How to Make $500/day as a Personal Chef

$500/day doing work you love?

Let’s talk about it.

In today’s topic, we’ll look at the delicious business of being a personal chef, with someone who’s been doing it for 25 years and turned her skill into a six-figure solopreneur business.

Jessica Leibovich, from ChefJessica.com, didn’t start off aiming for this. She was working in catering, young, overworked, and — like a lot of us at some point — burnt out. But one suggestion changed her life: “Have you ever thought about being a personal chef?” she was asked.

So not only was she good at it, but her first client paid her more in a day than she used to make in a week. And she’s been doing it ever since and sharing it with her students through her Prosperous Personal Chef’s Success Suite.

Tune into Episode 674 of the Side Hustle Show to learn:

• how to get your first high-paying personal chef client
• what tools, pricing, and offers actually work
• ways to scale with digital products and partnerships

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How to Get That First Client

Jessica’s first client came through word of mouth.

But what really got the wheels turning is when she created a press release for a local community newspaper, like the kind you find in coffee shops.

She didn’t just say, “Hey, I’m a new personal chef in the area!” She told a story about helping a local family with food allergies work around dietary restrictions.

She positioned herself not just as a cook, but as someone solving a problem.

That simple pitch to a free neighborhood paper snowballed her business. Because those small, feel-good stories build trust, and when you’re asking someone to bring you into their home, trust matters.

Jessica’s tip: Journalists need stories. Send them something pre-written that solves a problem, and chances are good they’ll pick it up.

What Do You Actually Do as a Personal Chef?

Jessica suggests newbies start at around $500/day, especially if you’re still getting comfortable pitching your value.

So here’s the $500-a-day breakdown:

You shop, prep, cook, store, and clean up. And depending on your systems, it might stretch over two days with planning, shopping, and actual cooking.

But at the end of the day, Jessica walks away with a week’s worth of revenue from one client.

She typically earns $650/day plus groceries, averaging about $2,500/month per client.

And with just four steady clients, that’s a $10k/month business, while working a Monday to Friday, 9 to 5 schedule.

The Business Model: The Three Pillars of Her Business

Jessica’s not running an agency, so no team of sous chefs. It’s a one-on-one, high-touch service. And it’s built on three pillars:

• Consistent income – reliable clients mean predictable pay
• Work-life balance – the entire business is built to avoid burnout
• High level of service – not Michelin-star meals, but thoughtful, personalized support

Notice what’s missing? “Be the best chef ever” isn’t on the list. And that’s intentional.

Give your clients the kind of service that makes you “part of the furniture,” and they’ll never want to let you go.

What Clients Are Really Buying

Yes, they’re buying food. But really, they’re buying time. Peace of mind. Relief. Transformation.

Jessica calls it a “support system.” Like having a housekeeper. Sure, clients love the clean floors, but it’s really about the emotional lift of knowing someone’s got your back.

People aren’t hiring a chef. They’re hiring space in their brains and time in their day.

Most of Jessica’s clients never even ask where she trained (France, by the way). They’re not hiring her for textbook technique; they’re hiring her for relief, trust, and results.

Tech/Tools

To keep her business running smoothly, Jessica uses:

• MasterCook – for recipe storage and automatic shopping lists
• Macrostax – to calculate protein, fat, and carbs when needed
• Spreadsheets – to organize client plans and preferences
• ChatGPT – to help fine-tune strategic offers and emails

Where She Cooks (and Why It Matters)

Some personal chefs rent commercial kitchens. Some cook at home and deliver.

Jessica usually cooks in her clients’ homes, and she prefers it that way.

Why?

1. Their kitchens are better equipped.
2. It avoids the stress of transporting food.
3. It deepens the client relationship (she gets to know the family and their actual kitchen flow).

That said, if a client is sick or has a newborn or just prefers it, she’ll cook at home and deliver. And no, she doesn’t need a commercial license to do that because she’s not selling food to the public; she’s offering a service.

As long as it’s disclosed and agreed upon, it works.

How to Market Yourself as a Personal Chef

If you’re thinking you’ll need to go all-in on social media, relax. Jessica didn’t build her business with reels or TikToks but through strategy, relationships, and local visibility.

Here’s what worked for her:

1. Google Ads (low budget, high ROI)

Jessica spends just $5 a day on Google Ads. It’s quite cheap because there’s almost no competition for “personal chef near me.” People are already searching, and she just needs to show up.

2. Strategic Partnerships

People like nutritionists, doctors, wellness coaches… not just personal trainers. These professionals are giving people plans… and sending them on their way. Then Jessica becomes the bridge between the nutrition plan and execution.

She offers a low-risk introductory package these partners can share. It’s not about asking someone to commit to $2,500/month upfront. It’s about letting them “dip their toe in the water.”

3. Press Releases

Jessica swears by them. This is literally how she got started. And now she teaches personal chefs how to write these to tell a story (not to advertise) and get featured in local media.

4. Live Events + Speaking Gigs

Jessica has been paid $200 or more to speak at places like the San Diego Zoo and senior centers.

Corporate wellness programs love these types of demos. She brings a healthy baked good, teaches some basics, gives value, and then pitches her offer.

This is marketing that pays you.

5. Gift Certificates + Elevator Pitch

Jessica stays ready whether it’s a last-minute gift or a simple pitch at a party. She encourages all chefs to have a quick, clear way to explain what they do and who they help.

Additional Revenue Streams

What about people who can’t afford $500/day? Jessica’s built income layers for that too.

Here’s how she expanded beyond 1:1:

1. Custom Meal Planning

Recipes, shopping lists, macros. Basically a “be your own personal chef” plan, personalized and with ongoing support.

2. Recipe Development + Consulting

Companies have hired her to create healthy versions of products, everything from protein bars to shaved ice. These gigs came through her network or personal chef clients.

3. Digital Products

Her “Soup Trio” detox: three plant-based soup recipes with shopping lists. She sold the meals locally and sold the digital version online—easy profit from work she was already doing.

4. Cooking Classes

She’s listed on platforms like CozyMeal and Airbnb Elevate, offering small group classes or dinner party-style experiences. It’s great marketing and extra income.

5. Luxury Picnics + Vacation Chef Packages

For chefs in tourist areas, this can be huge. Think Airbnb hosts offering chef packages or travelers wanting a curated dinner experience without leaving the rental.

A Day in the Life

Most days, Jessica is working a Monday to Friday, 9 to 5 schedule. She plans menus, shops for groceries, cooks at client homes, and checks in with them regularly.

Because her work is so high-touch, she caps her schedule—4 or 5 regular clients max. No weekends, no holidays, no burnout.

That’s intentional. That’s freedom.

Mistakes to Avoid

After 25 years, Jessica has seen the pitfalls. The biggest one is taking the wrong client at the wrong price.

Many new chefs agree to low rates or overpromise because they’re desperate to land work.

But once you’re locked in, it’s hard to renegotiate. So Jessica stresses: set boundaries. Be clear. Charge your worth. And never assume people “just know” your limits because they don’t. They can’t read your minds.

What’s Next for Jessica?

Jessica now teaches everything she’s learned in her course, The Prosperous Personal Chef. It’s a complete “business-in-a-box” designed for chefs burned out in the restaurant world or mid-career pros looking for a lifestyle change.

Inside, you’ll find done-for-you templates, onboarding materials, sample menus, plus coaching calls to stay on track.

She created it because too many chefs were making the same mistakes, and there was no clear playbook.

Now there is.

(Grab Jessica’s free guide to getting high-paying VIP clients at chefjessica.com)

Jessica’s #1 Tip for Side Hustle Nation

“It’s all about connection.”

Episode Links

• ChefJessica.com
• Prosperous Personal Chef’s Success Suite
• MasterCook
• Macrostax
• Spreadsheets
• ChatGPT
• CozyMeal
• Airbnb Elevate
• Digital Products

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