We recently connected with Natasha Boutell and have shared our conversation below.
Natasha, looking forward to hearing all of your stories today. Has Covid resulted in any major changes to your business model?
The COVID-19 pandemic has had a significant impact on the private chef industry, with many people opting to stay at home and hire chefs to cook for them in the comfort and safety of their own homes. As people have become more health-conscious and safety-conscious during the pandemic, they have been less willing to eat in crowded restaurants or order takeout, preferring instead to have a professional chef come to their home and cook for them.
This shift in consumer behavior has created new opportunities for me as a private chefs, I have seen a surge in demand for my services. I have adapted my offerings to cater to the needs of clients during the pandemic, offering customized menus and enhanced safety protocols to ensure the health and wellbeing of my clients.
Natasha, 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?
I am private chef based in Dallas, Texas. I lived in Germany, where I learned at an early age that quality of food was an essential ingredient to good living. While in Europe I saw the importance of experiencing the many diverse cuisines from around the globe. During this time I became fascinated with food and decided to become a chef. My culinary journey took me to New York City, where I attended culinary school at the International Culinary Center in SoHo and worked under the guidance of many renowned chefs, including April Bloomfield, Jean George, and Jaques Pepin. I later transitioned into the private chef world, working for prominent families in the Hamptons and Manhattan before moving back to Dallas.
My business in Dallas is built on deep personal relationships with my clients. I have been cooking for families in the DFW metroplex for almost a decade, traveling with them, providing weekly meal prep drop offs, and catering for large gatherings. My experiences through my travels have helped shape the customized menus I create for my clients, ensuring that every meal is tailored to their specific needs and preferences.
My entrepreneurial spirit and my approach to my business plan has been modeled after the successes of my siblings, who are also entrepreneurs and business owners. This has enabled me to build a thriving private chef business in Dallas, based on my passion for cooking, my commitment to my clients, and my dedication to creating unforgettable culinary experiences.
What’s been the most effective strategy for growing your clientele?
Social Media, Website and word of mouth. I network everywhere I go, talk to people in the grocery stores ect.
Any advice for managing a team?
My team plays an important role in my success as a business owner. My team is small, so managing them is really not an issue per se. I try to create an environment of respect, love, and communication at all times. As my business continues to grow, I want to continue to adhere to my principles and ultimately keep my team motivated. Without them, I wouldn’t be where I am today.
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