Private Chef’s Recipes For Success

If you watch cooking competition shows on TV, you have noticed more and more “private chefs” alongside restaurant owners and cookbook authors. I wondered about local private chefs and learned there are many –and they do more than prepare elegant dinners in clients’ homes. Their roots are global, they cater special business, community and social events, consult with restaurants on menus, and much more. Their answers to my questions are so interesting and well written that I present extended, edited versions rather than squeeze excerpts into a regular story. Enjoy.

Daniela Carciua With catering specialties including handmade pasta and fresh-picked vegetables, she says “cooking chose me before I chose it” – and she chooses to call her business Chef Daniela.

I grew up in Romania surrounded by real food, gardens, and women who cooked from intuition and love — not recipes.

I have spent over 30 years in the industry and eventually owned my own, self-named restaurant in Naples for eight years.

Becoming a private chef felt like a natural evolution: more personal, more intentional, and deeply aligned with how I truly want to nourish people and families.

Why is it rewarding to you?

Because I get to care for people in a very real way. Food affects energy, healing, mood and connection. When someone tells me they feel better, sleep better or finally enjoy eating again, that is deeply rewarding.

People often say “Let food be thy medicine.” For me it’s not a slogan; it’s a lived experience.

Thoughtfully prepared food, made with intention and knowledge, truly supports quality of life.

What is your favorite food to prepare?

I love simple, seasonal food that lets ingredients shine, such as fresh pasta; vegetables just picked from the garden; soups that feel like a hug; and desserts that are comforting without being heavy.

I make my own fresh pasta infused with moringa — often called the miracle tree — and use vegetables harvested directly from my own garden. Cabbage rolls, paprikas and goulash are family recipes I grew up with, and real lasagna bolognese is one of my favorites as well. The truth is, I love food in all its forms.

Can you share a funny story about your work?

When I moved to the U.S. 17 years ago, I didn’t speak any English. I went to Barron Collier High School to learn the language, where I met Ron (sorry, I cannot recall his last name), the director of the program — a poetic soul who became a dear friend. About a year later, I opened my restaurant with my sister. Ron became a regular, and every visit ended the same way: tiramisu.

Over time, it turned into a playful competition — his tiramisu versus mine. There was never a winner, because both were made with love. Ron passed away years ago. Every time I make tiramisu, I feel him there.

What does the public NOT know about your profession?

People often think private chefs just cook and leave. In reality, we plan, shop, prep, cook, clean, adjust for health conditions, manage timing, with a lot of responsibility. It’s physically demanding and deeply personal work. You step into someone’s home, routine, and trust — and I never take that lightly.

Shabo Emara He too says he did not choose cooking. It chose me, says the founder/executive chef of Five Star Catering and native of Egypt. I started cooking young and quickly realized that the kitchen was the one place where pressure, creativity and discipline all made sense to me. From there, there was no turning back.

Why is it rewarding to you?

Food gives instant, honest feedback. You see reactions immediately — no filters, no excuses. When someone enjoys a dish, that moment makes the long hours worth it.

What is your favorite food to prepare?

Meat, especially beef. Whether it’s slow-cooked or perfectly seared, it’s simple food that demands precision and respect.

Can you share a funny story about your work?

A guest once sent a steak back three times — too rare, too done, then “perfect but sliced wrong.” I personally brought the next one out, sliced it tableside, and suddenly it was the best steak the guest ever had. Furthermore … For me, a menu that truly “works” starts with understanding the people it’s meant for.

When I consult on restaurant menus, I look at the full picture: the location, the diversity of the local population, dining habits, price expectations, and what’s already succeeding—or struggling—nearby.

I analyze current menus, guest feedback and kitchen capabilities, then design dishes that the team can execute consistently and guests will actually return for.

Restaurant consulting is a big part of what I do, and every menu has to make sense both creatively and operationally.

For private chef and catering clients, the approach is more personal but just as intentional. I work closely with clients to understand cultural preferences, dietary restrictions, religious considerations and health goals.

Across all my work, I place a strong emphasis on using local produce, premium ingredients, and thoughtful sourcing.

Brian Roland The executive chef/owner of Crave Culinaire catering and its subsidiaries for club management and staffing, says his first job in high school was in the restaurant business — working his way up from dishwashing to food prep and eventually serving tables and cooking on the hot line. This business felt like where I belonged.

After 15 years as a restaurant chef, I created Crave Culinaire to offer this community a high-end, high-quality dining experience that challenged the senses and excited clients’ palates both in their homes and in any location.

Why is it rewarding to you?

It allows me to create meaningful experiences during important moments in people’s lives. Food is never just food; it carries memory, emotion, culture and connection. I enjoy being part of celebrations where care, creativity, organization and hospitality truly matter.

No two events are the same, and each one challenges me to problem-solve, lead a team, and continually grow as a chef.

Do you work with clients on menus?

Yes! We love collaborating with clients to create customized menus that bring their vision to life. Whether it’s a special celebration, a fun themed evening, a casual outdoor BBQ or a day out on their yacht, Team Crave is passionate about elevating every event. We welcome client ideas and also thrive when clients place their trust in us to curate the menu from start to finish.

What is your favorite food to prepare?

At home, I keep things simple. I’m a big fan of fresh fish and organic vegetables, allowing the natural flavors of the ingredients to shine. I don’t believe in heavy spices or sauces when a perfect sear or roast can bring out the best in the food.

These days, I’d rather take my four-year-old daughter, Remi, to the farm to pick fresh produce and teach her how to make it taste delicious. Seeing the world through her eyes has reshaped the way I cook for our family.

Can you share a funny story about your work?

One of the funniest moments of my career came during a very high-end event where everything had to be absolutely perfect. Mid-service, a guest confidently walked into our kitchen area, looked straight at me, and said, “The bride wants to know if you can redo the entire menu…but just for her table.”

I honestly thought it was a joke. It wasn’t. We all froze for a second, then laughed, quietly, because at that point you either laugh or cry. We regrouped, improvised like a cooking show on fast-forward, and pulled it off without anyone noticing. Thebride was thrilled, the guests were happy, and my team still brings it up years later.

It perfectly sums up catering: controlled chaos, quick thinking and a great sense of humor.

Pavlin Kalachev As a child, instead of asking for toys or Christmas gifts, he would ask for kitchen tools and equipment. “Later on I started working in professional kitchens both in Bulgaria and in the United States,” he says. Now leading Chef Pav Global Cuisine, he chose the path of private chef after participating in the “Hell’s Kitchen’’ TV show in Bulgaria:

Something inside me shifted; my passion for cooking became even stronger. I knew I wanted to continue my culinary career seriously, grow, and build a name that people would associate with flavorful, honest food and recognize as my own.

” I’ve built solid culinary experience. I worked different kitchens in Bulgaria, as well as in Texas at a steakhouse and later in Naples at Del Mar. I also gained valuable kitchen experience in Provincetown, MA, and that’s actually where my private chef career truly began.

During my first summer there, I worked on several events and spent every day for a full month with one client and his friends. I realized how powerful it felt to cook personally for people – seeing my clients’ satisfaction in real time — instead of working behind the scenes in a restaurant kitchen.

Later, I returned to Naples and decided I wanted to stay here year-round, build a business with a stable income, a family and a home.

Why is it rewarding to you?

This work brings me real joy, and my clients are wonderful. I’m deeply grateful for every home that has welcomed me into their beautiful kitchens, trusted me with their equipment, and allowed me to create memorable flavors and experiences. Plus, there is always something new to learn. There is no limit to growth, development or knowledge.

The many successful people I meet are an added bonus. They are incredibly motivating. Being around them pushes me even more to grow, work hard and work for success.

Do you work with clients on menus?

Yes. For me, it’s very important to create a menu that truly resonates with the client, meets their expectations, and satisfies all the senses. I also discuss the entire service experience with my clients. We talk about timing, flow and how they want the service to unfold — from preparation to plating and serving.

What is your favorite food to prepare?

Definitely Mediterranean. I grew up with this style of cooking, and I come from a region where it’s deeply rooted. It’s rich, vibrant and full of flavor. It uses a wide variety of spices and ingredients that give food a completely different depth, and I love experimenting with them.

I always respect the core principles of cooking, but I also like to improvise with flavors — and I believe that’s when my most memorable dishes are created. That said, I honestly appreciate every cuisine. I genuinely love working with all of them. But if I had to name a single favorite dish, it would come from Italian cuisine: viola wild mushroom risotto with tarragon poached lobster tail. The beet base gives the risotto a stunning purple color, while the lobster tail brings elegance and a beautifully balanced flavor profile. You must try it.

What does the public NOT know about your profession?

When I enter a client’s home, I do so not only as a professional, but almost a spart of the family for the evening. I am trusted with the space, the kitchen, and everything inside it. I step in, take over, ensure the evening flows smoothly, and then quietly step out – leaving the space exactly as I found it, as if no one had been there at all, except for the memories and flavors left behind.

My goal is simple: to create memorable, unforgettable moments. And my clients can feel like guests too – fully present and enjoying the evening without worrying about cooking or cleaning.

Final thoughts

In closing, I want to say that this profession requires a lot of hard work, passion, and pressure. But for me, that fire is exactly what fuels me and keeps my spark alive.

Lisa Resch For the chef/owner of Carolina Catering Co. and Coastal Flight Provisions, retailing was her first career. After eight years I wanted to open a restaurant. So, my dad encouraged me to go to culinary school. I went to Johnson and Wales Advanced Standing in Charleston, SC, and came back here and opened restaurants (Bin 58 and The Rooster) starting when I was 32.

I sold and decided I would just cater –and people called. I remember being so surprised that people called.

How is your work rewarding?

I have the best clients in Naples and beyond. They give me creative freedom on menus and event design, though we work hand in hand with clients on every detail of their dinners, parties, events and celebrations.

It gives me summers off with my children and offers me freedom I wouldn’t otherwise have. I have met and traveled and been introduced to so many great chefs, vintners and planners.

It’s challenging for my mind and my body, and mentoring and managing others has helped me grow as a woman so much.

What is your favorite food to prepare?

Ones that I and my team have not made before. It’s fun and challenging – I also studied with a chef in Oaxaca for a short time. I do love authentic Mexican cuisine

Can you share a funny story about your work?

I have so many funny stories to share, I need to write a book — and then I would probably have to leave town. We are sharing intimate dining experiences with our clients in their homes, but we can also ship food and equipment by barge to islands for a week at a time. Once we cooked without power for 200 people. We ran to Walmart, bought camping stoves and cooked on them — with flashlights.

Enzo Ferreira A native of Uruguay, he trained and cooked there and in Argentina before coming to Naples and working for the Naples Yacht Club. He works to keep ingredients fresh, simple and top quality.

As the saying goes, “less is more.” Simple tagliatelle with tomato sauce, with Parmesan cheese on top and a bottle of wine is worth more than the most expensive dish you’ve ever paid for, he says, adding: “With Italian/Mediterranean cuisine, everything is cooked with time, with love, because cooking is an act of love.”

How did you choose this line of work?

I was in my last year of high school, planning to be an agricultural engineer, when I realized I couldn’t see myself spending the next four years or more sitting and reading hundreds of books. So, I told my parents, and they supported me 100 percent.

I’ve always felt a calling to serve, to make others feel comfortable.

Do you have a funny story to share?

Yes. It happened at a country estate in Uruguay. I had prepared roasted vegetables and barbecue. Of course, in the countryside the animals aren’t usually on leashes. While some people were still eating, and just as I was serving the last dish, one of my friend’s dogs lunged at the grill, about five meters away from me.

Stepping on the hot coals, the dog grabbed a very large piece of meat and ran off.

Even though the dog was whimpering from minor burns, he took his prize and ran to eat it under a tree.

Is there anything about your work that the public does NOT know?

I think everyone is pretty well aware of everything that working in a kitchen entails. But it’s not just that; it also depends on the individual and how responsible and professional they are.

I’ve worked with people who just punch in and out, and that’s the extent of their commitment. But those who go far, those who achieve worldwide recognition, are constantly thinking about how to delight their guests, how to be better, how to give a little more each day.

That’s what people don’t see or perceive: That dish they’re eating today has been in the mind of a culinary professional for several days, and sometimes even a lifetime.

Do you know of a private chef worthy of note?

Contact Jeff Lytle at jlytle1951@gmail.com.