Feeling unfulfilled and disconnected from my work, I made the decision to become a private chef. As a private chef, my goal is to transform simple clients into special guests by caring about their preferences and creating unique cuisine for them. This approach makes both parties happy – my guests are happy because they receive all the attention from the chef, and I am pleased because I can put all my passion and knowledge that comes from years of experience to create a unique cuisine for that day and to satisfy all the guests’ preferences.
My transition from a restaurant chef to a private chef has been an incredibly rewarding one. It has reignited my passion for cooking and given me the opportunity to create personalized and memorable experiences for my guests. The diversity of requests and the constant need to adapt and improve keeps my job exciting and fulfilling, making me feel like the luckiest chef in the world.