The Chef Who Turns Every Plate into Art: How Jessica’s Plating Became Her Brand on yhangry
With over eight years of experience as a personal chef—including her time as Lead Chef at the prestigious Enrica Rocca Italian Cookery School in Notting Hill—Chef Jessica has developed a clear philosophy: food should be generous, beautiful, and deeply memorable. Her client list ranges from celebrities and MPs to intimate hen parties and birthday dinners, but no matter the setting, presentation and plating is always key.
The Moment Plating Became More Than Presentation
For Jessica, the power of plating started with her own joy of eating. Whether it’s the joy of guests pulling out their phones to capture the dish, or the satisfaction of placing a carefully styled sharing plate on the table, Jessica sees plating as part of the experience—not an afterthought.
“I think I realised the importance of plating from kind of enjoying consuming food myself, and the difference it makes when something looks amazing before you even have the chance to taste it. It makes me really happy when I come over to a table with a lovely large sharing plate and everyone’s eyes light up.”
Working with yhangry has offered her more opportunities to creatively explore this artistic side. From themed hens to girly brunches, Jessica loves a brief that gives her room to push boundaries.
“I’ve really enjoyed getting creative in my yhangry events. I really love having a creative brief—something to work towards—and thinking outside. Whether it’s bringing some flowers to the table, using cake stands, or adding a beautiful silver shell butter dish (which I think looks really pretty), it’s all about those little extra touches.”
Thriving in Real-World Kitchens
Private chefs often face the challenge of unfamiliar home kitchens—limited space, missing tools, or mismatched crockery. But Jessica finds joy in the unpredictability:
“I actually really enjoy the challenge of working in different kitchens and having to kind of get a bit creative with what you can use. I take pictures of plating that I really like, that inspires me. I sometimes, well I always practice something at homeI plan and get as much inspiration and photos as possible.”
Her go-to strategy is colour and generosity. She prepares by planning plating structures at home and documenting inspiration.This adaptability has only strengthened through yhangry bookings, where varied events—from luxury dinners to casual family gatherings—allow Jessica to work in diverse environments, test new ideas, and continually elevate her aesthetic.
“My style is kind of like large, colourful sharing plates with lots of different colour and texture rather than tiny little portions of foam. I did a kind of cheese board on some silver antique cake stands recently…I worked out the structure at home and how it would look—almost as though you were sketching a painting and then colouring it in to create the finished product.”
Essential Plating Tools Jessica Never Leaves Behind
Practicality matters when you’re plating for impact in someone else’s kitchen. Jessica brings a few essentials that help her stay consistent:
“One thing I would bring is tweezers if I was doing canapés. I know some people think they’re overly fussy, but I really enjoy putting little herbs and flowers on canapés.”
She also swears by baking paper to set up canapé stations, and a mix of neutral and natural-looking platters: “Tin, metal, white sharing platters…all the food just looks really good on a neutral background,” she says. For Italian or Mediterranean spreads, “natural wood boards” bring warmth and authenticity.
Finding Her Signature Style
Jessica’s natural style is colourful, vibrant, generous but she balances her preferences with client input.
“I would always chat to a client about what their perfect meal would look like…if they have any themes or colour schemes. There’s a lot of chefs out there…so if they do choose you, there is probably a reason for it. Hopefully that your style aligns with what they’re looking for.”
The variety of bookings on yhangry has helped Jessica refine her style while still experimenting when the brief calls for it. It’s a mixture of truly listening to the client while also staying true to her own style.
Current Trends Jessica Notices in Plating
For Chef Jessica, the visual impact of a dish is just as important as the flavour. She believes that “you eat with your eyes,” whether you’re dining in a restaurant or picking up a salad from a shop. One of her favourite moments is seeing guests’ eyes light up when she places a beautifully arranged sharing platter on the table—especially when they’re compelled to capture it on camera.
Whether you're hosting a special celebration dinner, looking for a chef during your holiday or weekly meal prep, we will match you to the perfect chefs.
Start here“In the age of social media, it’s amazing when people want to take pictures of your food and share it. So all the more reason why it needs to look good.”
She views canapés as “little yummy works of art” that should be both visually striking and delicious. Through her yhangry events, she’s embraced creative briefs—like a red-and-pink-themed hen party or an upcoming girly brunch—as opportunities to experiment with presentation. From adding fresh flowers to using cake stands or her favourite silver shell butter dish, Jessica enjoys thinking outside the box to add quirky, elevated touches to every meal.
Plating Tips for New Private Chefs
Chef Jessica offers grounded, practical advice for chefs starting out in private dining:
- Practice your dishes in advance—cook for friends or family, take photos, and gather feedback to see what excites people.
- Be prepared for the unexpected: client kitchens may have smaller plates, hotter ovens, or limited space—adaptability is key.
- Trust your ability to create something beautiful and delicious, even in unfamiliar or changing environments.
Chef Jessica’s journey through private dining—supported by the flexibility and variety of yhangry bookings—shows that great plating isn’t just about perfection. It’s about personality, presence, and the little details that make a meal unforgettable.
- How important is plating in private dining compared to restaurant service?
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Plating is often more important in private dining because the chef is the face of the entire experience. Unlike a restaurant setting, guests are watching everything closely—from how you carry the plate to the final garnish.
- What are some basic plating principles I should always follow?
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- Use odd numbers (3 prawns, 5 cubes) for visual appeal
- Play with height and layering
- Stick to a focal point on the plate
- Wipe the rims clean for a professional finish
- Do I need special plates or tools to plate well?
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Not necessarily. While ring moulds, squeeze bottles, and tweezers help, you can achieve beautiful plating with just basic equipment—if you focus on colours, textures, and composition.
- How do I adjust plating if the client’s kitchenware is limited?
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Adaptability is key. Bring a couple of your own key tools (like a squeeze bottle or plating spoon), but also be prepared to plate creatively with what’s available. Practise on plain white or neutral plates if you can.
- Are there plating trends I should be aware of right now?
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Yes! Some current trends include:
- Deconstructed plating (elements served separately)
- Textured smears and sauces using combs or brushes
- Tableside finishing touches (pouring sauce or adding garnish in front of the guest)
- Edible flowers and microgreens for a fresh visual lift
- How do I make dishes ‘Instagram-worthy’?
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Stick to clean lines, vibrant colours, and contrast. Avoid cluttering the plate. A drizzle, a microherb, or a pop of something crispy can go a long way.
