Private chefs, nutrition and performance, why they now shape modern football | OneFootball

Across elite squads, players are increasingly hiring private chefs trained in haute cuisine to cook at home, a luxury geared to performance rather than strict dieting.

Ousmane Dembélé once drew scrutiny for his diet. In 2020, Cadena SER reported he would bin a cooked fish and order pizzas, yet the 2025 Ballon d’Or now thrives at PSG with a full-time chef.

The defender William Saliba is among the latest to hire a full-time cook, and OGC Nice head chef Romain Camos, after seven years running Manchester United’s kitchens, calls food central to the game’s invisible preparation.

Supply is catching up. Constancin Agency, founded in 2024 by Colin Bodin, 28, and Mouhamed Mbengue, 33, places high-end culinary staff and counts nearly 300 collaborators worldwide, about a third women.

Mbengue, trained in luxury kitchens, has served Bafétimbi Gomis at Galatasaray and Al-Hilal, Rachid Ghezzal in Istanbul, and worked with Yves Bissouma, Houssem Aouar and Breel Embolo.

Menus are tailored but not joyless. Moussa Sissoko, with 71 caps and 2 goals for France, still plays for Panathinaïkos aged over 36 with a private chef and says good eating, like sleep and recovery, helps him feel better.

Chefs coordinate with dietitians and club nutritionists, adjust for vegan choices or Ramadan, and balance carbohydrates, fats and protein without losing creativity. Discretion and vetting are standard, and in Qatar or Saudi Arabia packages can include housing, with full-time salaries up to €10,000 a month, or €8,000 for half-board.

Source: L'Équipe