There is a version of the private chef experience in Mykonos that goes like this. Someone books a villa. The villa description mentions that a chef is available. A chef arrives. Food is produced. The guests eat it. By the standards of what was promised, nothing went wrong.

There is another version. The chef who arrives has cooked for members of three royal families and a handful of people whose names you would recognise from the business pages. He has spent the morning with a supplier in the port whose catch came in at dawn. He knows, without being asked, that one guest does not eat shellfish and another is celebrating something. By eight in the evening the terrace smells extraordinary, the table looks exactly right, and the meal that follows is one that the guests will describe to people for the next several years.

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