Behind-the-Scenes: A Day in the Life of a Private Chef
Introduction: The Art and Hustle of Private Cheffing
When most people think of a private chef, they picture the final moments: a beautifully set table, guests marveling over artful plates, and the aroma of dinner filling the room. But the real story—the one I live every day—starts long before the first guest arrives and ends after the last dish is dried. Being a private chef is equal parts artist, craftsman, planner, and problem solver. It’s early mornings at the market, late nights in the kitchen, and a thousand details in between.
Over 45 years in kitchens from New York, New Orleans, Los Angeles, Salt Lake City to Atlanta, I’ve learned that every event is its own adventure. No two days are exactly alike, and that’s what keeps me passionate about this work. Today, I’m taking you behind the scenes of Culinary Collective Atl to show you what really goes into creating a personalized dining experience—from menu planning and ingredient sourcing to the final flourish on your plate.
And because every great meal starts with inspiration, I’d love to hear from you: What’s your dream menu? At the end of this post, you’ll find an invitation to submit your ideas for a future Culinary Collective Atl event!
Section 1: The Night Before—Preparation is Everything
Menu Review and Client Communication
Every event starts with a conversation. Whether it’s a birthday dinner in Alpharetta, a micro-wedding in Blue Ridge, or a corporate retreat in Midtown, I work directly with every client to understand their vision, tastes, and dietary needs. No preset menus here—each experience is tailored from scratch.
The Night Before:
- Review the finalized menu: After days (sometimes weeks) of back-and-forth, the menu is locked in—no more changes, so I can focus on execution.
- Check the client’s kitchen requirements: Does the venue have a working stove and oven? Is there enough counter space? For vacation rentals and Airbnbs, I pack extra gear just in case.
- Prep my equipment list: Knives, pans, sheet trays, specialty tools, coolers for perishables, backup propane for the grill—nothing gets left to chance.
- Confirm the schedule: Arrival time, meal times, special requests (allergies, vegan/gluten-free, cultural favorites), and the flow of the event.
Chef’s Note:
This is when I start visualizing the event—how each course will look, how the timing will flow, and how I’ll bring the client’s vision to life.
Section 2: Early Morning—The Hunt for the Best Ingredients
Shopping at Atlanta’s Markets
The best meals start with the best ingredients. I’m a regular at Atlanta’s top farmers markets—Peachtree Road, Freedom Farmers Market, and local stands in Cumming and Suwanee. I know which vendors have the sweetest peaches, the freshest greens, and the most flavorful tomatoes. For meats and specialty items, I rely on trusted butchers and fishmongers who know my standards.
A Typical Morning:
- 5:30am: Hot Tea, a quick review of my shopping list (built from the finalized menu), and then out the door before the city wakes up.
- 6:00am–8:00am: I hit the markets, often chatting with growers about what’s at its peak. I taste, smell, and inspect every item—no shortcuts.
- 8:30am: Grocery stores for pantry items, specialty imports, or last-minute needs.
- 9:00am: Load everything into coolers, double-check for perishables, and head back to my prep kitchen.
Chef’s Tip:
Shopping early means I get first pick and can avoid crowds. It also gives me time to pivot if something isn’t available—adaptability is key!
Section 3: Mise en Place—Prepping for Perfection
Back in the Kitchen
With ingredients in hand, the real work begins. Mise en place—a French term meaning “everything in its place”—is the backbone of every successful kitchen. I organize every component, measure out spices, and line up my tools so the cooking process is smooth and efficient.
Mid-Morning Routine:
- Wash and prep produce: Peeling, chopping, slicing, and dicing. For large events, I may prep at my home kitchen or a commercial space before transporting to the client’s venue.
- Marinate proteins: Whether it’s a dry rub for steak, a citrus marinade for fish, or a brine for chicken, this step locks in flavor.
- Batch sauces and dressings: Chimichurri, vinaigrettes, reductions, and compound butters are made fresh, then packed for easy plating.
- Bake and pre-cook: If the menu calls for bread, dessert, or slow-cooked items (like pork belly or short ribs), I get them started early.
Chef’s Note:
Efficiency is everything. I use checklists for every event, and I’m always thinking two steps ahead. If I’m prepping for a multi-course dinner, I’ll stage each course’s components in labeled containers so nothing gets missed.
Section 4: On the Move—Transporting the Culinary Collective
Packing and Travel
Once everything is prepped, it’s time to load up and head to the event location. Transporting a mobile kitchen is an art in itself—especially in Atlanta traffic or when heading out to Lake Lanier or Blue Ridge.
- Coolers for perishables: Everything is packed with ice packs and labeled for easy access.
- Equipment bins: Knives, pans, utensils, backup burners, and even my own sheet pans (many home kitchens don’t have commercial-grade gear).
- Specialty items: If the event calls for unique plating, I bring my own boards, serving platters, and garnish kits.
- Backup plan: I always carry a portable grill or burner in case of equipment failure at the venue.
Chef’s Tip:
Being overprepared is the secret to calm execution. I’ve cooked in everything from gourmet kitchens to rustic cabins with limited power—flexibility and a sense of humor go a long way.
Section 5: Arrival—Turning a Home into a Restaurant
Setting Up in the Client’s Kitchen
Every kitchen is different. Some are spacious and well-equipped; others require creative problem-solving. My job is to adapt, organize, and make the space work for the event.
- Sanitize surfaces: Cleanliness is non-negotiable.
- Unpack and organize: I lay out my mise en place, set up cooking and plating stations, and check the oven/stove functionality.
- Coordinate with servers (if needed): For events over 6 guests, I often bring a server or two to help with service and cleanup.
- Final checks: Review the event timeline, confirm the order of courses, and communicate with the host about any last-minute changes.
Chef’s Note:
I love the energy of transforming a familiar home kitchen into a pop-up restaurant. It’s where hospitality and artistry meet.
Section 6: Showtime—Cooking, Plating, and Service
The Rhythm of the Event
Once guests arrive, it’s showtime. I move between the kitchen and dining area, checking in with the host, adjusting timing as needed, and keeping the courses flowing.
1. Cooking
- Start with appetizers: These are often served as guests mingle—think charcuterie boards, crostini, or chef’s choice canapés.
- Main courses: Proteins are cooked to order, sauces finished, and sides assembled just before serving.
- Dietary needs: I keep a list of allergies and preferences taped up—no detail is too small.
2. Plating
- Attention to detail: Every plate is wiped clean, garnished, and checked before it leaves the kitchen.
- Visual appeal: I use color, texture, and height to make each dish as beautiful as it is delicious.
- Timing: Courses are served promptly, with enough space for conversation and enjoyment.
3. Service
- Engagement: I love introducing each course, sharing stories about the ingredients or inspiration behind the dish. It turns a meal into an experience.
- Pacing: If the event includes wine pairings or interactive elements (like a chef’s demo), I build in time for those moments.
- Adaptability: If a guest requests a change or there’s a last-minute dietary need, I pivot on the fly.
Chef’s Tip:
Private chef service is about more than food—it’s about creating memories. My goal is for every guest to feel like the evening was designed just for them.
Section 7: The Final Course—Dessert and Farewell
Sweet Endings
Dessert is the last impression, so I make it count. Whether it’s a classic like flourless chocolate cake, a seasonal fruit tart, or a playful twist on Southern favorites (think peach cobbler with bourbon whipped cream), I aim for a finish that’s both comforting and memorable.
Saying Goodbye
After dessert, I check in with the host and guests, answer questions, and sometimes share recipes or cooking tips. Many clients tell me that these informal conversations are their favorite part of the evening.
Section 8: Immaculate Cleanup—The Unseen Finale
Leaving No Trace
One of the hallmarks of Culinary Collective Atl is the promise that your kitchen will be spotless when I leave—often cleaner than when I arrived.
- Wash and sanitize all dishes, counters, and equipment
- Pack up leftovers in labeled containers for guests to enjoy later
- Sweep, mop, and take out trash if requested
- Double-check for forgotten items
Chef’s Note:
I believe that true hospitality extends beyond the meal. Leaving a clean kitchen is my way of saying thank you for trusting me with your home and celebration.
Section 9: After the Event—Reflection and Follow-Up
Client Feedback and Relationship Building
Every event is a learning experience. I send a thank-you note and a feedback request after each booking. This helps me continually refine my process and ensures that every client feels valued.
- Menu debrief: What worked? What could be improved?
- Recipe sharing: If guests loved a particular dish, I’m happy to share the recipe or tips for recreating it at home.
- Staying in touch: Many clients become regulars, booking for birthdays, holidays, and special occasions year after year.
Section 10: Chef Rob’s Most Memorable Moments
Over the years, I’ve cooked for celebrities, entrepreneurs, families celebrating milestones, and groups of strangers who became friends over dinner. Some highlights:
- A lakeside retreat in Blue Ridge: Cooking over an open fire after a power outage—guests said it was the most memorable meal they’d ever had.
- A micro-wedding in Suwanee: Creating a custom menu that honored the couple’s Italian and Southern roots, complete with homemade pasta and peach pie.
- Dinner with Strangers pop-ups: Watching guests bond over a shared table, great food, and a sense of adventure.
What these events have in common is not just the food, but the feeling—of being cared for, surprised, and delighted.
Section 11: How to Book Your Own Private Chef Experience
If you’re inspired by this behind-the-scenes look, why not bring Culinary Collective Atl to your next event? Here’s how the process works:
- Inquiry: Reach out via theculinarycollectiveatl.com/booking/ or call 470-380-7917.
- Consultation: We’ll discuss your occasion, guest count, tastes, dietary needs, and vision.
- Menu development: I’ll propose a custom menu, and we’ll revise until it’s perfect.
- Event execution: From shopping and prep to service and cleanup, I handle every detail.
- Follow-up: After the event, I’ll check in to ensure everything exceeded your expectations.
Section 12: Engagement—Submit Your Dream Menu!
Now it’s your turn! I love creating new dishes and experiences inspired by my clients and community.
What’s your dream menu for a private chef event?
- Is there a dish you’ve always wanted to try?
- A cuisine or ingredient you wish would show up at your next dinner party?
- A theme (French bistro, Southern comfort, Asian fusion) you’d love to see?
Share your ideas in the comments below, or email me directly at theculinarycollectiveatl.com/booking/.
I’ll select a few favorites to feature in an upcoming blog post or pop-up event!
Section 13: FAQs—What Else Do You Want to Know?
Q: How far in advance should I book a private chef?
A: For weekends or holidays, 4–6 weeks is best, but I can sometimes accommodate last-minute requests.
Q: Can you accommodate special diets?
A: Absolutely. Vegan, gluten-free, paleo, keto, and more—menus are always customized.
Q: Do you bring all your own equipment?
A: Yes, I bring everything needed, from knives to sheet pans to specialty tools.
Q: What’s the typical event size?
A: Most events are 8–16 guests, but I can handle everything from intimate dinners to larger retreats.
Section 14: Next Week’s Preview
Stay tuned for next week’s post:
Dinner With Strangers: Why Shared Tables Matter
Discover how breaking bread with new faces creates unforgettable experiences and bonds.
Ready to experience the Culinary Collective difference? Let’s create something unforgettable together.