I am delighted to be joined by the esteemed Chef Ross Hutchison. The founder of Private Chef Mallorca and the Chef's Table, Chef Ross unfolds his remarkable journey as a private chef based in Mallorca, Spain. From serving luminaries such as Catherine Zeta-Jones, Nelson Mandela, and Martha Stewart, to earning recognition as one of the 50 most fascinating individuals in Mallorca. Not only that, but Chef Ross has also taken on the role of a mentor, guiding yacht chefs to elevate their careers. Join us for an inspiring conversation as Chef Ross shares his story, offering valuable insights into the path of becoming a successful chef.


Listen to this brand new episode of The Private Chef Podcast on:

Apple - https://podcasts.apple.com/us/podcast/chef-ross-hutchisons-journey-evolving-from-tourist/id1648363134?i=1000638297900
Spotify -  https://open.spotify.com/episode/3TMCALOFZqEkMLqclNOzvZ
Youtube - https://youtu.be/xwuf00AvdaA


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Connect with Chef Ross Hutchison
 
Website - https://chefrosshutchison.com/
Instagram - https://www.instagram.com/privatechefmallorca
Facebook - https://www.facebook.com/privatechefmallorca


Time Stamps

[00:00:25] Chef Ross impressive career
[00:06:50] Building genuine relationships on the island
[00:10:33] Shifting client base and growth
[00:13:30] The history of Carpaccio
[00:26:53] Salted orange juice mishap
[00:31:55] Tricky transition in chef salaries
[00:35:24] Pay disparity in the restaurant industry
[00:39:08] Taking life-changing opportunities
[00:47:18] The power of a simple sales pitch
[00:51:33] The joy of being a private chef
[00:55:24] Teaching yacht chefs
[00:59:32] Building relationships in the off-season
[01:03:22] Quality of food in Spain
[01:06:59] The future of private chefs

Quotes

"I would much rather focus on the core, which is the kitchen and being creative as a chef to deliver a certain kind of meals."

"I think if you go to Europe as a chef, you either go for experience or lifestyle, never really for the money, unless maybe Switzerland."

"So I always recommend the chefs that come work for me or other chefs that I talk to, to try to do new things, new menus, travel, obviously travel, get inspired, but just step out of your comfort zone and you can take some risks, you know, you can do this."

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