Do not underestimate the power of

Personal Chef Service…

Why someone would like to become a chef and live this kind of underpaid and antisocial hours’ life in the industry where 42 hours per week work is considered as part time job?
I believe that 99 out of 100 chefs wanted to become a soldier or an artist, but for some reason they couldn’t make it (I was always hovering between these 2 options). Someone was cut out for a policeman, someone for a priest and someone for a chef. It always starts from passion for flavour and the desire to reach perfection. The passion is so strong that that becomes a genuine love or even obsession. I know that love is blindness, but for me cooking is the method of living. I wouldn’t even begin to imagine my life without it. Is that feeling deep inside of me, sort of compulsion. Without it life would be so empty. I guess I’m not this way because I do this; I do this because I am this way.
My life changed after culinary performance for London’s Marco Pierre White restaurants (French cuisine), Jamie Olivier’s (Monte’s- Italian cuisine) and all kind of casinos, small/big restaurants, hotels and events companies. The 10 years spent in restaurants, hotels and catering functions business was quite intense, sometimes painful but at the same time immensely fruitful. The expression “we have to keep the desire end in mind” kept me literally alive throughout those long working hours. Reluctant towards pursuing the policy of labour exploiting culture I knew that to become a private caterer was my final destination to deal with pleasant, respectful customers and make their culinary dreams come true. 🙂

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private chef london

When someone decides to become a chef you have to fall in love with your work, you do have to be hard on yourself and dedicate your life to mastering your skill.  You have in the back of your head a little dream that is there all through your life: the dish you create has to be every time better than it was the last time.

I fully understand there are numbers of fly-by-night personal services around offering unverified promises. During these 10 years of running personal chef service I haven’t had unsatisfied customers, simply because every aspect of the service is treated as the most important and I can always rely on my trusted team. In case of any doubt, please request contact details of my recent customers.I strongly believe in making things easier for my clients.

Patent to fight flu

No more bad winters

By the way, let me divulge a little secret.
Hundreds of chefs memorize me for this. That’s my patent for flu. I haven’t been ill since childhood, from the time when I discovered this remedy. As a myth smasher can let you know that’s not hot milk for sure. At the initial stage of flu, all you have to do is prepare and eat 2 things. The first one is fried sliced garlic. The drill is that it must be placed into already hot oil. Fry till slightly golden and eat with bread and salad. The second component is a drink. Honey and lemon juice dissolved in cold (or warm) spring water. That gives horsepower to your body to fight with flu. Just remember not to drink for some time coffee or cola. It stops being effective.
Part of the secret of a success in life is to eat what you like and let the food fight it out inside. Big thanks for reading this page, hope to hear from you some time and and enjoy your life.

two young chefs

Advise to young chefs

Tips on Dealing with Stress

Over prepare yourself with knowledge and just go with the flow. Don’t let anyone try to break your balls- create even more stress around that your superiors. The truth is always relevant and you can tweak it around to your advantage. If we’re not truly working to raise the standards of our profession, then you’re not really doing our job. Learn as much as you can from as many people as you can and do not lose focus of the fact that you’re working to learn a craft that takes a lifetime to master. Latch onto a cause that you believe in to strive for perfection. It’s not only going to make your life fulfilled, but you’ll build a high self esteem. Take notes of all the recipes you’ve done. What we do is a privilege. It’s amazing, and we have to have fun doing it. And always remember the most important reasons why you are doing it- to make the world a better place to be.

As for yours request

Frequently Asked Questions

What’s the possibility of hiring you for someone who can’t or won’t cook?

That’s called Personal Chef Gift Certificate. This is a wonderful way to send your love; whatever the occasion (wedding, birthday, a new home or just to say I love you).

Why should I hire you not a catering company, or just go to a restaurant?

That’s simple. Catering companies will charge you an awful lot more for the food, cooking, transport and service. Is hardly to be likely that the food is the highest quality and the proper cooking techniques are used. Moreover in a restaurant you can’t have customized menu.

What’s the difference between a personal chef and a private chef?

A private chef sticks to one family. A personal chef, on the other hand, does the cooking for everyone who appreciates authentic food.

What makes you think that I can trust you?

I’ve got all the necessary checkable documents and references. Furthermore during are free initial consultation if you consider that I’m not to be trusted, everyone go their own way and you are under no further obligation whatsoever.

What if my kitchen is not spacious and is not well equipped?

I wouldn’t worry about it much. The menu is customized; moreover I always bring with me necessary equipment and utensils.

Can you teach me at home how to cook properly and how to buy the good food?

That’s one of the most rewarding aspects of being a personal chef. Of course I can.  Friendliness and instructiveness aren’t alien to my nature.

Enjoy & Remember Great Times with Personal Chef Service.

The Right Caterer for Your Event.