What you'll be doing

• →Plan and cook three meals plus snacks a day, all week long.
• →Source local, seasonal ingredients and let them do the talking.
• →Cater for every dietary requirement without making it a big deal.
• →Run the kitchen and keep the hygiene spot on.
• →Plate food that looks as good as it tastes. Instagram will notice.
• →Work with the Host on timing so every meal lands just right.

What you'll bring

• ✓Professional culinary training.
• ✓3+ years of cooking for groups or events.
• ✓Strong nutrition knowledge.
• ✓Experience with diverse dietary needs.
• ✓You are happy running a villa kitchen independently.

Bonus points

Not essential, but we will get excited.

• ★Mediterranean or Asian cuisine expertise.
• ★Private chef experience.
• ★Food styling skills.

The package

• Salary

  Paid for every retreat you work.

• Flights and transfers

  Booked and paid.

• Accommodation

  Covered on every trip.

• The crew

  A team you actually like.

How to join

The application process

1. 1

   Today · 10 minutes

   Apply online

   Send your CV, your main social link, a few lines on your experience and a 2-3 minute intro video. You can do the whole thing on your phone.

2. 2

   Oct 2026 · Jan 2027 · Feb 2027

   Recruitment day

   If you're shortlisted, we invite you to an in-person recruitment day in London. You'll meet the team, show us what you do and see how a Salt week runs. Applications are reviewed in windows, so you join the next one after you apply.

3. 3

   May 2027 · 4 days, 3 nights

   The Academy

   Successful candidates join the Salt Escapes Academy. We train and certify you the Salt Escapes way, from session standards to guest care, alongside the crew you'll be working with.

4. 4

   From summer 2027

   Your first retreats

   Pass the Academy and you're guaranteed a minimum number of retreats each year. Flights, accommodation and food are covered on every one.

Meet the crew

From chefs who've done it

• "Coaching a beach session at sunrise, then swimming with the group before breakfast. It stopped feeling like a shift somewhere around day two."

  

  Netty

  Chef · Zakynthos, Santa Teresa

• "You have a first-timer and a marathoner in the same session. Learning to coach both at once made me a better PT back home."

  

  Rebecca

  Chef · Comporta, Dolomites

• "I was nervous about the Academy. By the end I knew exactly how a Salt week runs and who I would be working with."

  

  Nesta

  Chef · Zakynthos, Ibiza

• "The Host handles logistics, the chef handles food. You just coach and hang out with people who want to be there."

  

  Cara

  Chef · Ibiza