Podcasts about private chefs

This Episode is Sponsored by Lodgify If you have been thinking about building your own direct booking channel and reducing your reliance on the OTAs, Lodgify is worth a serious look. It brings your booking website, channel management, guest messaging, and unified inbox into one place. VRS listeners can get 20% off yearly and bi-yearly plans with code VRS-20, valid through to the end of June. Visit Lodgify and use code VRS-20 to get started.  > Click here to visit Lodgify.com _________________________________________________________________________________________ Siddhi Mittal has one of those backgrounds that makes you wonder how a single person contains all of it. She grew up in Agra, studied computer science and AI at Columbia, landed on an asset-backed mortgage securities trading floor in New York, moved to London, spent six years in finance, had a full-blown existential crisis, quit to build a startup, stumbled into the vacation rental industry almost by accident, had a baby, got lost down an AI rabbit hole, nearly derailed her marriage, and is now running two businesses while teaching women worldwide how to use AI to earn more and work less. And it seems like all that happened without her taking a breath! Yhangry is a private chef booking platform she co-founded in the UK. It started as a consumer product for anyone who wanted a chef to cook at home. Then Siddhi discovered that 50% of her users were vacation rental guests and property managers, and everything changed. Yhangry is now one of the most interesting upsell opportunities in the STR space: property managers can generate a simple affiliate link, share it with guests, and earn commission whenever a chef is booked. No operational overhead. No coordination. The platform handles everything from booking to payment to quality assurance. The conversation covers all of that, and then it goes somewhere else entirely. Because Siddhi is also the founder of SheCompoundsAI, a live AI education event series focused on helping women build practical AI skills. She brings the same direct, jargon-free energy she uses on stage to this conversation, and what comes out is one of the most accessible explanations of prompting, agents, and reverse prompting I have heard anywhere. If you have been hovering at the edge of AI adoption and not quite sure how to get started, this episode gives you the simplest possible on-ramp. And if you are a property manager looking for a genuinely low-effort upsell revenue stream, the Yhangry conversation is worth your attention. ________________________________________________________________________________________________________________________________________

The salient point of this podcast episode revolves around an engaging conversation with Allie Romero, who shares insights from her culinary journey and discusses her latest book, "Gas, Fire, Heat." In our discourse, we delve into personal reflections, including Allie's heartfelt desire to share a meal with her late parents, highlighting the emotional connections that food can foster. The dialogue further explores the nuances of living in Texas, where Allie notes the warmth and friendliness of the people, which has inspired a more leisurely approach to life. We also touch upon the challenges of mastering barbecue techniques, particularly the elusive perfect brisket. This episode encapsulates not only the art of cooking but also the profound memories and relationships intertwined with the culinary experience.Links referenced in this episode:paintedhillsnaturalbeef.comgascookbook.cominstagram.comCompanies mentioned in this episode:Painted Hills Natural BeefThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

The focal point of our discourse revolves around the remarkable culinary journey of Ally Romero, an esteemed guest whose endeavors culminate in the imminent release of her cookbook titled *Gas Fire Heat*. This episode unveils the intricate process behind the creation of her book, which encompasses a collection of recipes that are not only delectable but are also accessible to the everyday cook. Ally elucidates her motivations for authoring a cookbook, articulating her desire to leave a lasting legacy for her family, while simultaneously enhancing her credibility within the culinary domain. Furthermore, she shares insights into her unique approach to recipe development, emphasizing the importance of practicality and the use of readily available ingredients. As we delve into her experiences, we also explore the nuances of food photography and the challenges inherent in presenting culinary creations in an aesthetically pleasing manner.Links referenced in this episode:oregondungeness.orgheritagesteel.uspigpowder.comCompanies mentioned in this episode:Painterdale'sGas Fire HeatWeston KiaHeritage SteelOregon Dungeness CrabPainted Hills Natural BeefPig PowderMeat ChurchThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

What do private chefs actually cook for families during the week… and what can home cooks learn from it?In this episode, we're pulling back the curtain on real client menus — from busy families with teenagers to households balancing different dietary needs. These are the kinds of meals designed to work in real life: flexible, flavorful, make-ahead friendly, and built to stretch into multiple lunches and dinners throughout the week.But this episode isn't just about cooking for clients. We're sharing the strategies we rely on in our own kitchens, too: prepping components, building meals around adaptable proteins and sauces, and making food that can evolve throughout the week instead of feeling repetitive by day two.By the end of this episode, you'll discover:How to build “mix-and-match” weekly meal plans that don't feel boringStrategies for prepping proteins, sauces, and vegetables once and using them throughout the weekFour unique menus that feature some of our go-to meals like customizable taco nights, a make-ahead panini, and our favorite mac n' cheese (that has a secret serving of veggies)Tune in now to cook like a private chef in your kitchen!***For more recipes and cooking inspiration, sign up for our free Substack here. And join us on our live monthly calls by upgrading your subscription to paid!***Links:SONYA's -- Menu #1For: 2 meat eaters /2 vegetarians/ 1 meal fresh + other meals prepped in advanceDinner for that night (plus extra):Taco bowls with ground beef, crispy tofu (add your favorite seasonings), cabbage slaw with jalapeno, cilantro, and lime dressing, spicy crema, avocado, and salsa verde + tortilla chipsAdditional meals for mix and match throughout the week:Creamy Lentil tomato soup by Carolina Gelen for NYT CookingRoasted shawarma chicken thighs, also added onion wedges and placed on a sheet panTurmeric black pepper tofu (I use potato starch or cornstarch instead of arrowroot powder)Roasted cauliflower and red onion, spiced with turmeric, cumin and corainder, with currantsHerby tuna salad (recipe can be found in Braids)Mixed lettuces and cucumberGreen goddess dressing (I use yogurt or sour cream in lieu of half of the mayo – you can skip anchovies for vegetarians)KARI - Menu #12 parents/2 teenage boys on Wednesdays Fish tacos with peach + mint + chive salsa by Martha Tinkler for Food Network Kitchen, plus tip for grilling fish: coat it in a thin layer of mayonnaise before putting on a very hot grill and don't move it until it looks almost cooked through! It won't taste like mayo and it won't stick.Spicy skirt steak tacos with red cabbage - similar to Kari's approachRoasted cornGrilled zucchiniKari's Granola recipe is published in Sonya's cookbook, BraidsChicken cheddar sandwich paninis for the fridge similar to what Kari makesSONYA - Menu #2Family of 2, 1 low carb, 1 teenagerMonday:Burger night – cooked in a cast iron pan, one served on a bun (for the teen), the other wrapped with iceberg (for the adult), topped with tomato, onion, avocado, cheese, and bacon. Served with roasted potato wedges (for the teen) and parsnip fries (adult), and a simple saladTuesday:Turkey Kheema (similar to this, but with turkey instead of chicken and no peppers), cauliflower and peas (Gobi Matar), with raita, cauliflower rice, and steamed riceWednesday:Sheetpan sausage with peppers and tomatoes with arugula saladThursday:Vietnamese bowls lemongrass marinated grilled pork, served with rice vermicelli noodles, shredded carrot and cucumber, bed of shredded romaine, almond butter dipping sauceKARI - Menu #22 dads/2 little kids on Thursdays Sweet potato mac and cheese similar to Kari's: use full-fat dairy and can sub canned pumpkin for the sweet potatoChicken cheddar sandwichpaninis for the fridge similar to what Kari makesRoasted delicata squash salad with kaleTuna saladChicken soup - simply made, recipe from our SubstackGranola barsStrawberries, apriumsIna Garten's honey orange yogurt****Got a cooking question? Leave us a message on our hotline at: 323-452-9084For more recipes and cooking inspiration, sign up for our Substack here.Are you a local to Portland or planning a visit? You can now book a private farmers' market tour with Sonya through Airbnb Experiences! Or order Sonya's cookbook Braids for more Food Friends recipes!

Find us on all platforms: https://linktr.ee/TAPFLIN THIS EPISODE WE DISCUSS:0:00 - Intro7:43 - Sharing a suitcase with someone 12:53 - Music predictions this year 19:21 - Latto announces pregnancy reactions 25:29 - Real Boston Richie allegations…34:49 - Stefon Diggs vs “Private Chef”43:20 - Klay Thompson vs Megan Thee Stallion55:06 - Woman that are “Home Bodies”

See omnystudio.com/listener for privacy information.

What if the best restaurant in your area… wasn't a restaurant at all?In this episode of The Running Wine Mom, Samantha sits down with identical twin chefs Stephen and Nicolas Servis, founders of Servis Events — a Bucks County-based private chef and farm-to-table dining experience that brings high-end, seasonal meals directly into your home.Recorded on-site at their family Airbnb, Rocking Horse Acres, this conversation goes beyond food. It's about community, entrepreneurship, and redefining what a “night out” can look like.Stephen and Nicolas share how they went from restaurant kitchens to building a thriving private chef business, why sourcing local ingredients matters more than ever, and what people don't understand about the work behind a premium dining experience.You'll also hear: How the pandemic unexpectedly launched their business  The reality of running a business with your identical twin  Why farm-to-table isn't just a trend — it's a lifestyle  The biggest misconceptions about private chefs and pricing  What actually goes into a $200/person dining experience  Their vision for the future of Servis Events  And a fun rapid-fire segment you don't want to miss Whether you're a parent, entrepreneur, foodie, or just someone who loves a good dinner party — this episode will make you rethink how you gather.

The trial of football star Stefon Diggs ends with a not guilty verdict. AP correspondent Jennifer King reports.

In this episode of Afternoons with Zweli, we sit down with the incredibly talented Lesego following her departure from the MasterChef South Africa kitchen. Known for her vibrant personality and standout flavors, Lesego opens up about the highs and lows of the competition. We explore the intense pressure of the elimination round, the family influences that shaped her palate, and what it’s really like when the cameras aren't rolling. While her time on the show may have ended, her culinary career is just heating up, Lesego shares how she’s transitioning into the world of private cheffing and what fans can expect from her next. Tune in for a conversation about passion, resilience, and the power of a great meal. Spend weekday afternoons with Zweli. He keeps you in the loop with everything from music and movies to sport and pop culture. Hear what the Word on the Street is, test your skills with the high-pressure 6 Out of 6, and get ready to be entertained. Thank you for listening to an Afternoons with Zweli podcast Listen live on Primedia+ weekdays from 12:00 to 15:00 (SA Time) to Afternoons with Zweli broadcast on 947 https://www.primediaplus.com/station/947 For more from the show go to https://buff.ly/FeeL6wY or find all the catch-up podcasts here https://buff.ly/pRBikjo Subscribe to the 947 Weekly Newsletter here https://buff.ly/hf9IuR9 Follow us on social media 947 on Facebook: https://www.facebook.com/947Joburg/ 947 on TikTok: https://www.tiktok.com/@947joburg 947 on Instagram: https://www.instagram.com/947joburg 947 on X https://x.com/947 947 on YouTube: https://www.youtube.com/@947Joburg See omnystudio.com/listener for privacy information.

CapeTalk’s Sara-Jayne Makwala King is joined on Weekend Breakfast by Megan Swan, private chef. Weekend Breakfast with Sara-Jayne Makwala King is the weekend breakfast show on CapeTalk. This 3-hour morning programme is the perfect (and perky!) way to kickstart your weekend. Author and journalist Sara-Jayne Makwala-King spends 3 hours interviewing a variety of guests about all things cultural and entertaining. The team keeps an eye on weekend news stories, but the focus remains on relaxation and restoration. Favourites include the weekly wellness check-in on Saturdays at 7:35am and heartfelt chats during the Sunday 9am profile interview. Listen live on Primedia+ Saturdays and Sundays between 07:00 and 10:00am (SA Time) to Weekend Breakfast with Sara-Jayne Makwala-King broadcast on CapeTalk https://buff.ly/NnFM3Nk For more from the show go to https://buff.ly/AgPbZi9 or find all the catch-up podcasts here https://buff.ly/j1EhEkZ Subscribe to the CapeTalk Daily and Weekly Newsletters https://buff.ly/sbvVZD5 Follow us on social media: CapeTalk on Facebook: https://www.facebook.com/CapeTalk CapeTalk on TikTok: https://www.tiktok.com/@capetalk CapeTalk on Instagram: https://www.instagram.com/ CapeTalk on X: https://x.com/CapeTalk CapeTalk on YouTube: https://www.youtube.com/@CapeTalk567 See omnystudio.com/listener for privacy information.

So you want to launch a private chef business?

The wild private chef culture during summer in The Hamptons, buying a Brick to stay off our phones, when it's acceptable to Irish Goodbye/Exit, Pep Guardiola's follow-up fit, a deep dive into recent Converse, Will got himself a new nail kit now that he doesn't chew his nails, wishlist items, and a lot more. Subscribe to the newsletter: retailpod.substack.com willdefries.substack.com  Shop the Sunday Scaries Scented Candles: www.vellabox.com/sundayscaries Watch all Retail Therapy episodes on YouTube: www.youtube.com/sundayscariespodcast Support This Week's Sponsors Cheers: CheersHealth.com (RETAILPOD for 20% off) Follow Along Retail Therapy on Instagram: www.instagram.com/retail.pod Will deFries on Twitter: www.twitter.com/willdefries Will deFries on Instagram: www.instagram.com/willdefries  Barrett Dudley on Twitter: www.twitter.com/barrettdudley Barrett Dudley on Instagram: www.instagram.com/barrettdudley Sunday Scaries on Twitter: www.twitter.com/sundayscaries Sunday Scaries on Instagram: www.instagram.com/sunday.scaries

What does it really take to become a private chef?In this episode, we sit down with Chicago-based private chef Alfredo Arcobelli, who went from cooking in his family's restaurant in southern Italy to building a thriving private chef career in the United States - one client, one dinner, and one word-of-mouth referral at a time.After arriving in America with a single suitcase and no money, Alfredo turned the chaos of the pandemic into opportunity by bringing the restaurant experience directly into people's homes. Today, he cooks for private clients, hosts events, and designs unforgettable dining experiences, all without owning a restaurant.If you've ever wondered whether becoming a private chef could be a career path for you, this episode is packed with real-world insight.We talk about:• How to start a private chef business from scratch • Finding clients without a huge social media following • Pricing private chef services and building packages • The mindset shift from restaurant kitchen to private homes • Managing dietary restrictions and client expectations • The biggest mistakes new private chefs makeAlfredo also shares the practical strategies that helped him grow his business through word-of-mouth, build long-term clients, and create a sustainable career doing what he loves.Whether you're a chef thinking about going private or just curious about the world behind the scenes of private dining, this conversation gives you an inside look at the private chef lifestyle.⭐ Brought to you by Back of HouseYour most trusted resource for restaurant tech. Stop guessing and start making data-driven decisions for your business.Learn more at: https://backofhouse.io/⭐ Proudly Sponsored by: RestauRentThe no-fee booking platform helping restaurants and venues book private events.Try it risk-free (3 months free): https://bit.ly/soyouwanttorestaurentScience on CallOffering 2/47/365 restaurant tech support. Sign up at scienceoncall.com/boh⭐ Connect with the PodcastFull Episodes: https://linktr.ee/soyouwanttorunarestaurantFollow Claudia: @claudia.saricFollow Spencer: @restaurantspenny⭐ Learn more about Alfredohttps://dinnerwithalfredo.com/

Gayatri Singh is a Private Chef, Supper Club Host & Recipe Creator in Melbourne, Australia. @gayatriisingh on Instagram

Are you tired of eating out because you're too busy to cook? If you're craving personalized meals that fit your nutritional and culinary preferences, consider hiring a private chef. Learn more at https://bahs.com/services/private-chefs/ British American Household Staffing City: New York Address: Basement, 494 Greenwich St Website: https://bahs.com/ Email: info@bahs.com

Uncle Vinny sits down with Chef Todd Griffith for a great conversation about life as a chef, restaurant owner, and much more. Follow / cheftoddgriffith 0:00 - welcome @cheftoddgriffith 0:40- growing up in Ohio, winding up in AZ 1:00 - moving to AZ from spinning a globe 3:00 - being a chef has been my only job 4:30 - the wild lifestyle of a chef 5:45 - early chef days 6:45 - hitting a wall while running a restaurant in Seattle 7:45 - burnout as a chef 10:00 - leaving being a chef and living on a farm for 3 years 12:40 - stress of running a Seattle restaurant 14:30 - living on 300 acres in Mississippi 16:55 - transitioning to becoming a private chef 24:30 - private chef clientele and lifestyle 29:00 - owning a restaurant in flagstaff 32:00 - the importance of experience 34:00 - Asian influence in your cooking 35:30 - presentation of food 36:30 - drawing your dishes 39:00 - favorite meal to cook currently 40:00 - wooden spoon business; creativity 46:00 - top 3 private chefs in Phoenix 47:00 - advice for a young chef 49:30 - AZ life 51:00 - upcoming plans 53:00 - shoutout Chef Todd Click the Below Links to Keep Up With New Versatile Vigilante content: Instagram: https://instagram.com/VersatileVigilante/ Soundcloud: https://soundcloud.com/versatilevigilante Spotify: https://podcasters.spotify.com/podcast/6rbWSYZP9asHUv431qHZfK/overview Apple Podcasts: https://podcasts.apple.com/ca/podcast/versatile-vigilante/id1384221180?mt=2 Linktree: https://linktr.ee/VersatileVigilante

From cooking for world-famous athletes and global touring musicians to navigating extreme dietary requirements inside private households, Chef Joy's career offers a fascinating insight into life as a Private Chef at the highest level.Originally from New Orleans and now based in Los Angeles, Joy shares how she built her career from professional kitchens into the world of private staffing — travelling internationally, cooking in unconventional environments, and adapting to the unique demands of UHNW clients.She opens up about the realities behind the glamour, the importance of attitude and flexibility, and how challenges like cooking without onion or garlic have actually helped her grow creatively as a chef.In this episode, Philippa and Joy discuss:

This week on Pop Therapy, I'm joined by the one and only Chef Stu - celebrity chef, cookbook author, podcaster and star of the Food Network's Private Chefs of Beverly Hills.Stu takes us through his journey from Ireland to Los Angeles, what it really takes to build a career in the public eye, and how fame can blur the lines between your personal life and your public brand. We talk candidly about navigating a very public relationship and breakup, especially when that person lives a public life themselves.. The pressure of being watched in real time, and the boundaries you have to build to protect your peace.Of course, we also dive into the Bravosphere - from the new ick on Vanderpump Rules to Real Housewives of Beverly Hills - and unpack what reality TV needs to bring back the magic. Plus, we touch on wellness trends like GLP-1s and NAD, energy culture, and the cultural obsession with optimisation.This one is funny, honest, and full of heart - with a little bit of cooking and a whole lot of Pop Therapy.Connect with the wonderful Chef Stu:IG: @chefstuartokeeffePodcast: Don't Let It StuConnect with the show:Pop TherapyIG: ⁠⁠@jana.firestone⁠⁠Website: ⁠⁠www.janafirestone.com⁠YouTube: ⁠⁠POP THERAPY PODCAST⁠TikTok: ⁠@janafirestone⁠Work with our brilliant audio engineer Sam Talbot at ⁠www.samtalbot.com.au⁠!

There's just too much to love about Chef Shawn. His creativity, his positivity, his open heart, his talent, the list goes on forever. He has incredible stories to tell about last minute gigs with dangerous people, how to impress a date, how to cook Miami style, and where to get the freshest foods in South Florida. If you like food, want a few tips on your cooking, or just like hearing someone deeply skilled in their craft talk about their process you will love this episode!

In this episode of the Chefpreneur Podcast, Chef Andrés shares a deeply personal and powerful message — inspired by a story of a sanitation worker named Doug — that challenges chefs to embrace their true calling and start building the life and business they deserve. If you've been stuck in survival mode, working multiple jobs, or just afraid to start your personal chef business, this is your wake-up call. You'll hear:✅ Why the heart to serve is what defines you — not your job title✅ Why hard work alone won't build the business you dream of✅ How fear of failure is keeping you stuck (and how to break free)✅ The proven 4-step Chefpreneur method to launch and grow a real personal chef business✅ A personal challenge from Chef Andrés to make 2026 your breakthrough year Want help launching your personal chef business the right way?

In this episode of the Hospitable Hosts podcast, we speak with Siddhi Mittal, co-founder of Yhangry, about the growing trend of private chef experiences in vacation rentals. Siddhi shares her journey from finance to hospitality, the evolution of Yhangry, and how they are bridging the gap between private chefs and guests. The conversation explores the impact of experiential amenities on guest satisfaction, the ease of integrating private chef services into rental properties, and the future growth of the industry, including the influence of AI on travel experiences.For more information, click here.Sleep easy, host confidently with Hospitable. Automate your guest messages, sync your calendar across booking channels, and protect yourself from bad direct booking guests.Sign up today at hospitable.com/podcast and get 25% off your bill for 3 months.

Do you wish you could meal plan easily for busy weeks or easy entertaining?This week, we're sharing menus and lessons learned from our private chef days, like: how to plan menus and meal prep, adapting to clients with different tastes and needs, and most importantly, what approaches build more confidence in the kitchen. By the end of this episode, you'll:Learn how to menu plan like a private chef for both weeknight cooking and dinner partiesThe dishes and recipes clients requested over and over again, including a chicken cheddar chowder and a classic Thai curryThe recipes sources we rely on the most for cakes, soups, sides and morePress play now to discover how the best kind of cooking isn't about perfection or posting pics – it's about care, connection, and cooking what's needed in the moment. ***LINKS:Sonya's Mediterranean-Inspired Dinner Party Menu:Roasted cod with tomato olive caper tapenade by Kay Chun for NYT Cooking (unlocked)Spinach and chickpeas by Smitten Kitchen Quinoa with toasted pine nuts by Ellie Krieger for Food Network (swap raisins for currants)Cranberry Vanilla Coffee Cake by Smitten Kitchen, originally from Gourmet MagazineKari's Weeknight Family Dinner Menu:Chicken cheddar chowder from Cooking Light Magazine, served in bread bowls, and a quicker chicken corn chowder without cheese Pink Grapefruit and Watercress Salad by Yotam OttolenghiFarfalle with yogurt and zucchini by George Germon and Johanne Killeen for Food & WineSonya's Thai-inspired Dinner:Thai green curry with shrimp from Thai CalienteEasy eggplant stir fry from Vancouver with LoveThai chicken satay with peanut sauce from Recipe Tin EatsButter lettuce salad with carrot miso dressing by Mark Bittman from NYT Cooking (unlocked)Kari's 7-Hour Lamb Dinner Party:7-hour lamb with loads of garlic from Improvised LifeSide of sauteed Tuscan kale

Private Chef, Columnist, and Brazilian Ju-Jitsu loving Mother, Robyn Henderson-Diederiks, joins the Highly Educated Podcast with Ryan Sherman. Robyn is a local to the East End of Long Island and had been in the service industry her whole life until she discovered something very important; she can make money cooking people delicious meals with her love, knowledge, and experience.Starting off helping out at dinner parties as a part-time job to get by, Robyn's passion grew and so did her roster of clients. Eventually working for some celebrity clients like Hugh Grant, leading her to doing a stage for world renowned Chef Sean Brock, Robyn grounded herself and built a sustainable business model.She writes a weekly column in the Southampton Press titled The Chef's Notebook and works hard on creating original content for her social media page @robyns_kitchen. You will find her recipes, cooking with her family, and some sillyness on display. While cooking for a private roster of great clients and hosting events, she puts her current resources into Farm to Table education.Taking you inside the mind of a true local Hamptons born Chef. Sit back and enjoy another episode of Highly Educated Podcast with Ryan Sherman!New episodes monthly. Out now on all streaming platforms! @applemusic @spotifypodcasts @audible #HighlyEducatedPodcastThis podcast episode is brought to you by Springs Brewery. Freshly brewed beer available all over the East End of Long Island, flagships like Lazy Lighting and Radio Radio will get your taste buds dancing while you feel a little fuzzy. Check out their full collection at www.springs-brewery.com. 21+ Please Drink Responsibly.

Yeehaw! Strap in and hit the road (or the treadmill) with Private Chef Jonny Marsh - the culinary powerhouse who cooks for football's elite and fuels his runs with a whole lot of country rhythm. In this special episode of RunPod: The Power Playlist, Jonny shares the audio that keep his energy high, his stride strong, and his spirit free.So lace up, turn it up, and get ready to cook up some miles with Jenni and Jonny!Jonny's Main Episode of RunPod is available now, and his debut cookbook THE PRIVATE CHEF is out on the 14 November 2025 - 80 recipes. Adaptable. Realistic. Good for busy weeks. Good for training blocks. Good for fuelling a life that you actually enjoy.

She's with the Band, the show that aims to amplify the voices of women and femme people on stage, backstage, and in the business, hosted by Tori Kravitz. Hosted by Simplecast, an AdsWizz company. See pcm.adswizz.com for information about our collection and use of personal data for advertising.

Today, Jenni sits down with a man who lives at the crossroads of elite performance + real life food.Jonny Marsh is the private chef trusted by some of the biggest names in football - Kevin De Bruyne, Erling Haaland, Kyle Walker, İlkay Gündoğan, Luke Shaw… the list goes on.And Jonny is one of us - he's a runner.He genuinely believes nothing hits the dopamine switch like going for a run - and cooking for these world-class players has shown him first hand how food drives performance, mood, recovery and consistency.Jonny's first ever cookbook THE PRIVATE CHEF is out 14 November 2025 - and he's made it for normal humans. 80 recipes. Adaptable. Realistic. Good for busy weeks. Good for training blocks. Good for fuelling a life that you actually enjoy.Whether you're marathon prepping, couch-to-5k-ing, or just running for headspace - this one is for you.Follow @chef_jonnymarsh on Instagram for more!

A family gathering at home can be better, even cheaper than going to a restaurant. PJ talks to Corrinne about how it works. See also corrinneskitchen.ie Hosted on Acast. See acast.com/privacy for more information.

Di episode kali ini, Glennaldy Erari akan ngobrol bareng di Ray Janson Radio. Beliau akan cerita soal perjalanan hidupnya dari yang awalnya seorang atlet Field Hockey, sampai bisa jadi Head Chef di Semaja. Beliau juga akan bercerita tentang pengalamannya selama 2 tahun menjadi Private Chef di Kedutaan Besar Indonesia di Chile. Tonton video selengkapnya di #rayjansonradio #539 GLENN: GUE BANGGA JADI CHEF YANG NGENALIN MAKANAN INDONESIA DI 32 NEGARA! WITH GLENNALDY ERARI | RAY JANSON RADIOEnjoy the show!Instagram:Chef Glennaldy https://www.instagram.com/glenn.erari/Semaja https://www.instagram.com/semaja_id/DON'T FORGET TO LIKE AND SUBSCRIBE !Ray Janson Radio is available on:Spotify: https://spoti.fi/2lEDF01Apple Podcast: https://apple.co/2nhtizqGoogle Podcast: https://bit.ly/2laege8iAnchor App: https://anchor.fm/ray-janson-radioTikTok: https://www.tiktok.com/@rayjansonradioLet's talk some more:https://www.instagram.com/rayjanson#rayjansonradio #FnBPodcast #Indonesia #GlennaldyErari #Semaja #DiplomasiMakanan

Send us a textA rainy Boston morning set the scene, but the real weather shift happens in the story: an English major boards her first commercial flight to Alaska at 19, discovers how far a duffel and a daring heart can go, and eventually returns to writing through the heat of a private kitchen. We trace Melanie's winding path from private chef to freelance food-and-travel journalist, and how curiosity—not credentials—became the map legend for every bold turn.We dig into the messy art of pitching that school didn't teach well enough, why perfection slowed her down, and how a personal touch can cut through a crowded inbox. Then the narrative dives—literally—into the Galápagos, where a sea lion taught her the power of attention and play, and resurfaces in Iceland with fermented shark, sheep-dung–smoked whiskey, and the kind of hospitality that sticks. Along the way, we unpack travel trends with substance: detours that counter overtourism without diluting wonder, a resurgence of first-person narratives that invite empathy, and multigenerational trips that strengthen family bonds through shared discovery.Closer to home, Melanie opens a notebook of Boston recommendations that skip the obvious, from a lingering tapa night in the Seaport to a moody Beacon Hill hideaway, thermal cycling sessions in Revere, Mass Audubon's overlooked greenways, and a Woburn spot hosting a chestnut festival and a $22 three-course lunch. She shares what she seeks on hosted trips, why perseverance is the freelancer's quiet superpower, and the one dream that keeps resurfacing: flying a fighter jet. If you care about travel that feels honest, food that carries culture and pitching that respects people, you'll find tools, stories and surprises you can use. Enjoy the journey, then tap follow, share with a curious friend, and leave a quick review to help more listeners find us.Connect with Melanie at LinkedIN, Instagram or website. 

Send us a textAlright, We are sorry for being M.I.A but we are back and better late than never so listen up, foodies and wine enthusiasts ! This week on Confessions of a Private Chef, we're diving deep into the soul of Texas Hill Country's wine scene with none other than Doug Clark—the guy who's been pouring liquid poetry into every glass from Fredericksburg to who-the-hell-knows-where. This ain't just some suit slinging bottles; Doug's the top wine seller around, a true maestro of grape, distributing to nearly every restaurant and bar that matters in these parts. He's got stories that'll make your head spin—rare vintages, bottles so exclusive they're practically unicorns, and a career spent chasing the perfect pairing for every dish, every mood, every  moment of gourmet bliss. If you've sipped something sublime in Fredericksburg, chances are Doug's fingerprints are all over it. Tune in to hear him wax lyrical about his love for the good stuff—wine, food, life.

Join us on Food Rebels as we explore the fascinating career of Philippa Davis, a private chef, food writer, and TV presenter. From her roots on a Dorset farm to cooking for elite clients worldwide, Philippa shares her unique experiences, the art of private cheffing, and her passion for sustainable food practices. Discover her journey through London's top kitchens, her adventures in global markets, and the stories behind her culinary creations.

Aly Romero is a private chef and cookbook author based in Southlake, TX, with over 25 years of culinary experience. She has showcased her skills in televised culinary competitions on Good Morning and the Food Network. As a private chef, Aly prepares gourmet meals for celebratory dinners, milestone birthdays, and small company events, including government officials and professional athletes. Passionate about outdoor cooking, Aly specializes in grilling, smoking, and griddling, bringing her unique culinary take to BBQ which includes flavors and ingredients that have been inspired by the places she's lived and traveled. Aly has been a brand ambassador for Traeger for years, promoting her philosophy that anything you can cook inside, you can cook outside. Her first book, "Gas Fire Heat", explores the diverse flavors and cultures from her travels, offering a fresh, culinary twist on BBQ that goes beyond the traditional.

We are in the heat of the summer travel season, and many travelers are finding that it's getting more expensive to take a vacation. Airlines, whose hopes for this year were rattled by tariff uncertainty, have started adapting to more upscale consumers; Southwest, for example, has adopted new bag fees and started selling tickets with assigned seats. Hotels are seeing a decline in foreign visitors as domestic travelers scale back their plans, even as short term rental services like Airbnb are broadening their offerings to include services. Allison Pohle covers travel and tourism for the Wall Street Journal, and she joins host Alex Ossola to discuss how travel is looking different these days, and what this means for travel in the future. Further Reading:  Europe Is Out. Road Trips Are In. Welcome to the Scaled-Back Vacation.  Airlines Are Having a Bruising Year. Delta and United Are Doing Better. New York City's Hotel Market Is Envy of the Country  Airbnb Lets You Add a Private Chef to Your Rental. Your Host Might Not Like It. Where Did All the Las Vegas Tippers Go? Learn more about your ad choices. Visit megaphone.fm/adchoices

Despite coming into this week's conversation fairly well convinced that there was a grand unifying theme to be sussed out from the news of the week, it's not clear that we ever quite got there. Still, an enjoyable time was had, so check it out! Has something we said, or failed to say, made you FEEL something? You can tell us all about it by joining the conversation on our Substack or you can send us an email here. Enjoy!Show RundownOpen — Just unforgivable meandering nonsense15:29 — In Our Bogus Future, the robits know what you'll pay, and “That's a dick move!”36:10 — In Our Bogus Future, you live at the pleasure of AI Donatello1:01:58 — In Our Bogus Future, old man complains about light bulbs1:10:20 — Coca-Cola now good for you! 1:15:47 — Acknowledging the MAHA instinct within us all1:23:02 — Does alcohol contribute to the creation of great societies?1:34:22 — CBS to cancel The Late Show, PBS and NPR lose CPB funding1:58:05 — As usual, it all comes back to Dick Cheney2:14:23 — Wrap-up! Revisiting Balloon Boy; The Great WallRelevant Linkage can be found by visiting https://brainiron.substack.com/, where, if you would like to support this and the other podcasting and blogging endeavors of the Brain Iron dot com media empire, you can also become a paying subscriber.The opening and closing themes of Cast Iron Brains were composed by Marc Gillig. For more from Marc, go to tetramermusic.com.

Airbnb has opened another front in its ongoing competition with the hospitality industry with “services,” a new product line that will offer everything from private chefs to personal trainers for guests—as long as their hosts approve. Plus, WSJ's Lauren Weber explains why you may just have to accept talking to people while they're wearing airpods. Patrick Coffee hosts. Sign up for the WSJ's free Technology newsletter.  Further Reading: Airbnb Lets You Add a Private Chef to Your Rental. Your Host Might Not Like It.  How People Decided It's OK to Wear AirPods Anywhere, Anytime  Learn more about your ad choices. Visit megaphone.fm/adchoices

Wallace Wong built Spatula Foods through strategic networking. Discover how he went from Michelin restaurants to 2M+ followers, and learn his breakthrough mindset.For more on Spatula Foods and show notes click here.  Subscribe and watch Shopify Masters on YouTube!Sign up for your FREE Shopify Trial here.

Ryan is back on the podcast! After sharing his couples trip to Costa Rica last year on Episode 15, he returns with another couples summer getaway, this time to Placencia, Belize. The best part - this fabulous trip started as a school auction prize!In June 2025, Ryan and three other couples headed to a stunning vacation home in Belize complete with a private chef, daily laundry service, and even a personal boat driver who took them to dinner by sea. From snorkeling adventures to a BBQ on a private island, the group relaxed and enjoyed paradise.This episode is presented by Level 8 Luggage. Use code PreAS20 for 20% site-wide in July! I'm loving the 20-inch Luminous Carry On in Pink.Buy Me a CoffeeEarn free travel by applying for my favorite travel credit card, the Chase Sapphire Preferred, with my link!Mentioned in this episode:- Gecko Vacation Rentals in Belize- Island Time Gecko vacation rental home in Placencia, Belize- Belize City- Cessna Grand Caravan Turboprop Plane- Manatees- Restaurants: Barefoot Bar, Tipsy Tuna, Tutti Frutti Gelato, Omar's, Rum Fish, Placencia Yacht Club- Turtle Inn - A Francis Ford Coppola Hideaway- Snorkeling in Belize National Parks- Global Entry

Chef Danny Kievit, founder of Leave It to Kievit, joins Chef André Natera to unpack what it takes to succeed as a private chef in today's luxury culinary space.They explore how to:Build trust with clients through authenticityTurn your culinary identity into a premium brandUse confidence, storytelling, and food presentation to stand outTransition from traditional kitchen work into entrepreneurshipNavigate challenges—from burnout to business buildingWhether you're a caterer, line cook, or dream of your own private chef brand, this episode delivers powerful insight into what it means to cook with integrity and vision.Danny Kievit InstagramLearn about Marketscale⁠⁠⁠Subscribe to my Substack!⁠⁠⁠Visit Chef's PSA for Books, Free eBooks, and More!⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠https://chefspsa.com/⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠Shop Chef's PSA Merch!⁠⁠⁠

This podcast episode features a compelling conversation with Aly Romero, who shares insights regarding her newly released book, "Gas, Fire, Heat." We delve into the intricacies of her culinary journey, highlighting her experiences and inspirations that have shaped her approach to cooking. Aly reflects on her cherished memories of dining with her late parents, emphasizing the profound impact of familial connections on her culinary pursuits. The discourse further explores the slower pace of life in Texas and its influence on her cooking philosophy. We conclude with a contemplation of the importance of transparency in food sourcing and advertising, underscoring the necessity for consumers to be informed about the origins of their sustenance.Links referenced in this episode:paintedhillsnaturalbeefCompanies mentioned in this episode: Painted Hills Natural Beef Mentioned in this episode:nullnullThis podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

We are delighted to present an enlightening discussion centered around Aly Romero's recently published cookbook, "Gas Fire Heat." This episode emphasizes the intricate journey of crafting this culinary work, which encapsulates a diverse array of recipes reflecting Aly's rich experiences and influences from various regions. Notably, we delve into the meticulous process of developing and refining recipes, underscoring the dedication involved in ensuring each dish resonates with flavor and accessibility. Furthermore, Ali shares her insights on the significance of utilizing various cooking methods, advocating for a versatile approach that embraces both gas and live fire techniques in outdoor cooking. The conversation offers a profound exploration of culinary creativity, the personal motivations behind writing a cookbook, and the joy of sharing culinary delights with family and friends.Links referenced in this episode:heritagesteeloregondungenesspaintedhillsbeefpigpowdergasfireheatamazonbarnesandnobletargetwalmartCompanies mentioned in this episode: Painterdale's Natural Beef Gas Fire Heat Heritage Steel Williams Sonoma Heston Pig Powder Meat Church Abrams Books Amazon Barnes and Noble Walmart Target Oregon Dungeness Crab Commission This podcast uses the following third-party services for analysis: OP3 - https://op3.dev/privacy

What's it like to cook for one of the most iconic wineries in Napa Valley—for over 15 years? In this episode, host Tony Piombo sits down with Chef Jeff Mosher, former executive chef at Robert Mondavi Winery, to talk about life behind the line at a wine country institution and why he made the leap into launching his own private chef business. Jeff shares: What it was like crafting food experiences for guests at a world-renowned winery How he managed large-scale dinners, garden-to-table programs, and global events (with a cooler of secret ingredients) His favorite wood-fired dishes and how R&D in the kitchen keeps things fresh Why personal chef work offers the freedom and creative spark he craved If you geek out over food, wine, travel, or the business of it all, you'll love this one.

Chef Nomu Reeves joined us to share her story and path to owning Le Sel Catering & Events. Chef Reeves grew up experiencing life from many different cultures and cuisines, and that exposure opened her to a love of the culinary industry with all of its flavors! Later in life, she started out cooking savory items and working inside the kitchens of some prestigious restaurateurs. At some point she switched her focus to become a pastry chef, and eventually turned back to the delights of the savory side of things. Years later her path led her to opening Le Sel Catering & Events, and she has been growing her business ever since!https://www.leselcatering.comDecio Mendes began opening 21 Locks Brewing Company in 2017, and has taken steps along the way to refine the brewery, cafe, and event space to reflect everything that he wants his business to be. Though it has taken longer than he had expected, the first-time business owner is elated on how 21 Locks Brewing is turning out and Decio is equally as excited to share all the details too! Currently his operating hours fall on the weekend, but this May he's expanding those hours and would love for you to visit and experience everything he's got brewing up--from scratch-made foods, to house-roasted coffees, and yes...beers he brewed that are on one of his 24 taps!https://21locksbrewing.comColin Dyckman of Boro Cafe Gelateria Patisserie has a deep connection with all things related to the culinary industry, and shares that love through his lattes, pastries, and gelatos. His cafe & gelateria is equally evident of his love of the industry; Boro Cafe's walls are proudly displaying he & his wifes ventures in the industry. There are pots & pans, displays, and so much more that have just as much of a story to tell as the beverages and foods that Chef Colin's expert hands have crafted. To hear more of Chef Colin's story and Boro Cafe, please visit him in-person and online at:https://www.borogelato.com

In this episode, Chef Stu reunites with Manouschka Guerrier, a familiar face from the Food Network's Private Chefs of Beverly Hills. The two dive into their shared experiences from the show, reflecting on their journey since 2009 and the changes they've undergone, especially in their relationship with alcohol. Manouschka shares her own two-year sobriety journey, sparking a candid conversation about the benefits of sobriety and the clarity it brings to life. As they reminisce, the conversation shifts to the latest buzz surrounding Meghan Markle's cooking show. They dissect the production choices and the authenticity of her culinary skills, noting the mixed reactions from viewers. From the infamous popcorn-on-the-cob moment to the critique of her white chef coats, they explore the intricacies of reality TV and the pressures faced by public figures, especially women of color. The duo also touches on the ongoing drama involving Blake Lively and Ryan Reynolds, reflecting on the complexities of celebrity culture and public perception. Chef Stu Social - send your questions for “Kitchen Quick Fix” Instagram: https://www.instagram.com/chefstuartokeeffe/ Facebook: https://www.facebook.com/chefstuartokeeffe Youtube: https://www.youtube.com/chefstuartokeeffe TikTok: https://www.tiktok.com/@chefstuart?lang=en Chef Stu's Cookbooks & Seasoning: Quick Six Fix - https://amzn.to/49zVeB0 Cook It, Spill It, Throw It: The Not-So-Real Housewives Parody Cookbook - https://amzn.to/49A8UMi Chef Stu Lovely Seasonings - https://chefstuart.com This is another Hurrdat Media Production. Hurrdat Media is a podcast network and digital media production company based in Omaha, NE. Find more podcasts on the Hurrdat Media Network by going to HurrdatMedia.com or the Hurrdat Media YouTube channel! Learn more about your ad choices. Visit megaphone.fm/adchoices

Serina comes for The Game, Nicasio is NOT about that pre-school life, Matt reveals the shocking amount he spent on day care, and Tino agrees with a study about pizza... Learn more about your ad choices. Visit megaphone.fm/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Serina comes for The Game, Nicasio is NOT about that pre-school life, Matt reveals the shocking amount he spent on day care, and Tino agrees with a study about pizza... Learn more about your ad choices. Visit megaphone.fm/adchoices

This week's guest is Beatdown Sound, the powerhouse duo bringing authentic Jamaican-style sound system culture to the Midwest. Chef Chux and Selectress Kinky P break down their journey from discovering dub and reggae at legendary events like Notting Hill Carnival to building their own handcrafted five-way speaker system, engineered for deep, immersive bass. They share insights into the roots of dub, the influence of icons like King Tubby and Lee “Scratch” Perry, and why their sessions are more than just parties—they're a movement. From curating intimate, high-energy events on Chicago's South Side to serving up homemade patties and espresso at their shows, Beatdown Sound is redefining what a sound system experience can be. Whether you're a reggae enthusiast, a bass lover, or just curious about the culture behind dub music, this episode is packed with knowledge, passion, and plenty of bass therapy.

If you're planning a big celebration, the idea of having someone else handle all the cooking might feel like a dream...but for some it's a worthwhile indulgence. Hiring a private chef means enjoying delicious, personalised food with minimal effort in the comfort of your own home. Ella Al-Shamahi speaks to two private chefs from India and France who create unforgettable culinary experiences.Indian award-winning chef Abhilasha Chandak decided to become a private chef after moving to London three years ago. She gained fame in 2016 by competing in the Indian version of Masterchef and getting to the final. Abhilasha has cooked for a whole range of clients, including Bollywood celebrities. Ella Aflalo is a French private chef and cookbook author based in Paris with experience in Michelin-starred kitchens. She now curates bespoke culinary experiences inspired by her travels, art and fashion. Previously, Ella founded the restaurant Yima, the name a blend of the Hebrew and Arabic word for ‘mum'. It won the Michelin Bib Gourmand, a reward given to restaurants serving high-quality food at affordable prices.Produced by Emily Naylor(Image: (L) Abhilasha Chandak courtesy Abhilasha Chandak. (R) Ella Aflalo credit Chloé Bruhat.)

Harry Tannenbaum is the cofounder and president of Mill, a tech company aiming to reduce food waste with a “food recycler” that turns kitchen scraps into nutrient-rich grounds. Prior to Mill, he led analytics and e-commerce at Nest and worked on Google's hardware team. It's so fascinating having Harry on the show to nerd out on sustainability, food waste, and more.Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. READ MORE ABOUT HARRY TANNENBAUM:I'm a Private Chef, and I Saved 622 Pounds of Food Waste From the Landfill [Saveur]One Year Later Mill Has An Even Better Next-Gen Food Recycler [Forbes]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Meet Romu Oudeyer, a top private chef in Paris. We talk about cooking for celebrities in Paris, France's relationship with food, and how to find good restaurants in Paris.  Follow him on Instagram here and explore his website here. This season of The Earful Tower is brought to you by the award-winning travel company My Private Paris, which specializes in tours in Paris, day trips outside Paris, and travel itineraries. See what they offer here.  Get more from The Earful Tower by becoming a Patreon member, or a Substack member, or exploring the official site here.

On this week's episode, Rich sits down with Karlton Dennis, one of America's Leading Tax Strategists who focuses on "Tax Free Living" with compliance of Federal and State Tax regulations. Carlton is the Founder and CEO of Tax Alchemy, a firm specializing in sophisticated tax planning. They dive deep into topics like How to Write off a Private Chef, Revokable vs Irrevokable Trusts, STR Loopholes and placing your spouse or child on your payroll as a business owner. You'll also learn some of the best cars to write off on your taxes for Code Section 179. Connect with Karlton Dennis on Instagram @karltondennis --Connect with Rich on Instagram: @rich_somersInterested in investing with Somers Capital? Visit www.somerscapital.com/invest to learn more.Interested in joining The 7 Figure Creator Mastermind? Visit www.the7figurecreator.com to book a free intro call. Interested in joining our Boutique Hotel Mastermind? Visit www.somerscapital.com/mastermind to book a free call. Interested in STR/Boutique Hotel Management? Visit www.excelsiorstays.com/management to book a free call.