From Restaurant Star to Personalized Cuisine: Chef Hugh Acheson’s Journey to Private Chef Life

I spent over 30 years in the restaurant industry, running ten of my own. Two years ago, I decided to shift gears. The pandemic had turned the restaurant world upside down. I wanted a healthier work-life balance and to be closer to my kids in Canada. A change of scenery sounded refreshing, so I packed my bags and left Athens, Georgia.

After some thought, I decided to explore the life of a private chef. A friend in New York City helped me connect with a couple looking for one. One dog walk led to a serendipitous meeting, and soon, I was cooking for them.

This new role is so much calmer. Instead of juggling staff and managing a chaotic kitchen, I focus on cooking for just two people. Each day, I write up menus, shop for ingredients, and prepare meals in their home. Unlike in restaurants, there’s no pressure of lease payments or staff issues.

Cooking at home allows me more creativity. I can explore different cuisines without the constraints of a restaurant’s theme. Recently, surveys show that many people enjoy homemade meals and prefer cooking at home as a way to unwind, a sentiment echoed by many private chefs today.

My routine is simple. I start my day with coffee and menu planning, then I head out to shop across several stores. While it’s a workout carrying groceries, it keeps me organized. When I arrive at my clients’ apartment, I dive into cooking.

Preparing lunch and dinner, I multitask to maximize efficiency, just like I did in my restaurant days. After lunch, there’s a quick cleanup before I return for dinner prep. By 9 p.m., I’m done, and I find satisfaction in the rhythm of it all.

Home cooking can be just as rewarding as restaurant meals. I often share recipes like grain-based dishes, savory meatloaf, and hearty breakfast hashes that highlight textures and flavors.

This shift in my career has not only been about food but also personal growth. Cooking for a small group brings joy and allows for meaningful connections. Many chefs today share similar experiences on social media, showcasing their journeys from restaurant kitchens to private homes.

Good food takes time, but now, I find more joy than ever in the process. Cooking is about service, creativity, and connection—qualities that resonate deeply with people who share their kitchen experiences online. The culinary world is evolving, and so are our relationships with food. In this calmer space, I embrace both new challenges and delightful moments every day.



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