When people hear I’m a private chef in Cornwall, they picture me casually cooking for celebrities, swanning around beautiful kitchens, and plating up fancy dishes every night. Sure, sometimes it looks like that—but there’s a whole other side that people don’t see.
It’s one of the most rewarding jobs out there, but it’s also physically demanding, mentally exhausting, and packed with unexpected challenges. If you’re thinking of stepping into the world of private cheffing, or you’re just curious about what happens behind the scenes, here’s what they don’t tell you.
1. You’re Not Just a Chef
Cooking is only about 50% of the job. The rest? Logistics, shopping, menu planning, managing expectations, and somehow making it all look effortless. One day, you’re negotiating last-minute ingredient swaps, and the next, you’re setting a table and acting as front-of-house. You have to wear multiple hats, and adaptability is key.
2. Every Kitchen is Different (and Sometimes a Disaster)
Unlike restaurant chefs who work in the same kitchen every night, private chefs never know what they’re walking into. Sometimes, you get a dream setup with high-end appliances. Other times? A blunt knife, a dodgy oven, and zero counter space.
Worst setup I’ve worked in? A rental holiday home where the only cooking equipment was a single frying pan and a microwave. Challenge accepted.
3. You Have to Think on Your Feet
Private dining is unpredictable. Guests change their minds last minute. Ingredients don’t always turn up. You have to be quick, resourceful, and ready to adjust without breaking a sweat.
Example: I once planned an entire seafood menu for a dinner party, only for the fish supplier to cancel on the day. I had to completely rethink the menu, source new ingredients, and make it seem like it was the plan all along.
4. The Hours Are Long and the Pressure is High
Forget a standard 9-to-5. Private cheffing is all about unsociable hours—late nights, weekends, and last-minute bookings. And when you’re the only one in the kitchen, all the pressure is on you to deliver.
There are no second chances in private dining. You can’t just redo a dish or send it back to the pass—it has to be perfect the first time, every time.
5. The Clients Make It Worth It
For all the chaos, the best part of this job is the people. Whether it’s a couple celebrating their anniversary or a family bringing everyone together over food, you get to be part of some truly special moments.
One of my favourite bookings? A surprise birthday dinner where the guests had no idea what was coming. The look on their faces when I served up their all-time favourite dishes was priceless.
The Reality? It’s Tough, But Unbeatable
Private cheffing is demanding, unpredictable, and full-on—but I wouldn’t change it for the world. The variety, the creativity, and the connection with people make it one of the most rewarding jobs out there.
If you ever get the chance to experience a private dining event, know that there’s a whole lot of work happening behind the scenes to make it seamless and special.
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- 📅 Book a Private Chef Experience
See you at the table! 🍽️