Episode 99: What Drives Success in Private Service?

The Private Chef Podcast - Serving the 1%

In this episode, Jennifer Laurence shares her unique journey into the private service industry and her extensive experience in consulting with families. She discusses the keys to success in private service, delves into the psychology behind the desire for ownership and control in hospitality, and offers valuable insights on navigating challenges in a household setting. Jennifer also highlights the chef's role in a household and provides advice on how chefs can proactively advance into managerial positions.
Jennifer is the President and Founder of Luxury Lifestyle Logistics, with over 25 years of experience in luxury hospitality and private service. She's a trained Butler, certified Protocol Officer, and Wine Sommelier, specializing in estate management and VIP services. Jennifer has worked with high-profile clients and is also an author, speaker, and adjunct professor.
Tune in to this insightful episode to gain valuable perspectives on excelling in the private service industry and advancing your career as a household private chef.
Listen to this brand new episode of The Private Chef Podcast on:
Apple - https://podcasts.apple.com/us/podcast/episode-99-what-drives-success-in-private-service/id1648363134?i=1000665128089
Youtube - https://youtu.be/LyQpy9-pbC0

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Time Stamps
03:00 Jennifer's Journey into the Private Service Industry
09:37 The Difference Between Private Service and Commercial Hospitality
13:47 Balancing Roles and Responsibilities in Private Service
18:19 Establishing Clear Communication and Trust
26:25 Understanding the Desire for Ownership and Control
29:07 The Importance of Professionalism and Autonomy
31:30 The Role of the Chef in a Household
36:11 Regular Meetings with Owners
46:44 Adapting to the Household Environment
Sound Bites
"I have actually been in and around the world of private service since I was 17 years old."
"You have to be a jack of all trades and a master of none."
"The guest is not dictating any of those aspects to the hotel. The guest is a guest in that environment and they are receiving the luxury of the creation of the environment that has been rolled out for them."
"If there's small incremental changes or any questions on the dish, then the chef has the opportunity to professionally announce each course and speak to any changes that might have been made."
"People that have that level of success, they have it for a reason. And there's one common trait that I see is Don't settle."
"You can teach the staff and the owners to think three levels deep. So if a situation arises, I don't want them to solve the problem for that one instance. I want to think about three levels deep on how they would solve that problem going forward."
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