We were lucky to catch up with Natalia Narsa recently and have shared our conversation below.

Natalia, looking forward to hearing all of your stories today. It’s always helpful to hear about times when someone’s had to take a risk – how did they think through the decision, why did they take the risk, and what ended up happening. We’d love to hear about a risk you’ve taken.

Leaving my stable eight-year sales job to pursue a full-time career as a private chef was a leap of faith. Despite lacking extensive chef experience beyond culinary school, I accepted an offer to be the exclusive chef for a family. Initially hesitant, I drafted a contract outlining my terms, which the clients signed. With that signature, I stepped into a new chapter as my own boss. While many struggled to hold onto their jobs during the throes of the pandemic, this opportunity emerged just in time for me, offering a lifeline amidst the chaos of COVID-19. I spent weekdays cooking for an incredible couple and their family, from dawn till dusk. In that time, I not only whipped up their favorite meals but also discovered countless new facets of my own culinary skills. Witnessing my capabilities shine in uncharted territory was exhilarating. Despite feeling overwhelmed at times, I trusted in my abilities to tackle the challenge head-on and get the job done.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

Driven by a deep-rooted desire to serve others instilled by my family, I found my calling in the service industry as a private chef. After culinary school, I transitioned into full-time in-home chefing, honing my skills at private events and weddings. Along the way, I built a network of chefs, collaborating on larger projects. But my true passion lay in serving the underserved: the forgotten, abused, and hungry. With the support of fellow chefs, I founded Feed The Need LA, a nonprofit providing meals, clothing, and hygiene products to those struggling with food insecurity. Together with Chef Ryan and Chef Stephen, we’re making a difference, one meal at a time.

Can you tell us about what’s worked well for you in terms of growing your clientele?

I’ve discovered that connecting with concierge companies, which match chefs with new clients, is the most effective approach for me.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

I prioritize respect and professionalism while staying true to myself. I’m communicative, responsive, and genuine in my interactions.

Contact Info:

• Website: Chefnatalia.com – Feedtheneed.la
• Instagram: @Natalianasa @Feedtheneed.la
• Yelp: Chef Natalia – Los Angeles

Image Credits
Stephen Metoyer, Demetria Logan, Ken Hamel