About us examples for chefs

[Business name] is a chef in [your area]. I cook private dining, pop-ups and menu consulting. I am a trained chef, and you get a sample menu before anything is agreed. If you want a chef who describes the food, not a philosophy about food, that is the whole pitch.

Use this if you want one paragraph that does the job and nothing more.

[Business name] started because [founder name] kept meeting people who had been let down. What they described, over and over, was paying a lot for dinner in their own home and having it feel like a catering job. So I built the opposite. I am a trained chef. Professionally trained, with the kitchens worked in named and food-safety certification current. Tell me the date, the number and any allergies, and I will send a sample menu. [Number] years on, most of my work still comes from people passing my name to someone else.

Use this if you started out because you were fed up with how the work was being done.

Most people looking for a chef are worried about the same thing: paying a lot for dinner in their own home and having it feel like a catering job. So here is how this works. Tell me the date, the number and any allergies, and I will send a sample menu. I describe the actual food, not a philosophy. I hold current food-safety certification. I am a trained chef. None of that should have to be taken on faith — ask, and I will show you.

Use this when people arrive already wary, usually because of a bad experience elsewhere.

[Business name] is trained and certified. Professionally trained, with the kitchens worked in named and food-safety certification current. I cook private dining, pop-ups and menu consulting, mostly for someone booking dinner for people they want to impress, in their own home. I name the kitchens I trained and worked in. Qualifications are the floor rather than the pitch — but you should know they are there before anything else on this page matters.

Use this where the licence or registration is the thing people check before anything else.

I am a chef based in [your town], and [your town] is where I work. That matters more than it sounds. It means I know the streets, the buildings and the people you are talking about, it means you deal with the same person each time, and it means I am still here later. I cook private dining, pop-ups and menu consulting. I am a trained chef, and my reputation here is the only marketing I have ever needed.

Use this if you serve one area properly and that is your advantage over the national outfits.

Here is what working with me looks like. You get in touch, and tell me the date, the number and any allergies, and I will send a sample menu. I agree what is happening and what it costs, in writing, before anything begins. Then I do the work. I am a trained chef. I hold current food-safety certification.

Use this if people hesitate because they do not know what happens after they get in touch.

Plenty of people will do private dining and pop-ups. What I am known for is describing the food instead of a philosophy about food. It sounds like a small thing. It is the difference between a dinner that does what you hoped and one that does not. I am a trained chef. I name the kitchens I trained and worked in.

Use this when you can name one specific standard you hold that your competitors do not.

A chef in [your town], trained and certified. I cook private dining, pop-ups and menu consulting. I name the kitchens I trained and worked in. Request a menu, or call first and ask anything you like.

Under sixty words — Use this when the About section is a sidebar, a footer, or a directory profile.

It is me, not a team and not a call centre. You deal with the same person every time, which is why by the second meeting I already know what we are working with. I am a trained chef, I cook private dining, pop-ups and menu consulting, and I take on a limited number of clients so the standard does not slip.

Use this if being small and consistent is the point, rather than something to apologise for.

My promise is simple: I name the kitchens I trained and worked in, and if I get something wrong I put it right at my cost. I am a trained chef. Professionally trained, with the kitchens worked in named and food-safety certification current. I cook private dining, pop-ups and menu consulting for someone booking dinner for people they want to impress, in their own home. Tell me the date, the number and any allergies, and I will send a sample menu.

Use this if you are willing to put something in writing, and you actually honour it.