What villa provisioning is
Villa provisioning is how a staffed resort operates — except you booked the house yourself. The alternative most visitors know: land after a long flight, sit in traffic, then spend the first evening in an unfamiliar supermarket, or gamble on a delivery app and hope the substitution for your toddler’s formula is acceptable.
This service removes that errand. You send your preferences or a full list; we source from markets, specialty stores and import suppliers, and have the refrigerator stocked, the pantry set, fruit prepared and beverages chilled before you open the front door.
What the service includes
Pre-arrival fridge stocking — fresh produce, dairy, snacks and beverages put away before check-in. Pantry setup — oils, spices, condiments, coffee and the staples a working kitchen needs. Breakfast readiness — everything for your first few mornings. Beverage stocking including beer, wine, spirits and mixers chilled on arrival; a bottle on arrival is a common request, purchased at cost like everything else.
Kids’ and family specifics — formula, particular snack brands, specific milks; if a brand matters to your child, we source that brand. Dietary and allergen labelling — gluten-free, nut-free, dairy-free and vegan items segregated and clearly labelled so the whole group can navigate the fridge safely. Mid-stay top-ups so you never come back from the beach to an empty fridge. And full receipts, every item, line by line.
Who it is for
Pre-arrival stockers who want cold drinks in the fridge and breakfast sorted the moment they walk in. Families with specific kids’ brands — we source exact brands, imported ones included, and flag early if something is unavailable. Retreat organisers needing arrival-day provisioning for a full house — bulk produce, beverage stations, dietary-labelled storage. And villa managers who want to offer guest arrival provisioning without running it themselves.
Groceries at cost — the firm position
Our position on groceries is the same across every myCHEF service: groceries are charged at cost, receipts are handed over, and we take no supplier commission. There is no markup on a single item in your fridge. A stocked fridge should cost what the fridge costs — the service is the fee, agreed with you upfront.
If you book a chef for your whole stay, daily shopping is already part of the chef’s day rate — you would not be charged for separate provisioning runs. We say that explicitly so there is never a double-charge question.
Booking timeline
Lead time of 48–72 hours before arrival is enough to confirm the list, source specialty items and schedule stocking around check-in; tell us about imported or niche items early. Peak weeks fill arrival-day slots first, so book earlier. A 50% deposit confirms, balance the day before the first run. Mid-stay top-ups need only a day’s notice.
