The chef behind the table

My Story

Cooking has always been about the table, not just the plate

I'm Christian Wybaux, and I've been cooking since I was fourteen years old. I trained in France until I was eighteen — that's where I learned everything — before moving to London, where for nine years I worked across some of the city's finest kitchens, including Raymond Blanc's Maison Blanc, Soho House, Alfred's Private Club in Mayfair, and the iconic Rules Restaurant, rising to Head Chef along the way.

At twenty-seven, I moved to the Costa del Sol with my wife and we opened Lime and Lemon, a restaurant in Benalmádena that we ran successfully for ten years. After a decade, I wanted something more intimate — the chance to come into a guest's own home or villa and cook for them directly — so we moved into private villas, private dinners, and catering, which is the work I still do today.

My cooking is built around generous plates that still look beautiful — I believe you eat first with your eyes, and only then do the rest of your senses follow. I try to respect what nature has to offer and let seasonal, honest ingredients lead the menu. But more than technique or presentation, what matters most is simple: making someone happy, and creating a memory they'll keep. That's been the constant thread through my whole career.

Over the years I've cooked for family holidays, milestone birthdays, weddings, and weekly villa stays for guests who simply didn't want to think about dinner. Every booking gets the same care: seasonal ingredients, honest technique, and a service that feels relaxed rather than formal.