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Chef Mark Taquet
Breaking into the Private Chef Scene in Dubai
By Mark Taquet | CHEFS MAG | Discover Talents
“With over 25 years of high-end culinary experience across French, Italian, Asian, Mexican, and European cuisines, I’ve spent my life mastering the art of cooking for discerning palates. My journey has taken me from award-winning restaurants to managing a Mediterranean concept by a two Michelin-starred chef here in Dubai. Now, I’m eager to apply this expertise as a private chef in Dubai, where excellence isn’t just expected—it’s required”
But making the leap from celebrated kitchens to private residences comes with challenges.
The private chef market in Dubai is one of the most exclusive culinary spaces in the world. Ultra-high-net-worth individuals (UHNWIs), VIP families, and luxury hospitality clients seek more than a great meal—they demand discretion, lifestyle alignment, and absolute trust. So the question becomes: How does a chef overcome the obstacles to enter this elite space?
”“To showcase my capabilities, I’m offering my services free for an exclusive tasting experience featuring a personalized breakfast, lunch, and dinner to a potential Clients. It’s more than a menu—it's a statement of service, skill, and seamless execution. Because when you’re cooking for the elite, it’s not just about the dish—it’s about delivering comfort, wellness, and indulgence, all at once.”
From Restaurants to Residences: Why Make the Shift?
Private dining allows chefs to express their creativity with freedom. Unlike high-volume restaurants, working in a private setting provides the intimacy to create tailored experiences—from health-conscious breakfasts to lavish seven-course dinners. For me, it’s an opportunity to design culinary moments with full control—from ingredients to plating, aligned with the client’s lifestyle and nutritional goals.
Throughout my career, I’ve cooked for private dinner parties, onboard luxury yachts, and managed kitchens generating millions in revenue. I’ve reported directly to owners, vice chairmen, and managing directors. Yet even with this depth of experience, breaking into the private chef scene in Dubai means redefining how I present myself to a new kind of client—one who values the chef as both artist and trusted household partner.
The Path Isn’t Always Clear—But It Can Be Navigated
Despite a stellar track record, most chefs face barriers when trying to enter the Dubai private dining market:
- Access: Clients often rely on referrals or agencies, making it hard for even top-tier chefs to get a foot in the door.
- Visibility: Traditional résumés don’t capture the warmth, creativity, or personal touch that private clients seek.
- Trust Building: Private clients need more than credentials—they need assurance that the chef will align with household routines, preferences, and values.
This is where platforms like All4Chefs and publications like CHEFS MAG play a vital role in bridging the gap. By showcasing talent, sharing stories, and enabling direct connections, these channels are redefining culinary recruitment in Dubai’s luxury segment.
Exploring the Path to Private Chef Success
To dive deeper into the journey of becoming a private chef in Dubai, the CHEFS MAG editorial team is exploring key insights through a focused interview series. Below are 10 curated questions that will guide our next conversation with Mark—and perhaps, inspire other chefs on the same path.
What inspired your decision to pivot from leading large restaurant operations to pursuing private chef work?
When you run large, busy operations, most of your time goes into managing teams, training staff, and keeping everything running smoothly. While I’ve enjoyed that, I’m at a point where I want to focus more on creating amazing food that I can be proud of.
Even with dietary restrictions, food can still be beautifully presented to give clients a special experience. What I love about private chef work is having the time to really think about each dish and make sure every plate is perfect. I’ve been making people happy with my food for over a decade, and this feels like the best way to keep doing that on a more personal level.
It’s the kind of work that doesn’t feel like work — and that’s what makes it so rewarding.
What are the most misunderstood aspects of working as a private chef in the UAE?
One of the biggest misconceptions about working as a private chef in the UAE is how tough it can be to get your first role. It is confusing and honestly quite frustrating because, like many chefs, I have years of experience and a ton of creativity to offer. But in this industry, every client has very specific needs — they want a chef with a Michelin background, someone with advanced dietary training, or a chef who can travel at a moment’s notice.
The tricky part is that agencies representing these clients do not always highlight the full potential someone like me brings to the table. If I did not have the skills and documentation to handle the job, I would not be applying in the first place. It feels like the focus is often on checking boxes rather than recognizing the bigger picture — that experience, passion, and versatility matter just as much.
How does the trial tasting menu help you build trust with potential clients?
A trial tasting menu is one of the best ways to build trust with potential clients because it gives them more than just a glimpse of your food — it shows how you work. The house manager or staff will provide feedback on your professionalism and kitchen behavior, but ultimately, it is the food that speaks the loudest.
This job is not for the faint-hearted. As a seasoned chef, my only goal is to create something truly special and make every mealtime memorable. In restaurants, people dine out for the atmosphere and excitement. But having a talented chef cook your meals daily is a luxury few get to experience. My aim is to give clients that same excitement — to serve dishes presented at the level of their favorite restaurant, whether it is breakfast, lunch, or dinner.
The passion to cook and create amazing food is bursting out of me. Chefs are some of the hardest-working people on the planet — we go above and beyond every single day to please our guests. It is something that’s been ingrained in us from the start of our careers, and for me, that drive never fades.
In your experience, what does a “perfect day” look like in a private household kitchen?
A perfect day in a private household kitchen is when everything comes together — when your employer has complete trust in you, and there is a private gathering you’ve both been obsessing over for days. It is that feeling of anticipation, knowing something magical is about to happen.
For me, it is having all the prep done, every detail meticulously planned, and enough time to really focus on the finer elements for my presentation to deliver that “wow” factor. On days like this, any chef worth their weight in gold will tell you they barely sleep the night before. Your mind is racing with ideas and excitement — like being a kid the night before a big school trip. That feeling what other people do not understand it is what makes it so special and why we dedicate our lives to this job.
And of course, if I do not set anything on fire, it’s a perfect day. (Only kidding — I am a professional chef. No fires, I promise!)
What systems or routines do you implement to maintain discretion and professionalism in private settings?
Discretion and professionalism are essential in private settings. I always tend to put myself in the other persons shoes and maintain confidentiality by respecting personal boundaries ensuring that what happens in the household stays private. I stay organized with secure records of dietary preferences and allergies, focusing on timing, consistency, and most importantly my role within the household team with minimal disruption.
In my eyes being a private chef is not just about great food — it is about trust. My goal is to create an environment where clients feel completely comfortable, knowing every detail is handled with care and professionalism. I’ve been trusted running multimillion dollar operations I have gotten this far in my career because I am smart diligent and completely trust worthy.
How do you tailor your cuisine to meet the dietary and lifestyle needs of high-end clientele?
Tailoring cuisine for high-end clients starts with communication, attention to detail, and precise execution. It is not just about cooking great food — it is about understanding dietary needs, lifestyle preferences, and making sure every ingredient is carefully sourced, stored, and served to the highest standards.
I have taken the time to enhance my skills with certifications, including a CPD-accredited diploma in diet planning and meal prep, as well as food allergy awareness. This training ensures I am fully equipped to handle allergen management and dietary restrictions confidently.
In private chef work, continuous learning is essential. Chefs need to invest in these skills, not just for the certification but to give clients the trust and quality they deserve. It is something agencies should seriously consider when reviewing profiles and CVs.
What support do you believe chefs need to successfully enter the private sector in Dubai?
Chefs entering the private sector in Dubai need genuine support from agencies that believe in their skills and character. Many talented chefs who know the local market are leaving Dubai, and we should be doing more to keep them here.
Agencies need to go beyond just ticking boxes on a CV. They should check references, review a chef’s work, and ideally meet them face-to-face. Unfortunately, everything is done over emails and phone calls now, which means great chefs get overlooked.
The irony is, some positions stay open for weeks. Giving chefs a chance — tasting their food or meeting in person — could make all the difference.
Which skills from your corporate and fine-dining background have been most transferable to private work?
Over the years, I have had the privilege of cooking for high-profile clients such as the Crown Prince of Dubai, Usher, Paolo Nutini, Sir Bob Geldof, and top tennis stars, while maintaining the same high standards for everyday guests. This ability to balance excellence under pressure is one of the most transferable skills I bring to private chef work.
What I have learned is that experience on paper does not always reflect the full picture. I believe a conversation often reveals more than a CV ever could. After nearly 20 years of interviewing and mentoring talent, I value the importance of taking the time to truly understand a candidate’s potential. I would love the chance to demonstrate that same potential in person if an agency wants to hire me (only kidding)
What advice would you offer to chefs trying to stand out in a competitive private chef market?
Do exactly as I have done. Research how platforms like LinkedIn can help you understand the importance of networking. Try to post daily and post information and topics that will hopefully attract the correct people. Keep pushing forward do more training in areas required. I was fortunate enough that Zoe from All4Chefs read my original post on LinkedIn and she reached out to me. I hope this information I have shared will help guys working for agencies that if you go that extra mile what you have been looking for was all along maybe have been staring you in the face.
Where do you see the future of private dining going in the UAE—and how are you preparing for it?
I see a great future for this sector after all we are in Dubai, one of if not the best cities in the world. People get to live their dreams here you must work hard but eventually with the right mindset you could one day become that person who has a personal chef why not. Agency managers, Chefs, Barmen, Waiters, F&B managers down to kitchen stewards. We are all in this together each one can not do his job without the other let us try to keep current talent here in Dubai and support each other. This way everyone wins including and most importantly the client.
Final Thoughts: Elevating the Art of Private Dining in Dubai
Dubai’s private chef market is competitive, exclusive, and filled with opportunity. As chefs, we must evolve from creators of cuisine to curators of experience. My career has proven I can run multimillion-euro operations—but my passion lies in the personal. In the details. In the morning smoothie that matches a client’s workout goals, or a candlelit dinner that feels like home.
So I ask: Does this not qualify me to cook for the very Elite of Dubai?
If you’re looking for a private chef in Dubai with global flair, operational excellence, and unmatched dedication to craft, I’d welcome the opportunity to impress—one plate at a time.
Published by CHEFS MAG | Discover Talents | All4Chefs.com
Connect with Mark Taquet via LinkedIn
