Private chef in Madrid for homes, celebrations, dinners and quietly composed tables.
Madrid
Personal reply within 24 hours
Is this for your business?Every service is arranged so the occasion can take centre stage and everything else can fall quietly into place.
The kitchen’s task is simply
to answer that.
That is often the difference between a good dinner and an evening worth lingering over.
It lies in quiet gestures, a composed atmosphere, and the freedom to linger with the people who matter.
The story of a bluefin tuna unfolds in sequence: it arrives, is presented, then worked with care, and finally served with the quiet assurance of knowing exactly what is in hand.
The port opens the story. Before the table, craft, time and an ingredient that will not be hurried are already in place.
The room changes the moment the fish appears. Pace gathers, attention sharpens, and the evening finds its own cadence.
Every cut has its reason. Ronqueo is not only precision; it is a language that turns skill into something almost ceremonial.
By the time the dish reaches the table, everything before it is still there: origin, technique and intent. It simply waits to be savoured.
Some dinners need no dining room at all. Just an olive grove, the last low light, and a table laid with the same rigour as ever.
The grove sits within reach. A late breeze sets the pace, and service moves unhurried, as though time itself belonged on the menu.
A leaf, a gesture, one last touch before the plate reaches the table. That is where serving ends and care begins.
Each experience has its own cadence. When one suits the occasion, we would be pleased to hear from you.
Essence
Five courses · Taste · Scent · Texture
Five courses for an intimate evening, unhurried and precise. From €135 per guest.
Vanguard
Eight courses · Taste · Scent · Texture · Light · Music
Eight courses unfolding as a sequence with real momentum. From €195 per guest.
Atelier
No fixed structure · Seven dimensions
For occasions that deserve something more singular. Priced to each commission.
Behind every evening,
there is one hand.
Some are taught to cook; others, how to look after a table. Jesús Villalba grew up watching his grandfather, a French-trained chef, and learned that craft matters most once it stops asking to be noticed.
More than twenty-five years on, that understanding of hospitality remains unchanged.
Care begins well before the table is set — in how each ingredient is chosen, and how it is handled once it reaches the kitchen.
Seasonal produce, chosen for origin and moment, never from a catalogue.
Direct sourcingThere is one supplier — and only when it earns its place. Anything else stays out.
No intermediariesStocks, sauces and ferments are made in-house, from the ground up.
Everything made in-houseThe kitchen works out of sight, so everything appears effortless.
Conversation, pace and atmosphere lead; the food supports the evening rather than taking it over.
The house settles back into stillness, and only the memory remains.
We start by talking it through — the occasion, the guest count, the tone you have in mind. Everything else follows from there.
A menu and a manner of service take shape around the season, the produce to hand, and the room itself.
The chef arrives with everything already resolved. Your home stays entirely undisturbed until the moment service begins.
Open a card to see its character, and enquire about the one that fits.
Need this for your business? Discover Strategic Hospitality →
I accept a very limited number of commissions so each occasion receives the level of attention it deserves. If the date fits, the conversation starts here.