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Private Chef's Recipes For Success

by Jeff Lytle
Contact Jeff Lytle, who has covered Southwest Florida since 1975.
f you watch cooking competition shows on TV, you Why is it rewarding to you?
have noticed more and more “private chefs” alongside Food gives instant, honest feedback. You see reactions immediately — no filters,
Irestaurant owners and cookbook authors. I wondered no excuses. When someone enjoys a dish, that moment makes the long hours worth it.
about local private chefs and learned there are many – What is your favorite food to prepare?
and they do more than prepare elegant dinners in clients’ Meat, especially beef. Whether it’s slow-cooked or perfectly seared, it’s simple
homes. Their roots are global, they cater special business, food that demands precision and respect.
community and social events, consult with restaurants on Can you share a funny story about your work?
menus, and much more. Their answers to my questions are A guest once sent a steak back three times — too rare, too done, then “perfect but
so interesting and well written that I present extended, edited versions rather than sliced wrong.” I personally brought the next one out, sliced it tableside, and suddenly
squeeze excerpts into a regular story. Enjoy. it was the best steak the guest ever had.
Furthermore … For me, a menu that truly “works” starts with understanding the
Daniela Carciua With catering specialties including handmade pasta and
people it’s meant for.
fresh-picked vegetables, she says “cooking When I consult on restaurant menus, I look at the full picture: the location, the
chose me before I chose it” – and she diversity of the local population, dining habits, price expectations, and what’s already
chooses to call her business Chef Daniela. succeeding—or struggling—nearby. I analyze current menus, guest feedback and
I grew up in Romania surrounded kitchen capabilities, then design dishes that the team can execute consistently and
by real food, gardens, and women who guests will actually return for. Restaurant consulting is a big part of what I do, and
cooked from intuition and love — not every menu has to make sense both creatively and operationally.
recipes. For private chef and catering clients, the approach is more personal but just as
I have spent over 30 years in the intentional. I work closely with clients to understand cultural preferences, dietary
industry and eventually owned my own, restrictions, religious considerations and health goals.
self-named restaurant in Naples for eight Across all my work, I place a strong emphasis on using local produce, premium
years. ingredients, and thoughtful sourcing.
Becoming a private chef felt like a natural evolution: more personal, more
Brian Roland The executive chef/owner of Crave Culinaire catering and its
intentional, and deeply aligned with how I truly want to nourish people and
subsidiaries for club management and staffing, says his first job in high school was
families.
in the restaurant business -- working his way up from dishwashing to food prep and
Why is it rewarding to you?
eventually serving tables and cooking on the hot line. This business felt like where I
Because I get to care for people in a very real way. Food affects energy, healing,
belonged.
mood and connection. When someone tells me they feel better, sleep better or
After 15 years as a restaurant chef,
finally enjoy eating again, that is deeply rewarding.
I created Crave Culinaire to offer this
People often say “Let food be thy medicine.” For me it’s not a slogan; it's a lived
community a high-end, high-quality
experience. Thoughtfully prepared food, made with intention and knowledge,
dining experience that challenged the
truly supports quality of life.
senses and excited clients’ palates both in
What is your favorite food to prepare?
their homes and in any location.
I love simple, seasonal food that lets ingredients shine, such as fresh pasta;
Why is it rewarding to you?
vegetables just picked from the garden; soups that feel like a hug; and desserts
It allows me to create meaningful
that are comforting without being heavy. I make my own fresh pasta infused with
experiences during important moments
moringa — often called the miracle tree — and use vegetables harvested directly
in people’s lives. Food is never just food;
from my own garden. Cabbage rolls, paprikas and goulash are family recipes I
it carries memory, emotion, culture
grew up with, and real lasagna bolognese is one of my favorites as well. The truth
and connection. I enjoy being part
is, I love food in all its forms.
of celebrations where care, creativity,
Can you share a funny story about your work?
organization and hospitality truly matter.
When I moved to the U.S. 17 years ago, I didn’t speak any English. I went
No two events are the same, and each one
to Barron Collier High School to learn the language, where I met Ron (sorry,
challenges me to problem-solve, lead a team, and continually grow as a chef.
I cannot recall his last name), the director of the program — a poetic soul who
Do you work with clients on menus?
became a dear friend.
Yes! We love collaborating with clients to create customized menus that bring
About a year later, I opened my restaurant with my sister. Ron became a
their vision to life. Whether it’s a special celebration, a fun themed evening, a casual
regular, and every visit ended the same way: tiramisu. Over time, it turned into
outdoor BBQ or a day out on their yacht, Team Crave is passionate about elevating
a playful competition — his tiramisu versus mine. There was never a winner,
every event. We welcome client ideas and also thrive when clients place their trust in
because both were made with love.
us to curate the menu from start to finish.
Ron passed away years ago. Every time I make tiramisu, I feel him there.
What is your favorite food to prepare?
What does the public NOT know about your
At home, I keep things simple. I’m a big fan of fresh fish and organic vegetables,
profession?
allowing the natural flavors of the ingredients to shine. I don’t believe in heavy spices
People often think private chefs just cook and leave. In
or sauces when a perfect sear or roast can bring out the best in the food.
reality, we plan, shop, prep, cook, clean, adjust for health
These days, I’d rather take my four-year-old daughter, Remi, to the farm to pick
conditions, manage timing, with a lot of responsibility. It’s
fresh produce and teach her how to make it taste delicious. Seeing the world through
physically demanding and deeply personal work. You step
her eyes has reshaped the way I cook for our family.
into someone’s home, routine, and trust — and I never
Can you share a funny story about your work?
take that lightly.
One of the funniest moments of my career came during a very high-end event
Shabo Emara He too says he did not choose cooking. where everything had to be absolutely perfect.
It chose me, says the founder/executive chef of Five Star Mid-service, a guest confidently walked into our kitchen area, looked straight at
Catering and native of Egypt. I started cooking young and me, and said, “The bride wants to know if you can redo the entire menu…
quickly realized that the kitchen was the one place where but just for her table.”
pressure, creativity and discipline all made sense to me. I honestly thought it was a joke. It wasn’t. We all froze for a second, then laughed,
From there, there was no turning back.
www.LifeInNaples.net
58 quietly, because at that point you either laugh or cry. We regrouped, improvised like