Episode 58: The Art of Serving the UHNW Clients with Chef Rheberson Britto

The Private Chef Podcast - Serving the 1%

In this week's episode, we have the pleasure to hear from Chef Rheberson Britto, a renowned food enthusiast and a private chef serving UHNWIs in London. Chef Rheberson generously shares his experiences in preparing gourmet dishes for prestigious events like the G7 Conference and Wimbledon finals, while also discussing his personal journey from working in restaurants to serving in private households. Throughout the conversation, he underscores the significance of culinary versatility, adaptability, and the perpetual pursuit of knowledge to successfully delight elite clients. He also discusses the value of starting from the bottom and continuously updating oneself in the industry.
Listen to this brand new episode of The Private Chef Podcast on:
Apple - https://podcasts.apple.com/us/podcast/the-art-of-serving-the-uhnw-clients/id1648363134?i=1000633989382
Spotify - https://open.spotify.com/episode/3lq5UVWwvb71XwHK1dW8Pg
Youtube - https://youtu.be/BP0LMOqHONA
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Time Stamps
[00:01:18] The journey to becoming a private chef
[00:05:13] Investing in yourself every day
[00:09:19] Nutrition science contradictions
[00:14:12] Shifting palates and sugar reset
[00:24:05] Adapting to a new environment
[00:29:30] Finding a job through connections
[00:36:04] Indian cuisine and its influence
[00:39:05] Labor costs in Indian cuisine
[00:45:29] Tough environment in restaurant kitchens
[00:47:40] Connecting with chefs and exchanging ideas

Sound Bites
"If I know every single step in the ladder, I will value the top a lot more, because I know what it took."

"If you always have to do everything from scratch at the very last minute, it can be very hard to pull off an elevated experience."
"It is not only about knowing how to cook, you need to understand palate and mental health. You need to be a bit sensitive and have knowledge of different techniques, and different cuisines. "
"They were looking for someone with nutritional knowledge that used to work with dietitians, nutritionists."
"It takes a lot of commitment, and in the industry from a restaurant, it's completely different."
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