Become A Personal Chef
The personal chef life is wild, profitable, meaningful — and absolutely not for the faint of heart. Join Louie as he spills the truth about clients, confidence, pricing, lifestyle, and everything they never taught you in culinary school. Come for the stories… stay for the transformation.
Episodes
18 episodes
17 - Why Executives Don’t Care How Creative You Are
What corporate clients actually pay forIf you think corporate and executive clients are hiring you for creativity, personality, or flashy menus, you’re already losing this market.In this episode of The Become A Personal Che...
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Episode 17
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29:46
16 - The Interview: How to Lead With Confidence (Even If It’s Your First Time)
Your first real client interview can feel intimidating—racing heart, tight stomach, and the fear of saying the wrong thing.But here’s the truth: clients aren’t listening for perfect answers. They’re listening for confidence....
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Episode 16
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11:39
Episode 14 - Stop Selling Meals If You Want To Make More Money
Stop Selling Meals If You Want to Make More Money Subtitle: Why memorable chefs don’t compete on pricePodcast Description:If clients keep asking “How much do you charge?” before they ask anything else, this ...
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Episode 14
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14:48
15 - The 10 Website Fixes That Get Personal Chefs More Clients (Without Posting More)
You can be an incredible chef—and still lose clients before they ever talk to you.Not because your food isn’t good. Not because you’re not trying hard enough. But because your website quietly pushes people away.I...
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Episode 15
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14:10
EPISODE 13 — The Interview, The Meet & Greet, and The Close
Your client consultation is your audition — and most chefs wing it. Here, I walk you through the structure, psychology, and subtle signals that help you build trust fast, guide the conversation with confidence, and close the booking wi...
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Episode 13
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11:43
EPISODE 12 — Niche Up With International Cuisine: The Experience Edition
Now we take your niche and turn it into a show. Not literally, but kind of. We explore how cultural storytelling, atmosphere, music, ingredients, plating, and sensory moments transform a dinner into something clients talk about for...
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Episode 12
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12:05
EPISODE 11 — Niche Up With International Cuisine: The Specialist
Want to become unforgettable? Become the go-to chef for a specific cuisine. Whether you love Thai, Italian, Caribbean, Mediterranean, or Middle Eastern flavors, specialization creates instant recognition and premium pricing opportuniti...
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Episode 11
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10:42
EPISODE 10 — Do You Want This Life? Step One of Starting Your Personal Chef Business
Before you dive into licenses, menus, and branding… you need to know whether this lifestyle is truly for you.We take a clear-eyed look at the freedom, the responsibility, the unpredictability, and the joy of building a business in other ...
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Episode 10
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11:00
EPISODE 9 — A Personal Chef Story: Behind the Apron on a Real Client Night
Ever wonder what a personal chef’s evening really looks like? This episode is a cinematic walk-through of a real service: the setup, the energy, the small crises, the big wins, and all the behind-the-scenes moments you’ll never forget.It...
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Episode 9
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7:39
EPISODE 8 — The Day Everything Went Wrong… and Why It Made Me a Better Personal Chef
Pull up a chair for one of our most unbelievable cook-day stories — the kind that starts with “How bad could it be?” and ends with, “Oh my god, everything is on fire.”This funny, vulnerable, totally real episode teaches the mindset and s...
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Episode 9
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10:19
EPISODE 7 — How Personal Chefs Really Get Clients
Finally: the truth behind how personal chefs actually build full calendars. I break down the difference between weak and strong referral systems, the community presence strategies that worked for us, simple partnerships that bring in h...
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Episode 7
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9:23
EPISODE 6 — Pricing: How to Charge What You’re Worth Without Fear
Pricing is emotional. Let’s talk about it. I walk you through our biggest pricing mistakes, why separating food cost from service fees is a game-changer, and how to talk about price without apologizing or whispering.You’ll learn...
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Episode 6
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10:26
EPISODE 5 — Your Brand: Why Clients Choose Chefs Based on Feelings, Not Food
Branding isn’t logos. It’s how you make people feel. Clients book the chef they trust, not the chef with the prettiest Instagram grid.I share the story of why Chef Vanda’s clients remembered the experience she created f...
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10:55
EPISODE 4 — Setting Up Your Business: What You Actually Need (and What You Don’t)
Let’s save you from overwhelm — and from buying half of Restaurant Depot unnecessarily. I walk you through the lean, practical setup that powered our business from day one: a small SUV, a clean kit of essentials, professionalism over fancy gear...
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11:41
EPISODE 3 — Your Ideal Client: Why Serving Everyone Actually Hurts Your Business
When we started, we tried to serve “anyone who eats.” Yep… that was the whole strategy. And guess what? It did not work.In this episode, you’ll learn why trying to be everything to everyone dilutes your brand — and your bank acc...
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Episode 3
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13:23
EPISODE 2 — Why Now Is the Best Time Ever to Become a Personal Chef
Description: If you’ve been waiting for a sign, this is it. The personal chef industry has shifted dramatically from a luxury service for the elite to an affordable lifestyle solution for busy families, health-conscious professionals...
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Episode 2
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12:07
EPISODE 1 — The Real Story Behind Becoming a Personal Chef
This is where it all begins. In this opening episode, I share the scrappy, unfiltered origin story of how Chef Vanda and I went from “Let’s try this and hope we don’t sink” to running a thriving personal chef business. You’ll hear about the ear...
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Episode 1
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11:38
