Why I become a private chef
Becoming a private chef was always something I had in mind, but I imagined myself working full-time for a wealthy family, creating meals in their luxurious home kitchens. Funny enough, that’s not how it all started.
It all kicked off during COVID. I was locked down, bored out of my mind, and after a couple of drinks with my wife, I decided to try something new. I threw up a post on social media saying I could come to people’s homes as a private chef and give them a luxury dining experience. To my surprise, the bookings started coming in right away. Fast forward four years, and I’ve cooked in over 600 homes, won seven awards, and now make over half a million dollars a year offering private chef services in places like Brisbane, the Sunshine Coast, and Noosa.
So, why haven’t I gone back to restaurant kitchens or opened my own restaurant? Well, the honest answer is, I love what I do. Working as a private chef allows me to create custom dining experiences, where every menu is bespoke and tailored to my client’s preferences. I get to build my own reputation and provide fine dining at home without the overhead of a restaurant. There’s no stress about rent, utility bills, wages and more, my only costs are insurance, car repayments, advertising, and the incredible produce I use, like Wagyu beef, caviar, and truffles and amazing seafood.
That’s one of the reasons I get booked so often. I’m not in this to get greedy; I focus on delivering value. I use top-quality ingredients to ensure that every client gets an unforgettable dining experience. Sure, I could make my menus cheaper and pocket more profit, but what’s the fun in that? As a chef, I thrive on using the best produce available. This is what turns a meal into a truly exclusive experience for my clients.
Another aspect I love about being a private chef is meeting new people. The clients I work with often have fascinating stories, and there’s always something to learn from them. Most of the people I cook for have found success in their lives, and I love picking up bits of advice that I can apply to my own journey. These lessons have helped me grow both as a chef and as a person.
So, why am I still a private chef after all these years? Honestly, because it’s been a journey of discovery for me and my clients. I’ve discovered my passion for creating unique, fine dining experiences in people’s homes, and I’ve helped others discover new flavors and cuisines they never knew they loved. Whether it’s an intimate dinner party or a special event I love helping people find joy in food.
