Hiring a private chef sounds simple — call someone, they show up, they cook. In practice, the difference between a chef who works in your kitchen and a chef who fits into your life is enormous.
Five Things That Actually Matter
- Dietary expertise — your chef should be able to write a week of menus inside your protocol, not improvise around it.
- Personality fit — they're in your home several days a week. Calm, discreet, tidy beats Michelin every time.
- Logistics — chefs who can shop early-morning, work around school runs and travel days, and message you a fridge map are worth their weight.
- Compliance — DBS clearance, food hygiene certification, and professional indemnity. Non-negotiable.
- References — three previous clients with similar dietary needs is the bar.
Pro Tip
Ask candidates to cook a single trial meal in your kitchen before committing. Half of fit comes out in that one session.
Why Match Beats Recruitment
Going direct to a chef means you're hiring on CV alone. Going through a vetted match service like Biospan means you're hiring on dietary expertise, personality fit, and verified compliance — and you're swapping chefs with one phone call instead of starting a new search.
Ready to skip the recruitment? Find My BioChef takes 2 minutes and we match you in under 48 hours.
