Last Updated on February 28, 2024
Executive private Chef Nicolas Virolet cut his teeth at some of the most prestigious restaurants in the world, and he has since become one of the most sought-after private chefs working today.
Though we can’t disclose Virolet’s primary clients, he has prepared meals for the rich and powerful all around the world, including the late Queen Elizabeth II.
Virolet took time out of his demanding work schedule to give us an interview on what it takes to become a chef operating on this level, as well as many of the unique demands that come with the territory.
IF: How much experience would you recommend a chef has before trying to get work as an executive private chef?
Virolet: Before entering the world of being a private chef, a chef needs a tremendous amount of experience working in high-end restaurants and fine dining, Michelin star preferably. It is crucial that any chef seeking to enter the private chef world has expertise in all cuisine types and culinary skills, from garde-manger, saucier, fish and meat butchering, to pastry, bread, and chocolate making.
Such ultra-high net worth clients are accustomed to dining at these award-winning restaurants, so your culinary expertise must be on that level. However, it does not mean that they will ask for this type of food and this level of service at every meal. When events, parties, and receptions are put on, such clientele take tremendous pride in the food served, as it is part of showcasing their home to their distinguished guests.
As a private chef, you need versatility. You can be asked to prepare comfort food, a light dinner, healthy farm-to-table meals, any dessert, food in accordance with numerous diet restrictions, to a nine-course fine dining experience. Truthfully, the amount of experience needed will vary from chef to chef. No two chefs are alike, as each chef brings their own flavor, culinary training, professional experience, and expertise.
In the private chef world, each client is different. Therefore, the chef must constantly be learning new techniques, trying new styles, and evolving their culinary palette and skillset. This is a nice market, where only the top chefs are cut out to carry out this type of demanding, high-pressure work. This is a job that is always evolving and requires the chef “to be on top of his game” every single day, at every single meal.
IF: Is it difficult to satisfy every client? Do you get to know the client and their needs over time?
Virolet: Satisfying the client is the most difficult aspect of the job when you are a private chef. No matter how talented of a chef you are, if you do not understand the palate of the client, you will fail as a private chef. You can prepare the best dishes you learned in a 3-Michelin star restaurant, but if the client doesn’t like that dish, it’s pointless. This level of culinary adaptiveness requires precision, observation, and communication.
Understanding the needs and palates of a client and their family does not happen overnight. It takes time, sometimes many months. When you are the private chef for an ultra-high net worth family, each family member has different preferences, tastes, likes/dislikes, allergies, and more.
In addition, all the guests must be accommodated as well. It’s crucial to write down in advance every meal which will be prepared, factoring in any preference and repetition. Once you master their taste, being a private chef is the most satisfying job! After you understand the needs and desires of the client, you can adapt the menu depending on their mood, as a level of trust has been built.
IF: How does working on yachts differ? Does it make cooking more difficult?
Virolet: The main difference between working on a yacht and in a house is the ability to source the ingredients, to store them, and be super organized. On a yacht, you can be at sea for days, so you need to plan in advance. Your menus vary depending on the guests onboard, the length of the trip, and whether there is access to food shores.
There can be no mistakes or forgotten items. The quantities which have to be sourced and stored are massive! In addition, you must cater to both the guests and the crew. You work around the clock, as you are under constant pressure to deliver perfect meals, on time. Once the chef understands the criteria of working on a yacht, cooking isn’t more difficult per se, but rather more demanding.
IF: How important is it for an executive private chef to be able to handle unexpected problems?
Virolet: There are no unexpected problems working as a private chef, there are only solutions. With the mindset of solely aiming to please the client, handling challenges as they arise is the only option. There will be times when the principal client comes to you with additional guests at the last minute, wanting to change the menu, new allergies, unplanned celebrations, or canceled meals.
It is in these situations where the resourceful, organized, and professional extraordinary private chef skill set comes into play. As a private chef, you must go above and beyond to satisfy this distinguished clientele.
IF: You’ve also managed large parties for clients. Can you tell us about what that requires?
Virolet: For large parties, the main difficulty is to develop a menu that is achievable. My role includes creating a menu, offering a tasting for the primary client, selecting the tableware for the event, setting the order of the dishes, and pairing wine with each course. Often it can take weeks to organize large-scale parties, due to not only the menu complexities but also venue changes and event details.
IF: Do you enjoy the travel aspect of your work?
Virolet: There are two primary aspects that I really love about my position as a private chef. The first one is the ability to source and work with the best ingredients available, and the second is the opportunity to gain incredible travel experience with the job. Traveling has always been a fundamental part of my life, as it provides the ability to discover other countries, cultures, and ingredients.
To have the opportunity to travel in combination with showcasing my culinary expertise is indescribable. I have been fortunate enough to experience flying in private jets, staying at the best hotels, and traveling to the most unique, remote locations while working for ultra-high net worth families.
IF: Do you have any advice for aspiring executive private chefs?
Virolet: If you are passionate, committed, humble, flexible, calm, clean, organized, happy to learn, and like traveling, this is a fantastic opportunity to have a successful career as a private chef. There will be moments when the job is difficult because of tough clients, frustrations, and long days.
These moments help you grow, push the bar of excellence, and define yourself as a chef. To work as a private chef is more than a job, it is a lifestyle. It truly is a privilege and honor to feed the most wealthy and powerful individuals in the world. It is a phenomenal experience to be in their inner circle and a part of their world.
IF: Of all your career accomplishments, which feels the most meaningful to you personally?
Virolet: It is a very difficult question to answer. To date, I have had so many incredible moments which have stood out. I will never forget cooking for Michael Jackson in Paris, cooking for Her Royal Majesty the Queen of England, and cooking for President Bill Clinton. This is only a glimpse into the list of extraordinary people I have had the honor to meet and cook for. What will happen tomorrow is the most meaningful, as I don’t know what it will be.
