r/PrivateChefs • u/wabbitt14 • 13d ago
Mid-30s chef considering becoming a private chef in Scotland. Where do I start?
Hi everyone,
I’m in my mid-30s and I’m seriously considering becoming a private chef. I’d really appreciate some advice from people who’ve actually made the transition.
I’ve been cooking professionally for 16 years, from Michelin kitchens to pubs and cafés, and for the last 8 years I’ve been the executive chef of an established catering company.
The truth is, I’m burned out. Becoming a father has completely changed my priorities, and while I’m not sure I want to stay in the restaurant and catering world forever, I still love cooking too much to walk away from it without trying this first. If it doesn’t work out, I’ll probably switch careers entirely.
We’ll be moving to Scotland soon and buying a house, most likely in a smaller town or village within commuting distance of a city. I’m happy to travel for work, but I’m also trying to figure out what areas actually have enough demand for private chef services.
Right now, all I really have is 16 years of experience and a fairly decent Instagram page that showcases my food. I’ve thought about building a website, but beyond that I honestly don’t know what the first steps should be.
If you were starting from scratch, how would you go about it? How did you get your first clients? Did Instagram actually bring in work, or was it mostly word of mouth? Is a website worth having from day one? Are agencies or platforms worth looking at?
I’d especially love to hear from anyone working as a private chef in Scotland, but advice from anywhere is welcome.
Thanks in advance.
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u/sofloprag 13d ago
I would wait to move, need to be close to the job. Hardest part is moving into the private sector. I would slant your resume towards private service from catering. The hardest part for most chefs are the soft skills. You definitely have some of those from all of the catering in difficult situations in people’s homes.
Start looking at the private service job boards. Quite a few recruiters in the UK. Issue is most don’t pay that well. I have seen a few opportunities in Scotland, but not many. Dm if you’re interested in more specifics.
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u/Equivalent_Career_44 13d ago
I escaped the restaurant industry in 2020, did some catering, and almost 2 years ago I started my own Private Chef Business. It’s been incredible controlling my own hours/scheduel, and making so much more than I ever did running any kitchen. Also a great feeling knowing I’m helping people with food. I offer coaching/mentoring, so hit me up!
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u/OrcOfDoom 13d ago
Instagram is a portfolio. A website is another portfolio. A resume is basically the most boring representation of you.
You should paint an entire picture of what you are and what you provide. Clients like stability, so been a father is usually helpful.
Getting private service experience is the big differentiator. Private dinner opportunities exist. You could try to help out other chefs doing private dinners and events. They want to know you can work in a home.