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- From Cornwall to the Big Stage: My Journey as a Private Chef in Cornwall
I still remember the first time I walked into a professional kitchen. I was fifteen, on work experience at a small restaurant in Bude, Cornwall, and the head chef—looking slightly worse for wear—took one glance at me and said, “Whatever you do, don’t become a chef.”
Well, that was like waving a red rag to a bull.
At that moment, I knew I wanted nothing else. The energy, the intensity, the heat of the kitchen—it all felt like home. Back then, cheffing wasn’t the aspirational career it is today. It was tough, relentless, and definitely not glamorous. But I didn’t care. I was hooked.
That kitchen in Cornwall was just the beginning of a journey that would take me from local restaurants to high-profile private dining, cooking for celebrities, working with global brands, and even publishing my own cookbook. This is my story.
The Long Road to Private Cheffing
Cornwall will always be home. It’s where I fell in love with food, where I trained, and where I learned—the hard way—that this industry doesn’t owe you a thing.
I spent years in top-tier kitchens across Cornwall and Devon, mastering the foundations of fine dining, pushing through long hours, and refining my craft. But restaurant life is brutal—you have no real control over your time, no real breaks, and no real balance.
That’s when I knew something had to change.
In 2007, I took a massive leap of faith and moved into private cheffing. At the time, it wasn’t really a thing in Cornwall. There was no roadmap for success, no “how-to” guide. I didn’t even own a mobile phone when I started!
All I had was my skill, my work ethic, and the belief that great food, done right, will always find an audience.
Cooking in Private Homes: A Whole New Ballgame
The first thing you learn as a private chef is that no two days are ever the same.
One night, I’d be preparing a seven-course tasting menu for an anniversary dinner; the next, I’d be lugging ingredients up a dirt track in the middle of nowhere, trying to find a kitchen with no running water.
I’ve cooked in tiny London flats, grand Cornish mansions, and even outdoor setups where I battled wind and rain just to get a flame going.
One particularly memorable night, I catered for a wedding where the venue owner kicked us out an hour before service because he wasn’t insured for that many guests. Cue absolute chaos. I had to move the entire event to a town hall across the road, racing against the clock to get everything back on track.
But that’s the beauty of private dining—it keeps you on your toes.
Cooking for Celebrities & High-Profile Clients
Over the years, I’ve had the privilege of cooking for celebrities, athletes, and high-profile figures.
At first, it was nerve-wracking. I remember my first big-name client—I was convinced I was going to mess it up. But here’s the thing: food is the great equalizer. No matter how famous or successful someone is, they just want a great meal at the end of the day.
One of my most surreal moments was getting a call from a client connected to AB InBev, the company behind Stella Artois. Next thing I knew, I was in London, filming a campaign about beer and food pairings, working with a full TV production crew.
It was a world away from my early days in Cornwall, but that’s the thing about this industry—you never know where saying yes to an opportunity will take you.
Writing A Private Table
One of my proudest moments came in 2023 when I finally published A Private Table.
For years, people had been asking me to share my recipes, but I didn’t want to just write a cookbook—I wanted to tell the stories behind the food.
The book is filled with dishes I’ve created for special events, recipes that have saved me on chaotic nights, and menus inspired by my travels and experiences as a private chef.
The process was brutal—two years of writing, rewriting, and moments where I wanted to bin the whole thing. But when I finally held the first copy in my hands, it was worth every second.
Lessons from the Journey
If there’s one thing I’ve learned, it’s that opportunities come when you least expect them.
- Making great food
- Treating every client like my only one
- Constantly pushing myself to be better
Want to Experience It for Yourself?
If you want to bring the Chef Sargent experience into your home—whether it’s for a private dining event, a tasting menu, or an unforgettable celebration, I’d love to cook for you.
See you at the table. 🍽️
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