A Day in the Life of a Private Chef: BTS of a Curated Dining Experience
There’s something magical about a perfectly executed dinner party—the kind where every bite is thoughtfully prepared and presented, and every course flows seamlessly into the next. But what does it take to create such an experience? As a private chef, my days are filled with meticulous planning, sourcing the best ingredients, and bringing a vision to life in the most delicious way possible.
Morning: Sourcing the Best Ingredients
The day starts early—before most people have had their first cup of coffee, I’m already grocery shopping. For me, sourcing isn’t just about checking items off a list; it’s about selecting the best of what’s available. I prioritize local, seasonal, and sustainably farmed ingredients, which means trips to the farmers’ market, local fish markets, and specialty grocery stores.
If I’m planning a summer dinner featuring poke, I’ll head to a trusted seafood supplier for the freshest tuna or salmon, such as Plant’s Seafood in Bath, ME. If a charcuterie board is on the menu, I’ll visit Morning Glory in Brunswick, ME for artisan cheese and crackers. These relationships with local producers make all the difference in the quality of the final dish.
Midday: Kitchen and Food Prep
While the evening’s dinner service is the main focus, my afternoons are also spent planning ahead for future events. I finalize menus for upcoming private dining experiences, ensuring each course aligns with my client’s preferences, dietary needs, and seasonal availability. This includes brainstorming unique flavor pairings, testing new recipes, and organizing ingredient lists for future shopping trips.
Once the planning is done, I shift into prepping for the night’s dinner service. This means breaking down ingredients, marinating proteins, portioning sauces, and preparing any elements that require time to develop flavor or is time consuming. For example, I’ll get the croissants for bread pudding chopped and ready to bake so it’s ready to use later. Anything that can be prepared in advance without compromising freshness is done now, ensuring a seamless execution later on.
Afternoon: Setting the Scene
As much as I focus on the food, ambiance is just as important. Depending on the event, I might work with a host to set up a tablescape that complements the meal—fresh flowers, candlelight, or a carefully chosen playlist can elevate the experience.
If I’m cooking in a client’s home, I familiarize myself with their kitchen setup, ensuring everything runs smoothly when it’s time to plate. I also take care of small but crucial details.
Evening: The Main Event
When the evening begins, I’m not just cooking—I’m fully immersed in the moment, translating everything I’ve planned and prepped into a memorable experience for my guests. Each dish I’ve prepared is carefully timed to ensure everything is fresh, hot, and just the right texture.
I’m constantly in motion, adjusting here and there to make sure everything flows. It’s about timing, but it’s also about intuition—knowing when a dish needs a little more salt or a garnish to elevate the visual appeal. There’s no formula—just the quiet confidence of knowing I’ve put in the work to create something that’s not only delicious but feels personal to my clients and their guests.
The goal is for the host and guests to feel completely comfortable, enjoying the food and conversation without worrying about the logistics. For me, the best part isn’t just delivering a great meal—it’s being part of a moment where food connects people and brings them together.
Late Night: Clean-Up
After the last plate has been cleared, there’s still work to do. I don’t just walk out the door when the meal is over; I take pride in making sure everything is wrapped up thoughtfully and that the space reflects the same level of care I put into the food.
The kitchen is often a whirlwind after cooking a multi-course meal, so cleaning up becomes a moment of reflection for me. I’ll take my time organizing everything, wiping down surfaces, and putting away tools.
I’m not just focused on the dishes and the pots. I’m taking mental notes for next time: how the menu was received, what worked, and how I can make each experience even better. It’s an ongoing process, always evolving.
Before I head out, I’ll often check in with the host—making sure they’re happy, answering any last-minute questions, or chatting briefly about how things went. I love hearing feedback.
I may be physically exhausted, but mentally, I’m energized by the process, and already thinking ahead to the next time I get to do it all again.
Why Hire a Private Chef?
Hosting a dinner party or special event should be about enjoying the moment—not stressing over the stove. A private chef brings more than just food to the table; they bring an experience, allowing guests to indulge in fine dining without lifting a finger.
Whether it’s a romantic dinner for two, a lively gathering of friends, or a unique cooking class, my goal is always the same: to create an unforgettable culinary experience.