What if one of the most attractive chef careers isn’t in restaurants at all?
In this episode of Fugitive Chefs, I speak with Chris Demaillet, founder of Montclair Chef Agency and former Michelin-star, yacht, and private chef.
Chris shares his journey from a 3 Michelin Star kitchen to working on superyachts and eventually cooking for ultra-high-net-worth families around the world.
Along the way we explore an industry most chefs rarely get exposed to:
Private chefs.
We discuss:
• How Chris went from a 3 Michelin Star restaurant to a superyacht
• Why the salary was nearly triple what he earned in restaurants
• The reality of cooking for billionaires and high-profile families
• The difference between yacht chefs and private chefs
• What chefs underestimate about this career path
• The communication skills most chefs never develop• How private chefs get hired
• Common mistakes chefs make during trials• Why personality matters as much as cooking ability
• How Chris built Montclair Chef Agency
• The size of the private chef industry today
• Practical advice for chefs wanting to enter the fieldIf you've ever wondered what exists beyond restaurants, this episode offers a rare look inside one of the least visible career paths in the food world.
📖 Resources mentioned:
The Private Chef Guide
https://www.amazon.com/dp/B0GQQCD8KN
🌐 Montclair Chef Agency
https://montclairchef.com
🎧 Fugitive Chefs explores what happens when chefs step outside the traditional kitchen path.
🌐 Website: www.fugitivechefs.com
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