Private chef · Búzios · Rio de Janeiro
A private chef for your celebration
Vitor builds the experience from your story and runs the menu, the team and the service — so you can live the evening instead of managing it.
Tell us about your occasionPrivate Chef Vitor Jover
Stories served at the table
One sentence from you can become an entire menu. A childhood memory, the place where you met, the reason everyone came together — Vitor listens, researches, and turns that into dishes that would only make sense on that night, for those people.
See the experiences
Before the first course
The menu begins before the kitchen.
Because what someone wants is often not exactly what they ask for.
- What was said
- “Maybe a barbecue would be nice.”
- What Vitor understood
- It was never about the meat. It was about the fire.The ritual of fire at the centre, slow hours, everyone gathered around it.
- What he created
- A feijoada — Brazil’s slow black bean stew — cooked entirely over embers, turning the fire into the heart of the evening.
This is how every proposal begins: first the desire is understood, then translated to the table. And before it reaches the table, it passes through you.
A few experiences
Nas Rocas Club & Alex Atala
Cooking for the club where Alex Atala leads the food called for authorship, not imitation. Vitor answered a brief of caviar and roe with his own modern Brazilian cooking — and created the snack that never left the menu.
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Intimate wedding
A couple living in Australia hired Vitor without ever having tasted his food. They asked for sophistication without excess, welcoming to both sides of the family. Less than 24 hours before, a vegan guest appeared.
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Birthday at sea
The client wanted a surprise birthday party at sea for his wife — and, when booking, asked to be surprised too. The sunset got a menu and a show.
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Surprise picnic
Bruno turned the roof of his pickup into the motorhome Dominique dreamed of. Vitor arrived pulling an ice-cream cart — and served, at the top of the lookout, a ceviche over the sky.
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Floresta Viva
The party’s theme was the forest. The guest of honour loved the food of Belém, in the Brazilian Amazon, and had not had it in a long time. Vitor brought the two together in a menu from Pará, with tableware brought from Pará.
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Three days and a boat
Three days cooking for five people in a house in Búzios. Vitor suggested taking lunch out to sea — and, with access to the boat blocked, reached it on a stand-up paddleboard.
More about this eventFrom those who were there
I imagined a picnic on top of a car, after 100 days without leaving home. I asked Chef Vitor to prepare the food with his special touch. It was beautiful. And delicious. Performance included. The childlike smile at seeing Jover appear out of nowhere, bringing his talents inside an ice-cream cart, is an image I will never forget.
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What this young man does, both in food and in life, is wonderful! We had a wonderful Easter Sunday thanks to the work of sensitive people like him, who empowers clients and suppliers through his cooking and his soul. Merci, Vitor! We loved it!
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Vitor’s cooking is simply wonderful, full of flavour, creativity and personality. He has a huge culinary repertoire and moves between different cuisines with real command. It is an experience not only for the flavour, but also for the presentation and the whole atmosphere he creates. (…) The ceviche is wonderful, and it was with him that I had tacacá for the first time! That says a lot about the richness of his repertoire.
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Review on GoogleSeptember 2026
Chef Victor has always surprised with his professionalism and creativity, as well as his empathy, balance and exquisite care. Chef Vitor could sail among the great chefs, thanks to his exceptional desire to surprise.
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Review on GoogleSeptember 2026
Besides being a great chef, Vitor is an excellent person: friendly, helpful and great to be around. Highly recommended.
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Review on GoogleSeptember 2026
How it is made
From listening to presence
1.
Listen
The occasion, the people, the place, the wishes, the preferences and the restrictions.
Private Chef Vitor Jover
Technique · Intuition · Care
Technique to hold it up. Intuition to notice.
More than 15 years in the kitchen, trained in gastronomy and specialised at Le Cordon Bleu, in Rio. Technique gives structure; intuition notices what no form can hold; care turns into presence at the table.
Tell us about your occasionConsulting & Training
Authored hospitality, inside your operation
For restaurants, hotels and teams looking to build a more coherent experience across concept, kitchen, service and people. The work is shaped around the context of each operation.
Frequently asked
Before the first conversation
01Do I need to know what menu I want?
No. You bring the occasion and the people; the dishes are the chef’s work. Vitor proposes the menu and you approve it beforehand — suggestions are welcome, the curation stays with him.
02How many guests can an experience be created for?
There is no fixed number. The work ranges from a picnic for two to weddings and brand events — what changes is the format of the service, not the care. That format is set by the occasion, the number of guests, the place and the setup available.
03Where does Vitor work?
In homes, villas and on board, in Búzios, Cabo Frio, the Região dos Lagos, Rio de Janeiro and Angra dos Reis. Other destinations can be considered on request.
04Can Vitor cook during our stay at a holiday rental?
Yes, from a single meal to several days of your stay — and the menu follows what each day calls for. Read about three days as the chef of a house in Búzios.
05Can the experience take place on board?
Yes. Vitor has led a range of experiences on boats, creating the menu and the service around the boat, the occasion and the people at the table. See the Birthday at sea.
06Does Vitor do weddings and mini weddings?
Yes, from intimate weddings to large celebrations. Instead of a buffet’s set menu, the dinner is created with the couple — from what they both love to what works for both families — and Vitor runs the kitchen and the service on the day. Read about a wedding in Búzios.
07How far in advance should I get in touch?
The earlier the better: research and building the concept take time, and that is where the depth of the experience comes from. Closer dates can be considered depending on availability.
08Can dietary restrictions be accommodated?
Yes, and they go into the creation rather than being patched on. At one wedding a vegan guest was confirmed after the menu had closed: instead of a substitute plate, she received vegan versions faithful to the logic of the menu.
09How much does an experience cost?
Every project is scoped from the brief. Date, place, number of guests, format and the needs of the evening shape the proposal.
First brief
Shall we start with your story?
Tell us what you already know about the occasion. The first details are enough to begin the conversation — nothing needs to be settled yet.