Inside Job

Everyone likes an insider tip- especially when it can help them land the next dream job. And who better to offer such vital information than the employers themselves? We recently sat down with Brian Williams – Chief of Staff for a UHNW family – and asked him to shed some light on what employers want to see when interviewing a Private Chef.

What recommendations can you give an applicant for the interview process? 

Brian Williams: For a Private Chef, bring a portfolio with pictures of your best meals. I really can’t emphasize the importance of this enough. 

What are the most common mistakes potential employees make on their applications?

Brian Williams: Many Chefs spend too much time trying to be poetic about what cooking should be. There’s nothing wrong with this on the whole, but sometimes Chefs get too caught up in theory rather than just cooking great food.

What can an applicant do to grab your attention without seeming desperate? 

Brian Williams: Be enthusiastic about your work and where you want to be. But know that there’s a fine line between enthusiasm and desperation.

What is the most important part of an applicant’s interview process? 

Brian Williams: It’s really the trial with the family. Whether it’s a one day trial or a week trial, it’s not only about cooking great food, it’s about making the family feel comfortable with you. The synergy between the Chef and the family is very important. Other than that, cuisine preferences, likes and dislikes, intolerances, allergies, and special dietary needs. Observe how your cuisine is received and continually tweak and fine-tune preferences while maintaining an original and entertaining menu.