How did you start your journey?
my style is clean, healthy, nutritious and delicious! As a nutritional therapist I focus on raw ingredients and bring out the best in both their flavour and their nutritional value. All of meals are bespoke, made for you and your requirements.
Where is your cuisine inspired from?
My parents were both amazing chefs, and I started in their guest house restaurant when I was 13. After a few wrong career choices, I ventured back into the kitchen, to work in galleries and yachts in the Mediterranean, and I haven't looked back. I've worked on yachts, in private villas, ski chalets, and private houses. I now work as a freelance Private Chef for fridge filler meals and dinner parties.
Private Chef | High Profile Family | 2016
I was covering for a permanent member of staff who was away on holiday, as a private chef for this family of 4 in Chelsea, London. I visited the family once a week and prepared and cooked a weeks worth of food for them, leaving it in the fridge and freezer. I cooked a wide variety of foods, including breakfasts, lunches, dinners, dinner parties and healthy snacks for their two teenage children.
Private Chef | High Profile Family | 2011 - 2016
In this role, I am solely responsible for the preparation and cooking of all evening meals both for the adults and children in the family. I prepare fresh, organic, seasonal food, with a focus on macrobiotics and raw food, and have spent time ensuring all of the meals are balanced, and nutritious. They had extremely strict dietary requirements. Also catered for their numerous 4 course dinner parties.
Crew Chef | S.Y. Velsheda, 40m | 2011
Provisioning, menu planning, preparing and serving lunch and dinner for a crew of 20. At each mealtime I prepared a soup, 2 main meat dishes, 1 main fish dish, 1 main vegetarian dish, 2 salads, 2 starch dishes and a choice of deserts.
Nutritional Therapist Diploma Level 4 | The Blackford Centre | 2014
NVQ Level 2 Professional Cookery and Catering | Westminster Kingsway College | 2013
Level 3 Diploma Gourmet Cooking and Catering | NCFE | 2012
What is your Cancellation Policy?
Moderate - Full refund up to 1 week before the event, 50% refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?
Foodie Veronique | 4.7
Chef Holly is extremely nice and easy to communicate with. The food was simple but very tasty.