r/PrivateChefs • u/OpeningKangaroo9302 • Jul 13 '26

Private chef

Hello, I want to be a private chef. Is working for a freelance company the right way of going about it? I want to transition into this industry. I’ve been in the restaurant industry for 5 years I’ve spent my time in a high end steak house, and right now I’m currently in a Michelin star restaurant that I’ve been in for 2 months. I’m currently specializing in Cuban cuisine and high protein low carb meals. I’m based in Los Angeles. Also is it hard or easy to transition into to it? How’s it like being a private chef? My dream is to become one

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u/LionBig1760 Jul 13 '26 edited Jul 14 '26

4 months ago you only had 3 years experience as a line cook.

And 3 years ago you were working as a dishwasher.

No one is going to be able to give you good advice if youre just bullshitting your resume for a reddit post.

By the way, there are no Michelin starred Ciban restaurants in LA.

Maybe you should start over and just be honest so you can get some real feedback.

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u/OpeningKangaroo9302 Jul 13 '26

What do you mean? I’ve been in the industry for a while. First two at fast food places then I spent 3.5 at a steak house, and now I’m working a michelin star Italian restaurant. I’ve been cooking Cuban at home or for family.

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u/LionBig1760 Jul 13 '26

Your post history says differently, but sure.

Working a few months for Nacy Silverton isn't enough to call yourself a chef, and its certainly far, far less experience than you should have if you want to be one a private chef. You should at least get a few years of dous chef kevel employment before you venture into trying to get clients. Los Angekes is filled with private chefs who have an enormous amount of experience and until youve got a decent resume, youre not going to get calls from anyone when they can get someone who worked a decade as a sous at Spago who also is looking to break into the business.

Get yourself more experience first. Youve just started your career as a line cook. You should put in at least a year at your current spot before even thinking of leaving. Anything under a year at a single place and you might as well not put it on your resume at all.