You didn't fall out of love with cooking. You fell out of love with the line.
Six weeks, one on one, to take you from the restaurant grind to your own private chef business. The clients, the pricing, the systems, all of it. I cook three nights a week now instead of six. This is how I got here.
Book my callA free 30 minute call with me. No pitch, no pressure. We'll figure out together if this is right for you.
- You're a line cook, sous or head chef and you're done with the hours
- You know you can cook, you just don't know how to find clients or what to charge
- You want a life where you cook three nights a week, not six
- You're ready to actually start, not just think about it
I'm a private chef in Kelowna, BC. I left the restaurant world, built a private chef business from nothing, and I now cook for private clients on my own schedule. I'm not a business coach who read about this. I'm a chef who did it, and I'm still doing it. Every week on Instagram I tell chefs the truth about pricing, clients and money after leaving the line. This is that, one on one, for six weeks.
What we actually work on
Let's talk.
Pick a time that works for you and we'll see if this is the right fit.
Your info stays between us, I never share it.