The chef

Alex Deprez

Passionate and epicurean, Alex Deprez is eager to share with you what drives his daily life. For him, the best ingredient in his cooking is love.

Alexandre Deprez

Belgian by birth and living in Switzerland.

Alexandre Deprez is a home chef based in Valais, mainly active in the regions of Crans-Montana, Verbier, Nendaz and the Val d’Anniviers. However, as he wishes to satisfy your needs, he will gladly travel to other regions on request. Inspired since his childhood by three generations of chefs and teachers, he really “fell into the pot”. Indeed, his family taught him the basics and fundamentals of good cooking. Thus, he learned to select good, fresh, quality products, to cook them and to enhance them without distorting their flavours, to present them, to serve them and to share them with love on each plate.

Growing up, Alex spent all his free time immersed in cookbooks. His passion was confirmed when he studied to become a restaurant manager. He was immediately attracted to the world of gastronomy and honed his skills in this field for several years under the direction of the starred chef of his region, François Piscitello. This experience opened the door to “everything is possible with passion”.

 At the end of his training, he chose to perfect his skills in the best gastronomic restaurants in Switzerland, notably with the chef Anne-Sophie PIC, in Lausanne. He then worked in St-Luc and in the Valais plain. As the years went by, he climbed the ladder to become Chef of a gastronomic restaurant, then Executive Chef of several kitchens.

The best ingredient is love


Not to be missed!

For more than 10 years, he has been organising meals at home for his clients and friends. Today, he wishes to devote himself fully to his true passion by offering his services to sublimate your events, by meeting your needs and by offering you optimal comfort. His philosophy is based on the idea that each meal should bring pleasure and contribute to the well-being of all guests. His concept is based on human values, centred on convivial sharing and respect of local gastronomy. He places great importance on direct exchange with hosts, guests and producers, as well as on nature and exploring its riches through gathering, fishing, hunting and observing all it has to offer.


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