How Chef Mbark Streamlines Private Events with Yhangry

Chef Mbark’s culinary journey began in Morocco, at the legendary La Mamounia hotel in Marrakech—one of the most prestigious hotels in the world. There, surrounded by opulence and exacting standards, he learned the discipline that would shape the rest of his career.

Over the next two decades, his path took him across Spain, France, and Mexico. In Spain, he cooked in high-end restaurants across Madrid, Costa Brava, and the Canary Islands. In Paris, he sharpened his techniques in the demanding world of fine dining. He even spent six months studying butchery to deepen his understanding of meat preparation.

This diversity of experience gave him fluency not only in Arabic, French, Spanish, and English, but also in the languages of kitchens: pressure, preparation, and precision.

Despite the prestige of hotel kitchens, something was missing. In those environments, chefs rarely meet the people they cook for. The menus are fixed, the pace relentless, and the creativity tightly controlled.

Private dining offered something different.

“You arrive in a new place every time,” Mbark explained. “Different kitchens, different people, different menus. You have to create something new every time.”

The transition wasn’t simple. Private chef work, especially in the UK, comes with its own demands: variable spaces, client communication, logistics, and solo execution. But for Chef Mbark, it was worth it. He found freedom in the variety, and joy in connecting directly with the people he cooks for.

With Yhangry, Chef Mbark discovered a platform that complemented his strengths and helped manage his gaps—particularly around logistics and customer communication.

He’s the first to admit that English remains a challenge, often relying on his wife to help refine written quotes. But what he lacks in fluency, he makes up for with flawless execution.

“Before every event, I plan everything,” he said. “Where is the location? How long will it take to prep? What are the allergies? I write everything in my book.”

He’s developed a systematic approach that includes:

He’s clear on his boundaries too: “I take what I can do. Not more.”

This mindset helps him avoid burnout and maintain consistent quality. For larger or more complex events—like a seven-course dinner for ten guests—he blocks out multiple days for prep and service.

Chef Mbark doesn’t cut corners. He regularly spends up to £150 on high-quality ingredients for a single event, even when he could source similar items for a third of the cost.

“I could keep £75 for myself,” he said, “but if it doesn’t taste great, what’s the point?”

This commitment to flavour and texture is non-negotiable. Whether he’s creating tapas or gluten-free tasting menus, he wants each plate to feel like a signature piece of craftsmanship.

It’s also why Yhangry’s customer base suits him well. The platform connects him with clients who value quality and are willing to invest in a personalised dining experience.

Chef Mbark has used other private chef platforms in the past but found them inconsistent. “Sometimes, I sent quotes and menus—15, 20 even—but no one replied,” he recalled. “With Yhangry, it’s more organised. The questions from clients are clearer. The bookings are better.”

The platform gives him a framework to operate in, allowing him to focus on what he does best: plan, cook, and deliver. While occasional communication gaps still occur, he appreciates that Yhangry supports both sides—chef and client—in creating a clear pathway to the event.

That structure has a real impact. Since making the switch from hotel kitchens, Chef Mbark estimates a 30% reduction in his total working hours. He’s more intentional with his time, avoids unnecessary admin, and gets to build in space for recovery between jobs. 

His calendar now includes clearly blocked prep windows, confirmed bookings, and planned rest periods. “I book time off—once in July, once around September or October,” he said, something he never managed in restaurant life.

For chefs considering the shift to private dining, Mbark is candid: success depends on structure.

“Don’t drink, don’t smoke, sleep well,” he advises. “Plan properly. If you do that, you’ll be good.”

He doesn’t believe in overpromising or rushing jobs. Time, energy, and quality must be balanced. And with platforms like Yhangry helping take care of the booking infrastructure, he believes private dining is a rewarding path—if done right.