Chef Sandra Suria is a private chef with an extensive background in the culinary field. Most of her time was spent in the famous kitchens of Spago. Partnered with Chef FrancoisKwaku-Dongo and Wolfgang Puck, Sandra helped build Wolfgang Puck’s Catering and Events as Executive Sous-Chef, opened the Goldman Sachs Corporate Dining Room and earned the title of Executive Chef at the Museum of Contemporary Art, Chicago.

In the month of May, for the past eight years , Chef Sandra has served as Culinary Director and Executive Chef for the American Pavilion during the Cannes Film Festival. By leading a culinary team through the creative production of a beachfront restaurant, special events with high profile “Food Network Chef,” private dinners for celebrities and clients, this lends to a wonderful culinary experience with Worldwide Flavors LLC.  Sandra has also understudied in the kitchen of L’Oustau de Baumanierein Les Baux-de-Provence, France and is an active member of Women Chefs and Restauranteers and Les Dames d'Escoffier.

With over 15 years of professional experience in the tourism industry on the French Riviera, Karine Grignaschi will be your Personal Assistant through your trip to the South of France and surrounding regions.

Karine will organize and coordinate your stay and is the best informant in all areas. She knows first hand what is offered by the locals, such as luxury services, transportation,  the fashion and craft industry, shops and gifts.

Karine also knows all the cities by heart in the Cote d’Azure such as the Riviera Coastal Line and the Mountain Regions, hidden cultural places to visit as well as activities to so. Surely, you will not waste time looking for information, thanks to her efficiency.

Karine is well recognized in her business sector and her Worldwide Clients do not hesitate to recommend her services.  Her kind attitude and devotion to you during your stay with us will ensure you to leave feeling comfortable and happily satisfied.

A graduate from the French Culinary Institute in New York where she studied under famous Chefs such as Jacques Pepin, Andre Soltner (Lutec) and Alain Sailhac (Le Cirque) to name a few. Laura has spent time in San Francisco (her home town) in the well reknowned restaurant of Farallon and on the set of Jacques Pepin’s PBS cooking show “Fast Food, My Way”.  Laura now resides in Paris, and has cooked from the northwest corner of France, to the region of Brittany on a lobster boat/restaurant, and even as far south as the Riviera for the Cannes Film Festival.

Living in Paris she spent time in the kitchens of Pierre Herme Patisserie and last summer Laura was the Private Chef for a Chateau outside of Paris and had the responsibility of feeding the celebrities and film crew of the blockbuster feature The DaVinci Code. Chef Laura is a Culinary Consultant and Personal Chef that divides her time between Paris and San Francisco.

Chef Brian resides in Albuquerque New Mexico and has worked under Celebrity Chefs Sam Etheridge, Kim Otis and a few others.  Chef Hatchitts’ Hotel and Restaurant experience has leant him to secure extensive fine dining and wine training that brings added element to his culinary creations.

Is an Executive Chef and is well know for her inventive menus using fresh seasonal ingredients and organic produce.  Maloney studied with Madeleine Kamman (author of several cookbooks)at the School for American Chefs at the Beringer Vineyards in Napa Valley. Chef Maloney and her creations have earned her four-star ratings from The Kansas City Star and very high marks from Zagat.  When Chef Maloney is not presenting dinners at the esteemed James Beard House in New York, traveling to cook on the Riviera at the Cannes Film Festival or guests in our villas you may find her cooking on the line with her staff at Café Sebastienne in Kansas City.

A very talented Chef from the western parts of the United States. His talents have followed him from famous Resort Spas in Vail, Colorado to Golf Resorts and Properties in Scottsdale Arizona where he manages and creates wonderful menus for private wine parties, dinners and weddings. Chef Jeri has also cooked for celebrities and guests at the Cannes Film Festival and is ready to share his talents with you in the privacy of your vacation villa.

Growing up in the Pacific Northwest Heidi has a laid back and very casual approach to fine cuisine, using local products and creating menus from what's around the area that she's in at the time. After attending the Culinary Institute of America in New York and living on the East Coast for five years Heidi is happy to be back in the Pacific Northwest. Happily running her own business now, Heidi Tunnell Catering Company in Eugene, Oregon where I specialize in small, intimate, individualized meal experiences for clients.

Her Confections have been highlighted in Bon Appetit, Pastry Art and Design, and Bride’s Magazine to name a few. A graduate of the CIA in Hyde Park, her talents have taken her from the island of Kauai to the Riviera in France where Judy has been a Pastry Chef for Cannes Film Festival. In between Chef Judy was heading up the pastry team at the Arizona Biltmore and the famous Phoenician Resort in Scottsdale.

Chef Palmer has been fortunate enough to be a featured chef at the James Beard House in NYC and now is the the owner of infamous Gancahe This. Chef and her staff are constantly supplying resorts, hotels, caterers and restaurants with high end pastries, but she is looking forward to sharing her creations on your holiday trip.