BROWSE ALL Chefs

Private chef Lara is a young and passionate cook from Ibiza, Spain. She was culinarily mesmerised since she was a toddler, when she would spend most of her time in the kitchen with her mother. She lived in Galicia for a few years, where she found herself truly connected to nature's gifts: the beautiful seafood and the freshest ingredients that the North of Spain has to offer. Lara cooks with her heart and soul, which she believes are the main ingredients to success. She began to pursue her culinary journey at the age of fourteen. It was a combination of wide eyes, discipline and curiosity that led her to working in modest cafes, bakeries and ice cream parlours to working alongside some of the world's most prestigious chefs. Lara has worked at The Ritz London, where she joined John Williams’ brigade, Hide restaurant by Ollie Dabbous and the two-Michelin starred Claude Bosi at Bibendum. Following the current world situation, Lara began working as a private chef in London and across the UK, as well as offering international bespoke services. She teamed up with a bunch of adrenaline junkies, including hardworking Michelin-star trained chefs, bartenders and sommeliers to offer you a ride of the senses through the palate... and so Euphoria was born.

After moving out of home at an early age, Chef G took the basics of cooking he learned from his parents and incorporated them in his own manner in order to maintain sustenance. Since 2007, he started doing private dinners in the US. Chef G moved to Hong Kong in 2010 where the food culture started to dominate every day of his life from hosting impromptu dinner parties and holiday Italian feasts. He hosts several various menus such as Rustic Italian, Conventional Korean and Korean Italian Collab . He is unapologetic for his style of cooking especially in the vast world of fine dining that we now live in. His belief is ol school traditions with a hint of new school techniques. He emulates what he grew up with, family style cooking with an abundance of food and conversation.

From deciding to make my own dinner after school as a very head-strong 11 year old to training at Leiths culinary school on the intensive year long diploma, I’ve always been obsessed and uplifted by food - cooking and eating! Being able to feed people as a profession over the last 2 years has only deepened my love for food and the part it plays in our lives. At heart, I’m a pasta enthusiast and a skilled pasta maker - from dough to plate - parpadelle / tortellini / ravioli/ agnolotti & more. I’m passionate about Italian influences on the food that I make - taking modern European cooking methods and pairing them with British inspired flavours & produce. I’m constantly expanding & developing my recipes and create bespoke dishes and experiences for my clients to enjoy.

Drawing from my experience in Michelin-starred kitchens, I have a huge passion for culinary artistry. With a deep-rooted love for cooking, I consider myself not just a chef, but a culinary artist eager to showcase my craft to the world. Cooking isn’t just a profession for me – it’s my raison d’être, my true passion.

Ada and Katrina are a dynamic female private chef team with an impressive track record. They honed their skills while working at renowned establishments such as The Dorchester on Park Lane and the acclaimed 2-Michelin-starred La Dame De Pic. During their tenure, they gained invaluable experience in crafting impressive fine dining dishes and creating exceptional luxury dining experiences for clients. They now boast an impressive selection of A-list clients including well-known actors, footballers and international families where they cater to unique preferences and dietary requirements. Ada and Katrina's commitment to quality is unwavering, ensuring that each dish they create looks and tastes like a masterpiece. They source their ingredients exclusively from premium suppliers like HG Walter and trusted local greengrocers, guaranteeing the freshest and finest produce in every dish. For their private clients, they create a unique and fun dining experience

Hello and welcome to my profile. I'm Manny and my endeavour is to take you to a culinary experience like no other as I bring the experience of a high end meal at a top class fancy restaurant or event straight to your table. In my entire career I have been priveledged enough to feed high level dignitaries and royalties alike and I hope that you would consider giving me the opportunity to serve you to create that wow factor for your guests. My experience varies in the field of hospitality from 5 star establishments to high end event catering and also into world of private dining.

Evy was a MasterChef UK Quarter Finalist - and for the last few years has worked as a private chef. In that time she's cooked for high profile clients, British aristocracy, actors and more... She's self-taught - with strong foundations from her French heritage. Her cooking style is modern British with classical french style. She uses seasonal British ingredients with French cooking methods to bring the best out of all components of the dish. She is dedicated to sharing her passion for good food through selection of the finest ingredients, flawless presentation and attention to detail. Evy provides a 100% bespoke service - all her dishes and menus are designed around her clients and their guests

Having trained in classical french cuisine and qualifying with a distinction, Charlotte went on to work in several restaurants in London. Charlotte also worked at Divertimenti Cookery School on the Brompton Road and had the privilege of cooking with the likes of Ben Tish, William Curley, Anthony Demetre, Atul Kochhar, Sabrina Ghayour, Rowley Leigh to name a few. I then followed my passion to work for myself as a private chef. Nearly 10 years on and I have catered for hundreds of occasions including; anniversary dinner parties, birthday’s, canapé parties, vip events, weddings and festivals. Charlotte is an exclusive family chef for high net worth individuals, and has cooked for prime ministers, celebrities and a top food writer.

Christian, a seasoned chef with 14 years of experience, draws inspiration from acclaimed chef Niko Romito to create unforgettable culinary experiences. His diverse culinary background includes working in prestigious establishments such as Oblix at the Shard, Yashin Ocean House, and Jumeirah Carlton Tower. Specializing in accommodating various dietary requirements, Christian meticulously sources ingredients from Waitrose and local shops to cater to the specific needs of each client. Whether prepping food in advance or cooking fresh on-site, Christian offers a tailored approach to suit the menu and client preferences. Known for his skill in crafting delicious cocktails like Aperol Spritz and Negroni, he adds a touch of flair to every event. From serving intimate groups to larger gatherings, Christian provides top-notch service, handling everything from plate delivery to clean-up. Having cooked for notable personalities like Madonna, David Beckham, and George Clooney, Christian’s expertise shines through in every dish he prepares. In his commitment to excellence, he ensures flexibility in guest numbers closer to the event and negotiable pricing to make every event truly memorable. From intimate gatherings to lavish affairs, Christian’s culinary expertise promises an exceptional dining experience for all.

Hello, I’m Yuri, a seasoned plant-based private chef from Italy living in London. With 12 years of experience, I specialise in meal prep for busy families across the city and provide corporate cooking services. What sets me apart is my talent for crafting bespoke menus, from intimate dinners to lively parties, tailored to dietary needs and preferences. I accommodate food intolerances, allergies, and diverse dietary requirements while ensuring each dish aligns with the client's event vision.

My names Alex MasterChef The Professionals winner 2020- if you would like to have a MasterChef tasting menu. I have 3/4 and 5 course tasting menus with dishes from the hit BBC one show.

Chef Archie creates bold, challenging and connective dining experiences, inspired by family kitchens from across Asia. He takes the best British ingredients and brings them to life with flavours and techniques picked up on his travels and a creative, modern approach. Archie's style is a little different to that taught in cookery schools, instead he aims to break taboo and reject tradition through exciting cooking, where vibrant flavours are at the heart of every dish. Whether its his 5 course tasting menus or his sharing feasts, you'll be taken on a journey and each plate offers something completely different. Get in touch to find out how Archie could bring your party to life and create connections between guests through food. Archie's cooking suits both meat and vegetarian/vegan diets. and he can easily accommodate most dietary requirements. Take a look at his sample menus and feel free to get in touch if you have any queries.

Loïc is a private chef for high net worth individuals (HNWI) in the UK and abroad, offering bespoke and exquisite culinary services for various occasions and needs. "Private Chef Loïc caters for bespoke private lunches & dinners and events in the South East and London . Celebrity Personal Chef and Michelin Trained Loïc has over 30 years of experience in award winning restaurants in UK and France . Loïc also offer his services as a personal chef on daily, weekly basis in your home or private venue . I can also provide you a private chef in uk and abroad if necessary."

Having trained at Leith's School of Food & Wine Rachael went straight into the world of Private Cheffing. She has experience cooking for a whole range of events from small intimate fine dining dinner parties to canapé parties of 60 + and more informal buffet-style events. Rachael's style is very eclectic and hugely influenced by my travels. I love bringing flavours and dishes from all over the world with a particular focus on the cuisines of India and Asia. My dishes are always packed full of flavour, using local, seasonal produce.

Nancy has been a plant-based chef for 7 years, working in commercial kitchen spaces for 4 years before entering into private cheffing. She travels around Europe catering retreats & group holidays, while in the UK she delivers bespoke dinner parties and nutritionally balanced meal prep. Her background is in sports science, and she is passionately driven to champion British and Irish produce through seasonal menus and brand collaborations.

Dan has cooked Thai cuisine professionally at some of London’s best Thai restaurants for nearly a decade, helping to achieve Michelin Bib Gourmands year after year. He has left the hustle and bustle of city restaurant life becoming a private chef based in Kent to raise his young family and to spread his love of Thai cuisine across London & the home counties. Dan has worked in professional kitchens since he was a teenager, washing dishes at first and then working his way up the ranks. His career has taken him across a range of kitchens and cuisines including British gastro pubs, Belgian bistros, Italian delis, vegetarian restaurants, and more. He fell in love with Thai cuisine when he began working at the Begging Bowl in Peckham. He spent two years training in the complexities and wonders of Thai food, becoming Junior Sous Chef at the end of the first year year. After moving on from the Begging Bowl, he became second in command and a crucial member of the team that bought about Farang in Highbury, where he spent seven years as Senior Sous Chef. Cooking funded him through a Bachelor’s degree in History and International Relations, and later a Master’s degree in Modern History. He holds a current Level 3 Food Hygiene certificate in Food Safety, Supervising, and Manufacturing.

Yuki is a Japanese chef, food writer and cookery teacher. Her mission is to educate and share just how simple, nourishing and delicious Japanese food can be. Through her writing and Japanese cooking classes, she wants to share the joy of Japanese cooking by fusing traditional and modern techniques to create accessible, healthy and exciting Japanese food. As a professionally trained chef and she teaches Japanese cookery from her kitchen in London or your place giving the skills and techniques to students wanting to cook Japanese food at home.

Crystal -Lee is a qualified nutrition coach and personal trainer who has always had a passion for food and all things creative. Crystal-Lee has previously organised and catered large events and has worked as a private chef for several families. Crystal-Lee wanted to create something that not only tastes great but looks amazing, bringing together flavoursome food and gorgeous florals to create bespoke grazing tables that bring the wow factor for any occasion, and is looking forward to creating something special for your event.

Chef Mimi will cater to your every need. Creating seasonal and delicious dishes, from the comfort of your own home. Having trained at both Leith's and Ballymaloe, and worked for a large amount of highly successful clients, she is confident in the plethora of skills she can deliver. She is a fun and outgoing person to have around and is prepared, if wanted, to get fully involved with the team. This was the main reason Mimi got into private catering, as she thoroughly enjoys the personal relationships she creates with her clients. Chef Mimi focuses on the flavour over the frills, so if you are looking for good tasting food, she is your lady.

Charlie is a dynamic chef with a diverse culinary background spanning prestigious restaurants, private events, and maritime adventures. With experience as an operations director working with culinary icon Marco Pierre White, he excelled in overseeing multiple locations while managing supplier relations and staff recruitment. His tenure at Hedonism Wines provided invaluable insights into the fine wines industry, collaborating closely with Hide restaurant. As a Private Chef, he curated bespoke experiences and crafted signature cocktails for brand launches. Charlie's culinary journey includes Sous Chef roles at Richard Branson’s Moskito Island & Necker Island in the Caribbean, where he embraced regenerative cooking. Working for Claude Bosi at Bibendum's, a two Michelin-starred London restaurant, he refined his skills in French cuisine. Notably, as head chef onboard the M/Y Adastra, he showcased his creativity and management acumen. With a foundation in Spanish and Italian cuisine from Salt Yard Group, Charlie is renowned for his adaptability, culinary excellence, and unwavering commitment to sustainability.

Mimi has always been a little obsessed with cheese and charcuterie. Self taught and passionate about creating beautiful grazing boards and an experience for you and your guest. Most importantly Mimi wants to help you make entertaining absolutely effortless. The grazing boards are curated by carefully selecting a variety of the finest ingredients, all sourced from reputable suppliers. There are a variety of grazing boards you can choose from, designed to suit every taste so there is something for everyone. Your guests can indulge in a bit of everything, experimenting with the delicious ingredients on offer.

3* Michel-trained private chef Robert began his culinary journey at the renowned Leiths School of Food and Wine before going on to work at the world famous restaurant, L’Enclume. As a private chef, he regularly creates bespoke multi course menus, including for a number of UHNW & celebrity clients. Along with a personable and passionate demeanor, Robert offers a truly memorable dining experience!

I’m a London-based freelance private chef, classically trained at Leiths School of Food and Wine, where I graduated with a distinction. I’ve since worked as a chef in restaurants, most recently Carmel by Berber & Q, and with other caterers but now focus solely on cooking for private clients at intimate fine-dining dinner parties, family-style events, canapé parties and more. I am passionate about using fresh and seasonal ingredients to produce delicious and memorable events. I always use high quality local ingredients in my dishes, blending flavours from all over the world with the best of British produce.

Fresh out of the MasterChef 2023 kitchen where he finished as runner-up, Omar previously worked in toy product development for over 10 years and has now brought his passion for innovating into the culinary world. During MasterChef, Omar was recognised for his daring flavour combinations, creative plating style, never playing it safe and always pushing the limits of food. During the competition Omar cooked at 3 Michelin star Core under Clare Smyth, 2 Michelin Turk and the English Consulate in Istanbul, the Royal Opera House in London, the Crick Institute in London to celebrate 70 years since the discovery of DNA with food innovator Jozef Youssef, and don't forget a lunch service 200 hungry firefighters! Since the show Omar has launched his own private dining and food consultancy business and is writing his first cookbook set to be published in 2025.

Pakistani Chef, Aida won Food Entrepreneur of the Year Award at the Asian Business Awards in 2019. She has also been featured on The Lorraine Show on ITV as well as John and Lisa's Weekend Kitchen, sharing her Pakistani recipes. Aida hosts a pop up every Thursday night at Soho House in West London bringing the bold flavors of Pakistan to a larger audience.

8 years of working in top kitchens in Bath (the Rectory) and London (Michel Roux Parliament Square), . Jacob left his restaurant job to become a private chef in 2020 as he loves meeting new people and getting to please clients with excellent food and friendly service. Jacob likes to cook food that is fun, exciting and fresh! He loves presenting beautiful yet simple food that people actually want to eat. Playing with big and bold flavours and redesigning classic dishes is second nature in his kitchen.

Chef Greg passion is to create bespoke products for the clients, ranging from the delicacies themselves all the way through to the bespoke packaging. Every inch of detail is unique to the customer. All his products are handmade in the UK. His expertise and knowledge stems from working in 5* hotels and Michelin* restaurants in the UK and throughout the rest of Europe. With Chefs like Michel Troisgros, Michel Bras, Gordon Ramsay, Marco Pierre White, David Nicholls, Harry Lomas, Michael Wignall, Heston Blumenthal, Daniel Boulud. Such establishments constantly provided challenges on creating something different for a special occasion, which cannot be found on any menu.

Indian Chef Arbinder Singh Dugal was semi-finalist on Master Chef. The Professional 2019 and became very famous for his progressive Indian Cuisine. Chef Arbinder is recently Group Executive Chef for event catering company 'Madhus' including their restaurants one in Southall and in Heathrow. Indian Chef Arbinder Singh Dugal completed his Diploma in Culinary Arts and Kitchen Administration at The Institute of Hotel Management, Aurangabad, India in 2004. Also he has a Bachelor's Degree in Business Administration from Dr. Babasaheb Ambedkar Marathwada University (BAMU), Aurangabad, India in 2004. He assisted Chef Jiggs Kalra in the opening of the Nawab Saheb Restaurant, Mumbai, India in 2004. India Chef Arbinder Singh Dugal appointed as Trainee Chef de Partie, at the Mumbai Express situated in the Renaissance Mumbai Convention Central Hotel, Mumbai, India. In 2007, he came to the UK and was appointed as Senior Chef de Partie at a gastro pub the Deerhound Inn Restaurant, Guernsey, Channel Islands. In 2009, he was appointed as a Senior Chef de Partie at the Pyne's Bar and Restaurant situated in the Bedford Hotel Sid mouth, Devon. Indian Chef Master Chef UK worked alongside Chef Sat Bains at his 1 Michelin star, Restaurant Sat Bains, Nottingham and worked also at Michelin star Waterside Inn, Maidenhead, Berkshire. In 2011, Indian Chef Arbinder was appointed as Junior Sous Chef, at the La Pont de la Tour, Central London. A French and European fine dining restaurant and in 2012 he became finalist in the Roux Scholarship. In 2013, he became the semi-finalist in the Roux Scholarship and appointed Sous Chef at the Quaglinos Restaurant, an upmarket European brasserie in St. James, Central London. Indian Chef Arbinder participated in BBC's Alex Polizzi: Chefs on Trial and was appointed as a Senior Sous Chef, in charge of Kitchens operations of the Radisson Blu Edwardian Hotel, Heathrow. Finally in the year 2020, he established event planning and consulting amongst many ventures. Celebrity Indian Chef Arbinder has had several opportunities to serve ultra-high-net-worth clients from all over the world and continues to serve at locations that pique his interest. This year, he worked on several destination weddings that received high marks from both the client and those in attendance. He has been a popular choice for destination weddings and as a celebrity chef in the UK and across the globe.

Born and raised in northern Iran, HOMEtainer Bahar has been interested in cooking from an early age. Following a long and winding culinary path involving many countries, Bahar has decided to return to her roots to focus on her greatest passion: Persian cuisine. Now Bahar creates and cooks authentic Persian dishes from fresh and local ingredients in London. Book private chef, HOMEtainer Bahar, to cook for you at your next dinner party at HOME!

With over 30 years’ experience, Chef Mickael has led top restaurants in London and internationally. Whether you fancy European, Asian, Fusion, Middle Eastern, modern or classic style of food, Chef Mickael can be booked to cook at your HOME. Chef Mickael will use his local food market, dedicated butcher, fishmonger and suppliers of beautiful farm- grown vegetables to provide you with the best seasonal products available for your dinner party at HOME. In recent years, Mickael has become an expert in the art of substituting a whole array of ingredients to create fabulous free-from meals should you want to avoid meat, dairy, gluten, nuts etc. or are vegan, pescatarian, vegetarian, or on a Paleo or raw food diet. Mickael has the ability to create wonderful flavours and magical, artistic dishes, no matter what your food preferences. Specialising in ‘free-from’ meals, Chef Mickael’s HOMETAINMENT experiences are perfect for vegan dinner parties or for those looking for raw food dinners. Chef Mickael can cater for any dietary requests in his Lunch Masterclass and 4-5 Dinner Experience, which allows guests to learn new culinary skills from a private chef at HOME. And for those with food allergies or intolerances his ‘Free-from Bespoke Dinner’ is a must.

Adam is a meticulous and methodical professional chef with a decade of experience in prestigious, rosette-awarded restaurants and hotels. Mentored by a highly esteemed private chef, Adam's passion for food and flavors led him to establish his own business, delighting clients nationwide with his exceptional culinary creations. Through extensive travel and diverse experiences, Adam has developed a wide array of cooking styles, always seeking new and exciting ways to create delicious and innovative dishes. Fusion cuisine lies at the heart of his cooking philosophy, blending flavors and techniques from various culinary traditions to craft unique and memorable dining experiences. His illustrious career, marked by prestigious accolades and a commitment to excellence, continues to inspire and delight food enthusiasts across the nation.

Marco is a chef with more than 15 years of experience and a great passion for food. Marco has a knowledge of different types of cuisines, especially fusion cuisines. Creative and innovative, chef Marco uses a variety of ingredients and has had the honour of showcasing and teaching his cooking techniques in Italy, Spain, Ecuador, France, Lithuania, Denmark and Saudi Arabia. During his career, Marco had the chance to learn Nobu style sushi, which is when he fell in love with sushi and Japanese culture. From small gatherings at HOME to corporate events, Marco has prepared and served sushi bars to groups of people ranging from 2 to 1000 all across London. Marco’s collection of experiences is suitable for all sorts of events, from summer BBQs in the garden, to cocktail parties and dinner parties.

Michael is a classically trained chef starting his career working in a 5 star hotel with a 2 Michelin star restaurant. Hes worked in top restaurants such as Le Chabichou, Le Palme d'Or, Chef Pierre gagnaire and Hotel Oustau Baumaniere. Along with this, he has worked alongside Jason Atherton for 2 years, and a variety of the top French and British chefs. Since then Michael has moved forward with working in top Michelin star restaurants all over France. Highly knowledge able on mediterranean cooking, Japanese fusion along with any dietary restrictions He has a passion ensuring clients are impressed and satisfied by the dishes served, always making sure to listen to any requests and needs. He enjoys teaching others the range of skills he has gathered over the years in the forms of cooking classes. Can cook anything from casual dining to 5 star but not matter what, the food stays at a high quality. Happy to to travel to Essex, Kent, Sussex, London and Berkshire.

With lived experiences from 12 places across the world and 10 years working in hospitality and media, Alya has a unique insight into the world of culture, people and wine. Her corporate career focused on designing and delivering personal development courses and making workplaces more equitable. Her hospitality career led her to curate and host bespoke wine experiences, events and excursions across the world, tailor and customise wine lists, and obtain her WSET Level 3 and personal alcohol licence. Alya’s experience working as a Sommelier in Michelin-starred restaurants led her to realise how uncomfortable people are when choosing wine, particularly in the presence of an expert. Her goal is simple: make wine more accessible. Alya’s experiences, in the comfort of your own home, are about 4 things: 1) Depretentious-ising wine - she breaks it down and makes it easy to understand. 2) Discovering hidden gems - she'll introduce you to new grapes and regions, and also help you find those hidden gems on a wine list that won’t cost you an arm and a leg. 3) Helping you find what you like (and don’t like) - because, isn’t this the most important?! She’ll also help you understand *why* you like the wine, so you can find similar styles. 4) Learning something new - from the fundamentals of pairing food and wine, to debunking myths and, of course, giving you some fun facts to take away to your next restaurant experience. Alya’s interactive, immersive and fun approach makes understanding wine less daunting, and more fun. You’ll create some new stories, boost your wine confidence, and make a positive impact* whilst doing so. (*% of her gross earnings goes to charity).

Frans food philosophy is to create meals that are delicious using high quality ingredients first and foremost, with the fact that it is vegan a secondary afterthought. If you are interested in trying more plant based cuisine or have been following a vegan lifestyle for a while, Fran would love to be able to cook for you in the comfort of your own home for you and your loved ones. Fran has always loved to cook but decided to make it her profession at the beginning of 2020 when she enrolled in the Plant Based Culinary Diploma at Le Cordon Bleu in London. Fran thoroughly enjoyed the course as it was a fantastic experience for professional development. Having worked in kitchens throughout my teens, Fran knew that this time, she wanted to take a more freelance and self employed approach. She started working with private clients, catering for dinner parties, canapés events and larger parties. Fran particularly loves the freedom that being a private chef brings, designing her own menus which allowing creativity and ingenuity.

Meat Street BBQ are experts in all aspects of live fire and BBQ cooking. Using techniques gathered from around the world, Meat Street BBQ have mastered cooking & smoking the finest ingredients over fire and smoke to transport you to the American Smokehouses, the unique flavours of Asia, and the souks of the Middle East. Marinated, dry rubbed, seasoned, meat, fish, vegetables are all cooked over flames, some being smoked up to 20hrs, brings you the maximum flavour.

Having come from a family of foodies, Chef Daniel started his career when he was just 15! From an early age, Daniel encountered the restaurant business as he helped out with his mom’s restaurant. What he didn’t know was that those days would change his life forever. Daniel began falling in love with the hospitality world and was very interested in working and learning from different cuisines. At 19 he decided to venture to the USA to try and learn as much as he could from working in international kitchens. It was a great experience but as Daniel says ‘If you want to be the best you have to study’, so he enrolled into an international culinary arts school. Once Daniel graduated everything started to make more sense in his life and he found better jobs within the hospitality industry. Daniel has worked in places such as the Radisson and Hilton hotels but his learning path was complete, so he decided to come to Europe and joined Le Cordon Bleu. After graduation Daniel worked in Michelin-starred places like Le Jardin des Sens in the South of France as well as The Langham, Four Seasons and The Berkeley hotels in London. In 2010 Daniel opened his first boutique patisserie which was open for 10 years. Now, Daniel works independently taking the best of his experience to people’s HOMEs with a Michelin-star approach to service. Daniel also makes modernist cakes and desserts to compliment the full experience.

Caroline and Guilherme are two Brazilian chefs living in London looking to bring a little bit of their story to your HOME through the food they create. Caroline is from South of Brazil and Guilherme from North and, of course, it would be that they met in London in one of the tiniest fine dining kitchens in town! Both classically trained with a passion for great ingredients responsibly sourced, they work along the seasons to create menus that bring the best nature can offer. Their food reflects their experiences, their roots and different influences from the places they have been. Their food not only tastes delicious but looks incredible too. Not overly complicated, but giving love and respect to the ingredients. They have worked in some very special restaurants around London, including some that hold Michelin stars and have also worked internationally providing bespoke services for families while on holidays abroad. While living in Porto - Portugal they started their own supper club, offering an informal fine dining experience set around a communal table at their home. Now returning to London, they have decided to take that experience to the comfort of their clients’ HOMEs.

Founder of the acclaimed Beak & Tail Butchers, Chef Andrew has not only curated memorable experiences at establishments like Sketch but has also crafted unique pop-ups, including La Takorea and Hastings Bodega. Private chef for many UHNW families and a few Hollywood A list celebrities, A Le Cordon Bleu graduate, Chef Andrew culinary expertise marries Hong Kong heritage, Japanese finesse, and a delightful nod to Latin American flavors. His authenticity shines through, reflecting a deep connection to Hong Kong traditions, a quarter mix of Japanese influence, American upbringing, and a fervent exploration of Latin American gastronomy. Beyond his innovative culinary flair, Chef Andrew is the proud owner of Beak & Tail Butchers, infusing his dishes with top-quality, carefully sourced ingredients. Whether savoring his favorite creation, the Hong Kong-style Crispy Pork Belly, or indulging in his bespoke private chef services for intimate dinners and events, Chef Andrew invites you to embark on a culinary journey where excellence, innovation, and flavor converge.

Michelin trained private chef and HOMEtainer, Edward is passionate about using the finest ingredients available combined with techniques and influences from around the world to produce well balanced, elegant and delicious dishes that exceed the expectations of your guests. Having cooked in some of the finest establishments in England and Denmark for many ultra high networth individuals, celebrities and politicians, Edward is highly proficient in a plethora of cuisines and is able to adapt to varied dietary requirements to ensure all guests leave with a memorable experience. With an emphasis on fine-dining and luxury, Edward’s experiences are perfect for romantic date nights at HOME and celebratory dinners.

Chef Ilya's culinary journey is a testament to the fusion of his Russian heritage and the vibrant flavors of the South of France. Before making his mark in esteemed Michelin starred kitchens like Pied à Terre and Galvin La Chapelle, he first refined his skills at Le Cordon Bleu. Immersed in the classical techniques of French cuisine, Chef Ilya honed his craft and fostered creativity, laying a solid foundation for his future endeavors. Drawing from his diverse background and formal training, Chef Ilya's dishes seamlessly blend the bold flavors of Russian cuisine with the refined elegance of French gastronomy. Each meticulously crafted plate reflects his unwavering commitment to culinary excellence, inviting diners on a captivating journey of taste and culture. With a harmonious balance of tradition and innovation, Chef Ilya's culinary creations celebrate the rich tapestry of flavors from both his homeland and his adopted culinary heritage in France, leaving a lasting impression on all who have the pleasure of experiencing his cuisine.

Based in London, 25 year old Tom is a chef and recipe developer. His career has seen him work in a wide variety of settings, from bustling street food parties to lively pop ups, intimate home dining and experimental test kitchens. As a private chef, Tom creates a relaxed atmosphere, serving up elegant, exciting dishes for an array of events, from lavish parties to cosy dinners. Additionally, with collaborator Patrick Baggaley, Tom has hosted multiple sold-out supper clubs, with the pair curating their own style of bold and inventive set menus. Tom’s style in the kitchen is all about sourcing the best ingredients and making them sing, emphasising the simple joy of eating with friends. He likes his food to be vibrant, full of flavour but not overly fussy.

Private chef Raul started to cook with his father in Chile when he was just a kid. His father used to have a Spanish restaurant by the sea side and Ryan liked to “help” him and understand the kitchen secrets. Raul moved to Spain in the lates 90s with a different profession (creative director in advertising), but he could not resist the temptation to learn the Spanish cooking style and he went back to the kitchens in 2012, near to the sea again. Raul then moved to London in 2018 and has been working as a Sous Chef and Head Chef in different restaurants including Linnean, Carbon Kopi and The Laslett hotel, but always around Latin American and flexitarian food.

After a successful career working as a creative in fashion marketing and advertising for 10+ years, British Born Chinese Chef Jojo decided to pursue her passion for cooking more seriously and retrain as a professional chef at Leith's School of Food and Wine. She is passionate about showcasing traditional Cantonese cooking and changing perceptions of how many people regard Chinese food as a greasy Saturday night takeaway. Her love for fresh, clean flavours combined with authentic Chinese cooking techniques creates dishes that are both comforting and moreish, ideal for sharing in a family-style dining experience. With her family originating from Hong Kong, Jojo learnt to cook with her parents from a young age and has fond childhood memories of her family kitchen smelling of fragrant, savoury broths bubbling on the stove for hours and weekends spent making dozens of dumplings with her late father. Aside from her particular love for Chinese cookery, she loves to experiment and cook all cuisines from Japanese and Korean to classic French, and baked her way through the Covid-19 pandemic. Her previous career in art direction continues to heavily influence her new profession, with an eye for beautiful and modern presentation and an ambition to inspire others to get creative and reflect their own unique personalities through cooking.

Troy began his culinary journey at a young age in the Shoreditch bar and restaurant scene in the early 2000s. He later graduated from Westminster Kingsway, where he received classical training from some of the UK's most experienced chefs. With over two decades of experience in London's restaurant scene, working for several prestigious restaurants and groups, including Ottolenghi, Dusty Knuckle Bakery, Urban Leisure Group, and Towpath Café. He’s also a former landlord to the Prince George in Hackney (a Dalston institution and part of remarkable pubs) He prioritizes the use of seasonal, local produce to create well-balanced, nutritious, and delicious recipes and menus. Troy collaborates closely with his clients to ensure a personalized and creative catering experience that exceeds their expectations.

Romain is a qualified chef that delivers flavoursome uncomplicated food to foodies. The emphasis is put on the produce that he uses in his cooking whether it is a sit down plated meal or a hot buffet during the autumn and winter months, or a posh barbecue in spring/summer. Always looking to please with food, he gives an utmost attention to details to the dish presentation. He favours a soil to fork approach and focus on the ingredients, often meeting farmers and artisan food producers at farmer's markets or go directly to collect from the farm. His cooking life begins at 3 years old, in the kitchen of both his grandmothers in the warmth of Provence, in France, where he learns his first cooking challenges such as cracking apricot stones to get the kernel that will set the jam with natural pectin. Romain is qualified with an HND in Culinary arts from the Culinary Institute of Marseille, France.

Private chef Ryan, lives to eat! It brings him so much joy to see people come together to eat, celebrate and enjoy life. Ryan has a huge repertoire from fine dining to rustic Mediterranean style cuisine and specialises in Italian, Japanese and Middle-Eastern cuisine. With Michelin star experience and having worked for over 14 years in London for numerous UHNW individuals and families, Ryan is extremely knowledgeable when it comes to working with bespoke menus and special dietary requirements including vegan, vegetarian and gluten-free dining. He has also worked as an Executive chef/consultant and now is bringing all this experience to cook for HOMETAINMENT’s customers in the comfort of your London HOME.

Professional chef Ren has been teaching curry lovers how to make proper authentic curries for the last 17 years .... Ren’s classes are completely hands-on - you will do all the prep and cooking. The class begins with Ren’s renowned spice masterclass where she will teach you everything you need to know about using spices and not just the ones you would use for Indian cooking! It will transform the way you cook and the way you look at spices. You can choose what you would like to learn in the comfort of your own , and HOME will have learnt a new skill which you will use time and time again.

Arnaud is a classically trained chef and passionate restauranteur. From a young age in France he was heavily influenced by his mother and uncle and the Southern French culture of food and dining where people enjoy traditional, flavoursome, honest food with a modern, creative twist and where people eat and smile and are uninterrupted whilst they eat. Arnaud has worked for 20 years to recreate this feeling in London, culminating in the shared plates and relaxed dining experience at Plate. Influences also come from the chefs he has worked with including: Gordon Ramsay, Jason Atherton, Gary Rhodes and Richard Corrigan.

I'm a passionate Neapolitan pizzaiolo with a rich family history in the art of pizza-making. My love for food and dedication to preserving tradition drive me to create authentic Neapolitan pizzas. Specializing in private pizza catering, I bring a taste of Italy to every event, blending generations of expertise with a modern culinary touch.