The day everything thing changed...

I remember my first step into the private chef world very clearly. I even remember the exact day of my first interview.

At that time, I was working in South Wales as a head chef in a hotel. One evening after work, I went for a drink with another chef. We were talking about our careers when he mentioned something I had never seriously considered before — the private chef world.

He spoke about Monaco, the South of France, and the opportunities in private villas. Until that moment, I didn’t know much about this industry. I had experience in luxury hotels and two Michelin-starred restaurants, and I spoke some French, but private service was completely new to me.

He told me honestly that he had tried to enter this world himself but hadn’t managed to secure a position. Then he said something that stayed with me.

“I think you have a strong CV and the right skills. You should try.”

He gave me the contact details for an agency based in Nice — Amandine Private Chef — and an email address for someone named Kate.

At first, I didn’t take it seriously. But after a week or two, curiosity got the better of me, and I sent my CV just to see what would happen.

A few days later, I received a phone call. They asked about my experience and arranged a short interview. After that conversation, they told me they would present my profile to a client.

Less than a week later, I was invited to the South of France for a cooking trial.

Everything happened very quickly. That was my first lesson about this industry: decisions are made fast, and opportunities often appear when you don’t expect them.

I remember the date exactly — the 26th of April.

In South Wales, the weather was cold and rainy. When I arrived in the South of France, it was sunny and warm. The next morning, sitting on a terrace with a coffee, I told myself that whatever happened, I would give everything I had.

During the trial, the head chef placed a basket of vegetables and fish in front of me.

“Create a menu. You have two hours.”

There was no time to think too much. I put on my apron, took my knife, and started working.

After about two and a half hours, he tasted the food.

“I really like it. I would like to offer you the job.”

The next question was simple: when can you start?

That was the beginning of my private chef career.

In this industry, everything moves quickly. Sometimes one decision is enough to change your entire life.

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