About Lucile

I was born in Paris on a spring night in 1994. My mother always said the hospital room was filled with light, and maybe I was destined to bring my own. My name, Lucile, comes from the Latin word Lux, meaning light—and just like light, I always aim to expand, evolve, and shine brighter.

 

"More light means more intensity—this is why I always strive to grow, to shine brighter, and to share my passion with the world."

 

My love for food began early. Growing up in a family that valued quality ingredients, I spent my childhood exploring markets, bakeries, and the scent of fresh crêpes in Paris. After my parents separated, I moved to Switzerland with my mother, where my passion for cooking truly took root. I spent hours watching Gourmet TV and Joël Robuchon, taking notes, experimenting in the kitchen, and developing my palate through fine dining experiences.

 

"From the very start, food wasn’t just about eating—it was about emotions, scents, memories, and experiences."

 

My mother’s Italian partner, a chef, introduced me to the beauty of fresh, homemade cuisine, teaching me how to make pasta and pizzas from scratch. This shaped my approach to cooking: always fresh, always real, always with intention.

 

At first, I thought I would follow the traditional path—attending EHL Lausanne, one of the world’s top culinary schools—but I hesitated. I wanted to enjoy life, go out, have fun. Instead, I studied communication and event planning, but it never felt right. It wasn’t until I enrolled in a one-year culinary training program, followed by an intensive apprenticeship, that I found my true passion.

 

"I tried other paths, but the kitchen kept calling me back. It was where I felt alive."

 

From there, my journey led me to some of the most prestigious kitchens in the world. I trained under chefs like Joël Robuchon, Yannick Alléno, Alain Ducasse, and Carme Ruscalleda, working in Michelin-starred restaurants across Monaco, Paris, and Saint Barth. Each experience refined my skills, shaped my culinary identity, and deepened my love for modern, elevated cuisine.

 

"Great chefs taught me precision, creativity, and discipline. But more than that, they taught me respect for ingredients, for the craft, and for those who enjoy it."

 

But despite working in the most renowned establishments, I realized I was not meant to take orders—I wanted to create freely, to be my own boss. When I arrived in Saint Barth, I was asked to help launch Joël Robuchon’s new restaurant. The experience taught me about building something from the ground up, structuring a team, and ensuring seamless execution. It also confirmed that my path lay elsewhere.

 

"The more I worked under others, the more I realized—I wasn’t meant to follow, I was meant to create."

 

So I took a leap and launched Lux Private Chef. Thanks to word-of-mouth and my reputation, I quickly built a network of luxury clients. From private villas to exclusive events, I now bring a Michelin-level dining experience directly to those who seek something exceptional, intimate, and personalized.

 

"Cooking for someone is more than just preparing a meal—it’s creating a moment, a memory, an experience."

 

My ultimate vision extends beyond cooking—I aim to combine gastronomy with energy healing, proving that food carries vibrations that affect our well-being. Though this concept may seem unconventional, I believe that high-frequency food can nourish both body and soul.

 

"Everything is energy. Food is no exception. What we eat can either weigh us down or lift us up."

 

Lux Private Chef is more than a service—it’s an experience, a philosophy, and a passion that continues to grow.