I never planned to become a private chef in Cornwall. Like most people in this industry, I started in restaurants. Long days, even longer nights, and a constant buzz of pressure and adrenaline. I loved it for a while. But over time, that lifestyle started to take its toll. The pace, the lack of time for anything outside the kitchen, the disconnect from the people eating the food—it all began to wear me down.
So, I made a shift. I took a booking here and there. A family dinner, a holiday party. Then another. And another. Before I knew it, I was fully in. And I have never looked back.
Finding the Joy Again
There is something different about walking into someone’s home to cook for them. You are not just serving food—you are part of the experience. You are there when the wine gets poured, when the candles get lit, when people start to relax into the evening.
It brought the joy back into cooking for me. I found myself caring more about every little detail, from the way the plates were set to how each dish was introduced. Cooking became personal again. And with that, the passion I thought I had lost came back stronger than ever.
That shift in focus is exactly why I created Chef Sargent’s Private Dining Experience. It is about making food personal, thoughtful, and unforgettable—for every guest, every time.
Real Connection
In restaurants, you rarely see the impact your food has. In private dining, you feel it in real time. You see the reactions, hear the stories, share in the occasion. I have had clients cry at the table because a dish reminded them of a parent. I have cooked for proposals, reunions, birthdays, farewells—moments that actually mean something.
This connection has become one of the most important parts of what I do. It is not just about being a chef—it is about being a host, a storyteller, a calm presence when everyone else is rushing to get ready.
Work Life Balance (Sort Of)
Let’s not sugar coat it. Private cheffing is still hard work. You carry everything, prep everything, clean everything, and sometimes cook in kitchens that were clearly not designed for actual cooking. But here is the difference—I get to choose my pace. I get to say no. I get to take a day off when I need it.
That flexibility has been life changing. It has allowed me to build something sustainable, something I am proud of. It has also made me a better chef. Because when you have balance, you have space to think, create, and grow.
One of the most powerful examples of this was the creation of A Private Table. My cookbook is a collection of stories and recipes that reflect everything I have learned on this journey—seasonal dishes, dinner party menus, and the kind of food that brings people together.
The Bigger Picture
Over the past few years, I have cooked in some amazing places. I have worked with incredible people, designed menus that meant something, and built a brand that reflects who I am as a chef and as a person. From intimate dinners to special events, private dining in Cornwall has become the heart of my career.
Private dining gave me my love for cooking back. It gave me time, purpose, and pride. And for that, I will always be grateful.
- 📍 Explore Private Dining Experiences
- 📖 Order My Cookbook: A Private Table
- 📅 Book a Private Chef Experience
See you at the table 🍽️