Hub - Private Chef Position

Prívate Chef Position – A Reality Check

Dear Captain/Hiring Manager/Chief Stew, 

I came across your Private Chef listings, and I must say, they are truly inspiring. The sheer ambition, the seamless blend of Michelin-starred precision, farm-to-table execution, personal dietary customization, high-pressure adaptability, and effortless kitchen management—all flawlessly executed by a single individual—is nothing short of magical thinking.

Let’s be real for a moment. In the world behind every Michelin-starred chef, there is a team of at least fifty highly trained professionals orchestrating each detail. The expectation that a single Private Chef will source, plan, prep, cook, plate, serve, clean, inventory, organize, shop, anticipate dietary needs, and flawlessly execute world-class cuisine daily, while maintaining a Zen-like disposition and flexibility to accommodate last-minute changes, is truly admirable—if not entirely unrealistic.

A job of this magnitude is not a one-person operation. If the goal is truly Michelin-star quality with a dynamic, ever-evolving menu incorporating dietary restrictions, severe allergies, seasonal ingredients, and global cuisines while maintaining an immaculately clean kitchen, this should be at least a two-person role, if not a small team. Expecting one chef to shoulder all of this, while also ensuring perfection in every bite, every day, is setting up both the employer and the employee for inevitable disappointment.

Of course, we chefs thrive on high expectations. We’re used to pressure, to pulling off the impossible. But impossible, in this case, is the key word—not because the work can’t be done, but because it can’t be sustained by a single person at the level you’re envisioning. Burnout is real. Turnover is real. And frankly, if I could execute all of this flawlessly on my own, I’d be running my own three-Michelin-star restaurant instead of applying for a private chef role.

I’d be happy to discuss this opportunity further if the position could be restructured to realistically accommodate the workload. A great chef isn’t just about cooking—it’s about creating an environment where excellence can actually be delivered consistently. That requires the right team, support, and structure, not just ambition on paper.

Looking forward to hearing your thoughts.

Best,

Chef Raffie