Yhangry Gave Me Freedom: Chef Christian’s Bold Career Move
Making the Leap
The initial weeks were slow, with few bookings coming in. But Chef Christian made use of the time:
- Built out menus tailored to his own style
- Revisited cookbooks and culinary inspirations
- Started learning the operational side of solo work — invoicing, marketing, logistics
“There was a thrill in setting my own schedule… but also the challenge of building a client base from scratch.”
Finding Traction with Yhangry
Joining Yhangry was the turning point. The platform connected Christian to clients looking for bespoke experiences — from intimate dinner parties to family celebrations.
“I started getting a lot of positive feedback — compliments on my food and style, along with great reviews. That gave me the confidence I was on the right path.”
As repeat bookings and referrals grew, so did Christian’s confidence in the path he’d chosen. His reputation was building organically, and he could see the sustainability of what he was creating.
“The ability to tailor my services to my values and passions solidified that I had made the right decision for my personal and professional fulfilment.”
To date, he’s completed 182 events through Yhangry — crafting dishes that meet a wide range of dietary needs and adding his own flair with cocktails like Aperol Spritz and Negroni.
A New Relationship with Work
Life now looks very different. Christian typically manages around 3–4 events per week — challenging but far more manageable.
A good month, he says, includes:
- Around 16 well-paid bookings
- A healthy mix of event types
- Downtime to recharge and stay inspired
“My relationship with work has changed a lot. Managing 3–4 events a week can be challenging, but I have more control over my schedule and time, which is a big plus.”
While the work still demands focus and adaptability, the autonomy has made it rewarding in a way restaurant kitchens couldn’t.
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Start here“Mentally, it means feeling energised and inspired by the work, rather than burnt out. While the initial transition had its challenges, I can honestly say I don’t regret making the switch.”
Advice for Chefs Considering the Switch
For those thinking about stepping away from traditional kitchens, Christian offers three core pieces of advice:
- Build Your Network and Brand: Don’t underestimate the power of connections. Network with event planners, caterers, and other professionals in the space. A strong digital presence is essential — so invest time in creating a professional website and maintaining social media that showcases your work. Word-of-mouth referrals are invaluable, so always strive to exceed client expectations with every event.
- Master Organisation and Communication: Being a private chef involves much more than cooking. You’ll need to be highly organised across menu planning, grocery shopping, logistics, and time management. Communication is equally important, not just to understand client needs, but also to manage expectations and build trust. Consider using project management tools or systems to keep everything running smoothly.
- Price Fairly and Understand Your Worth: Research your local market and make sure you fully understand your costs. Don’t undervalue your skills or time. It’s not just about cooking hours. Factor in planning, shopping, travel, setup, and cleanup. Be transparent with your pricing and always have clear contracts in place to avoid misunderstandings. Accounting software can be a great help in managing your finances professionally and efficiently.
- How can I effectively market myself as a private chef without prior client referrals?
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Start by creating a professional online presence through a dedicated website and active social media profiles showcasing your culinary creations. Engage with local communities by attending food events and collaborating with complementary businesses to increase visibility.
- What strategies can I employ to build a client base when starting from scratch?
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Offer your services to friends and family to gather testimonials and word-of-mouth referrals. Additionally, consider partnering with local event planners or joining trusted platforms like yhangry that connect private chefs with potential clients.
- How do I navigate dietary restrictions and special requests from clients?
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Engage in detailed consultations with clients to understand their dietary needs and preferences. Stay informed about common allergens and dietary trends to accommodate requests safely and creatively.
- What are effective ways to receive and incorporate client feedback to improve my services?
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Ask for feedback promptly after each event using simple tools like Google Forms, WhatsApp, or a follow-up email. Keep questions focused (e.g. food quality, communication, presentation). Track recurring themes and use this input to adjust menus, fine-tune your service style, or improve logistics.
