Day in the Life: Andre, Chef
26 March 2026
At Stanford Skiing, it’s the people who make the experience. And at the heart of it all is Andre — the man behind the food, the energy in the kitchen, and, as many of the team will tell you, something of an “uncle” figure.
Born Tsvetomir in Bulgaria, he goes by Andre — his father’s name — partly out of tradition, and partly because, as he puts it, “it’s a bit easier for the English guests.” But whatever you call him, his presence is a big part of what makes a Stanford holiday feel less like a service, and more like a shared experience.
Early Starts and Fresh Croissants
Andre’s day begins at 7:00am, though not without a quick 10-minute snooze. By 7:30, he’s already in the kitchen, setting up breakfast — fresh croissants, sizzling bacon, sausages, and everything needed to fuel a day on the slopes.
By 8:00, the first orders are in. With up to 36 guests to feed, mornings can be busy, but it’s a well-oiled system. The hosts know exactly how to support the kitchen, creating a smooth, collaborative rhythm that keeps everything running effortlessly.
By 9:00, breakfast service winds down, followed by a full clean-down. But Andre doesn’t stop there — he’ll often stay on until around 9:30 to get ahead, preparing desserts for the following evening.
Hitting the Slopes, Weights, Books and Keys
Then comes one of the perks of the job.
With a Mont Blanc Unlimited pass in his pocket, Andre has access to some of the best skiing in the world — from Megève right on the doorstep, to Mont d’Arbois, Chamonix, and even across the border into Courmayeur.
Now in his fifth season, he knows the area well, but that freedom to explore keeps things fresh. Still, there’s something special about having Megève just outside the door.
When he’s not cooking or skiing, Andre keeps active — working out, hiking, reading, and even playing the piano.
Back to Work
Around 5:00–5:30pm, it’s back to work as dinner prep begins. Evenings are where Andre really gets to showcase his craft, bringing together flavours and presentations that elevate the chalet dining experience.
Dinner service runs through the evening, usually wrapping up around 9:00pm.
But the day doesn’t always end there. Andre sometimes heads out to local favourites like the Bar des Alpes or Le St Paul — spots where the locals go, offering a different side of resort life away from the slopes.
Life Beyond the Season
Andre’s year is split between seasons: spending a month or so at home in Bulgaria before and after winter, and summers in London, where he works in some of the city’s top hotels and Michelin-starred restaurants. It’s this blend of experience that he brings back to the chalet each winter.
At Stanford, it’s not just about great food or great skiing — it’s about the people who make it all happen. And with Andre in the kitchen, guests aren’t just being looked after — they’re being welcomed into something that feels a lot like family.
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