Juliet's

About

I worked as sole private chef internationally for a number of UHNW families who require healthy, interesting food to exacting standards in destinations including the Caribbean, the South of France and Mykonos. Clients’ requirements will vary but include dinner parties and large-scale events, family meals, and fridge and freezer filling on a regular basis. Most of these clients have come from word of mouth and repeat bookings. VIP clients have included those from the film and music industries, UHNWI’s and senior politicians.

I cook a variety of cuisines and styles of food ranging from formal meals for VIP and celebrity guests, canapé parties for up to 140 people to family-style barbecues. When travelling with a family I am required to adapt quickly to a new environment, quickly familiarise myself with the local area and identify local suppliers of high quality produce. Often in a managerial position, I am in sole charge of the kitchen and supporting staff. I also complete daily shopping/ingredient sourcing as well as up to three meals per day for guests and staff.

I am able to draw upon my Cordon Bleu training as well as time spent working, travelling and studying cookery in Asia, Israel and Europe to offer a truly international repertoire. I am highly competent with special dietary requirements including Macro, Kosher, WAG free, Vegan and Raw Food diets. I have also worked with clients who have complex eating disorders, requiring a sensitive and exacting approach.

Working in a changeable, high pressure environment, it is extremely important that I am flexible, adaptable and amenable, and well prepared at all times. In family homes I understand the need to be friendly and approachable, and I’m more than happy to lend a hand in other areas if required.

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