Pricing worksheetSample
- Per-person rate
- $125
- Event minimum
- $1,000
- Weekly household
- $650 / wk
Replace $3,400/mo
1 weekly household + 1 event a month = income replaced
For cooks who are done waiting for someone else to decide what they’re worth
You already know how to cook. That was never the problem.
One 90-minute call. You leave knowing your price, your first ten leads by name, and what to do Monday morning.
Private chef since 2019 · Trained at Ballymaloe
The gap
Why good cooks stay stuck
- 01
You’re looking for clients where they aren’t
Private chef clients don’t post jobs. They ask their realtor, their neighbor, their interior designer.
- 02
You’re guessing at your price
There’s an actual number for your market and your skill level, and you can’t find it on Reddit.
- 03
You’re waiting until everything is “set up”
The LLC, the logo, the website. None of it books a client.
None of these are cooking problems.
That’s the good news.
The offer
The First Client Blueprint
One 90-minute call. You leave knowing your price, your first ten leads by name, and what to do Monday morning.
- Pre-call market audit. Before we ever speak I research your metro: what private chefs near you charge, who the referral players are, where the gaps sit.$200
- A 90-minute 1:1 Blueprint call on Google Meet, recorded and yours to keep forever.$750
- Your pricing model, built live on the call: per-person rate, event minimum, and the exact number of clients it takes to replace your current income. We do the math together on screen.$250
- Your First Ten. A named list of the specific people and businesses in your city to contact first, in priority order.$300
- Outreach scripts, written for you: the referral-partner message, the follow-up, and the "what do you charge?" reply that doesn’t scare people off.$150
- Your written 60-Day Blueprint, delivered within 48 hours. Every step, in order, with dates.$200
Total value$1,850
Your price today
$397
You leave with
- Pricing model
- First Ten list
- Outreach scripts
- 60-day plan
Secure checkout · Only 4 calls a week
Sample Blueprint components
What you leave with
Examples of the materials we build together. Yours is tailored to your city, pricing, and goals.
The guarantee
The “Walk Away With It Anyway” Guarantee
If you get to the end of our 90 minutes and you don’t have a clearer, more specific plan than anything you’ve found for free, tell me before you leave the call. I’ll refund the entire $397 on the spot.
You keep the recording. You keep the written Blueprint. You keep the pricing model and the outreach scripts.
I’d rather eat the fee than have you tell someone I wasted your afternoon.
Who it’s for
This call is not for everyone.
Book the call if:
- You can already cook at a level people would pay for. Line cook, sous, chef, or a serious home cook who’s been paid at least once
- You want your first paying client inside 60 days, not "eventually"
- You have 5+ hours a week to actually do the work between now and then
- You’re willing to charge real money and hear "no" a few times on the way
Don’t book the call if:
I take four of these a week. I’d rather leave a slot empty than fill it with the wrong person.
How it works
What happens after you book.
- 01
Today
Pay $397 and pick your time. Calls within 14 days.
- 02
Before the call
A 10-minute intake so I can research your metro.
- 03
The call
90 minutes on Google Meet, recorded.
- 04
Within 48 hours
Your written Blueprint lands in your inbox.
The journey
From someone else’s kitchen to my own name on the business.
01 / BALLYMALOEIn 2018, I sold everything I owned to learn this.
Twelve weeks at Ballymaloe Cookery School in Co. Cork, Ireland, under Darina Allen, Rory O’Connell and Rachel Allen. I sold what I had to be there. It wasn’t a hobby and it wasn’t a holiday. It was the whole bet, and I made it before I had any idea how I’d earn it back.
02 / THE GRINDThen I did exactly what you’re supposed to do.
Banquet chef at a AAA Four Diamond resort. I gave that kitchen everything I had. My hours, my standards, my weekends, my body. The food was good. The business was good. It just wasn’t mine. Every plate I sent made money for someone whose name was on the building, and my paycheck never once matched what I was actually worth. If that’s where you’re standing right now, I know exactly what it feels like.
03 / PRIVATE CHEFSo I built my own.
No restaurant, no investor, no permission. My highest-paying client paid me $875 a week. My food, my terms, in their kitchen. That’s not a private jet. It’s the difference between resenting your job and running your own life, and it came from doing the unglamorous parts well: answering fast, listening properly, and doing what I said I’d do. That business still runs today. It’s the thing I’m going to teach you to build.
“I filled out Daniel's quote form mostly to see what a private chef would cost. He replied almost immediately and repeated my requirements back to me precisely enough that I knew he'd actually listened, and we were on a video call within two days. On that call he walked me through the proposal live and said he'd send it over within 30 minutes. The price was above what I'd budgeted but I felt so confident that Daniel would do a great job that I paid within a few minutes of opening it.”
AK KULKARNI · PRODUCT MANAGER, GOOGLE
FAQ
Questions people actually ask.
Not ready yet
Free
How to Become a Private Chef: Free Guide
What a private chef business really is, what it pays in real numbers, what you need before your first client and what you do not, and the mistakes that end most of these businesses in year one. From a private chef who left the line in 2019.
Sixty days from now you’ll either have a paying client or the same story.
Ninety minutes. A price that’s actually yours.
Ten names to contact. A plan with dates on it.
Secure checkout · Full refund if you don’t leave with a clearer plan