Carlos Valle is a chef whose career embodies refinement, creativity, and the art of hospitality. With over 20 years of international experience, he has established a path that spans fine dining restaurants, private villas, and luxury yachts—earning the trust of discerning clients around the globe. 

His journey has even taken him into the service of Italy’s royal family, as well as many international celebrities and high-profile figures, experiences that have shaped his discreet, polished, and world-class approach to cuisine.

Fluent in Spanish, Italian, and English—and with knowledge of French—Valle moves seamlessly across cultures and kitchens. His cooking blends classical European techniques with a contemporary sensibility, creating dishes that are as visually elegant as they are rich in flavour. Each menu he designs reflects not only his technical mastery but also his ability to tell a story through ingredients, seasonality, and cultural nuance.

Now based in Palma de Mallorca, he finds daily inspiration in the Mediterranean, its vibrant markets, fresh seafood, and timeless culinary traditions. His work celebrates freshness, balance, and creativity, always elevated with a personal touch.

Beyond the kitchen, Valle shares his passion with a broader audience through social media, offering a window into his world of artistry and precision. For him, cooking is more than a profession—it is a way of life, an expression of culture, and above all, a means of creating unforgettable experiences.

Where do you come from, and what is your age?

I’m 45 years old and from Argentina, originally from Buenos Aires, from an Italian family.

What made you want to become a chef?

I’ve always been passionate about food. For me, cooking is a way to connect with people, share emotions, and create memories. The kitchen has always felt like home.

Where have you worked as a chef?

I’ve worked in award-winning restaurants, five-stars hotels on land, private villas, and on both private and charter yachts, which has given me the chance to cook for people from many different cultures and adapt to diverse environments.

What is the most challenging place you have worked and why?

Without a doubt, yachts can be the most challenging – small spaces, unpredictable schedules, last-minute requests – but that’s also what makes the job exciting. You have to stay flexible and creative all the time.

How would you describe your style of cooking?

Mediterranean at heart, with a strong focus on fresh, seasonal ingredients. I like combining simplicity with elegance, letting the natural flavours speak for themselves.

What do you like to cook?

I enjoy cooking seafood, fresh pasta, and light, vibrant dishes that highlight good produce. But I also love to surprise guests with omfort food classics with a twist.

Where do you get your ideas and inspiration from for cooking?

Travel inspires me the most. Every place I visit leaves me with flavours, products, or techniques that I bring back to my kitchen. I also draw inspiration from local markets and the people I cook for.

What is the most challenging thing about being a yacht chef?

Provisioning in remote locations, managing space and equipment limitations, and always keeping standards high, no matter the circumstances.

Chefs who inspire you and why?

Chefs who value authenticity and simplicity – like José Andrés for his humanitarian work and Mediterranean approach, or Massimo Bottura for his creativity and passion for culture.

What is the best piece of advice given to you as a chef?

“Keep it simple, and respect the ingredients.” It reminds me that good food doesn’t need to be complicated, just honest and well-executed.

What keeps you going on the long days in the galley?

The satisfaction of seeing guests enjoy the food and knowing I’ve created something memorable for them. That energy keeps me motivated even on tough days.

Has the way you cook changed over the years?

Yes, absolutely. With experience, I’ve learned to focus more on balance and less on complexity. I’ve become more confident in trusting ingredients and techniques without overthinking.

What are your best and worst moments as a chef?

The best moments are always when guests express their appreciation with genuine smiles – nothing beats that. The worst are usually connected with stress under pressure, but even those moments teach resilience.

What are your favourite places to eat?

I love small local restaurants where the food is honest, seasonal, and cooked with passion. For me, a tiny seafood shack by the sea can be just as special as a Michelin-starred restaurant.

How do you spend your time away from the galley?

I enjoy exploring new places, spending time outdoors, and discovering local markets. Food is still part of my life outside work, but I also like to recharge with family, friends, and quiet time.