residencies.

A residency in your home — for one night, retreats, or extended stays. I arrive ahead of time, find the local market, and cook every meal worth cooking for the length of the stay.

Duration One night, retreats, or extended stays

Where Anywhere — Europe, the Mediterranean, further afield

Meals Breakfast, lunch, dinner — whatever the household needs

Style Family-style, shared plates, always seasonal

Booking By enquiry

Market and Vineyard Tours.

A morning at the Mercado Central, an afternoon at a winery in Utiel-Requena, lunch at a place I know. For clients in residency or staying nearby — by arrangement, as a one-off, or built into the visit.

Mornings The Mercado Central — Valencia's great Modernist market

Afternoons Wine country — the regions within two hours of the city

Booking By enquiry

Tell me about the night.

The more you tell me about the occasion, the better I can write for it.

Replies within 48 hours.
There is no wrong amount of detail.