What It’s Really Like to Be a Private Chef

What It’s Really Like to Be a Private Chef

Most people imagine being a private chef as glamorous cooking in beautiful homes, travelling to stunning destinations, creating refined dishes for appreciative clients. And to be honest, some days really are like that.

But there’s also another side, one that demands total flexibility, quiet precision and a deep understanding of people. Being a private chef isn’t just about cooking; it’s about adapting, reading the room and delivering excellence under any circumstances.

Here’s what it’s really like.

Adding last touches to the main course

Every Client Is Different: And That’s the Point

Unlike a restaurant, where the menu is fixed and the flow predictable, private chef work revolves entirely around the client. That means every brief is bespoke:

• Some want simple, organic meals prepared daily for the family.

• Others expect six-course tasting menus with wine pairings for 14 guests.

• Some have allergies, dietary preferences or nutritionist-led plans I must follow precisely.

Every client has their own rhythm. I adapt to their routine, their kitchen, their expectations and build trust through consistency and discretion.

It’s Not Just Cooking, It’s Travelling, Shopping, Prepping, Planning

A big part of the job happens before I even light the stove.

• Sourcing the best produce, often organic or local, depending on the client’s needs.

• Planning balanced, varied menus in advance (or sometimes on the fly).

• Travelling with my tools, prepping in unfamiliar kitchens, thinking three steps ahead.

When working abroad or on retreats, I manage logistics like transport, suppliers and dietary requirements, often without support staff. You become the chef, planner, porter and sometimes therapist all in one.

The Food Has to Be Flawless, Always

Whether it’s breakfast for two or a 3-day private villa event for 17 people, standards never drop. Every dish is:

• Tailored: no templates, just thoughtful cooking built around the moment.

• Seasonal: working with what’s best, not what’s convenient.

• Elevated: refined techniques, premium ingredients, plated with purpose.

Clients expect excellence, not just delicious food, but calm, confident presence and smooth execution.

Discretion and Professionalism Are Non-Negotiable

In this line of work, you're often in the most private spaces: homes, family kitchens, holiday retreats. Being unobtrusive is key. Listening, adapting, knowing when to engage and when to disappear, it’s a soft skill that matters just as much as knife work.

For high-profile clients or families, trust is everything. You’re not just a chef; you're part of their personal rhythm and that’s a privilege.

Why I Love It

Being a private chef isn’t easy, but it’s deeply rewarding. You’re creating intimate, memorable experiences through food. You’re not working for hundreds of anonymous diners, you’re crafting moments for real people who genuinely value what you do.

Whether I’m preparing a simple organic lunch in London or curating a multi-course tasting in Mallorca, the goal is the same: cook with purpose, adapt with care and always lead with flavour.

Thinking of hiring a private chef or curious about how it works? Drop me a message, I’d be happy to help.