Self Employed

Personal Chef

I work as a personal chef providing clients with customized, farm‑to‑table meals tailored to their nutritional needs and dietary restrictions. I built and maintained a consistent client base for over two years by focusing on high‑quality ingredients, thoughtful menu planning, and reliable service. My approach centers on locally sourced produce and proteins, supported by strong relationships with regional vendors and small businesses.

I am well‑versed in major allergens, cross‑contamination risks, and safe food‑handling practices, allowing me to confidently design meals for clients with complex dietary requirements. Beyond cooking, I manage scheduling, procurement, kitchen organization, and client communication ensuring a seamless experience from planning to plating. This role strengthened my creativity, adaptability, and customer‑focused mindset.