Private Chef’s Recipes For Success Part 2

Jeff Lytle

But wait. There are more.

Last month we introduced readers to a sampling of private chefs in Naples who prefer lower-key craftsmanship to restaurant work.

They handle many chores, from preparing meals for families, catering and anything that involves food. Their stories were so interesting that we now offer a sequel.

Enjoy these profiles and chefs’ extended comments that have been edited for space considerations.

Sam Sorenson He is owner and head chef of Cultured Catering. A veteran of New York restaurants, where he learned about precision and timing, he says his work now “is about creating personalized, restaurant grade experiences in an intimate, residential setting.”

How did you choose your line of chef work?

My private chef aspirations were born from a desire to strip away the industrial noise of high-volume kitchens and return to the heart of what makes food meaningful: connection and culture. My greatest fulfillment is diving deep into the technical and historical roots of a dish. Being a private chef isn’t just about the meal; it’s about the luxury of focus, the precision of the craft, and the joy of sharing with every guest I serve.

Why is it rewarding to you?

This line of work breaks down barriers between me and the client. The anonymity of a chef in a restaurant setting sometimes muffles the direct, human impact that food, especially thoughtful food, can create.

Do you work with clients on menus?

I make it a cornerstone of the relationships I’ve built with my clientele. That open communication and direct feedback is crucial to a great experience.

What is your favorite food to prepare?

I honestly enjoy making all kinds of foods, but I particularly enjoy getting requests for things that I’ve never personally prepared before. Not only does it help me to grow as a chef, but also provides more understanding of clients and the world around me. For example: I had a client request Scotch Aroos around Christmastime. (Definitely worth a try if you’ve never had them.) The point is that people from different parts of the world enjoy things that are so similar but also so different at the same time. I love getting to see the connection.

Can you share a funny story about your work?

At Thanksgiving a couple of years back, another chef and I found ourselves in a literal tactical standoff with a Golden Retriever that decided the turkey was brought for him and kept trying to jump on the countertop to pull it down. We ended up barricading ourselves in a corner of the kitchen. At the same event, the circuits in the kitchen kept shorting out, killing the plan for using immersion circulators to heat most of the food. On a four-burner stovetop, and one non convection oven, we somehow pulled off Thanksgiving for about 20 guests. Definitely an event to remember.

What does the public NOT know about your profession?

Having a personal chef preparing meals daily is definitely a luxury service. However, having meal preparation service or an occasional in home, personalized dinner for a couple or family is accessible to more people, rather than spending the same money to fight for parking on Fifth Avenue. Because my business is efficient, I can make sure a nurse finishing a double shift or a parent juggling a busy household can both have access to thoughtful, nutritious meals, at a cost that makes sense. As much as I love doing multi-course, intimate dinners, there’s something really satisfying about just making stellar meal prep that helps somebody get through the week a little more easily.

Amber Phillips Her company, Sage Events & Catering, is celebrating 20 years in business.

How did you choose your line of chef work?

I realized early on that food isn’t just about taste — it’s about wellbeing. I was drawn to cooking in a way that supports people’s health, energy and lifestyle. In private settings, I can truly tailor meals around dietary restrictions, allergies, sensitivities and personal wellness goals.

Why is it rewarding to you?

Food has the power to help people feel their best. I am rewarded when clients tell me their digestion has improved, they finally feel safe eating with an allergy, they have more energy, or they’re enjoying food again despite restrictions. Example: I love Greek moussaka. It’s full of dairy deliciousness with the fluffy baked bechamel sauce on top of eggplant, potatoes and either lamb or ground beef. We do a grassfed beef version with organic tomato and cinnamon stewed eggplant. We whip cauliflower and coconut cream with eggs to create the same golden baked topping without the guilt — and it is paleo. I was just recently at a Greek fest and felt inspired. We do a similar Shepard’s pie with the same topping. For a Latin Puerto Rican version, we whip plantains instead of cauliflower and make a picadillo with green olives in the meat. We have done a vegan version as well! Wellness cooking is about creating meals that are both nourishing and joyful, not limiting. I love it when I see a guest’s eyes light up when they know they can eat a dish I have created for them and it’s obvious they are grateful for it.

Do you work with clients on menus?

Collaboration is essential, especially when allergies or dietary needs are involved. I work closely with clients to understand food allergies (nuts, shellfish, dairy, gluten, etc.), intolerances and sensitivities, and medical or wellness-based diets. My goal is to design menus that feel abundant and satisfying while keeping safety and health at the center.

Can you share a funny story about your work?

I do feel clients often think chefs and caterers are magicians and can just create something with their restrictions at a snap of a finger, when there is so much more to it! I wish I could just do an “I Dream of Jeannie” or “Bewitched” nose twitch and make it happen, but perfection requires planning. And yes, I just aged myself with this answer 🙂

What does the public NOT know about your profession?

How lonely and exhausting this profession can be. People often imagine private chefs surrounded by beautiful kitchens, elegant dinners and constant interaction — but so much of the work happens quietly, behind the scenes. A typical private chef day entails cooking alone for hours, planning meals in silence, shopping and prepping independently, cleaning up after everyone has eaten, and being present at but not really part of the gathering. When you specialize in wellness-focused cooking — managing allergies, dietary restrictions – the responsibility that can feel even heavier. A private chef nourishes others, but we often have to remind ourselves to be nourished mentally, emotionally and nutritionally as well.

Nick Poulias Cooking runs in his native Greek family; he started by helping his parents prepare meals at home and watching “tons” of Food Network shows with them. At age 12 his parents opened a Greek restaurant in Ohio and he was “thrown into a kitchen” as a dishwasher. He then worked his way up to serving, then cooking. Now his business, Pikilia, which means assortment, caters and sells popular dishes at farmers’ markets.“

I never went to culinary school nor did I ever want to,” he says. When visiting family in Greece every summer, I watch them cook what true Greeks are eating. It is very eye-opening. I love the flavor that Greece has to offer, with fresh, authentic, healthy and vibrant food.

How did you choose your line of chef work?

I liked creating small meals for my friends in college. I made food that we as Greeks eat and educated them that there is more than just gyro sandwiches in Greek cuisine.

Why is it rewarding to you?

I love the feeling of someone taking a bite out of my creation and getting a flavor that they’ve never experienced before — and enjoying it. I try to give them the pulse of Greece and every bite.

Do you work with clients on menus?

For catering I usually have set menus or popular items that people order from. If they want something completely customized I will work with them on the menu, but for smaller events I stick to what I know sells well.

What is your favorite food to prepare?

Lamb Yiouvetsi — tender, slow-cooked, pulled lamb stew with aromatic sources, a blend of red and green peppers, rich tomato wine sauce combined with orzo and topped with grated Kefalograviera cheese.

Can you share a funny story about your work?

It was a long, busy night at work. I was physically, emotionally and mentally exhausted. I was already thinking about the prep work for the next day’s service as well. It was the second to last order of the night and a customer wanted a lamb souvlaki (lamb skewer) cooked medium rare. I pulled a lamb skewer out from the fridge and started cooking it. While it’s cooking, I am checking inventory/preparations for the next day. I get a little bit distracted and forget about the skewer and tell my other sous chef to get the plate ready so we can send out the order, and we do. I then realized that we ran out of lamb skewers an hour ago and I accidentally cooked the customer a pork skewer. A couple minutes go by and the server approaches the window and tells me that the customer wants to congratulate me because it was the best lamb skewer he ever had. At that stage of the night I just started laughing. We adjusted the tab to charge the customer the corrected, lower price for pork and eventually told him what happened.

What does the public NOT know about your profession?

It’s more than just cooking. It’s negotiating inventory prices, managing work schedules, controlling food safety regulations and cleaning.