Strictly private
The south of Portugal is more than just its stunning beaches, golf courses, and luxury villas.
Increasingly, the region is also establishing itself as a privileged setting for special gastronomic experiences designed for those seeking exclusivity, comfort, and sophistication.
Adding to its hidden gems and Michelin-starred restaurants, the region is also embracing more private experiences. From intimate dinners at home or outdoors to yacht events, wellness retreats, and sunset weddings, private chef services have taken on a new dimension, driven by international chefs who have chosen the Algarve as their home.
More than simply cooking for you, these professionals offer complete experiences, tailored down to the finest detail and deeply connected to the region.
Among the names standing out in this segment are Artgarve Culinary Affair, created by Italian chefs Francesco Mignacca and Francesca Nasazzi, and BasilAlgarve, led by German chef Raphael Hoetzel and Portuguese chef Inês Crespo – two distinct projects united by a similar contemporary vision of hospitality.
Artgarve Culinary Affair
Originally from Italy, Francesco and Francesca now live in the Algarve, having found in the region a balance between quality of life, nature, and creative inspiration.
Before settling in Alvor, the couple travelled extensively through Australia, New Zealand, Canada, the US, France, Spain, and other parts of Portugal, building experience in Michelin-starred restaurants and five-star hotels. Those experiences helped them develop a cosmopolitan outlook on gastronomy and hospitality.
“We decided to dedicate our lives to the art of hospitality. We share the same purpose: creating extraordinary experiences for our clients,” they explain.
That philosophy lies at the heart of Artgarve Culinary Affair, a project where fine dining meets the relaxed sophistication of the Algarve.
Francesco, who trained in Culinary Arts in Toronto and has more than 15 years of experience in luxury hospitality, leads the gastronomic side of the business. Francesca, whose background is in luxury front-of-house operations and hotel management, oversees organisation and guest relations.
The concept goes far beyond private dinners. Artgarve organises breakfasts, beach set-ups, yacht catering, yoga retreats, corporate events, and even wine experiences, with every detail tailored to the client. Before each event, the couple speak directly with clients to understand their preferences, expectations, and the atmosphere they want to create. “We like every menu to feel unique and seasonal,” they explain.
The Algarve itself also plays a central role in the project. Francesco and Francesca work closely with local fishermen, farmers and producers, favouring seasonal ingredients and a sustainable approach to cooking.
Their aim is not only to highlight local flavours, but also the stories and identity behind them. “Our ambition is to showcase the very best the Algarve has to offer and reveal the beauty of this extraordinary place.”
Italian culinary tradition sits alongside Portuguese ingredients on Artgarve’s menus, reinterpreted through a refined yet approachable lens. The result is food designed to create memories whilst still feeling relaxed and personal.
The couple particularly enjoy the opportunity to cook in different settings, whether private villas, secluded beaches, countryside locations, or boat excursions. “We organise experiences on the beach and work on yachts, which means we have a different office every day, in truly unique places,” they say.
BasilAlgarve
Based in Lagos, Raphael and Inês have built BasilAlgarve around a similarly personalised approach, though with a different aesthetic and culinary identity. The project developed naturally after both spent years working in traditional restaurant environments.
Coming from different backgrounds, the couple built not only a life together in Portugal, but also their own gastronomic identity.
“We decided to create something different that allowed us to do what we love with greater creativity, whilst building a lifestyle away from the intensity of traditional kitchens,” they explain.
Raphael brings the discipline and technical rigour acquired in professional kitchens, whilst Inês, who studied Communication Design, contributes a strong visual sensibility that shapes the overall experience.
Together, they make up BasilAlgarve’s culinary identity, which they describe as “modern, seasonal, and product-focused, with a strong Mediterranean influence”.
The couple is focused on growing the project steadily without losing the artisanal and personal character that defines each service. Today, they work mainly across the western and central Algarve, organising experiences in private properties, retreats, intimate weddings, and exclusive events.
The concept is simple: bringing the quality of a high-end restaurant into a private and relaxed environment. Every part of the service is designed to feel seamless, from sourcing ingredients to the final kitchen clean-up. “We want the whole process to flow naturally, from preparation to the final plate,” they explain.
Most of their clients are international, looking for a balance between sophistication and comfort in an environment that feels effortless rather than formal. “Today, clients are no longer looking only for food, but for a complete and effortless experience,” they say.
Mediterranean flavours and seasonal ingredients strongly influence the menus created by Raphael and Inês and, whilst regional produce is prioritised whenever possible, the overall quality of the experience always comes first.
“We work with local Algarve ingredients whenever it makes sense in terms of quality and seasonality,” they add.
Inês and Raphael’s years working in demanding environments also shaped the way they approach organisation and service. Smaller dinners allow for more interaction with guests, whilst larger-scale services s
uch as retreats and events require a more rigorous level of coordination and consistency.
“What changes is the execution. What remains is the standard of quality, the attention to detail, and the way we build every menu around the group and the setting,” they explain.
Looking ahead, Raphael and Inês hope to establish BasilAlgarve as a leading name in the region’s private chef segment, whilst also investing in more creative collaborations and immersive experiences where gastronomy, design and lifestyle intersect naturally.
Today, hiring a private chef or catering service is no longer just a status symbol, but a way of experiencing local gastronomy in a more intimate, comfortable and authentic setting.
More than serving meals, these chefs create memorable experiences that connect guests to the Algarve through carefully curated moments shaped by professionalism and attention to detail.
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