We were lucky to catch up with Tina DeJesus recently and have shared our conversation below.

Tina , thanks for joining us, excited to have you contributing your stories and insights. Alright, so we’d love to hear about how you got your first client or customer. What’s the story?

I was fortunate enough to get my first client through a referral from a colleague I had worked with previously. It all started when an A List celebrity became acquainted with my colleague, who happened to work for JLO. When JLO was planning a trip to The Hamptons and needed a local chef, my colleague recommended me.

At the time, I wasn’t working full-time as a private chef, so the opportunity both excited and intimidated me. Despite my initial nervousness, I decided to take the plunge and accept the job. It was a pivotal moment in my career. Cooking for JLO opened my eyes to the world of being a private chef, and I quickly realized that it was my true calling.

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

My journey into the culinary world began over a decade ago when I decided to pursue my passion for food. I attended Le Cordon Bleu, where I received formal training in the art of French cuisine. Right after graduation, I honed my skills as a line cook in a fine dining seafood restaurant, which was an invaluable experience in refining my culinary expertise.

As my career progressed, I ventured into different aspects of the food industry, including catering for large events and orchestrating intimate dinner parties. But it wasn’t until 2013 that my life took a transformative turn. I made a conscious decision to prioritize my health and well-being, diving headfirst into the realms of vegetarianism, nutrition, mental health, and yoga. This personal transformation led to the birth of VegHead Chef.

VegHead Chef is a culmination of my culinary journey and passion for healthy living. At VegHead Chef, I create seasonal, plant-based meals and experiences tailored to accommodate various lifestyles, dietary restrictions. My philosophy is simple: ingredients should be sourced directly from Mother Earth and brought straight to your table.

Recently, I embarked on a new venture by co-founding Health Chefs, a luxury agency that brings together a collection of health-focused private chefs. With my business partner and fellow chef, Julia Chebotar, we aim to pair our clients with the perfect culinary talent to meet their specific needs, further expanding our commitment to providing top-notch culinary experiences.

I take immense pride in my journey from culinary training to a holistic approach to food and wellness. What I want potential clients, followers, and fans to know is that VegHead Chef is not just about providing delicious meals; it’s about nourishing both the body and soul with simple, all-natural foods. My mission is to help individuals achieve maximum health and happiness through the power of mindful eating. So, whether you’re seeking a private chef, cooking classes, weekly meal prep, or recipe inspiration, I am here to support your culinary journey and well-being every step of the way.

How about pivoting – can you share the story of a time you’ve had to pivot?

Certainly, I’d be delighted to share a pivotal moment in my career that took place a few years ago. It was a time when I experienced significant growth in my business during challenging circumstances, which ultimately led to a transformative pivot. In the midst of adversity, my own company began to thrive. For years, I was consistently booked with clients, and my business was flourishing. During 2020, I found myself inundated with clients, and my schedule was jam-packed.
While the success was gratifying, it also presented a new set of challenges. It became abundantly clear that I couldn’t handle the increasing demand on my own. To effectively meet the needs of my clients, I realized that I needed to expand my team of chefs.
Around a year into this process of growing my team, I reconnected with Chef Julia, and together, we embarked on a pivotal journey by founding Health Chefs. This was a significant shift in my career—from being a hands-on chef to transitioning into a role focused on managing and coordinating jobs for chefs who shared our values and vision.
The decision to pivot stemmed from several factors, one of which was the sheer exhaustion that comes with constant cooking. But more importantly, I also had a strong desire to create a better work-life balance and lay the foundation for starting a family.

How did you put together the initial capital you needed to start your business?

The journey of securing the initial capital to kickstart my personal/private chef business was a mix of determination and resourcefulness. Unlike some ventures that require significant capital, I realized that the culinary world allowed me to start with relatively modest funds. I knew I had the skills and a burning passion to turn my dream into a reality. To get things off the ground, I estimated that I needed just a few thousand dollars to cover essential expenses. Fortunately, I had the support of my brother, who believed in my vision. He became my initial investor, providing $2,000 that proved to be invaluable in the early stages of my business.
With that capital, I was able to make essential investments, including purchasing a computer, printer, small kitchen equipment items, setting up my SCorp for the business structure, and creating a professional website. These were the building blocks that laid the foundation for my culinary venture.

Contact Info:

• Website: vegheadchef.com
• Instagram: https://www.instagram.com/vegheadchef/
• Facebook: https://www.facebook.com/VegHeadChef
• Linkedin: https://www.linkedin.com/in/tina-dejesus-4655b980/
• Youtube: https://www.youtube.com/channel/UCUhHpNpt-N0Wsuz8H7AUA7A

Image Credits
Stacy Marie Photo & VegHead Chef