Danelle Paulsen

Seasoned culinary professional

Talent

Lagos, NGMember since November 2, 2026

creating diverse, seasonal, and well-balanced menus tailored to guest preferencepreparing and presenting high-quality dishes across a variety of cuisines, ensursourcing fresh, high-quality ingredients and managing provisioning in both localmanaging day-to-day kitchen operations, including team coordination, workflow, amentoring and training kitchen staff to maintain high standards of food preparatmonitoring stock levels, minimising waste, and implementing cost-efficient invenmanaging food budgets, controlling costs, and ensuring profitability while upholinternational food safety standards (e.g. HACCP)

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About

I am a seasoned culinary professional with over 15 years of experience in the restaurant and catering industry, having worked across a wide range of environments including luxury hotels, restaurants, cruise ships, and private villas & yachts. I completed studies in Hotel Management and French Culinary, followed by an apprenticeship at a 5-star hotel. Over the years, I have held roles as Executive Chef, Head Chef, and Senior/Executive Sous Chef, while also gaining extensive experience as a sole and private chef.

My responsibilities have consistently included kitchen management, menu creation, provisioning, staff training, budgeting, and catering for diverse groups and dietary requirements. Career highlights include pre-opening restaurants, managing cruise ship galleys, and delivering private chef services internationally.

Experience

Private Chef - Private Chef - Cape Town - Cape Town

(2025-01)

Design and execute bespoke menus tailored to the preferences, dietary needs, and cultural backgrounds of international travel groups.
Oversee complete kitchen setup and organisation in varied environments, including private villas, yachts, and remote destinations.
Source, select, and procure high-quality ingredients through efficient and cost-effective provisioning.
Curate thoughtful wine pairings to complement menu offerings, enhancing the overall dining experience.
Conduct interactive cooking demonstrations for guests, showcasing culinary techniques and engaging storytelling.
Manage culinary budgets, track expenses, and ensure cost control while maintaining exceptional quality standards.
Adapt to diverse locations and kitchen setups, maintaining consistency in food quality and presentation regardless of environment.
Ensure food safety and hygiene standards are upheld at all times, in compliance with international regulations and client expectations.
Coordinate with household or travel staff to ensure seamless service and guest satisfaction.
Maintain detailed records of guest preferences and menu histories for continuity in future assignments.
Provide discreet and professional service with a strong focus on privacy, hospitality, and cultural sensitivity.
Innovate and experiment with global cuisines to deliver elevated and memorable dining experiences.

Chef Consultant - Harbour Island Guesthouse & Restaurant - Bahamas Long Island

(2024-10 - 2024-12)

Website - https://www.longislandharbourclub.com/gallery

Oversaw the successful pre-opening planning and execution of the restaurant, including kitchen layout and operational readiness.
Led menu development and creation, ensuring alignment with the brand concept, target market, and operational capabilities.
Managed procurement and ordering processes, establishing reliable supplier relationships and maintaining cost-effective inventory levels.
Assisted with recruitment and onboarding of kitchen staff, ensuring appropriate staffing structure and skill alignment.
Implemented administrative and financial controls, including costings, budgeting, and compliance with food safety and operational standards.
Directed provisioning and stock control to support smooth day-to-day operations and minimize waste.
Designed and delivered comprehensive staff training programs focused on culinary standards, hygiene, safety, and service efficiency.

Head Chef Consultant - NEOM CITY - Saudi Arabia

(2024-06 - 2024-09)

Website - https://www.neom.com/en-us

Led the conceptualisation and development of bespoke menus, tailored to the project’s vision, culinary standards, and guest profile.
Delivered structured staff training programs, focusing on culinary excellence, hygiene protocols, operational efficiency, and international service standards.
Oversaw the organisation of kitchen operations, including workflow planning, station setup, and operational logistics.
Coordinated the selection, sourcing, and installation of kitchen equipment, ensuring alignment with menu requirements and long-term operational goals.
Managed provisioning and supply chain coordination, securing high-quality ingredients while maintaining optimal inventory levels.
Enforced rigorous quality control measures to ensure consistency, presentation standards, and adherence to international food safety regulations.

Sole Chef/Freelamce - MY MOCA 2023 - Savannah USA

(2024-02 - 2024-05)

Luxury Motor Yacht Cheffing Experience | Seasonal Contracts. Website: https://www.superyachttimes.com/yachts/moca/news-events

Design and execute bespoke menus tailored to guests’ preferences, dietary needs, and cultural tastes, often with daily changes based on fresh local provisions.
Source and procure top-quality ingredients globally, maintaining strong supplier relationships and ensuring consistent availability of premium products.
Prepare and present high-end meals to fine dining standards, including multi-course dinners, themed events, and casual fare, with attention to timing and guest schedules.
Liaise directly with guests to understand preferences, adjust menus on the fly, and deliver a personalized culinary experience that exceeds expectations.
Maintain a spotless, organized, and efficient galley, adhering to hygiene and maritime health and safety standards (e.g., HACCP).
Prepare daily nutritious and balanced meals for the crew, accommodating diverse tastes and ensuring morale and energy levels remain high.
Manage stock levels, avoid wastage, and control provisioning costs within allocated budgets while ensuring quality is never compromised.
Adapt seamlessly to changing guest itineraries, extended meal hours, and varying guest numbers, maintaining composure and excellence under pressure.

Sole Chef / Freelance Private - MY Pearl 50m

(2023-09 - 2023-12)

Luxury Motor Yacht Cheffing Experience | Seasonal Contracts. Website: https://www.superyachttimes.com/yachts/pearl-51m/overview

Sole Chef / Freelance - MY St Catherine 33m

(2023-04 - 2023-07)