Bringing health-focused, Mediterranean inspired cuisine to your home.

Bespoke | Professional | Discrete

Rebecca McDonald | Private Chef

Rebecca McDonald | Private Chef

Hi, I’m Rebecca

My culinary journey began in New Zealand, growing up on a kiwi fruit and citrus orchard in a family of passionate food lovers. Cooking was how we communicated, connected, and celebrated. Some of my earliest food memories are eating vegetables straight from the garden, or sitting beneath a feijoa tree with a knife and spoon. That childhood shaped the chef I am today, instilling a deep respect for fresh, seasonal ingredients and a lifelong curiosity for discovering new ones.

I later began my professional career on superyachts—an environment that shaped my appreciation for precision, discretion, and seamless service. From there, I embraced every opportunity to deepen my understanding of global cuisines, taking cooking courses wherever my travels led. I refined my classical training at Le Cordon Bleu in London, an experience that continues to influence the clarity, balance, and restraint of my cooking.

Since then, I have worked internationally on some of the most beautiful private estates in the world. I feel incredibly fortunate that my career over the past 20 years has allowed me to travel, work with remarkable people, and cook in truly exceptional settings. Over time, my style has naturally evolved to focus on health, nutrition, and the role food plays in supporting a vibrant, active life. My approach is rooted in Mediterranean cuisine, guided by seasonality, simplicity, and a deep respect for ingredients.

I now call Andorra home, surrounded by the Pyrenees—a place that constantly inspires how I cook. I love foraging, working with outstanding local producers, and creating fresh, nourishing meals that reflect both the landscape and the people I cook for.

Today, I bring together experience, intuition, and care to create highly personalised, discreet culinary experiences. It is a privilege to cook for others, and I take great pleasure in crafting food that is both elegant and deeply nourishing.

Rebecca McDonald private chef

Services

Event catering Event catering
Event catering
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Food is often the focal point of any event, bringing people together and shaping the overall experience. I provide bespoke event catering for corporate functions, social gatherings, retreats, and private holidays, creating menus that are thoughtfully tailored to your tastes, dietary preferences, and the tone of the occasion. From concept to execution, every detail is handled with care and discretion, allowing me to make your special occasion feel truly memorable.

Meal Prep for Athletes Meal Prep for Athletes
Meal Prep for Athletes
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I offer performance-focused meal preparation that can be delivered in collaboration with your trainer, sports professional, or nutritionist, ensuring meals align with your existing training and dietary guidance. Where no formal plan is in place, I create well-balanced, performance-supportive menus based on your preferences, training schedule, and general healthy-eating principles, translating nutritional goals into practical, enjoyable meals that fit seamlessly into your routine.

Meal Prep – In-Home Service Meal Prep – In-Home Service
Meal Prep – In-Home Service
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In-home meal preparation tailored to your lifestyle. Get in touch with your preferences and schedule, and I’ll create a personalised menu prepared in your kitchen, whether on a daily basis or every 3, 5, or 7 days. Menus are fully customised, allowing you to enjoy nutritious, beautifully prepared meals while taking the stress out of your week.

A plated dish of a salad with shredded cabbage, sliced radish, cherry tomatoes, edible flowers, and herbs, served on a rectangular plate with a textured surface.
A plate with seared ahi tuna slices sprinkled with pink flower petals, arranged alongside a colorful salad of vegetables including cherry tomato halves, halved soft-boiled eggs, pickles, and edible purple flowers.
Assorted bowls of berries, a fruit platter with sliced strawberries, kiwis, mangos, and strawberries, and glasses of orange juice with watermelon garnishes.
Roasted carrots topped with chopped herbs, green onions, and chopped nuts.
A bowl of watermelon with various fresh tomatoes, edible flowers, and greens arranged around the rim, creating a colorful presentation.
Stack of five caramelized pancakes topped with physalis and a scoop of ice cream, garnished with physalis pieces on the plate and a leaf decor on top.
Two bowls of colorful vegetable and noodle salad with chopped vegetables, avocado topped with sesame seeds and nuts, and garnished with edible flowers, placed on a wooden table.
A layered dessert cake with green and brown layers, decorated with orange berries, orange flowers, and dried leaves on a blue plate.
Close-up of chocolate brownie squares topped with fresh berries, edible flowers, and pink sprinkles.
Sliced raw salmon and cucumber arranged on a blue plate with garnishes including edible flowers, microgreens, and small bread pieces.
Three halved heirloom tomatoes placed on a light blue plate, garnished with fresh green basil leaves and drizzled with a yellow-green sauce or dressing.
Artistic plate of fresh salad with assorted leafy greens, edible flowers, diced vegetables, and cheese garnished with herbs.
A bowl of sliced zucchini garnished with small sprouts and pumpkin seeds.
Seared fish fillet served with roasted vegetables including zucchini, asparagus, broccoli, and spinach, accompanied by a mixed grain salad.
Breaded fried fish fillet on a bed of greens with cauliflower, garlic, herbs, and a light sauce, plated on a black slate serving platter.
Slices of cooked beef tenderloin topped with a dark sauce, accompanied by roasted vegetables including onions, cherry tomatoes, and herbs, arranged on a white plate garnished with parsley.
Decorative plated dessert with two mousse-like scoops, dried lemon slices, edible flowers, crushed graham crackers, and small white and yellow garnishes on a white plate.
A black bowl with colorful dragon fruit and tongue roses, set on a purple textured tablecloth.
Creamy risotto served with corn, cherry tomatoes, microgreens, and edible flowers on a white plate
Cheesecake topped with a red glaze and fresh berries, including strawberries, blueberries, and raspberries, garnished with white sprinkles.
Plate of Thai curry with fried noodles, lime, cilantro, red chili, and vegetables.
Two loaves of bread, one with a dusting of flour and decorative cuts on top, surrounded by white cloth.
Decorative fall display featuring small pumpkins, arranged in bowls surrounded by greenery and vibrant orange and yellow marigold flowers, on a wooden surface.
A plated dessert featuring a thin circle of red sauce with a creamy topping in the center, garnished with small diced white pieces and crunchy beige tuile cookies.
A plated dish with three green, star-shaped, edible confections topped with foamy white sauce, garnished with purple edible flowers and tiny green herbs on a white plate with pink sauce splashes.
Granola with mixed berries, sliced banana, and a sprig of dried leaves on a white plate, with jars of spices, honey, and yogurt in the background.
Stacked vegetable terrine with sliced tomatoes, cucumber, and herbs, garnished with microgreens and drizzled with green sauce on a white plate.
Close-up of a colorful dish with fried plantains topped with pico de gallo, lime slices, and cilantro, served on a ceramic plate.

Frequently Asked Questions

  • Although I’m based In Andorra I’m happy to travel to your home, place of work or event within Andorra or internationally. (Travel expenses where applicable)

  • I take care of every culinary detail, from tailored menu planning and ingredient sourcing to cooking in your own kitchen with exceptional-quality ingredients. Once service is complete, the kitchen is thoroughly cleaned, allowing you to enjoy the experience without disruption.

  • Simply submit an enquiry or reach out via email or phone with your preferred dates, location, and requirements. I’ll arrange a brief consultation to ensure the service is perfectly tailored to your needs.

    Following this, you’ll receive a personalised meal plan. A deposit are required to secure your booking, after which menus and final details are confirmed in advance.

  • For in-home private cheffing and meal preparation, my rate is €350 per day, excluding the cost of produce. This includes menu planning, provisioning, cooking, and full kitchen clean-up.

    For events such as private dinner parties or catering for groups, pricing is structured per person and is confirmed once the menu and scope of service have been agreed.

  • Yes — this is very much an area I specialise in. I regularly cook for clients with gluten intolerance, dairy sensitivities and gastrointestinal issues. My focus is always on creating food that is genuinely nourishing, while carefully avoiding ingredients that could trigger inflammation, discomfort, or digestive distress.

    When it comes to serious or life-threatening allergies, transparency is essential. While I work with great care and follow best food-handling practices, I do not operate in a medically controlled, allergen-free environment and therefore cannot guarantee against cross-contamination. For this reason, I always recommend an open conversation in advance to ensure my service is the right fit.

Get in touch

Share a few details about your request below and I’ll respond personally to discuss how I can assist. Alternatively contact me directly via phone or email.

A beautifully set outdoor dining table with white chairs, pink floral centerpieces, and tableware, situated on a sandy area under palm trees overlooking a tropical beach with turquoise water and pink flowers in the background, shaded by an umbrella with a leopard print pattern.