Many people assume that hiring a private chef is pure indulgence, something reserved for very special occasions, or for guests who simply want to be pampered.

In practice, the reality is more nuanced.

A private chef is less about extravagance and more about context, comfort, and how you want to experience your time together. When dining takes place in your own home, especially somewhere like Red-House, the meal becomes part of the stay rather than an interruption of it.

You are not travelling, waiting, or fitting yourself into someone else’s schedule. You are simply there, poolside, with the gardens softly illuminated and the water reflecting shades of blue into the evening. The setting does much of the work before a single plate is served.

This is where working with Chef Borja makes sense.

I have known Borja for over ten years. He is not simply a cook who runs a restaurant. He is a fully certified, ‘polivalente’ chef with a deep professional background. His experience spans renowned kitchens in London, large luxury hotels, private restaurants, and now high-level private catering for villas and events. More importantly, we share the same philosophy about service, care, and attention to detail.

For many guests, the surprise is not just the quality of the food, it is the value. When you consider the full experience, the cost per person is often comparable to a good restaurant night out. What changes is everything around it: a personalised menu, a relaxed pace, no transport, no noise, no crowds, and the privilege of dining in your own space.

At Red-House, that space is flexible. There is an elegant indoor dining area should the evening call for it, but when weather allows, most guests naturally gravitate outdoors. Al fresco dining beside the pool, beneath the wood-and-tile covered terrace, with the gardens lit and the water glowing, transforms a meal into something far more memorable than simply ‘dinner.’

The kitchen itself was designed with this in mind. Created by an F&B professional, me, it was built not just to look beautiful, but to function seamlessly for serious cooking. This allows Borja to work efficiently, discreetly, and with the same level of precision he would expect in a professional setting, while remaining integrated into the calm rhythm of the home.

What elevates the experience is not luxury for its own sake, but alignment: a chef who understands hospitality, a kitchen that supports his craft, and a setting that encourages connection, conversation, and presence.

A private chef, in this sense, is not an indulgence. It is simply another way of experiencing Red-House, one that keeps you grounded in the space, connected to your group, and fully immersed in the evening you are creating together.