Chef John’s Yhangry Shift: Half the Hours, Double Pay

For years, Chef John worked behind the scenes of restaurants where the pressure never eased. Each day started early, often walking into kitchens filled with shouting, stress, and resentment. “You walk in at eight o’clock and someone’s hungover and pissed off—so they take it out on you,” he recalled. 

That environment, repeated across every restaurant he tried, left him drained. The long hours—50 per week on average—were affecting not just his mental health, but his relationship at home.

Eventually, he quit. Not just the job, but potentially the entire profession.

At the time, he was seriously considering leaving cheffing altogether. Desk jobs, sales, even insurance—anything seemed more sustainable than kitchens. But one unexpected discovery shifted everything: a platform called Yhangry.

Chef John stumbled upon Yhangry not as a chef, but as a customer. Curious whether the service also worked with chefs, he sent in an application. Within two weeks, he had his first booking.

That December, he landed six bookings. What caught him off guard wasn’t just the demand—it was how quickly it translated into income. “I can just work six days and get double the amount of money,” he said.

In that moment, something clicked. This wasn’t just a side hustle. It was the future.

Switching to private dining via yhangry brought a dramatic change in pace. He went from 50-hour restaurant weeks to just 10 hours of focused client work—and still earned more. The contrast was stark.

As his profile grew, his bookings became more consistent. He went from applying to jobs daily—often sending 15–20 quotes per day—to having clients approach him directly. Today, even with just 3–4 events a month, he surpasses his income from that standout first month.

“I’m doing something I love, without being stressed, overworked and underpaid.”

In the beginning, like many new private chefs, John struggled with pricing. He underestimated ingredient costs, didn’t factor in his time properly, and wasn’t sure what customers were willing to pay. Over time, that changed.

“I realised this is how much ingredients cost, this is how much time is worth, and this is how much people are happy to pay,” he said. With that understanding came confidence—and better profits.

His advice to new chefs is clear: “Don’t undervalue yourself. A lot of chefs think, ‘I can’t charge £100 per person,’ but you actually can. You just need to know your worth.”

Outside the kitchen, John invested time in something many chefs overlook: food photography. He didn’t have a professional setup—just his iPhone. But with hours of self-teaching online, he learned to make his food speak visually.

“I always try to use natural lighting, and I shoot at a 45-degree angle,” he said. The result is a clean, recognisable style that sets his dishes apart. “Almost every photo has the same feel—the same angle, same tone. When someone sees my food online, I want them to say, ‘That’s Chef John.’”

He also advises chefs to avoid overcrowded plates. “Less is more. The more free space you have, the more appealing your food looks.”

That visual identity became a huge asset—drawing attention on Instagram and giving clients a consistent preview of what to expect.

John’s success didn’t come from sticking to what he already knew. It came from staying open—and deliberately expanding his skillset to meet demand.

When clients began asking for sushi, he didn’t decline. Instead, he booked a trip to Japan to learn from the source. “I went because I needed to make sure I could actually do it before saying yes. I wouldn’t offer something I’m not confident in.”

The same mindset applied to his growing focus on cooking classes. Thai food, in particular, became a signature—rooted in the nine years he spent living in Thailand. “One of my main classes is Thai, and I’m confident teaching it because I lived there,” he said.

But his classes aren’t just about technique. “Clients don’t just want the recipe—they want the experience. They want to hear about my time in Thailand, the ingredients, the culture, the places to visit. They’re buying a story.”

Among the services he offers, BBQ events stand out as a favourite. “It doesn’t feel like work,” he said. “It’s relaxed, it’s social—it feels like cooking at a family event.” They’re also more profitable than fine dining, with less prep time and higher per-head rates.

But one of his biggest wins came from an event that didn’t look promising at all.

He took a last-minute £320 job after another chef cancelled. It didn’t pay much, but he showed up and delivered his best. That night turned into seven new bookings—all through word of mouth. “Never think a job isn’t worth it,” he said. “You don’t know who’s in that room.”

In the early days, John was relentless about building his credibility. He didn’t just cook—he followed up. The day after each event, he’d message clients asking if they’d enjoyed the evening, and gently request a review.

“It’s easy to feel shy, but most people just forget,” he said. “If you ask once, most will leave one right away.” Those reviews became the foundation of his profile, leading to direct enquiries. A large share of his 84 Yhangry events are now repeat bookings.

Looking back, John believes the key to success in private cheffing is seeing yourself as more than a cook.

“You’re not just selling food. You’re selling an experience,” he said. “Your photos, your brand, your story—that’s what people connect with. That’s what gets you hired.”