Cooking Up A Dream: How I Built my private chef career

The question I’m most often asked on my social media is, “How did you become a private chef?” While I'd love to respond with a simple answer, the truth is, it’s not that simple. Life truly is what you make of it, and I’m not trying to sound cheesy, but if you have a dream, you really can achieve it! There’s no secret formula—it's all about taking action and believing in yourself along the way. Here’s how my journey unfolded.

Did I always dream of becoming a private chef? Not exactly. But when I look back,it all seems to make sense. As a kid, I was constantly drawn to the kitchen, cooking alongside my mom and grandma. I owe so much of my inspiration to them. Their passion for not only making food taste great but look pretty is what sparked my interest. I spent hours watching food network legends like Rachael Ray, Emeril Lagasse, and Martha Stewart, fascinated by the dishes they created and paying close attention to every step. 

However, I grew up in the world of performing arts. Dance, singing, and acting were my true passions. In high school, my dance team placed second on America’s Got Talent, and during that time, we lived in Los Angeles. That’s when I knew LA would one day be home. I always imagined myself working in entertainment—whether behind the scenes in live production or being in front of the camera myself.

After graduating with a BA in Journalism and Broadcast News from CU Boulder, I packed up and moved to LA, where entertainment was the only thing on my mind. In LA, I worked various jobs. My first role was at Warner Bros (being on a studio lot was fascinating to me), followed by gigs as a Production Assistant on shows like The Voice and Cake Boss, a Sales Manager for a luxury resale company, and a Social Media Coordinator for a restaurant group. At one point I even had a talent manager and was attending auditions. Over time, I realized that my resume was all over the place, but I was also hustling on the side—working at random events, serving at Hollywood award shows, and even assisting an NBA insider. Navigating LA can feel overwhelming, but I knew the key was meeting as many people as I could.

You’re probably wondering how all of this connects to me becoming a private chef. Well, for seven years, I networked and made relationships in a city that can feel huge and impersonal. The first five years in LA felt like a constant search for direction. I had the passion and drive to succeed but wasn’t sure which path to follow. Should I go to musical theater auditions or focus on roles that didn’t excite me but paid the bills. To be honest, neither option felt right.

Then came 2020. We all know what happened then—lockdowns, uncertainty, and a major shift in priorities. Acting classes were paused, production halted, and like many, I found solace in cooking at home. My roommate encouraged me to start an Instagram account to share my recipes, but I felt awkward doing it. I must admit I was secretly curious. After a few more nudges, I gave it a try. I started staging dishes, photographing them, and cooking for my friends. Soon, I realized how much I loved it and began dreaming of making it a career.

The first recipe shoot for Saucey Rosie 2020

After two years of posting recipes on Instagram and TikTok, I had my first “viral” video. I knew I wanted Saucey Rosie to be my full-time career, but financially, I wasn’t there yet. At that point, I had left my sales role and joined the food industry as a social media coordinator for a restaurant group, where I helped with marketing strategy. I saw this as a chance to learn more about social media and make valuable industry connections. After six months at my corporate job, I started monetizing my own Saucey Rosie content. It was then that I realized if I dedicated the same amount of time to Saucey Rosie as I did to my corporate job, it could become something bigger than I ever imagined.

So, I reshifted my focus. For six months, I worked my corporate job, a part-time assistant gig, filmed personal content, and saved every penny I could. When I had enough saved up, I left my corporate job and dived fully into Saucey Rosie. Leaving my 9-5 meant I would work around the clock, but that’s the reality of building something from scratch. This decision was terrifying—no steady paycheck, no benefits, and no structure. But something about it felt exciting. It was a chance to build my own business and take a real chance on myself. 

Initially, I thought I’d focus on being a recipe developer and content creator. But after hosting a dinner party where I role-played as a private chef for my friends, the idea of becoming a real private chef began to take shape. Without any formal culinary training, imposter syndrome crept in. How could anyone hire me as a private chef with no experience? But everything changed when I connected with two female founders, Emily Persky and Ingrid Hung, who were launching a platform called I Have This Friend. A curated lifestyle service offering luxury services like photographers, makeup artists, and—yes—private chefs!

My first gig as a private chef came through IHTF for a NYE event going into 2024. From there, things started to snowball. With every dinner party I booked, I filmed content around the event. I was getting bookings not only through IHTF but also from people in my network—past coworkers, old clients, and friends of friends. It felt like the opportunities just kept coming. My videos as a private chef quickly outperformed my recipe content, and everything finally seemed to feel right.

But then came my first large event—60 people. I didn’t know how I’d manage to cook for so many guests, and fear set in. But I pushed through, and the event turned out better than I anticipated. Even though I worked 16 hour shifts back to back preparing the food, I found so much excitement in catering a large party. After that, I continued to receive more large party bookings. I quickly outgrew my home kitchen and began working out of a commercial kitchen, sharing space with other chefs running their own businesses. I registered my LLC and Saucey Rosie was officially a business.

Now, most of my work comes through referrals, social media DMs, and IHTF. Timing really is everything, and I’m forever grateful to Emily and Ingrid for taking a chance on me when I had zero experience. Their belief in me changed everything.

As for how I landed the yacht gig? Well… that’s a crazy story.  My bestie’s little sister is a yacht stew and reached out when the chef fell ill a day before their charter. I had an hour to make a decision and just one day to get to the Bahamas - I almost said no because I had no experience in fine dining or working on a boat. But I’ve always believed in saying yes to opportunities that feel right. I knew I’d figure it out along the way, and that mindset opened so many doors within the first year of my business.

I can’t stress enough how powerful social media is. It’s the backbone of my business. When I first started, I reached out to brands and creators every week asking for work or advice. I didn’t hear back from most of them, but I didn’t give up. In fact, I just hired my first employee—a follower who reached out and followed up consistently. So, if you’re thinking about starting something new, don’t hesitate. Send that DM or email the brands and creators you admire—you never know where it might lead.

You don’t have to be a content creator to be a private chef, but we live in such a digital world. If you’re thinking of starting a business, I implore you to explore that world—you never know what could happen if you stop dreaming and start doing. If you're even considering starting something new, I encourage you to go for it. Perspective is everything, so shift it, and you’ll be amazed at what can unfold.