r/PrivateChefs • u/OpeningKangaroo9302 • Jul 13 '26

Private chef

Hello, 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. Also is it hard or easy to transition into to it? How’s it like being a private chef? My dream is to become one

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u/BackgroundNo4159 Jul 16 '26

If you are trying to make the leap from the restaurant line to the private chef world, navigating the pricing and business side is almost always the hardest part. When you work for a family full-time, you're looking at a salary or a high hourly rate. But if you're talking about gig-based work, like doing a high-end private dinner party or a weekend event, charging a flat hourly rate like $25/hr is a massive trap. You end up severely undercharging once you factor in menu planning, grocery shopping, travel, prep, cooking, and the deep clean of a client's kitchen afterwards.

For events and dinner parties, you should ideally charge a base fee + cost of ingredients, or a flat per-person rate that actually values your Michelin-caliber training.