Joss Broad de Graaf

With several years’ experience working across luxury chalets, private villas, and health-focused kitchens, I bring a strong foundation in preparing fresh, balanced meals tailored to individual preferences and dietary needs.

Most recently, I’ve spent two seasons as a Private Chalet Chef in Val d’Isère & Tignes, where I cater for up to 15 guests daily, managing everything from menu planning and sourcing to delivering high-quality, multi-course meals. Alongside this, my work within a London-based treatment clinic has deepened my understanding of nutrition and the importance of thoughtful, well-balanced cooking—something I understand is central to your household.

I work in a variety of ways, from family-style dining to high-standard 4 course meals. I have worked with both HNW families in private dining spaces, as well as, catering for young families and children - ensuring all standards, expectations and requirements are met.

I’m confident working both independently and as part of a wider household team, and I take pride in maintaining a calm, organised kitchen environment. Whether preparing daily lunches or hosting more refined social dinners, I aim to create food that feels both nourishing and considered, while always respecting the privacy and rhythm of the home.

Private Chalet Chef | Build My Ski Trip, Tignes, France FULL-TIME November 2024 - April 2026

Cheffed for two seasons in luxury chalets in both Val D’Isere and Tignes

Responsible for feeding up to 15 guests for 3 meals a day - Full breakfast with continental options and additional requests, afternoon tea and a 4 course meal in the evenings.

Curate and plan the menu based on client requests and dietaries.

Bi-weekly orders using main French supplier with regular stock checks. Managed 2 members of staff.

Food Editor, The Everyday Magazine, Bristol FREELANCE

Writing for the digital magazine covering our London readership with1-2 articles a month. From recipes, interviews with chefs, thought-pieces or trends, I write engaging pieces for those interested in food/wine, restaurants & dining experiences.

Catering Chef | Juniper & Co, London FREELANCE May 2025 - Current

Working as part of the catering team to prepare dishes for wedding and corporate events which require very high quality & presentation.

Work quickly and efficiently as part of the team to deliver large quantities of food varying from desserts & canapés to oils, sauces & garnishes.

Occasionally work on site to bring the dishes to life with exceptional presentation skills. Ensure food safety, hygiene, and quality standards are consistently met.

Acting Head Chef | Orri Eating Disorder Treatment Clinic, London FREELANCE May 2024 - November 2024

Cover the Head Chef’s when not on shift and lead running the whole kitchen and team. Responsible for food ordering, quantity control, inventory & stock lists and act as main point of contact for clients and dieticians.

Create and tailor menu to suit allergens and intolerance's that week.

Assistant Kitchen Chef | Orri Eating Disorder Treatment Clinic, London June 2023 - May 2024 FREELANCE

Work as second chef to prepare nourishing and carefully curated meals for patients who are referred to this clinic for disordered eating.

Careful execution of ingredients and meticulous attention to detail with developing balanced meals that encourage healthy eating. Plating up per client.

Create up to 50 covers for lunch and 2-course dinner with various allergens and dietaries to consider.

Assistant Private Villa Chef for UHNW family | Corfu August 2022 & August 2023 FULL-TIME

Created exquisite meals for 21 covers every lunch and dinner.

Lunch consisted of healthy, protein & fresh vegetable heavy sharing plates whilst dinner was 3 courses.

Tastes as requested by the client were fresh, unusual and not typically local to the region but international flavours to exceptionally high standards.

Unlike any food I have cooked before with the best cuts of meat, fresh fish, delicious vegetables and experienced cooking styles.

Planned weekly the 7 days of meals ahead with head chef - the standard was extremely high with limitless options.

Gained invaluable skills in recipe development & culinary expertise.

Kitchen Chef | The Slope, Newquay May 2020 to August 2020 FULL-TIME

Worked as part of a 3 man team to create up to 11 different type of burger dishes with sides. Consistently met strict time-frames for service as well as prep.

Menu planned with head chef for 'Burger of the Week'

Kitchen Chef | YSE, Val D'Isere

November 2017 to February 2018 FULL-TIME

Worked with the head chef to deliver up to 60 covers per 4 course meal as part of the A La Carte menu.

Prepared buffet breakfast with individualised meal choices.

Key responsibilities were station based, differing from mains, sauces, dessert and vegetable/protein prep.

Private Chalet Chef | YSE, Val D'Isere FULL-TIME February 2018 to April 2018

Cater for 14 guests on their 7 night stay in the skiing chalet. Meals included a fully individualised breakfast, afternoon tea and a 4 course dinner.

Key responsibilities were to ensure each guest was catered to based on taste and dietary requirements, as well as exemplary service.

Developed menus weekly to suit the taste of the weeks guests.

Budget management and inventory and ingredients sourcing on a weekly basis based on portion sizes.

3 month culinary school in Amsterdam, The Netherlands 1 month culinary school in Val D'Isere, France.

Marketing & Busiess BA, University of West England