May 18, 2026
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What does a tech billionaire really want for dinner after closing a ten-figure deal? (Hint: it’s not molecular foams). What’s the go-to breakfast for an A-list actor preparing for a role? Chris Demaillet knows, but he’ll never tell.
After two decades spent in the world’s most exclusive kitchens—from three-star Michelin restaurants to the galleys of superyachts and the private estates of the global elite—Chris has more secrets than a Swiss bank. He’s the founder of Montclair Chef, arguably the most famous private chef agency you’ve never heard of. And that’s entirely by design.
Long before he was a kingmaker for culinary talent, Chris Demaillet was on the front lines. He earned his stripes in the intense, high-stakes world of 3 Michelin-starred restaurants, where precision is everything and perfection is the bare minimum. From there, he took his skills to the even more demanding world of private service, working as a chef for UHNW families and on luxury superyachts.
“In a top restaurant, you’re creating art for the guest,” Chris explains with a slight smile. “In a private home, you’re becoming part of the family’s life. The pressure is different. You quickly learn that discretion is the most valuable ingredient you have. My non-disclosure agreements have more sub-clauses than a UN peace treaty.”
It was during this time he noticed a fundamental flaw in the private chef industry. A recurring problem that no one seemed to want to solve.
“I saw families, wonderful, down-to-earth people who happened to be billionaires, getting increasingly frustrated,” he recalls. “They’d ask an agency for a chef who could make incredible, simple pasta for their kids and a perfectly roasted chicken for Sunday lunch. And the agency, trying to impress, would send them a chef whose CV was glittering with Michelin stars and a talent for deconstructed everything.”
The result was a disaster. The food was technically brilliant but emotionally hollow. It wasn’t what the family wanted. The agencies weren’t listening; they were just selling credentials.
“That was the lightbulb moment,” Chris says. “The best private chef isn’t always the one with the most famous restaurant on their CV. The best private chef is the one who gets it. The one who understands that sometimes, the ultimate luxury is a perfect bowl of spaghetti pomodoro.”
Montclair Chef was born from that simple idea: listen first, place second. It has since become the go-to, word-of-mouth agency for a clientele that doesn't appear on lists—the quiet titans of industry, old-money families, and top-tier celebrities who value privacy above all else.
“We are the most famous unknown agency because our clients are famous enough for everyone,” Chris jokes. “Our success isn’t measured in press clippings; it’s measured in placements that last for years. It’s measured by the trust we build with family offices and estate managers who know that when they call us, the problem is solved.”
This deep, firsthand understanding of the UHNW world is what sets Montclair Chef apart. Chris Demaillet hasn't just studied his clients; he's lived their lifestyle from the inside. He knows the importance of a chef who can pivot from a child's birthday party to a state dinner without missing a beat.
So, what does that A-list actor have for breakfast? The secret is safe. But if you want the person who makes it, you now know who to call.
Chris Demaillet is the Founder of Montclair Chef, a chef-founded private chef placement agency for UHNW families, family offices, and estates, headquartered in Monaco with operations in New York, Miami, Los Angeles, and London.
Michelin-trained under Michel Roux OBE, Chris spent nearly 10 years as personal chef to Amancio Ortega (founder of Zara) aboard the 70m M/Y Drizzle, and has cooked for billionaire industrialists, Middle Eastern royal families, a British Lord, and American tech principals across more than 25 years in private service.
He is the author of The Private Chef Guide (2026) and The Yacht Chef Guide (2020).
Read Chris's full story or schedule a confidential consultation.
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