Starting a Business as a Personal Chef

My name is Julia, and I’m a personal chef. I run a private chef service that specializes in curated in-home dining experiences, meal prep for busy professionals and families, and intimate event catering. I focus heavily on seasonal, locally-sourced ingredients and custom menus tailored to my clients’ dietary needs and flavor preferences. My clients range from working parents to athletes, and even a few celebrities here and there.

I started this journey five years ago after leaving my job as a sous chef at a high-end restaurant. I loved the culinary world, but the restaurant life was taking a toll on me. I’ve found a balance between creativity and quality of life. I get to cook what I love, connect with clients on a more personal level, and be part of their most memorable moments - from anniversaries to wellness journeys.

I’d say my inspiration came from a mix of personal and professional experiences. Growing up, I watched my grandmother cook these incredible family meals that brought everyone together. Professionally, I saw how impersonal the restaurant world could be, even at the fine-dining level.

I realized there was a real gap between gourmet food and personalized service. A lot of people want to eat better, celebrate in meaningful ways, or just have more time, but they don’t necessarily want to go out or settle for takeout.

Being booked out weeks in advance and expanding into meal delivery options has been a big milestone. But at the core, success is delivering value, consistency, and a little bit of magic with every meal. If I can finish a day knowing I made someone’s life a little easier or more joyful, that’s a win.

If I could start over, I would take branding and marketing more seriously right from the beginning. In the early days, I didn’t have a website, logo, or clear message. I relied almost entirely on referrals and Instagram DMs, which made things feel scattered and harder to scale. Now that I’ve invested in a professional brand and clearer systems, everything runs more smoothly, and I attract more of the right kind of clients.

I also would’ve said “no” more often early on. When you’re starting out, it’s tempting to accept every job - even if it’s outside your niche or underpriced. I learned the hard way that not all clients are a good fit. Saying no to the wrong gigs actually opens up space for the right opportunities, and that’s something I wish I’d understood earlier.

Start by really clarifying your niche and ideal client. Do you want to focus on families, athletes, events, or special diets? You don’t have to do it all. The more specific you are, the easier it is to market yourself and build a loyal client base. Also, invest in great photos of your food and a simple but professional-looking website - those two things will pay off faster than you think.

I’d also say, be organized. Use scheduling tools, contracts, and invoices from the very beginning. It’s easy to overlook those details when you’re passionate about cooking, but the business side is just as important. Lastly, never stop learning. The best chefs stay curious - try new recipes, take feedback well, and always look for ways to improve the experience you offer.

Right now, I earn an average of $7,000–$9,000 per month, depending on the season and the mix of services I’m offering. Meal prep clients bring in steady weekly income, while private dinners and small events can be higher-ticket, especially around holidays and summer. I also upsell with add-ons like wine pairings or custom dessert menus, which helps boost revenue.

It took about a year to hit consistent income levels after going full-time, but now I’m at a point where I can comfortably cover my expenses, invest back into the business, and save. The flexibility and control I have over my earnings is one of the biggest perks of being a personal chef. With smart planning and client relationships, the income potential is very real.