A Private Chef Profile

Private chefs are not lazy people. As a matter of fact, the general belief is that we are all masochists. For a private chef, physical and emotional endurance are the order of the day. One must thrive on the stress of deadlines, as we are always “chasing the clock” to be on time for the meal. Always up for the challenge, with a strong will (like a bull terrier - able to take a blow without flinching an eyelid), we strive for perfection with attention to detail.

We are passionate about food and have an immense desire to please everyone by way of the palate. We are natural born caterers. We are well-rounded in our knowledge about cuisines of the world, which enables us to “Cook On Demand.” The best among also have a good eye for presentation. We must work swiftly and skillfully in the kitchen and clean as we go, as we endeavor to create an atmosphere of confidence and experience.

Private chefs tend to be lone wolves, often working alone. To do our best work, we must be 100% focused in almost. We are an independent and hardworking clan, and no one can take that away from us.

*Cooking on Demand” is a term that I coined back in 1989 while working for Al Pacino. I realized back then that it is all about pleasing the client's needs - not my own as a culinary artist. The private chef is hired to provide a service - an intimate personal service. The degree that we are able to do this in a seemingly effortless manner, will predict the degree of our success.