Private chef consulting

Make your next move with a clearer plan.

One to one support for aspiring and working private chefs. Bring the questions you are facing. We will work through the next steps together.

Justin Jennings at work in a professional kitchen

Built from real service

Advice from the work, not the sidelines.

I have built a career across restaurants, private dining and food businesses. Consulting is a place to think through your own situation with someone who knows the demands of the kitchen and the work behind a booking.

We can work on your offer, menus, pricing, client conversations, event planning, online presence or the practical steps of getting started. The advice is specific to your goals and context. There is no promise of a particular income or booking result.

All sessions take place by video call and are available internationally.

Choose the right amount of support

Three ways to work together.

Start with a conversation

Strategy Call

€149

  • 60 minute one to one video call
  • Review of your current position
  • Custom action plan
  • Follow up email with notes
  • Fee credited if you upgrade
Book a strategy call →

Build the foundations

Four Week Launch

€499

  • Four weekly 45 minute video calls
  • Brand setup guidance
  • Menu and pricing review
  • Client acquisition strategy
  • Email support between calls
Ask about the launch →

Go further, together

Full Mentoring

€799

  • Eight weeks of hands on mentoring
  • Everything in the launch programme
  • Website and social media review
  • First event planning support
  • Ongoing support and access
Ask about mentoring →

Send a note

Tell me where you are starting from.

Share a little about your experience, what you are working towards and which option interests you. I will reply within one working day.

Your details are used to respond to this consulting enquiry. They will not be added to a marketing list.

Prefer to work through it yourself?

Start with the book.

The Millionaire Private Chef brings together practical lessons on pricing, clients, menus, events and the business behind the cooking.

Explore the book