Today we’d like to introduce you to Dominic Orlich.
Dominic, can you briefly walk us through your story – how you started and how you got to where you are today.
Grandparents, Parents, Uncles all owned restaurants before and after I was born. Food and service are in my DNA. I grew up 10 miles outside of Chicago in a city called East Chicago Indiana. I quit school at age 16 and graduated with a GED. I started working in my parent’s kitchen at 14 yrs. old and became chef at 18 yrs. old. “The Greenhouse” was a 100 seat continental restaurant.
At age 22 I went to The Culinary Institute of America in Hyde Park, NY. and graduated in 1984. From 1984 – 1994 I apprenticed and developed my skills in luxury hotels and fine dining restaurants in downtown Chicago (Hyatt Regency, Swiss Grand, Hilton Towers, Palmer House, Yvette’s, Coppi’s, Toulouse, etc…
In 1994, I moved to Fort Lauderdale Florida and became a freelance chef on yachts, estates, resorts and catering company’s. Never staying too long in one place and always in demand. I became my own business (Private Chef For Hire). After 20 years of travelling the world and all the temporary positions I have had, I decided to stay in Fort Lauderdale and focus on dinner parties in the tri-county area (Dade, Broward, Palm Beach). I am trying to develop a clientele bey word of mouth and guerilla advertising.
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
The hardest part in being a private chef is that it’s (private). I miss working in a chef brigade and being part of a team. When you’re all alone you need good habits in between events. Spiritual development, exercise and a healthy diet are a big part of my everyday life.
Please tell us about Private Chef For Hire.
Private Chef For Hire is a boutique catering company. My business is mainly focused on high end cocktail and dinner parties up to 50 people. The majority of my work is from 8 -12 guests. Everything is made from scratch using the finest ingredients. I am a travelling dinner party chef with amazing presentations. Available by the day, week, month or event.
I cook French, Italian, Mediterranean, Greek, Caribbean, Cajun, Vegetarian, Spa, Kosher and more. Scratch pastry chef. I cook fresh healthy farm to table foods with creative presentations. I am cheerful, calm, well-groomed and always professional.
Do you look back particularly fondly on any memories from childhood?
Jumping off the roof with an umbrella.
Pricing:
- Prices are between $50 – $150 per/person with a standard chef fee of between $350 – $500
Contact Info:
- Website: www.privatechefforhire.com
- Phone: 954-290-7223
- Email: domthechef@gmail.com
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