Malachai Semere

"I work as a private chef, drawing on my Michelin-starred background to design and cook seasonal, flavour-driven menus tailored to each client’s preferences and dietary needs. I manage everything from sourcing ingredients to elegant presentation, whether in London or while travelling internationally."

Would you like me to make an even more casual version too (for social media or a personal website, where you might want to sound approachable)?

I am a highly skilled private chef with several years of experience working in Michelin-starred restaurants, high-end bakeries, and private households for UHNW clients. My background includes 1 year in professional kitchens and private residences, including placements at The Harwood Arms and Chamomile Bakery (6 months each).

I specialise in creating fresh, seasonal, and health-focused menus tailored to diverse dietary requirements, from plant-based and gluten-free to low-carb and macro-balanced. I am adept at menu planning, sourcing premium ingredients, and maintaining exceptional kitchen standards.

Known for my adaptability and calmness under pressure, I thrive in both formal and family-style dining environments, delivering consistently high-quality dishes with an emphasis on flavour, presentation, and nutrition.

Education

Westminster Kingsway College — 3-year professional culinary programme

Comprehensive training in classical and modern techniques, pastry, kitchen management, and food safety. This is where i acquired my level 2 in kitchen and larder and level 3 in pastry and confectionary. Practical placements included The Garrick club, The conrad and The harwood arms