Today we talk with Stace Pierce a Private Chef who serves the very wealthy in Manhattan and the Hamptons in New York, an exclusive holiday destination for the elite.
Stacie was in great demand when we spoke to her therefore due to time constraints, she sent a short bio of her career so far, which will give you great insight and inspiration…
I knew I wanted to be a chef since I was 14 years old, I am now 46.
I worked in a French restaurant and pleaded to get a job at 15 years old. They finally gave me a shot as a dishwasher and I had to work for free for two months to show that I really wanted it.
After two months I was given a prep job… no more dishes for me! I loved the feeling of family within the kitchen and it feels very much like a team of any type such as sports, acting etc…
I began to change my classes around in High School to allow me to get to the restaurant by 1:00.
By 17, I was accepted into the prestigious Culinary school “The Culinary Institute of America“. I was one of the youngest at the time to be accepted!
After CIA I went straight to New York and pounded the pavement and showed up over and over to the restaurants I wanted to work in. My first was “The Four Seasons”.
From there I had a 15 yr career in New York City as a Pastry chef to Union Square Cafe , Monkey Bar, Gotham Bar and Grill, to name a few.
I’ve been in many magazines and on T.V. I’ve been lucky to have been given many opportunities to cook for movies and photo shoots.
I ended up (unfortunately) going through a divorce. My husband and I had a home in Park Slope, Brooklyn as well as Sag Harbor, New York. I stayed in Sag Harbor and literally fell into becoming a private chef.
I’ve been doing this for years now and work with clients who ask me to help them celebrate their most special moments.
When I cook I allow the food to be the focal point . I live in an area that is filled with farm stands and artisanal shops.
The clients I have eat at the Best Restaurants in the world. They own planes, trains and lots of automobiles, not to mention the Yachts! They do nothing small and entertain big. They have butlers, chauffeurs and lots of “people” (which is also a big part of the job).
A couple of years ago I bought a large catering company 185 employees. We did Big clam bakes on the beach , huge soirees, benefits etc. Although it was fun, I missed the personal relationship between myself and the client. I sold the company to work on two other projects I am now pursuing presently.
Stacie’s projects are specifically working on a small restaurant where it will be more like a home environment it is very unique and she has wanted to cook in this type of setting forever. Stacie is also working with a woman who wants her to help roll out a dessert line, mostly frozen cakes.
The above along with beginning to book up for the holiday season is a challenging yet exciting time for her now. For more info about Stacie visit her site: www.beautifulfoodbystacie.com
Thanks Stacie and all the best wishes for your business!
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