We’ve got the formula

You’re probably wondering, what kind of company makes a claim like that? Let us explain.

Carlos and Fity, the founders of Bersion, are private chefs who, through years of experience in the industry, have amassed a wealth of data about menus, dishes, and services they’ve provided to clients. This knowledge has given them a crystal-clear idea of what most clients typically ask for, along with a robust database of dishes and menus that they update regularly. Today, that experience is what makes their work with new clients so efficient.

Anyone reading this post will agree that the internet is an endless ocean of information. But as helpful as it can be, finding exactly what you need can feel impossible—overwhelmed by the sheer volume of perspectives and contributions from people all over the world. In our early years, we realized it was nearly impossible to find answers to the specific questions we had, like recipes tailored to the constraints of time, space, and manpower that private chefs deal with. There wasn’t a guidebook or “mentor” resource to help us navigate this unfamiliar terrain.

We found those answers the hard way—by walking the path, making mistakes, and trying again. Along the way, we also met some incredibly talented chefs who, without guidance, couldn’t overcome those initial hurdles and gave up on a path they would’ve loved to follow.

This is why we feel confident writing the title of this post. It’s a declaration of intent: we want to help talented chefs who dream of working in private service but lack experience in the field and don’t want to spend years learning by trial and error, as we did.

Our philosophy is simple: we seek out those chefs, share our experience with them, provide emotional support, and prepare them for the unique challenges they’ll face as private chefs. We help them anticipate problems we’ve already encountered, assist in creating their first menus, guide them through interpreting client feedback, and shape them into the professional that private clients expect.

Two Common Challenges for New Private Chefs

1. Working with a multidisciplinary team:
   In a restaurant, you’re surrounded by other chefs and staff who understand the demands and rhythm of the kitchen. In private service, it’s a whole different ballgame. You’ll collaborate with butlers, personal assistants, plumbers, decorators, and countless other professionals who, most of the time, have no clue what it takes to do your job. If not managed well, this can lead to frustration and unnecessary conflict.
2. Misjudging the time available to cook:
   In a restaurant, everything is optimized for efficiency. In private service, surprises are the norm. A client might stop by to chat, the grocery store might be out of key ingredients, or a guest could request something that wasn’t on the menu. These moments chip away at your carefully planned cooking schedule. The trick isn’t just to manage them but to plan for them, particularly when designing menus. Anticipating these realities will save you the frustration of feeling like you’ve fallen short—and spare your team the fallout from your stress.

These are just two examples, but we tackle many more (like providing access to our database of pre-designed dishes and menus, FAQ guides, and personalized support for the usual hiccups chefs face when starting in this sector). We don’t teach our chefs how to cook—they’re already incredible in the kitchen. What we do is make their transition to private service as smooth and manageable as possible, giving them the tools to succeed until they’re ready to take off on their own.

At the same time, this approach benefits our clients. We offer them chefs backed not just by impressive CVs but by the knowledge and experience we’ve earned through years of trial, error, and refinement. That’s our quality guarantee: chefs who know better, because we’ve already made the mistakes for them.