Today Philippa talks with a British chef who has worked his way up from basement kitchens to luxury ski chalets into private homes. A lot of guests we speak to talk about how they would never now return to a commercial kitchen having now experienced a career within the private industry….but not Sam. Philippa and Sam discuss the pros but also the cons associated with working with UHNW clients (of which there are many, as we all know!) and why Sam still regularly works in restaurants. In fact, opening and running new restaurants ensures he continues to learn and develop his skill set which he struggles to do as effectively when working alone in a private kitchen.