What does it take to cook for NFL players, wear multiple hats as a culinary entrepreneur and still deliver high-end meals week after week? In this episode, Chris Spear sits down with Chef Brandon Rogers, a Chicago-based private chef with a background in fine dining, luxury hotels and a growing client list that includes professional athletes.

What You’ll Learn:

• How Brandon transitioned from event planning to private cheffing
• Building trust with high-profile clients like pro athletes
• The difference between private vs. personal chef work 
• How Brandon handles custom menu creation, pricing and client communication
• Tips on navigating admin tasks, sourcing and scaling with support staff
• How nutrition knowledge helps him stand out in a competitive market

Highlights:

• Brandon’s journey to becoming a private chef 
• The balance between food, experience, and hospitality
• Behind-the-scenes insights on working with celebrity clients
• Using ChatGPT to master photography

Want more Brandon?
This is just one part of a two-part series Head over to the Chefs Without Restaurants podcast to hear Brandon talk about his time on Next Level Chef with Gordon Ramsay and Richard Blais. 

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