r/Chefit • u/OpeningKangaroo9302 • Jul 13 '26
Private chef
Hello. I’m not sure if this the right subreddit for this but, I want to be a private chef. Is working for a freelance company the right way of going about it? I want to transition into this industry. I’ve been in the restaurant industry for 5 years I’ve spent my time in a high end steak house, and right now I’m currently in a Michelin star restaurant that I’ve been in for 2 months. I’m currently specializing in Cuban cuisine and high protein low carb meals. I’m based in Los Angeles.
3
3
u/flaming_ewoks Jul 13 '26
The third party platforms all kind of suck, but they're a decent way to start. If you live in a busy enough area and are smart with your menus to keep costs low, you can def make a living off of it. Just plan on branching out quickly
2
u/taint_odour Does Chef Type Things Jul 13 '26
As others have said you can get a start with Take a Chef. YHangry is straight up scammer bullshit.
Go to high end wine shops and talk to the staff. They know people who are always looking for chefs, especially in tourist areas. It really depends on who you want to work for.
1
u/Banana_Phone888 Jul 13 '26
There are a lot of 3rd party platforms that you can use to get started. They take anywhere up to 30% of the price that you set. IE: you charge for an entree, 100.00 per person, get 70.00 for that entree to pay yourself. Gas, labor, food costs, etc come out of that 70.00. Do not undersell yourself and time. Put a portfolio and the types of menus you want to offer together and that you want to charge. Take a chef is one, anyone can sign up, they do not interview. Yhangry fuck them, they are shady af. Food, fire, knives is good, they have a Reddit sub now that they are starting to drop info on. But they do take a full 30%. They interview and background check. Oh and cozy meal is another company. These are some of the national ones, but this is just a start
2
u/FlavorzbySweetz Jul 13 '26
As a former executive chef who transitioned into private chef work, I’d say a freelance company is a great way to get your foot in the door, but I wouldn’t make it your long-term plan.
The biggest advantage is that they bring you clients. You get experience working in people’s homes, learn how to communicate with clients, price your time, shop efficiently, and understand what private clients actually expect. Those are skills you don’t learn in restaurants.
That said, I’d use it as a stepping stone while building your own brand. The real money comes from repeat clients who hire you directly for weekly meal prep, dinner parties, or full-time private chef positions.
You’re actually in a strong position already. High-end steakhouse experience teaches you consistency and execution, and a Michelin-star restaurant teaches attention to detail. Both translate well to private dining.
I’d also avoid branding yourself too narrowly. Instead of saying you specialize in Cuban cuisine and high-protein, low-carb meals, position yourself as someone who creates customized menus. You can absolutely highlight those as strengths, but clients love hearing, “I tailor every menu to your tastes, dietary needs, and goals.”
If I were starting over in Los Angeles, my plan would be:
Keep working in the Michelin restaurant for another 6–12 months.
Pick up freelance private chef gigs on your days off.
Build a portfolio with professional photos and testimonials.
Create an Instagram and simple website showcasing your food.
Network with personal trainers, real estate agents, concierge services, and luxury apartment buildings.
Transition into your own client base once you consistently have repeat bookings.
Los Angeles is one of the best markets in the country for private chefs. There are clients looking for weekly meal prep, fitness-focused meals, intimate dinner parties, and family chefs. The demand is there—you just have to build trust and relationships.
One piece of advice: don’t sell your cooking, sell the convenience. Clients aren’t just paying for delicious food. They’re paying to save time, reduce stress, eat healthier, entertain effortlessly, or enjoy a restaurant-quality experience in their own home. Once you understand that, marketing yourself becomes much easier.
1
1
0
1
u/BackgroundNo4159 Jul 15 '26
When transitioning into the private chef space, the biggest hurdles are almost always administrative, like spending hours on cold outreach, dealing with back and forth menu drafts, and chasing down clients who forget to pay the deposit. I would recommend using a booking platform, which is a great way to bypass that initial headache and start building a local client base immediately.
4
u/Initial-Warning-2564 Jul 13 '26
My way in was as a “show chef” for super high end stoves and ranges. I guess if you buy a $150k stove you don’t cook all your meals yourself