Skip to main content


By Sophia Gilbert

It’s my second year working for Ski Verbier Exclusive and, although this season has been a little different due to Coronavirus, the routine and daily tasks for a Chalet Host remain the same.

Typically, I start my day strolling to my chalet in the fresh morning snow. Breakfast is usually taken early in the morning to give guests the maximum time to enjoy the mountain, so the chef and I prepare a fantastic breakfast. We serve a hot dish such as pancakes or a full English, (although in reality, the chef will cook whatever our guests would like), together with a delicious array of pastries, locally baked bread, fruit and freshly squeezed orange juice – all the necessary fuel for an adventurous day on the mountain.

Most of the chalets have such amazing views that you can lose yourself in them while clearing away the morning service. However, there’s no time for daydreaming as a host’s day is busy and the chalet needs to be cleaned and ready in time for the guests’ return from skiing so this includes laying up afternoon tea (with champagne if preferred!). It’s all about giving the best experience and as a host I like to go above and be-yond!

Personally, the evening is my favourite service. Setting the atmosphere for the guests is really important and I enjoy laying up a beautiful table with lovely decorations, a roaring fire, all set off by the jaw dropping view over Verbier lit up at night. Dinner can vary from a family-style supper to a six course tasting menu personalised to the guests’ tastes. But whether it’s an extensive Asian-style feast or an Italian extravaganza, carrying plates to the table is always a great test of a chalet host’s willpower!

Working for Ski Verbier Exclusive means delivering perfection at every level and during the season the chefs and hosts develop a great friendship, trusting and relying on one another to help deliver the best possible experience for our guests.

Living and working in Verbier is a great mix. The working community has many returning seasonaires who can usually be seen relaxing at the end of their day in pubs and bars around resort. However, this year we’ve had to change our socialising so we have been hosting our own dinner parties in keeping with the new rules and restrictions. It’s all about adapting and making the most of everything the resort has to offer, and we definitely can’t complain – being able to ski every day and explore the mountains is a real joy and a privilege.