We’re excited to introduce you to the always interesting and insightful Michael Denton. We hope you’ll enjoy our conversation with Michael below.

Michael, thanks for joining us, excited to have you contributing your stories and insights. What was it like going from idea to execution? Can you share some of the backstory and some of the major steps or milestones?

I’ve been cooking professionally since I was 16. I went to culinary school at 18 years old, and pretty quickly, I found myself working in casual American and fine dining restaurants in my hometown in Tennessee. I’ve always loved cooking, but the restaurant industry is tough. Long hours, low pay and some pretty horrible bosses tend to come with the territory. I kept searching for a restaurant job I loved, but I never found it. After stints at just about every fine dining restaurant in East Tennessee, I was getting burnt out. I was about ready to give up on the industry completely when my wife got a career opportunity that moved us to Arizona. We had the idea to start a private chef services company when we lived in Tennessee, but my hometown wasn’t the right market. We realized pretty quickly that Phoenix/Scottsdale would be just the right place for a high-end private chef services company. My wife (who does digital marketing professionally) created a website under my personal brand, Michael Denton, Private Chef. I went on a shopping spree for everything I might need to create fine dining meals in clients’ homes, and off we went. I took my first client in June of 2014 and never looked back.

Michael, 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?

Growing up in an Italian family in the South, I learned at an early age that delicious, healthy food is an essential ingredient to a good life. As a child, I watched my mom and “nonnie” prepare culinary masterpieces from scratch. Over time, I was able to pick up many tips and tricks from helping them in the kitchen, so the culinary industry was a natural fit when it came time to think about my career.

After spending nearly a decade in the restaurant industry, I started my private chef business in 2014, and it’s grown exponentially since. Today, me and my staff create fine dining experiences in our clients’ homes. We handle menu planning, grocery shopping, prep, cooking, plating, serving, and clean up — just like in a gourmet restaurant, only in the comfort of home. I also have the pleasure of working with a sommelier and bartenders to really elevate the experience for our clients.

What I think sets us apart is our personalities. I go to great lengths to hire amazing staff. Me and my chefs create well-presented dishes that taste as good as they look…and we have fun doing it! Our personality is professional yet approachable, which means we can easily adapt our approach to match the vibe of the event. And clients seem to love it, as evidenced by over 100 five-star reviews.

Where do you think you get most of your clients from?

When I first started the business, I did a ton of advertising to source new clients. I set my prices low to get clients in the door, went above and beyond to deliver exceptional service, and focused on building up reviews on sites like Google, Thumbtack and Yelp. Today, I have over 100 five-star reviews, and I have more business than I can handle. A good portion of my clientele comes from return clients and referrals, but the rest is solely tied to those review sites. I no longer have to do any paid advertising, and I charge a lot more than I did back in those days too. It was a couple year process to build up that reputation and client base, but it’s really paid off in the long-run.

How’d you build such a strong reputation within your market?

Honestly, in a service business like the one I’m in, it’s really important to be likable, humble and reliable. Chefs get a bad reputation at times because some can be pretty pretentious. If you feel like you’re too good for something, clients can tell. I feel privileged to do what I do, and I show up to every dinner on-time and with a good attitude. I have met some truly awesome people in my line of work, and I’ve been a part of some of the most special moments of their lives. I really take pride in that, and I think that clients really feel that when we work together.

Contact Info:

• Website: https://www.privatochef.com/
• Instagram: https://www.instagram.com/privatochef/
• Facebook: https://www.facebook.com/privatochef
• Linkedin: https://www.linkedin.com/in/chefmichaeld/
• Yelp: https://www.yelp.com/biz/privato-in-home-private-chef-services-mesa-2