{"id":24406,"date":"2025-05-05T22:22:51","date_gmt":"2025-05-05T22:22:51","guid":{"rendered":"https:\/\/yhangry.com\/?p=24406"},"modified":"2025-05-05T22:23:00","modified_gmt":"2025-05-05T22:23:00","slug":"how-jonathan-a-full-time-executive-chef-cooks-privately-too","status":"publish","type":"post","link":"https:\/\/yhangry.com\/how-jonathan-a-full-time-executive-chef-cooks-privately-too\/","title":{"rendered":"How Jonathan a Full-Time Executive Chef Cooks Privately Too"},"content":{"rendered":"
\n

From the Hotel Pass to Private Plates<\/strong><\/h2>\n<\/div>\n\n
\n

Chef Jonathan<\/a> started cooking at 14. Now 36, he still feels the same spark each time he walks into a kitchen. That passion has carried him through high-profile roles at the Marriott, Hilton, and Leonard Royal Hotels, as well as celebrated restaurants like Gordon Ramsay\u2019s Boxwood Caf\u00e9 and the OXO Tower. Today, he oversees operations as Executive Head Chef at a major hotel.<\/p>\n<\/div>\n\n

\n

But a few years ago, a small request shifted things. A waitress at work asked him to cook for a family birthday dinner. He said yes\u2014and something clicked.<\/p>\n<\/div>\n\n

\n

\u201cIt gave me a little buzz, like I used to have when I was younger,\u201d<\/em> he said.<\/p>\n<\/div>\n\n

\n

That evening marked the beginning of something new. Bookings<\/a> followed through referrals, and Jonathan slowly shaped a second track in his career\u2014one that allowed for full authorship over each plate, and personal connection with those he cooked for.<\/p>\n<\/div>\n\n

\n

Reclaiming Creativity, One Course at a Time<\/strong><\/h2>\n<\/div>\n\n
\n

In hotel kitchens, creative input is often limited by broader brand frameworks and operational demands. \u201cYou don\u2019t get to put your name on the dish,\u201d<\/em> he explains. \u201cYou don\u2019t get to put your twist on it.\u201d<\/em><\/p>\n<\/div>\n\n

\n

Private dining opened that door.
Each event starts with a conversation\u2014client preferences, dietary needs, setting, and service style. Jonathan particularly enjoys plated courses for their precision and balance. \u201cYou never run out, and everyone gets exactly what they need, nutritionally and visually.\u201d<\/em><\/p>\n<\/div>\n\n

\n

His menus<\/a> often strike a balance between refinement and personality. One of his most memorable creations is Small<\/em>, a dessert that took a full year to perfect. It\u2019s theatrical, layered, and frequently requested. \u201cIt\u2019s educated, entertaining, theatrical,\u201d<\/em> he describes.<\/p>\n<\/div>\n\n

\n

He\u2019s also taken bold steps when clients ask. One request led to a Thai-Caribbean fusion menu\u2014an unfamiliar pairing at the time. \u201cI didn\u2019t think it was going to work,\u201d<\/em> he admits. But it did, and it pushed him to embrace experimentation with openness and skill.<\/p>\n<\/div>\n\n

\n

Building Confidence with Clients, Not Just Teams<\/strong><\/h2>\n<\/div>\n\n
\n

Unlike the hotel setting, where chefs rarely speak to diners directly, private dining is built on clear communication. For Jonathan, that interaction has shaped not just his menus<\/a> but also his confidence.<\/p>\n<\/div>\n\n

\n

One feedback moment stands out: a client felt a bruschetta was missing something. \u201cThey said it needed a smoky note,\u201d<\/em> he recalls. He sourced a smoked salt, tested the idea\u2014and it elevated the dish so well, it became a staple.<\/p>\n<\/div>\n\n

\n

Private dining also calls for a different kind of composure. \u201cIf you\u2019re stuttering and unsure, it doesn\u2019t build trust,\u201d<\/em> he says. \u201cYou\u2019ve got to be able to explain exactly what you\u2019re doing, and why.\u201d<\/em><\/p>\n<\/div>\n\n

\n

His ideal event? A seven-course menu, with the chef stepping out to present each dish. \u201cAt each course, they understand my true form on a plate.\u201d<\/em><\/p>\n<\/div>\n\n

\n

And when the event scales up, he\u2019s ready. Jonathan maintains a trusted network of waiters, bartenders, and chefs, allowing him to execute everything from intimate dinners to full-service events without losing the personal touch.<\/p>\n<\/div>\n\n

\n

Balancing Both Worlds<\/strong><\/h2>\n<\/div>\n\n
\n

Jonathan now regularly takes on six to seven private bookings<\/a> a month. It fits naturally around his hotel schedule. \u201cOn my days off, I\u2019m still cooking at home. So I might as well cook for someone else.\u201d<\/em><\/p>\n<\/div>\n\n

\n

For him, cooking is more than a profession\u2014it\u2019s a form of clarity. \u201cCooking is my therapy,\u201d<\/em> he says. To maintain focus under pressure, he\u2019s created a technique called reboot<\/em>: \u201cWhen things get chaotic, we stop for five minutes, clean down, reorganise, and restart.\u201d<\/em> It\u2019s become a staple for both the kitchen and front-of-house teams.<\/p>\n<\/div>\n\n

\n

He doesn\u2019t feel constrained by seasonality either. Thanks to long-term relationships with trusted suppliers, he\u2019s able to source premium ingredients year-round. \u201cIf you have the right suppliers, you don\u2019t have to worry,\u201d<\/em> he explains.<\/p>\n<\/div>\n\n

\n

When clients request something outside his current repertoire, he doesn\u2019t shy away. \u201cYou never stop learning. If I don\u2019t know a dish, I\u2019ll try it out before I agree to serve it.\u201d<\/em><\/p>\n<\/div>\n\n

\n

Why the Right Platform Helps<\/strong><\/h2>\n<\/div>\n\n
\n

Yhangry proved to be a natural fit for Jonathan\u2019s working style. It offered direct, real-time conversations with clients, removing the friction and miscommunication that can happen through intermediaries.<\/p>\n<\/div>\n\n

\n

He values the clear client expectations, the secure booking system<\/a>, and the smooth payment process. Most bookings come with full payment up front, giving him peace of mind around scheduling and logistics.<\/p>\n<\/div>\n\n

\n

\u201cIt\u2019s very compatible with the way I work,\u201d<\/em> he says simply.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Chef Jonathan operates at a level most chefs aspire to\u2014leading hotel kitchens, managing teams, and executing refined dishes at scale. But beyond the stainless steel of high-end hospitality, he\u2019s quietly built something unexpected: a thriving private dining practice that gives him creative control, direct client connection, and the thrill of cooking on his own terms.
\nThis is not a story of career change\u2014it\u2019s one of expansion.
\n If you\u2019re a chef wondering how to explore private work without leaving your full-time role, or just curious about how high-calibre cooking translates to intimate settings, there\u2019s something here for you.<\/p>\n","protected":false},"author":28,"featured_media":24407,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5267],"tags":[5632,5631,5635,5626],"class_list":["post-24406","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-case-studies","tag-chef-income-from-private-events","tag-how-chefs-get-private-clients","tag-how-to-scale-private-chef-work","tag-private-chef-side-hustle"],"acf":[],"yoast_head":"\nHow Jonathan a Full-Time Executive Chef Cooks Privately Too<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" 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