🔪 Beyond the Pass: Why More Chefs Are Taking on Private Gigs
For many chefs, the traditional restaurant path—long hours, fixed menus, and high stress—is starting to feel restrictive. Enter private cheffing as a side hustle: a growing trend among chefs who want creative freedom, better pay-per-hour, and a deeper connection with their guests.
In fact, recent UK hospitality data shows that over 50% of chefs have considered freelance or private dining work to combat burnout, and demand for in-home dining experiences has risen by 70% since 2020. With platforms like Yhangry making it easier to book clients and handle logistics, more chefs are giving side gigs a serious go — without quitting their day jobs.
👨🍳 Chef Fouad: A Gradual Pivot That Paid Off
“I began exploring private cheffing around 2019,” says Chef Fouad. “At first, it was a side project — I signed up to Yhangry and took on a few bookings while still holding down my restaurant role. I also taught part-time… to keep income flowing while I tested the waters.”
Fast forward to now, and Fouad has completed over 500 private bookings. His careful, part-time start is a model for chefs looking to grow on their own terms. Btw, he is a full time private chef now!
🍽️ Chef Darek: Balancing Both Worlds
Based in Liverpool, Chef Darek still works in restaurants, but now supplements his income with private dinners.
“Private dining is not about abandoning restaurant work, but expanding what you can offer,” he says. “It pushes you to be your best — you own every detail.”
Darek manages both by aligning bookings with his restaurant schedule and has found that clients really value face-to-face interaction.
“I’ve built great relationships with private clients — they make you feel appreciated. Your confidence grows.”
🍴Chef Dan: A Reset with Purpose
After years in Michelin-level kitchens, Dan chose to scale back when his daughter was born.
“I began slowly, doing one or two private gigs a month… I didn’t want to be working every day, but now I’m doing 10 jobs a month — and it works.”
Dan’s story reflects a broader shift: more chefs seeking better work-life balance without sacrificing their craft.
💬 Chef Charlotte: More Joy, Less Burnout
Trained under Michel Roux Jr. and seasoned in top-tier London kitchens, Charlotte turned to private work for creative and personal freedom.
“I joined Yhangry so that I could cook more of the food that I love to cook and to get a better work/life balance as kitchen life can be gruelling!”
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Now, she builds bespoke menus based on each host’s occasion and personality — something she never got to do on the line.
🔍 Industry Trends Driving the Shift
- Flexibility is king: Chefs are opting for gigs they can control, whether it’s evenings, weekends, or term-time only.
- Experience over excess: Diners are choosing personalised, at-home experiences over restaurants — especially for birthdays, hen parties, and holiday gatherings.
- Better earnings per hour: Many private chefs report earning more in four hours than they did in a full restaurant shift.
- Wellbeing matters: A 2023 UK Hospitality report found that burnout and lack of creativity were top reasons chefs were leaving restaurant jobs.
✨ The Bottom Line
Private cheffing isn’t just a freelance trend — it’s becoming a strategic move for chefs who want more control, more connection, and more reward from their work. Whether you’re testing the waters with weekend bookings or planning a long-term transition, side gigs can be the first step toward a more flexible and fulfilling career.
- Can I work as a private chef while keeping my full-time restaurant job?
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Yes! Many chefs start private cheffing part-time, booking gigs around their existing schedule to test the waters without quitting.
- Do I need formal training to become a private chef?
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While training helps, many chefs with professional kitchen experience succeed in private dining by offering great food, service, and personality.
- How do I get clients as a private chef?
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Platforms like Yhangry make it easy to get discovered, manage bookings, and connect with clients—without handling logistics on your own.
- What’s the main benefit of private cheffing?
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Flexibility, creative freedom, and direct connection with guests—plus the ability to set your own hours and menus.
- What kind of events do private chefs usually cater for?
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Popular events include birthday dinners, hen parties, anniversaries, family gatherings, holiday meals, and even corporate events.
