For cooks ready for what's next

You've got
the skills.
Own the business.

Turn your restaurant experience into a private chef or food business. Build an offer, find your clients, and create something that's yours.

Build your next chapter ↗See the approach ↓

Practical guidance from a chef who's building it himself.

Jesse Townshend preparing food in a professional kitchen

From the line.
To something of your own.The Booked Chef philosophy

Jesse Townshend, FounderChef → business owner

Your craft. More possibilities.

✳ Private dining✳ Weekly meal service✳ Catering & events

01 / The approach

A great cook.
Now, a business owner.

You already know how to deliver on a plate. The next step is learning how to build the business around it. Here's what we'll work through.

01 / Find your lane

Start with
the right offer.

Choose a service that fits your strengths, your schedule, and the clients you want to cook for.

02 / Know your numbers

Price the
whole job.

Account for food, prep, travel, service, and overhead. Build pricing that pays you for the work.

03 / Build demand

Find your
first clients.

Use local relationships, markets, referrals, and a clear message to start real booking conversations.

04 / Create your system

Make it
repeatable.

Turn inquiries, proposals, menus, and prep into a process you can run week after week.

02 / Your business, your way

There's more than
one way off the line.

You don't have to open a restaurant to work for yourself. Start with a model you can deliver well.

/ 01

Private chef

Thoughtful dinners and personal experiences for clients who value your craft.

/ 02

Weekly meal service

A recurring service built around making your clients' everyday lives easier.

/ 03

Catering & food ventures

Private events, market products, and focused food offers you can start small and refine.

03 / Meet your coach

I built my way out.
Now I want to help
you build yours.

Jesse TownshendFounder, Hedgerow Dining & The Booked Chef

I didn't start with a dining room or a team. I started selling handmade pasta at farmers markets.

My background is in restaurant kitchens, including Nine-Ten and Marisi in San Diego. But building something of my own meant learning a different set of skills: finding clients, pricing my work, and creating a service people would come back for.

Those market conversations became meal delivery clients. Then came a rented kitchen, wine dinners, private events, and Hedgerow Dining.

The Booked Chef is where I share the lessons from that journey, so other cooks can take a more deliberate next step toward ownership.

The goal: turn the experience you already have into a clear offer, a repeatable process, and a business you can call your own.

04 / Before you start

A few good
questions.

A change this big deserves a clear plan. Start with an honest conversation about where you are.

Do I need to quit my job first?

No. You can develop your offer and test demand while you're still employed. Build a transition around your finances, available time, and actual bookings.

Do I need my own commercial kitchen?

It depends on what you sell and where you operate. We'll discuss your model and kitchen options. You'll need to confirm local licensing, food safety, and insurance requirements for your business.

Is this only for private chefs?

No. The focus includes private dining, weekly meal service, catering, and small food ventures. The starting point is finding the right fit for your skills and local market.

What does the coaching cost?

Start by telling Jesse what you're building and where you need help. You'll discuss the available coaching options, scope, and pricing before deciding whether to work together.

Can you guarantee clients or income?

No. Coaching can help you clarify your offer and take practical steps, but bookings and earnings aren't guaranteed. Results depend on your execution, costs, market, and demand.

Your next chapter starts here

Let's put your
skills to work.
For you.

Tell me where you are and what you want to build. We'll start with a conversation about your next step.

Prefer to reach out directly?

Text Jesse at (619) 317-7387 ↗

You've gotthe skills.Own the business.

A great cook.Now, a business owner.

Start withthe right offer.

Price thewhole job.

Find yourfirst clients.

Make itrepeatable.

There's more thanone way off the line.