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Are you thinking about starting a personal chef business or looking for ways to make yours more successful? After 11 years of experience as a personal chef and building the Chefs Without Restaurants community, I’ve learned what works—and what doesn’t—when it comes to running a profitable, sustainable business.

In this episode, I’m breaking down the do’s and don’ts of being a successful personal chef, based on a recent interview I did for the meez blog. Whether you’re just starting or already working as a personal chef, these tips will help you avoid common mistakes, attract more clients, and streamline your operations.

What You’ll Learn in This Episode:

✅ The #1 thing new personal chefs should do before taking paid clients
✅ Why cooking in someone’s home is completely different from a restaurant kitchen
✅ The importance of focusing on the entire dining experience—not just the food
✅ How to ask for and leverage client reviews to grow your business
✅ Why building a strong chef network is one of the best things you can do
✅ How vacation rentals (like Airbnb and VRBO) can help you book more clients
✅ A game-changing tool for organizing your recipes and menus digitally

Resources Mentioned in This Episode:

📖 Read my interview on the meez blog: How to Be a Successful Personal Chef
🎙️ Listen to my interview with meez founder Josh Sharkey
🎧 Grow Your Personal Chef Business with Airbnb
🛠️ Try meez for better recipe organization

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