LINK IN COMMENTS.

I’ve spent most of my career in restaurants and over the last few years transitioned into private chef work.

When I started, I was surprised by how little clear, honest information was out there unless you already knew someone doing it. Most of what I learned came from trial and error.

I put together a short, straightforward guide breaking down the different private chef income streams, what the work actually looks like, startup realities, and lessons I wish I’d known earlier.

It’s free. No email capture, no upsell, just putting it out there for chefs who are thinking about making a change or trying to figure out what private chef work could look like for them.

If you have questions or want to share your own experience, I’m happy to talk shop. My info is listed. Thanks!