Meet Caroline, The Culinary Matchmaker
What’s the secret ingredient to a perfect match? People before food.
When it comes to private chefs, our founder, Caroline Yates knows that the perfect match goes far beyond cooking skills. With over 25 years of experience, she has a rare gift for reading people. She instinctively understands moods, personalities, and the subtle dynamics that make or break a placement.
Discover how her intuitive approach builds trust and great relationships between chefs and clients.
Can you tell us the story behind why you started The Good Cook Co. in 1999?
A redundancy from my job in The City brought me to a crossroad. I was 27 and living in London with my husband. We had started talking about moving to the country and children were on the horizon. I’d always been a worker, so I knew I didn’t want to stop altogether, but I also felt ready to move on from corporate life.
I’d loved being a chef in my early career, so I went to a London agency to explore going back. It was a miserable experience. I was in and out in 15 minutes and left standing bewildered on a pavement in Pimlico. I thought: How would I feel if I were 18 and had been treated this way?
I went home, sat on my sofa, and started sketching out my business plan for The Good Cook Co. Twenty-five years later, this is the company I wish I’d found that day - one that values people, not just filling jobs.
What was a turning point that shaped The Good Cook Co’s journey?
I nearly gave it all up once. My children were aged one and two. I was juggling motherhood and running the business, and I was getting close to breaking point. A client who had been with me from the start happened to call that day. When I told her I was thinking of closing the business, she begged me not to. She reminded me what I’d built and encouraged me to slow down rather than stop.
I took her advice. I kept The Good Cook Co going but slowed its pace to fit with family life. If she hadn’t called, I might have walked away. I think about that conversation often - it was a real turning point, and it taught me how much these relationships mean.
Beyond cooking skills, what do you look for in a private chef?
Personality is number one. A private chef has to strike a Goldilocks balance and be just right. They need to be approachable, but not too friendly. Chatty enough to make people feel at ease, but not overly talkative. They should keep to the background but also be present and available when needed.
The best private chefs are present but never invade a client’s space. They’re like the air around you - vital but unobtrusive. It’s a fine line, but keeping to that ‘perfect middle’ is key to making clients feel comfortable.
They also have unusually high levels of empathy. They can assess mood and dynamics the moment they walk through the door. They’re not there to make friends, they’re there to do a brilliant job, quietly and professionally. Honestly, when things go wrong in this industry, it’s rarely the food that spoils the experience - it’s more often about personality.
What’s your secret to matching a chef to a household?
It’s instinct - I usually know within five minutes. I’ve always been a good listener, and I pay attention to small cues. Are they talking over me, or quietly listening? Do they seem relaxed or tense? I try to put myself in the client’s shoes and see the world through their eyes.
In the early days of The Good Cook Co, I didn’t have Zoom or even much internet. Everything was face-to-face and took time. I’m grateful for those years because they taught me to understand people in a way that’s second nature to me now. I do wonder if the next generation will have those people skills in quite the same way.
How do you create a comfortable atmosphere for both chef and client?
I like to think that my superpower is reading people and trusting my gut. I make sure both sides meet beforehand, even if it’s just a quick video call. It helps clients feel reassured and in control. If I’ve done my job well, everything else falls into place.
I also remind clients that it’s okay not to hover in the kitchen. Chefs are used to blending into the background. The best relationships happen when there has been good communication from the start and everyone can relax into their role.
Can you share a particular success story between client and chef?
I’ve had so many clients ask for the same chef year after year. One that stands out is a private chef who worked for a family so often they were invited to their wedding. They’d become like family over the years.
That’s why I love what I do. It’s not just about filling a private chef placement - it’s about creating relationships that add joy to both sides.
What do clients often overlook when choosing a private chef?
They tend to focus only on the food. I always encourage clients to have detailed chats before the booking starts. I give them tips on how to talk about menus, timings, and the flow of the day. That way, you can relax from day one.
I tell my clients: You’re there to enjoy your guests. The chef is there to look after you. Let them handle the dishwasher, food shop and the jobs you dread. Don’t wait until halfway through the week to start enjoying yourself!
What three qualities set apart truly great private chefs today?
Personality, discretion, and a deep respect for private space. The kitchen is the heart and soul of the home. A great chef honours that. They keep things clean, calm, and ordered. No one wants to walk in to find chaos and food scattered all over the counters.
How has the private chef industry changed since you started 30 years ago?
It’s changed beyond recognition. When I started, it was mainly young women doing chalet-style food. Now, clients expect restaurant-level food at home, and the talent is wonderfully diverse. Male chefs are just as likely to be in private homes now, and it’s great to see more balance of women in restaurant kitchens. A great private chef today can create food that’s both simple and spectacular. They know how to deliver the wow factor without overcomplicating things.
What advice would you give to someone hiring a private chef for the first time?
It’s a joy and you won’t regret it. Let the chef take care of the work so you can focus on what matters: time with your friends and family. Everyone loves entertaining, but not everyone loves what comes before and after. If a chef can take that hassle away, what’s not to love?
What’s the kindest thing someone has said to you recently?
I had a lovely message the other day from one of my chefs I’ve known for many years. He called to tell me he had just taken a full time private chef position for a family in London. He left me a message and said:
“Thank you for all your help over the past few years. You’ve really set me in good stead for the job I just accepted. I don’t know where I would be without your help. You’ve put me in some great jobs. I’ve worked in some amazing places and made good friends throughout the process. So I just wanted to say a massive thank you.”
The right private chef transforms not just a meal but the entire experience. With Caroline’s instinct for understanding people, The Good Cook Co takes the stress out of entertaining. The perfect chef gives you back what matters most: treasured time with your loved ones.
Ready to find your perfect chef match? Caroline would love to hear from you.