Champagne, flowers, chocolate and romantic dinners ... it’s Valentine’s Day tomorrow.

Unless, of course, you’re in a relationship with a chef.

Bradley Clease and his wife Lindsay have been married for 13 years. He said she knows not to expect any real-time celebrations in their house.

“Chefs are generally used to working any of these holidays — Christmas, New Year’s, Valentine’s Day,” said the executive chef at Harry’s Restaurant and Bar.

“Valentine’s Day doesn’t really matter to me — I’m romantic 364 days of the year.

“It’s a Hallmark holiday anyway. You should be nice and romantic to your spouse year round.”

That won’t stop him from going all out to impress the romantics who come for dinner at Harry’s tomorrow night.

“We’re usually full on Valentine’s Day,” he said. “The menu is fun and has all the aphrodisiacs on it — oyster, avocado, honey, almonds. Everything you need to get you in the mood.”

Muse executive chef Enworth Davis said his partner was banking on the slim chance that he would be able to escape from the restaurant before midnight.

“We are always working while others enjoy [things like] Valentine’s Day, New Year’s, Christmas,” he said.

“Your hope is to have a second remaining after work that you can spend with your loved one, before the day changes at midnight.

“You arrange for flowers so they realise you care, and then you hope you have time left to spend with them.”

Mr Davis said he would usually plan an alternate Valentine’s Day celebration when he can spoil his girlfriend.

“You either reserve time before [Valentine’s Day], depending on the day of the week, or time after.

“I don’t know if chefs have a true life. To a certain extent we’re rewarded by the pleasure others have, which is expressed by their thank yous, their smiles, the oohs and aahs. But you know the family suffers — the girlfriend, the husband, the children — they all suffer in your absence.

“But it’s like someone in the military. There isn’t an option to skip. You’re providing a service.”

The Front Street chef said he was lucky that his own partner was “so understanding” about his work commitments.

“The reality is that even if she knows and understands, she can’t help but hope.

“It’s always, ‘will you finish early tonight?’ Everybody hopes for a sense of normalcy but it’s my livelihood and it comes with the territory.

“On the plus side, she gets tonnes of great meals that won’t necessarily make it in the restaurant and that also have an extra touch of specialness. It’s one way of compensating for her sacrifice.”

Muse is planning for a “big night” tomorrow, with a menu that is “reflective of the time and innovative”, he added.

Lido chef Serge Botelli said he planned to spoil his wife the day after the big event.

“As I will be working on Valentine’s Day, my wife Heather and I will celebrate on Sunday, February 15,” he said.

“I plan to cook her breakfast as well as dinner, which will be roast free-range chicken with rosemary and cipollini, homemade mashed potatoes and broccolini.

“We will also go for a nice walk at Cooper’s Island and, of course, I will buy flowers for my wife.”