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

Victoria, appreciate you joining us today. Crazy stuff happening is almost as certain as death and taxes – it’s technically “unexpected” but something unexpected happening is to be expected and so can you share a crazy story with our readers

I’m often asked whether social media directly generates sales for my business. While it’s not the primary driver, I believe having a strong social media presence is invaluable. It allows potential clients to see my work, especially those who hear about me through word of mouth. They can visit my Instagram and visually connect with the praise they’ve heard about my meals. Beyond that, social media has led to collaborations, introduced me to incredible employees, and even opened doors to once-in-a-lifetime experiences.

One such experience began in 2015 when the French Vice President of East Coast Operations for the exclusive importer of a renowned French range brand noticed the photos I shared of meals prepared on their ranges. A few of my private chef clients owned these luxury appliances, and since her company supplied them, she immediately recognized their connection to my work. She loved seeing the exquisite ranges come to life in my photos.

We quickly connected on Instagram, exchanging messages about food, cooking, and the beautiful craftsmanship of these ranges. She mentioned that her clients often asked if she catered events, but she always had to decline—despite her own love for cooking. However, after following my work, she said she would happily refer them to me, knowing I could not only create stunning meals but also navigate their specific high-end appliances with ease.
Over the next few months, we stayed in touch, liking each other’s posts and sharing glimpses of our culinary worlds. I admired the incredible restaurants she visited and the exciting places her job took her. Then, one day, she reached out with a surprising opportunity.

She had a client in Brooklyn Heights, NY, who wanted to host a dinner for her husband’s Wall Street colleagues. She referred me personally, insisting that I was the perfect fit. At first, I assumed there must be plenty of talented chefs in New York who could handle the event, but both she and her client were adamant—it had to be me.

Despite the fact that we had never met in person, she had complete confidence in my abilities. Her client went so far as to book me an Acela ticket from Washington, D.C., reserve a hotel room for me in Manhattan, and give me full creative control over a five-course dinner with hors d’oeuvres.

The setting? An 8,000-square-foot Brooklyn townhome with breathtaking views of New York Harbor, Brooklyn Bridge Park, and the Manhattan skyline. Best of all, I’d be cooking on the largest model of the very French range that had sparked this connection in the first place.

I left my home in Virginia at 5 a.m. and arrived in Brooklyn just before 11 a.m. The groceries we had pre-ordered were waiting for me—my first experience using Instacart. I had a long day ahead to prep for a 6 p.m. first course for 12 guests. Looking back, I honestly don’t know how I pulled off that menu in such a short time, in an unfamiliar kitchen, but adrenaline, focus, and careful planning carried me through. Thankfully, the client had also hired a professional server who arrived early and assisted with final preparations.

It was a whirlwind experience—one that reminded me of the power of connections, the unexpected opportunities that come from simply sharing your craft, and the doors that open when people believe in you, even from afar. Social media didn’t just help showcase my work; in this case, it helped me land a dream gig in a city I had only briefly visited.
That night, as I plated the first course in a stunning Brooklyn Heights kitchen, overlooking the lights of Manhattan, I realized that a simple Instagram post had led me here—a testament to the magic of putting your work into the world and letting the right people find you.

The next day, I finally met my Instagram friend in person for the first time. We went to lunch at one of her favorite restaurants, where she is on a first-name basis with the renowned French chef. That lunch marked the beginning of a real-life friendship that has lasted over a decade.

While she is no longer with that company, she and I remain close friends. Over the years, we’ve collaborated on a fundraiser event together, she has referred me to many clients, and we always make time to reconnect whenever she visits Washington, D.C. for work. It’s a reminder that some of the best professional connections don’t just lead to opportunities—they lead to lifelong friendships.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

Introduction & Background
I’m Victoria Cortes, a French-trained chef with 18 years of experience specializing in anti-inflammatory and nutrient-dense cuisine. My culinary journey began with a love for food and wellness, and over the years, I’ve had the privilege of cooking for professional athletes, a national television anchor, and countless busy families. In 2022, I expanded my operation to a licensed commercial kitchen in Arlington, VA, to better serve clients seeking high-quality, chef-crafted meals without the need for an in-home chef.

How I Got into This Industry
My passion for healing through food was deeply influenced by my personal experience with my parents’ autoimmune conditions. I saw firsthand how diet impacts health and became committed to creating meals that not only taste amazing but also support well-being. Working with professional athletes further deepened my knowledge of customized nutrition, and I took an intensive course on the Autoimmune Protocol (AIP) to better understand how food can help reduce inflammation and improve overall health.

What I Offer & Problems I Solve
I provide an upscale meal delivery service that caters to busy professionals and families who want nutritious, gourmet meals without the hassle of cooking. Our meals emphasize whole, high-quality ingredients and are crafted in small batches to ensure both flavor and nutrition. Clients often come to our meal service because they struggle with meal planning, dietary restrictions, or simply don’t have time to cook—whether they’re looking for anti-inflammatory options or just nourishing, well-balanced meals.

What Sets Our Meals Service Apart
What makes our meal service unique is the level of thought and craftsmanship that goes into every meal. I don’t believe in shortcuts—each dish is made with care, using the best ingredients, slow-simmered broths, and vibrant, nutrient-dense foods. Additionally, sustainability is at the core of my business; We use a reusable container system to minimize waste and reduce our environmental footprint.

What I’m Most Proud Of
I’m proud of the impact our meals have on our clients’ lives. Many have seen incredible transformations—losing weight as a byproduct of eating healthier, improving digestion, reducing inflammation, and even eliminating the need for certain medications. It’s deeply rewarding to know that our food is helping people feel better, look better, and live better.

What I Want Potential Clients to Know
At the heart of my business is a simple belief: food should be both nourishing and delicious. My clients trust me to provide meals that align with their health goals without sacrificing the joy of eating. Whether you’re looking for convenient, high-end meal solutions or need help navigating a specialized diet, I’m here to bring chef-crafted wellness to your table.

Can you tell us about a time you’ve had to pivot?

Before 2020, I spent a lot of time thinking about how I could scale my business. I was convinced that my personal chef clients valued the fact that I cooked in their homes—that the experience of having their meals prepared right in their own kitchen was an essential part of the service. I believed it added to the overall experience: for those working from home, it was the personal interaction and the enticing aromas of a meal coming together; for those away during the day, it was the joy of returning to a spotless kitchen filled with the lingering scents of a home-cooked meal.

But when the COVID-19 pandemic hit and everyone was sheltering in place, something unexpected happened. My clients—all of them—asked if I could prepare their meals elsewhere and simply leave them on their porch. I was blown away. It turned out they didn’t just love the experience of me cooking in their homes—they loved the food itself. That realization sparked a shift in my thinking.

For the first time, I felt confident that I could expand my business beyond in-home cooking. If my clients were happy with meals prepared off-site, I could move into a commercial kitchen, serve more families, and streamline my operations. That moment of forced adaptation became the catalyst for growth.

Today, nearly three years after making the leap to a commercial kitchen, we now cook for an average of 12 families a day—proving that sometimes, the biggest challenges lead to the most transformative opportunities.

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

The best source of new clients for my business has always been word of mouth. When a friend raves about our meals, their enthusiasm carries more weight than any advertisement ever could. They can share personal details about what they love most—things I might not even think to highlight in promotional materials.

Once someone hears about us from a trusted friend, their next step is usually to visit our website to learn more about our services. From there, they often check out our social media, where they can see photographs of our dishes and get a sense of the quality and care that goes into every meal.

Beyond that, many of my long-term clients become my strongest advocates. They’re not just referring anyone—they’re recommending friends and colleagues who share similar values when it comes to food, health, and convenience. This means that word-of-mouth referrals don’t just bring in new clients; they bring in the right clients—the ones who truly appreciate the level of craftsmanship and care that goes into every meal we create.

Contact Info:

• Website: https://www.victoriacortes.com
• Instagram: victoriacortespersonalchef
• Facebook: https://www.facebook.com/victoria.cortes
• Linkedin: https://www.linkedin.com/in/victoriacortespersonalchef/

Image Credits

Marisa Glaser
Victoria Cortes