We recently connected with Chel Wharton and have shared our conversation below.

Hi Chel , thanks for joining us today. Being a business owner can be really hard sometimes. It’s rewarding, but most business owners we’ve spoken sometimes think about what it would have been like to have had a regular job instead. Have you ever wondered that yourself? Maybe you can talk to us about a time when you felt this way?

Definitely! I’d say I’m really happy as a business owner. I love the flexibility I have with my schedule—it gives me the chance to focus on myself when I need to. I’m someone who needs structure, so even on my quieter days, I keep a pretty solid 9-to-5 routine. Some days, I’m up at 7 a.m., tackling my to-do list, and other days I might not start until noon and finish in an hour. It just depends on what I need that day.

I also make sure I prioritize physical activity and rest, which is super important to me. But there are definitely times when it feels a little overwhelming to juggle everything. I’ve definitely had moments where I’ve thought, “Man, it would be so nice to just have a regular job with less responsibility.” It’s normal to think that, right?

But honestly, what I’ve realized is that with all this flexibility comes the freedom to make choices. I could go the 9-to-5 route and take some of the weight off my shoulders, but I’d lose out on that flexibility. I choose this because I can spread out my workload throughout the week, rather than cramming everything into the weekend. It’s a balance I’m learning to manage, and it’s working for me. So yeah, while it can get crazy sometimes, I wouldn’t trade it for a regular job!

Chel , love having you share your insights with us. Before we ask you more questions, maybe you can take a moment to introduce yourself to our readers who might have missed our earlier conversations?

For sure! So, my name is Laura Wharton, but I go by Chef Chel professionally. I was born in New York City, but moved to Edgewater Park, New Jersey when I was three, so I definitely consider myself a Jersey girl 100%! Growing up, my favorite memories are of being in the kitchen with my mom and grandmother, especially around Thanksgiving. My job was always to chop the vegetables and shred the cheese for the mac and cheese—super simple stuff, but I loved it. Over the years, I just developed this real passion for cooking and helping others in the kitchen.

I took my first culinary class in high school and did really well, which inspired me to apply to culinary school. I got into Johnson & Wales University in Providence, Rhode Island, and studied Culinary Arts and Food Service Management. I graduated in 2020 during the pandemic with my bachelor’s degree. My time at Johnson & Wales was incredible—I got to intern at restaurants, and I even did a study abroad program in Paris, France for two months, which really opened my eyes to the beauty of farm-to-table cuisine. That experience was a game-changer for me, and it made me realize how much I loved the art of food.

When I graduated during COVID, jobs were hard to find, so I turned to food styling. I became obsessed with capturing the beauty of food, especially since there was nothing else to do during that time with the world shut down. When things started to open back up, I did some catering for music and art shows with my sister around Philly until 2022, when I decided to move to Atlanta. I wanted to dive more into the personal chef industry, and Atlanta seemed like the perfect place to do that.

Now, in 2025, I own my own personal chef business, Chef Chel’s Kitchen LLC, where I work with five families throughout the week, helping them live their best lives through food. Whether it’s cooking low-carb meals for a family or helping high-level athletes with their macros, I make sure to be indispensable to my clients by providing exactly what they need. A typical day for me starts with grocery shopping at places like Publix, Whole Foods, and farmers’ markets. Then I head to my clients’ homes, prepare one appetizer and two main meals, clean up after myself, and write daily menus for each household.

My biggest inspiration comes from my life experiences—whether it’s school, my travels, or just being around such a diverse community growing up. That’s what really sets me apart: I have a versatile cooking style, and I’m always open to trying new things. I’m the kind of person who stays curious and says, “Why not?” Everything I cook is made with love and intention. I have a story behind every dish, and my clients always say they can taste it.
I’m really proud of the diverse clients I’ve worked with—they’ve allowed me the creative space to express myself and grow. Honestly, five years ago, this was just a dream job for me, so living it out now is so humbling. I’m just grateful for how far I’ve come and for the journey I’m on. I wouldn’t have it any other way!

What do you think helped you build your reputation within your market?

It’s funny you ask that because I’m actually in the middle of a rebrand for my social media, so I haven’t been posting exclusively about my business yet! So far, most of my clientele has come from referrals and word of mouth, not social media. I’ve put a lot of effort into creating business cards, flyers, and magnets, and I make sure to leave them around my clients’ kitchens. When they have a dinner party, get-togethers, or even just a casual meal with friends, my food always becomes the topic of conversation, and those little branding materials have really helped keep my business alive and thriving.

My reputation is everything to me, so I always go above and beyond to leave a lasting impression. The personal chef industry is unique because you’re working with high-level clients—athletes, business owners, lawyers, you name it—and they’re more likely to trust a referral than go through the whole process of vetting a new chef from scratch. That’s made a huge difference in building my business.

But in 2025, social media is definitely going to be a bigger focus for me, be sure to check me out on Instagram for updates!

Have any books or other resources had a big impact on you?

Definitely! I’m a fan of TED Talks, especially the ones about mindset, leadership, and personal growth. One that really stuck with me is Simon Sinek’s Start with Why. Sinek’s whole concept about starting with “why” really clicked for me. He talks about how successful businesses and leaders focus on their deeper purpose first, and not just what they do or how they do it. That made me realize running a business isn’t just about getting through tasks and making all the money I possibly can—it’s about having a core reason for why you do what you do.

For me, that “why” became clear over time. I realized I wanted to create something that genuinely helps people, something that makes their lives better. It’s not just about feeding people, it’s about helping them take care of themselves, making their lives a little easier, and bringing joy and love through food. Once I understood that, it helped me stay focused on what really matters, even on those hard and tiring days.

My business isn’t just a job—it’s a reflection of my core values, my love for food, and my desire to make a positive impact.

Contact Info:

• Instagram: chefchelskitchen

Image Credits

Chef Chel