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Private Chef's Recipes For Success

Part 2
by Jeff Lytle
Contact Jeff Lytle, who has covered Southwest Florida since 1975.
ut wait. There are more. At Thanksgiving a couple of years back, another chef and I found
Last month we introduced readers to a ourselves in a literal tactical standoff with a Golden Retriever that
Bsampling of private chefs in Naples who decided the turkey was brought for him, and kept trying to jump on
prefer lower-key craftsmanship to restaurant the countertop to pull it down. We ended up barricading ourselves in
work. a corner of the kitchen. At the same event, the circuits in the kitchen
They handle many chores, from preparing meals for families, kept shorting out, killing the plan for using immersion circulators
catering and anything that involves food. to heat most of the food. On a four-burner stovetop, and one non-
Their stories were so interesting that we now offer a sequel. convection oven, we somehow pulled off Thanksgiving for about 20
Enjoy these profiles and chefs’ extended comments that have been guests. Definitely an event to remember.
edited for space considerations. What does the public NOT know about your profession?
Sam Sorenson He is owner and head chef of Cultured Catering. A Having a personal chef preparing meals daily is definitely a luxury
veteran of New York restaurants, where he learned about precision service. However, having meal preparation service or an occasional in-
and timing, he says his work now “is about creating personalized, home, personalized dinner for a couple or family is accessible to more
restaurant grade experiences in an intimate, residential setting.” people, rather than spending the same money to fight for parking
How did you choose your line of chef work? on Fifth Avenue. Because my business is efficient, I can make sure a
My private chef aspirations were born from a desire to strip away nurse finishing a double shift or a parent juggling a busy household
the industrial noise of high volume kitchens and return to the can both have access to thoughtful, nutritious meals, at a cost that
heart of what makes food meaningful: connection and culture. My makes sense. As much as I love doing multi-course, intimate dinners,
greatest fulfillment is diving deep into the technical and historical there’s something really satisfying about just making stellar meal prep
roots of a dish. Being a private chef isn’t just about the meal; it’s that helps somebody get through the week a little more easily.
about the luxury of focus, the precision of the craft, and the joy of Amber Phillips Her company, Sage Events & Catering, is celebrating
sharing with every guest I serve. 20 years in business.
Why is it rewarding to you? How did you choose your line of chef work?
This line of work breaks down barriers between me and the client. I realized early on that food isn’t just about taste — it’s about well-
The anonymity of a chef in a restaurant setting sometimes muffles being. I was drawn to cooking in a way that supports people’s health,
the direct, human impact that food, especially thoughtful food, energy and lifestyle. In private settings, I can truly tailor meals around
can create. dietary restrictions, allergies, sensitivities and personal wellness goals.
Do you work with clients on menus? Why is it rewarding to you?
I make it a cornerstone of the relationships I’ve built with my Food has the power to help people feel their best. I am rewarded
clientele. That open communication and direct feedback is crucial when clients tell me their digestion has improved, they finally feel
to a great experience. safe eating with an allergy, they have more energy, or they’re enjoying
What is your favorite food to prepare? food again despite restrictions. Example: I love Greek moussaka. It's
I honestly enjoy making all kinds of foods, but I particularly enjoy full of dairy deliciousness with the fluffy baked bechamel sauce on top
getting requests for things that I’ve never personally prepared of eggplant, potatoes and either lamb or ground beef. We do a grass-
before. Not only does it help me to grow as a chef, but also provides fed beef version with organic tomato and cinnamon stewed eggplant.
more understanding of clients and the world around me. For We whip cauliflower and coconut cream with eggs to create the same
example: I had a client request Scotcharoos around Christmastime. golden baked topping without the guilt -- and it is paleo. I was just
(Definitely worth a try if you’ve never had them.) The point is that recently at a Greek fest and felt inspired. We do a similar shepard’s
people from different parts of the world enjoy things that are so pie with the same topping. For a Latin Puerto Rican version, we whip
similar but also so different at the same time. I love getting to see plantains instead of cauliflower and make a piccadillo with green
the connection. olives in the meat. We have done a vegan version as well! Wellness
Can you share a funny story about your work? cooking is about creating meals that are both nourishing and joyful,

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