How to Become a Personal Chef (and Make it Work)

If you’re a chef who loves cooking but wants more freedom, learning how to become a personal chef could be the career shift you’re looking for. Unlike restaurants, it’s not about running a brigade – it’s about running yourself. You’ll cook in private homes, for regular clients, or for events and build a business around your skills.

This guide covers what the job really involves, the skills you’ll need, the pros and cons, and the practical steps to make it work.

What does a Personal Chef do?

Personal chefs design and cook meals for clients in their homes. Sometimes that’s weekly meal prep, sometimes special occasions. Unlike private chefs (who usually work full-time for one household), personal chefs often juggle multiple clients.

Typical responsibilities include:

• Planning and creating menus to suit client tastes and dietary needs.
• Grocery shopping and ingredient sourcing.
• Prepping and cooking meals (often for storage/freezing).
• Cooking for dinner parties or events.
• Cleaning down and leaving kitchens spotless.

Skills you’ll need to succeed

Cooking talent is just one part of the puzzle. To succeed as a personal chef, you’ll also need:

• Organisation – balancing multiple clients and meal plans.
• Flexibility – working around family schedules or event timings.
• People skills – you’re in someone’s home; trust and rapport are everything.
• Business sense – setting rates, managing bookings, invoicing.
• Professionalism – discretion and reliability matter as much as food.

Building trust is essential. You’re not just cooking – you’re stepping into people’s personal spaces. Clients want someone who feels dependable, respectful, and discreet.

Lifestyle fit – is this really for you?

Restaurant hours are tough, but personal cheffing isn’t exactly a “soft option”. The work can be physically demanding (shopping, lifting, long prep days) and emotionally demanding (clients can be picky, last-minute, or high-pressure).

Be honest about the trade-offs:

• You get control of your schedule – but you’re the only one responsible if things go wrong.
• You can choose your clients – but you’ll also need to handle the business admin that comes with that freedom.
• You might find the work more personally rewarding – but it’s often lonelier than working in a brigade.

This role tends to suits chefs who want independence, enjoy variety and can self-manage without the buzz of a team kitchen.

Steps to becoming a Personal Chef

Here’s how to make the move:

Step 1 – Build your experience

Most personal chefs start after working as a chef de partie, sous chef or head chef. Having that foundation means you’re confident with timing, prep and managing pressure.

Step 2 – Get certified where needed

While not always required, food hygiene certifications are essential. Clients feel reassured knowing you’ve got professional training and safety covered.

Step 3 – Define your offering

Decide if you’ll focus on:

• Weekly meal prep for busy families.
• Dinner parties and private events.
• Dietary specialisms (plant-based, gluten-free, diabetic-friendly).

Step 4 – Set your rates

Rates vary widely by location and service type. Many personal chefs charge per hour, per meal, or per day. In the UK, day rates typically range £200–£400 depending on experience and client expectations.

Step 5 – Market yourself

• Build a simple website with menus and testimonials.
• Use chef-focused platforms or social media to show your work.
• Word of mouth is powerful – so be sure to delight your clients and referrals will follow.