Food connects, moves or reminds us who we are.
Sometimes turning the table is all it takes.
I’m Stella, a Private Chef, creating dining experiences from private dinners to retreat catering and dinners on our farm in Campos.
My cooking is intuitive and alive, rooted in local produce, my own garden, and the rhythm of the island of Mallorca.
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Private Chef - wherever you areI cook where life happens so you can stay present with your guests while everything else flows naturally.
Private Chef - on your retreatI join your retreat as a full-time chef, because every retreat needs meals that nourish body, mind, and community. One less thing to manage. One more thing to trust.
Menus & Prices
From elegant multi-course dinners to relaxed sharing-style feasts — every menu is designed around the season and your taste.
A fully customised menu can be created on request, with pricing tailored to the concept and ingredients.
Send a request
Tel: +34 694 23 73 08
Mail: [email protected]
I’m a chef with a background in media and communication — someone who moved from telling stories to cooking them.
I trained in German and French kitchens, learned discipline and technique, and worked everywhere from small cafés to Michelin-star restaurants.
That structure is still in my hands — but now I cook with instinct, not instruction.Vegetables are at the centre of what I do.
Not because I avoid meat or fish, but because plants offer depth, contrast and character.
I choose quality over quantity — in protein, in fat, in everything.
Classic French taught me the beauty of butter; years as a diet chef taught me the value of balance.
I work somewhere between the two — flavourful but never heavy, honest but never dull.My cooking lives in contrasts: acidity against fat, wild herbs against clean bases, ferments against simplicity.
Ingredients should speak — not be decorated.
Something from my garden almost always finds its way in, even if it’s just one leaf or one wild herb that shifts the whole plate.Mallorca gives me what I need to cook this way: warmth, light, and access to flavours that actually grow under the sun.
I work with local produce, but I don’t shut the world out.
For me it’s not about borders — it’s about awareness.
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Turn the Table is a personal creative project by [Your Name].
No commercial activity is currently carried out.
The website and its content serve for presentation and contact purposes only.Responsible Contact:
Stella Marie Opitz
Mallorca, SpainAll texts and images are original creations unless stated otherwise.
Reuse or reproduction without permission is not allowed.
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Hiring a private chef is not about extravagance — it’s about ease.
It’s the decision to stay seated, to stay with your guests, to stay in the moment.
My work is defined by clarity, depth, and respect for ingredients.
Stocks, sauces, and condiments are made from scratch. Many elements come from my garden or my own ferments, combined with Mallorcan products.Each menu aims to reveal the true flavour of a product, not hide it behind technique.Menus range from three to five courses or sharing-style experiences.
You can choose to shape the menu together or let me design something for you.
Because presence is the real luxury
Menu based on seasonal and local ingredients
3–5 courses
Individually designed
Adaptable to any dietary preference or restriction
Ingredients from my organic garden
Includes preparation, groceries, cooking & cleanup
2 - 12 guests
Available across Mallorca
Private Chef - on our farmAn intimate dinner on our ostrich farm. It’s a one-of-a-kind place that becomes yours for the night.
The evening begins with a guided farm tour. You’ll explore the place with someone who’s been working with the animals for more than 25 years — expect real stories, hands-on insight, and the chance to feed or touch the ostriches if you like.Dinner takes place outdoors, usually at one long wooden table.The menu changes with the season. For open-table events, dishes are served sharing-style, highlighting products from the island and fresh ingredients from my own garden — a relaxed way to discover local flavours together.Private groups of two to eight guests can enjoy a three-course dinner when booking the farm exclusively.It’s an evening about connection — with nature, food & people.
A chance to slow down, share, and see things from a different perspective.Available from summer 2026 at "Artestruz" Campos, Mallorca.
Shaping open fields into intimacy.
Private Tour around the farm
Feeding the animals
Sunset watch with a drink
Outdoor dining near the ostriches
3 course menu or sharing concept
2 – 20 guests
Retreat CateringEvery part of a retreat influences how it feels — the pace, the people, the place.
But food defines the energy that carries through it all. Meals are not just breaks between sessions. They influence energy levels, emotional openness, and how grounded people feel throughout the day. The right food helps participants stay present, regulated, and connected — both with themselves and the group.As a host of a retreat, your focus is already pulled in many directions. Having a chef means one less thing to manage.I cook with intuition, clarity, and adaptability. Whether the meals are light or nourishing, plant-based or diverse, they’re always aligned with the intention and vision of your retreat.And if your concept allows, I can also offer optional cooking sessions, ingredient rituals, or food explorations — turning shared meals into moments of community.
Uniting a group of strangers into a community.
5 to 30 guests
Full-day catering – breakfast, lunch, dinner
Flexible duration – from one day to multi-day retreats
Seasonal, nutrient-based, vegetarian
Ayurvedic on request
Buffet-style
Ingredients from local farms or own organic garden
Including: Preparation, cooking, shopping, cleanup
Available across Mallorca
