From Newcomer to Fan Favourite: How Chef Paul Landed 75%+ 5-Star Reviews in Record Time!
In the ever-evolving world of private dining, few chefs have mastered the art of client satisfaction quite like Chef Paul. In just 8-9 months, he has completed over 40+ bookings and maintained a stellar 75% review rate—far exceeding the platform average.But what sets him apart? How did he transition from a successful restaurateur to a top-rated private chef on yhangry? We take a deep dive into his career and uncover the secrets behind his stellar reputation.
Finding the Perfect Balance with Yhangry
In his early years, Paul trained alongside celebrity chef Antony Worrall Thompson before spending several years honing his craft in Paris and Central London. A chance request from a well-known celebrity marked his first step into private catering, though he soon shifted focus to opening his own restaurant. His first venture was a 60-seater that won awards in its first year, eventually expanding into a successful group of restaurants. After years in the industry, he sold the business and moved to the South Coast, taking a brief retirement, but post-COVID, he took on a consultancy role before discovering yhangry – and hasn’t looked back since.
Yhangry provided exactly what Chef Paul was looking for—a way to cook on his terms, choosing when to work, what to cook, and how to price his services. It offered the flexibility of retirement with the thrill of working in the kitchen.
“yhangry ticked all the boxes. No platform is perfect, but I’d give yhangry a solid 9.5 out of 10. In terms of profits, I’ve got no complaints whatsoever. I cook the food that I want to cook. I’m not trying to blend in; I stick to what I know best. Some would call it retro, some would call it old-fashioned, but what they can’t call it is ‘not tasty.“
In June of last year, he accepted his first booking. Within three weeks, he was fully immersed in the platform, and in a few months, he had completed multiple successful events. Over the next 8–9 months, he had taken on around 41 jobs, exceeding his own expectations and getting record reviews as a private chef. Most importantly, he was making a profit while doing what he loved. Pride in his craft translates directly into customer satisfaction.
“I make sure I leave a house with 100% satisfaction, and that’s why my review rate is around 75%—a high standard by any metric. That’s purely because I focus on cooking good food that people enjoy and ensuring they’re happy.”
Getting Reviews as a Private Chef
While Chef Paul’s food speaks for itself, he attributes his stellar reviews to more than just his cooking. His approach to customer satisfaction is meticulous:
- Setting the Right Tone from the Start: Paul ensures excellent communication from the first interaction. He responds quickly, keeps messages warm and professional, and confirms all details in advance so clients feel reassured before the event even begins.
“I always message the client a couple of days before the event, just to touch base and confirm everything. It reassures them and lets them know I’m on top of things.”
- Personalising the Experience: Rather than just following a standard menu, Paul listens to client preferences, customising dishes to their tastes. He also engages with guests during service, adding a personal touch that enhances the overall experience.
“Clients love when you interact with them—not just cook and leave. I always make sure to chat a little, share some cooking tips, and make them feel involved. Once, a guest was really into steak, so I explained the science behind resting meat properly—it made the whole meal more memorable for them.“
- Ending on a High Note: Paul makes sure every meal finishes on a strong, positive note. This casual yet direct approach makes the request feel natural rather than pushy-
“At the end of the meal, I semi-jokingly ask, ‘Was everything fine?’ and if they say, ‘Yes, it was lovely,’ I respond with, ‘So a five-star review tomorrow morning isn’t out of the question, is it?’ It usually gets a laugh and a promise to leave a review.”
- Following Up Smartly: If a review hasn’t been left within 48 hours, Paul sends a polite follow-up, thanking the client for the opportunity and reminding them about the review.
“If a review isn’t left within 48 hours—which is understandable as most people are still enjoying their event—I always follow up with a thank-you message. I say, ‘It was great working with you. I’d love to do it again anytime you’re ready. As mentioned on the evening, it would be really kind if you could take five minutes to leave a review.’ That’s all I do. It’s not rocket science, just common sense. I also add a bit of humour, saying something like, ‘Only five-star reviews are acceptable!“
Any favourite reviews?
When asked about his favourite review as a private chef, Paul doesn’t have a single event that stands out—he puts the same effort into every job, whether he’s cooking in a multi-million-pound manor house or a modest two-up, two-down. What matters most to him is knowing he did his best and that the client enjoyed their meal.
“I never take reviews for granted.”
Paul doesn’t believe success is down to luck; he attributes it to hard work, value for money, and delivering food that people genuinely want to eat. With that formula, he believes a private chef can’t go wrong—especially with yhangry.
Advice for New Chefs
Paul offers the same guidance to aspiring private chefs as he would to anyone entering the culinary world:
“This is a fantastic industry, but it isn’t for everyone. While private chefing presents unique challenges, working as a chef in any capacity requires dedication and passion. You only get out of this industry what you put into it.“
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He firmly believes that whether a chef works in private dining, restaurants, hotels, or even schools, putting in 100% effort leads to a fulfilling career. The key, he emphasises, is commitment.For those looking to succeed, his advice is simple:
“It’s all about effort, customer satisfaction, and smart business strategies. Get those right, and you’ll be on the road to success!”
- How important are reviews for private chefs?
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Reviews are crucial. They build trust with new clients, boost your profile visibility on platforms like yhangry, and often lead to more bookings and referrals.
- How can I encourage guests to leave a review after an event?
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Deliver an exceptional experience, and don’t be afraid to politely ask! A follow-up message thanking them and reminding them to leave a review can make a big difference.
- What’s the best way to get five-star reviews as a private chef?
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Focus on clear communication, attention to detail, and creating a personalised dining experience. Always exceed expectations where possible — small touches go a long way.
- Does yhangry help private chefs get more reviews?
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Yes! Yhangry makes it easy for clients to leave reviews after each event, helping chefs like Paul Lee steadily grow their online reputations and client base.
- How can I handle a negative review if I get one?
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Stay calm and respond professionally. Thank the guest for their feedback, apologise if needed, and offer to make improvements. Future clients will appreciate your professionalism.
