Plant-Based Private Chef Agency
Vegan, vegetarian, raw, pescatarian and plant-forward private chefs for UHNW households. Fully vetted and placed worldwide.
Schedule A Confidential Consultation Personally Vetted Chefs · Trial Days Included · Strict DiscretionA plant-based private chef is a chef dedicated to one household who prepares vegan, vegetarian, pescatarian, raw, macrobiotic, or plant-forward meals around the family's health goals, preferences, travel schedule, and entertaining needs.
For health-conscious households, plant-based dining is about flavour, nutrition, and values, not compromise.
Our chefs create meals that convince even the most sceptical family members. They work alongside your nutritionist, physician or wellness team to ensure every dish meets your dietary goals while delivering the culinary standard you expect.
Most are Michelin-trained, with genuine private-service experience. They understand that a plant-based household still entertains, still travels, and still expects the discipline of a serious kitchen. See our wider full-time private chef placement for how the role works day to day.
We are not a recipe site or a general chef directory. We place long-term private chefs into private households, and plant-based means something different in every home. We match against the specific model your household follows.
Fully animal-free cooking for committed households. No dairy, eggs, honey or animal derivatives, with full attention to cross-contamination in a shared kitchen.
Lacto-ovo vegetarian cooking that uses dairy and eggs, suited to households who exclude meat and fish but keep the broader ingredient range.
Vegetables at the centre of the plate, with occasional meat or fish when the household wants it. Ottolenghi-style cooking rather than substitution.
Plant-based daily cooking with fish and seafood retained. Requires a chef equally strong in vegetable technique and in sourcing and handling quality fish.
Raw vegan preparation using sprouting, fermenting, dehydrating and cold technique. A genuine specialism: we only place chefs with verified raw experience.
Unprocessed, nutrient-dense cooking, typically oil-free and free of refined ingredients. Often followed for cardiovascular or metabolic reasons.
Whole grains, seasonal vegetables, pulses and fermented foods, prepared according to macrobiotic principles of balance. A traditional discipline, not a trend.
Not strictly plant-based, but frequently requested alongside it in mixed households. For paleo-led programmes see our health and nutrition chefs.
Plant-based cooking built for training loads and athletic households. For principals on structured performance programmes see our performance chefs.
Montclair Chef was founded by Chris Demaillet, a Michelin-trained chef who spent 19 years as a private chef to billionaires before moving to the other side of the table.
Every candidate is assessed personally by our founder, against his own experience of what a private kitchen actually demands. Read his story.
The two are often confused, and the difference decides whether the arrangement works for a household of any complexity.
For households with children, staff, travel, entertaining, nutrition protocols, or multiple residences, a private chef is almost always the better fit. Read the full private chef vs personal chef comparison.
Case Study
A tech executive family needed sophisticated plant-based cuisine for daily meals and frequent entertaining. Two requirements most agencies treat as one, and most chefs handle well in only one direction.
We placed a specialist plant-based chef who designed nutrient-dense everyday meals alongside entertainment-worthy presentations, building direct relationships with local organic farmers for seasonal sourcing.
The family maintained their plant-based lifestyle without friction, the children developed a genuine appetite for vegetables, and the household's entertaining capacity expanded considerably.
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A confidential call to understand your requirements, dietary model, household dynamics, and the personality that fits. Conducted by our founder personally.
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Three hand-selected candidates, vetted specifically for your household and for the plant-based discipline you actually follow.
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Interview your preferred candidates, arrange a paid trial day in your own kitchen, and select your chef with confidence.
A trial day is not a tasting menu. It is a normal working day in your kitchen, and what we are watching for is rarely the food alone.
Our full private chef trial guide covers how to brief, run and evaluate a trial day across 24 steps.
Reference verification · Paid trial days · Up to 6-month replacement protection on Executive placements
Salaries vary by market. United States: $130,000 to $250,000+ annually (W-2 employment). United Kingdom: £100,000 to £140,000+ (PAYE). Monaco: €100,000 to €165,000. Switzerland: CHF 100,000 to CHF 150,000.
Raw food specialists, macrobiotic chefs and those working to a medical protocol typically sit at the upper end of these ranges. Food budgets are managed separately by the household. See our full private chef salary guide for benchmarks by market.
Through a specialist private chef agency that already knows chefs with plant-based, vegan, vegetarian, raw, macrobiotic or wellness-focused private household experience. General staffing firms and job boards will return restaurant CVs, which is a different competence from running a plant-based household long term.
Yes, and it is one of the most common situations we place for. A chef running parallel menus daily needs organisation and kitchen discipline rather than just range. We assess specifically for that, including how a candidate handles separate preparation areas and equipment where the household requires it.
Yes. Our chefs collaborate directly with your nutritionist, physician or wellness team to ensure meals align with your dietary goals and health requirements, and to adjust as those requirements change.
Yes, and we treat it as a distinct specialism rather than an extension of vegan cooking. Raw preparation requires competence in sprouting, fermenting, dehydrating and cold technique, and a chef strong in cooked plant-based food is not automatically strong in raw. We only introduce candidates with verified raw food experience in private households.
Yes. Pescatarian placements require a chef equally strong in vegetable technique and in sourcing and handling quality fish, which is a narrower pool than either specialism alone. Paleo and Whole30 programmes sit slightly outside plant-based, and for those we usually start from our health and nutrition chef placement instead.
Yes. Our chefs manage complex dietary needs including gluten-free, nut-free, soy-free, oil-free, and allergy-safe plant-based cooking. Where a household has a severe allergy, we treat that as a primary filter in sourcing, not a detail handled after placement.
Every chef goes through full employment-history review and direct reference verification with previous UHNW households when possible, plus skills assessment specific to the plant-based discipline in question. All candidates can sign an NDA before any introduction.
Executive placements carry up to 6 months of replacement protection. If the placement does not work out within that window, we conduct a replacement search at no additional agency fee. The paid trial day in your own kitchen exists specifically to reduce that risk before any commitment.
Most clients receive a shortlist of three fully vetted candidates within 14 days. The full process typically takes two to four weeks depending on the complexity of the search and your location. Raw food and macrobiotic searches can take longer, as the candidate pool is genuinely smaller.
Yes. Our chefs prioritise organic, seasonal, and sustainably sourced ingredients, often building direct relationships with local organic farmers and specialty suppliers on your behalf. For many plant-based households this is the part of the role that matters most.
Yes, and this is how many of our searches run. We work to your brief, your reporting requirements and your timeline, and the principal need not be involved until the candidate stage. See how we work with family offices and estate managers.
For every question families and estate managers ask before hiring, read our full Private Chef FAQ.
We run a limited number of searches each month to maintain the standard our clients expect. Our founder takes the first call on every search.
Schedule a Confidential ConsultationPersonally Vetted Chefs · Trial Days Included · Strict Discretion