Ah, the Hamptons and New York City! The mere mention of the names conjures up visions of opulence, warm kitchens bathed in sunlight, and gourmet delights at one’s beck and call. It is the desire of many food aficionados to cook for the rich, prepare customized meals, and work in an opulent setting. Private cheffing in these places is certainly a magnet, drawing skill from the restaurant industry.
But the actuality in the back is much more nuanced. Meredith Hayden, a private chef and recipe developer, and Rob Li, another viral Hamptons private chef, give us their take. Their testimonials show that being a private chef is a combination of glamour, hard work, and unexpected challenges that social media tends to overlook.
From unorthodox living arrangements to the influence of social media and seasonal calendars, these chefs offer a behind-the-scenes glimpse of what it actually takes to thrive in this rarefied world of cooking. Be prepared to have your impressions transformed by the reality of life as a chef to the Hamptons and New York City elite.
1. It’s Not Always as Glamorous as You Think
Others envision a life as a personal chef as serene mornings, farmers’ market outings, and fancy plating in bright kitchens. This perception is promptly shattered by Hayden. Preparing meals in lovely homes and shopping for fresh ingredients can be fulfilling, but the job requires physical stamina and regular mental drain.
- Long prep to cleanup hours
- Meticulous attention to detail for each meal
- Coordinating multiple courses and special orders
Social media videos of peaceful gardens, glistening pools, and stylish meals create the illusion of easy work. In reality, however, chefs are usually immersed in preparation, constantly multitasking to achieve the ideal presentation and client satisfaction.
In the end, the glamorous Hamptons lifestyle can be deceptive. There may be benefits, but they sometimes conceal the extreme workload, so this career is difficult and demanding.
2. No Two Private Chef Jobs Are the Same
Private cheffing isn’t your typical 9-to-5. Hayden says flexibility is essential since work is so different from client to client and contract to contract. Some chefs work full-time, while others work a week at a time, and some even live part-time at the client’s residence.
- Live-in or live-out arrangements
- Weekly meal preparation for clients
- Year-long contracts or seasonal commitments
Staying in a client’s house has the potential to cloud personal and professional lines, making one adaptable and emotionally smart. Each role has its own new dynamic between client and chef, so one must be flexible and sensitive to personal dynamics.
These different arrangements highlight how private chefs have to be accommodating to a wide range of expectations, so every assignment is an individualized experience.
3. Your Schedule Can Drastically Change with the Seasons
In summer hotspots such as the Hamptons, chefs’ schedules can vary wildly. Summer weekends and holiday periods are particularly grueling, with chefs tending to work full weekends and holidays. At peak times, Hayden’s work can include multiple daily meals, special events, and prep work on a daily basis.
- Summer: heavy weekend and holiday schedules
- Off-season: few days with mass meal prep
- Seasonal modifications according to client entertaining
As the season wears off, the tempo significantly relaxes. Clients entertain less, and chefs find their tasks changing to preparing effective meals during the week, with adaptability being crucial.
This rhythm of seasons demands that chefs alternate between stressful peaks of activity and low-key moments, developing organizational as well as culinary skills.
4. Eating with Clients: An Infrequent, Valued Privilege
Having meals with clients is a rare perk. Hayden is blessed to dine with her clients in summer, a setup that is miles removed from industry norm. Most private chefs keep professional distance, taking only preparation and serving as their engagement.
- Eating with clients is not common
- Most of the interactions are limited to serving meals
- Close relationships rely on personal client rapport
Hayden’s experience reflects the highly individualized nature of client-chef relationships. While some chefs become part of the household in a personal sense, many retain professional boundaries, making shared dining a unique perk.
Being invited to the table is not the norm but demonstrates trust, appreciation, and the potential for meaningful client connections.
5. You’ll Likely Be Working Alone (A Lot!)
Unlike restaurant kitchens with teams, private chefs often work solo. Hayden frequently manages prep, cooking, and cleanup by herself, rarely receiving staff assistance.
- Managing all kitchen tasks alone
- Preparing multi-course meals solo
- Handling cleanup, shopping, and inventory
The rarity of full household staff emphasizes the self-reliant nature of private cheffing. Unlike a restaurant environment, chefs wear multiple hats and must be capable of independent problem-solving.
This isolated work schedule amplifies the intensity and workload of every day, requiring endurance and productivity from dawn till dusk.
6. Steel Yourself for Long, Grueling Hours
The romantic locales of private chef work can be misleading. Hayden outlines long, grueling hours as a hallmark of the profession. She typically works alone, handling preparation, cooking, cleaning, grocery shopping, and, on occasion, content creation.
Sourdough Starter Recipe
Equipment
- 1 Digital Kitchen Scale Essential for precise measurements of flour and water.
- 2 Glass Jars (1-quart) One for active starter, one for discard or backup.
- 1 Rubber spatula or spoon For mixing ingredients thoroughly.
- 1 Airtight Lid or Plastic Wrap To cover jars loosely for fermentation.
- 1 Permanent Marker or Rubber Band To mark starter level for tracking rise.
Ingredients
Main
- 600 g 21 ounces unbleached all-purpose, bread, or whole grain flour (such as whole wheat or rye flour), or a mix
- Bottled filtered, or de-chlorinated water
Instructions
- Day 1: Combine 60g (0.13 lbs) unbleached flour with 60g (0.13 lbs) bottled or filtered water in a clean jar. Mix thoroughly until no dry spots remain, cover loosely, and let stand at room temperature for 24 hours.
- Day 2: Discard all but 60g (0.13 lbs) of the starter. Feed the remaining starter with 60g (0.13 lbs) flour and 60g (0.13 lbs) water. Mix well, cover loosely, and let stand at room temperature for 24 hours.
- Days 3-6: Repeat the Day 2 feeding process daily. Discard all but 60g (0.13 lbs) of starter, then feed with 60g (0.13 lbs) fresh flour and 60g (0.13 lbs) water. Observe for increasing signs of activity.
- Observe Activity: During these days, you should begin to see small bubbles forming, a slight rise, and a mildly sour aroma developing.
- Increased Vigor: By Day 5-7, a healthy starter will typically show more vigorous activity, doubling in size within 6-12 hours after feeding, then slowly falling.
- Test for Readiness: Your starter is considered mature and ready for baking when it consistently doubles in volume within 4-8 hours after feeding and passes the ‘float test’ (a small spoonful floats in water).
- Active Use Maintenance: If baking frequently, continue feeding daily at a 1:1:1 ratio (starter:flour:water by weight), maintaining it at room temperature.
- Refrigerated Maintenance: For less frequent baking, store the mature starter in the refrigerator. Feed it once a week, letting it warm up for a few hours at room temperature before and after feeding.
- Revitalizing from Refrigeration: Before baking with a refrigerated starter, take it out and perform 1-2 feedings at room temperature over 12-24 hours until it is consistently active and bubbly again.
- Utilize Discard: The portions of starter discarded during feeding can be used in other recipes such as crackers, pancakes, or composted, rather than simply throwing them away.
Notes
- Typical workdays: 12–17 hours peak season
- Multi-course meal preparation, shopping, and tidying
- Physical and mental stamina needed
One Hamptons chef who went viral wrote about a 17-hour day, emphasizing the extremely demanding nature of the job. The interplay of independent work and high standards requires attention to detail, grit, and a non-stop work ethic. Despite the rigorous labor, chefs take great pride in crafting intricate, customized meals for their patrons.
7. Social Media is a Game-Changer
Social media has transformed client recruitment and revenue for private chefs. Hayden used TikTok to expand her business, and she was able to concentrate on one main client while earning sponsorships and developing a public brand.
- Sites such as Instagram and TikTok provide wider reach
- Viral content translates into sponsorships and extra income
- Online presence can develop into cookbooks and media projects
Rob Li also gained a huge following by recording “day-in-the-life” videos preparing meals for celebrity clients. Social media can revolutionize chefs’ careers, providing creative autonomy and financial freedom beyond private cooking.
This newfound exposure allows chefs to bridge culinary proficiency and entrepreneurship, redefining success in private cheffing.
8. The Salary Might Surprise You
Private chefs command hefty paychecks. Hayden started underpaying but readjusted her fees according to her qualifications. Pay can range from widely variable to extremely variable, depending on experience, generosity of clients, and the scope of work.
- Average salary: $63,000–$112,000
- Hamptons private chefs: $70,000–$500,000
- Gratuities: 15–20% for great service
Earning power rises with experience, education, and culinary dexterity. Some chefs even make extra money through social media, creating the potential for a rich and rewarding career.
The monetary advantages, added to freedom and artistic control, render private cheffing an appealing option compared to working in restaurants.
9. A Profitable Jump for Restaurant Chefs
Escaping the restaurant scene for individual clients frequently enhances income, as well as work-life balance. Numerous chefs experience greater compensation and less stress after departing from stressful kitchen conditions.
- Potential to double salary
- More stable and flexible schedule
- Capacity to concentrate on expert specialization
Private cheffing can be life-changing, especially for chefs who want financial security, creative freedom, and a healthier life. With marketing abilities and gaining the first clients, this career path yields long-term benefits. Credibility is the most important thing, showing proficiency, and getting those invaluable first clients.
10. Yes, They Still Love Cooking
Even with long, arduous days, chefs such as Hayden retain their enthusiasm for the kitchen. Haydden confesses exhaustion makes personal cooking problematic, but the love for the work remains.
- Meal prepping and freezing meals for ease
- Juggling personal and professional cooking
- Rejoicing in simple, creative meals
Even after a 17-hour workday, Hayden continues to like experimenting with recipes and cooking for herself. This enthusiasm highlights the intrinsic motivation and commitment needed to succeed as a private chef. Cooking remains central to their identity, even amidst exhaustion and demanding schedules.
11. Culinary School? Not Always a Prerequisite!
Formal training isn’t mandatory for private chefs. Rob Li emphasizes practical experience over degrees, showing that aspiring chefs can succeed without culinary school.
- Gain experience with family and friends
- Expand to small client networks
- Learn on the job while refining skills
Although a few high-end clients insist on trained chefs, practical experience, creativity, and professionalism usually take precedence over formal qualifications. Hayden juggled culinary school with a regular job prior to realizing she loved straightforward, high-quality home food. This strategy provides flexibility and prioritizes traditional skill-building over formal training.
12. More Than Just a Cook: The Extensive Responsibilities
Private chefs control all aspects of the kitchen, aside from cooking. They organize meals, shop, maintain inventory, clean up, and sometimes coordinate around the home.
- Shopping for ingredients and supplies
- Preparation, cooking, and cleaning on their own
- Controlling kitchen inventory and management
Past personal chef Celine Beitchman reported that chefs typically work even when they’re hurt, demonstrating the high level of responsibility and autonomy needed. Chefs need to be flexible, hands-on, and tough, doing all tasks from beginning to end. These requirements make private cheffing a multifunctional position needing both culinary expertise and management skill.
13. The Art of Menu Planning
Private chefs work with intricate client tastes, food allergies, and dietary needs. Their task is to balance creativity, nutrition, and client satisfaction on each menu.
- Event preparations, holidays, and meal planning for the day
- Servicing vegan, gluten-free, Kosher, and special diets
- Adjusting to evolving client tastes
Chefs like Caitlin Boyer embrace these challenges, creating meals for clients with highly specific dietary needs while maintaining creativity. Ethical boundaries, such as refusing certain requests, highlight the professional integrity maintained in this line of work.
Effective menu planning requires adaptability, foresight, and culinary diplomacy to meet every client’s expectations.
14. Unexpected Perks of High-End Clientele
Serving high-paying clients comes with special benefits that go beyond wages. Hayden and fellow chefs get access to upscale equipment, luxurious staff accommodations, and invites to elite social gatherings.
- Exposure to high-profile clients and celebrities
- Access to top-shelf tools and ingredients
- Luxury transportation and accommodation perks
Clients tend to invest in their chefs, offering them the resources and support necessary to achieve professional success. These benefits render private cheffing in the Hamptons and NYC an exceptionally fulfilling career, fusing creative satisfaction with lifestyle benefits. The profession fuses hard work, freedom of creativity, and unparalleled experiences, rendering it demanding but extremely rewarding.
Life as a personal chef in the Hamptons and NYC is a sophisticated blend of glamour, labor, creativity, and unexpected bonuses. From working around dietary needs and crazy hours to taking advantage of social media and maintaining client relationships, these chefs not just prepare food, but a lifestyle in itself. Behind each beautifully presented dish is fortitude, flexibility, and dedication, making this an absolutely unique career.
