Member Article

Brighton-based professional chef turned entrepreneur launches culinary startup

Professional chef Terry Stewart has launched Brighton-based startup Perfect Chef 4 U with support from restaurant consultancy Calibro Group.

After a rise in pop-up restaurants in Brighton, Terry saw a gap in the market for a service in which people can invite trained chefs in their homes to cook restaurant quality food for their guests.

Fit for every occasion, Perfect Chef 4 U offers two different options: you can invite Terry’s team into your home to cook a meal for your friends or you can get involved and the chefs will teach you some new skills in the process.

Melanie Ann Joseph, founder of Brighton-based Calibro Group, is a part-owner of the startup and takes the lead on business development, she said: “Having witnessed a huge rise in pop up restaurants, especially in Brighton, we saw a gap in the market for a business offering top restaurant quality food in the comfort of your own home,

“Terry’s team will come into your home and cook a meal, anything from a table of two to a large dinner party with your friends, Perfect Chef 4 U gives you the opportunity to show off your home and offer your guests a meal to remember.”

Terry, who has worked alongside Michelin-starred chefs during his professional career, left full time employment to start Perfect Chef 4 U, he said: “After many years working as a chef where I worked for great chefs like Michelin starred Nico Ladenis and John Campbell in the 90s prestigious restaurants in London and Brighton I started to get disillusioned about the trade that I am so passionate about.

“When I first started out on my catering journey head chefs had a lot of power, creativity wise. As the years went on I found that a lot of employers, not all of them, took away a lot of the creativity from the chef and the head chef just became the go to person if there was a problem in the kitchen.

“After a lot of deliberation and discussions with my life partner I took the decision to leave my full time employment.

“I came up with the concept of becoming a personal chef due to my passion, love of food and cooking.

“When I first started out my main function would be to cook weekly meals for families and professionals who didn’t have time to cook for themselves and freeze them down, leaving my clients full instructions on how to reheat and serve the meals.

“Alongside that I also decided to cook and serve meals for special occasions like birthdays, christenings to and weddings for private functions.

“I have a small team of chefs that works for me we tend to work separately in small events and come together for the bigger functions.

Terry’s team are all handpicked culinary professionals, many of whom he has worked alongside in the past. He has experience cooking for a wide range of people, young and old, having cooked breakfast, lunch, dinners and BBQs.

He said: “One of my past events was for a birthday party of 18 guests the menu was roasted beetroot with hot smoked salmon, pan-fried lamb rump with green beans carrot puree and sautéed wild mushrooms. The final course was warm chocolate fondant with vanilla ice cream..

“The business is going from strength to strength and I believe if I keep on delivering good quality food that is value for money, along with great customer service there will be no telling how far it can go.”

This was posted in Bdaily's Members' News section by Ellen Forster .