I am a chef shaped by discipline, travel, and responsibility, with over 15 years of international culinary experience across luxury hotels, Michelin Guide–listed restaurants, and high-volume kitchens in the UK, USA, Qatar, and the UAE. My journey began in Nepal, where food is deeply connected to family, respect, and hospitality. That foundation guided me as I progressed from junior kitchen roles to Senior Sous Chef, Head Chef, and R&D Chef Consultant, working in environments where precision, consistency, and trust are non-negotiable. Throughout my career, I have led teams of up to 15 chefs, delivered 300–1,000 covers per service, and maintained the highest standards of food safety (HACCP) and operational excellence. I have worked with Mediterranean, French, Latin American, Middle Eastern, and global cuisines, always adapting menus to suit guests’ preferences, dietary needs, and cultural expectations. What draws me to private chef work is the opportunity to move away from volume and focus instead on personalised service—cooking that is thoughtful, discreet, and tailored. In private settings, every detail matters: sourcing quality ingredients, understanding clients’ lifestyles, maintaining confidentiality, and delivering calm, professional service at all times. My experience in luxury hotels and senior leadership roles has taught me how to work with high-profile clients, respect privacy, and operate independently with complete accountability. I am confident managing menus, procurement, hygiene standards, and service flow without supervision, while remaining flexible to clients’ changing needs. Today, I bring not only technical skill, but also maturity, reliability, and professionalism. I see private cheffing as a long-term path where trust, consistency, and genuine care define success. I am proud to present my profile on The Private Chef Network and look forward to contributing my experience to clients seeking excellence, discretion, and refined hospitality.

I’m currently transitioning from luxury hotel kitchens toward private chef roles. For those already working in private households UHNW what do you think is the biggest mindset shift required? Is it: • Pace of service? • Communication with principals? • Menu personalization? • Discretion and boundaries?

Hello to everybody As new joiner to the group i would like to introduce myself as EU Italian Private Chef with international culinary experience currently located at Phuket Thailand, i am eager and glad to share my passion and food creations.

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I'm a former restaurant owner, I sold my business and this year I want to launch a private chef service bussines in Mallorca. I am looking to learn and any advice could help me. Really excited to find this community