The expanding world of hospitality: Inside the life of a private chef

Insights from Barry D’Arcy, Ocean Earth Chefs

The global hospitality industry is celebrated for its diversity – of cultures, cuisines, career paths and people. Yet among its many branches, one field remains particularly fascinating, fast-paced and little understood: Private cheffing. 

For Barry D’Arcy, founder of Ocean Earth Chefs, the world of private cheffing became not just a career but a life-changing adventure spanning more than two decades.

“I was fortunate in my career to spend 22 years working as a private chef on superyachts and in villas for the world's rich and famous,” D’Arcy reflects.

“I never for a moment imagined, during my days as a trainee chef working in a Brisbane kitchen, that this is where my trade would take me.”

For many chefs, the private sector offers opportunities that traditional kitchens simply cannot.

D’Arcy admits that, early on, he didn’t even know such a niche existed. Yet the moment he stepped aboard his first yacht, a 50-metre motor vessel in Antibes, his path shifted forever.

He recalls his first day with a laugh: “Being completely green and nervous, I arrived at Nice airport and accepted a ride from the first taxi tout inside. He directed me to a stretch Mercedes Benz limousine. As I lounged in the back seat of this land yacht, I remember thinking, ‘What have I done, and what impression will this have on the captain and crew?’ I certainly arrived in an embarrassing style for my first day.”

From that point on, his career became a whirlwind of travel, culture and culinary creativity.

“Being a private chef opens you up to a whole new world of travel, exotic destinations, creative freedom and access to some of the world’s best produce,” he says.

“You will meet people from all over the world and visit places you have only seen on TV or the internet.”

But while private cheffing may sound glamorous, it demands exceptional skill and temperament. Flexibility, independence and the ability to meet last-minute demands are essential qualities.

“To be a private chef, you should be flexible, self-reliant, able to handle last-minute changes and adaptable to different cuisine preferences,” D’Arcy explains.

He emphasises that this career path is not just about skill but also grit and lifelong learning.

“Ongoing self-improvement and learning as a chef in this industry are vital,” he says.

“Read cookbooks, take courses, masterclasses, try new recipes and do stages in restaurants, but don't stop learning.”

For chefs aspiring to step into the private world – whether on yachts, in chalets, or in luxurious private households – the journey begins with solid training.

“The first step is to complete a culinary diploma or equivalent training,” D’Arcy says.

“This will give you a solid foundation… confident in preparing international cuisines, desserts and dietary requests from guests – a standard required of any good private chef.”

With a strong base and an appetite for growth, opportunities quickly expand. The field itself is global, multicultural and continually evolving, making it a perfect reflection of hospitality’s diversity.

Looking back on his own career, D’Arcy expresses nothing but gratitude.

“My own career as a private chef took me all over the world, and I had the opportunity to meet rich and famous people and make lifelong friends,” he says.

For those considering their future in hospitality, private cheffing stands as a testament to the industry’s rich diversity and the extraordinary places it can take you.

Learn more at www.oceanearthchefs.com

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