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Dimitri FEYS, a Grande École Program Master’s in Finance student at IÉSEG, thrives at the intersection of finance and culinary arts. Beyond the spreadsheets and financial models of his graduate studies, Dimitri has turned a growing passion for cooking into a professional venture as a private chef. Balancing cooking, professional training, and a demanding degree, he is carving out a space for himself in the culinary scene. He reflects on how this journey began and how he bridges these two seemingly opposite worlds.

Dimitri, when did you first get into cooking?

It all started during the Covid lockdown. I began cooking at home, mostly for myself. I never took formal classes; I’m entirely self-taught. I learned the ropes by watching countless videos online and following chefs on social media.

Eventually, I started cooking for family and friends. As my skills improved, I wanted to take it to the next level. One day, while scrolling through Instagram, I discovered the world of private chefs. I did some research, reached out to pros in the field to understand their business model, and realized I really wanted to try it out for myself.

How did you land your first clients?

I started through word-of-mouth, using my inner circle as a “test market” for my first services. After that, I contacted several platforms that connect private chefs with clients. A company called “Prémices” reached out because they were looking to expand their network in Lille. I did a trial dinner, received great feedback, and was invited to join their roster.

What is the experience like for you and how does it all work?

There’s always some stress at the beginning, but the moment I step into a kitchen, I feel right at home. The pressure fades, and I just enjoy the process. Beyond the food itself, it’s a great way to meet new people. Guests are usually curious and ask a lot of questions about the “private chef” trend. The conversations are always rewarding.

I offer a curated menu of my signature dishes, usually with three options each for appetizers, main courses, and desserts. I also handle custom requests. Whether it’s an allergy or a specific dietary restriction, I always find a way to adapt the recipe. Communication is key—I make sure to check for any dietary requirements well in advance.

You’re also preparing for a professional cooking certification alongside your studies at IÉSEG…

Yes, I started a professional chef certification program a few months ago. It’s an online course with videos, tutorials, and assignments, which gives me the flexibility I need to balance it with my Master’s degree program.

The curriculum is very thorough. It covers everything from technical skills—like knife work and cooking methods—to food safety regulations, which are critical. You have to master storage temperatures, sanitation protocols, and very specific industry standards.

The final exam includes an oral presentation, a professional portfolio, and a four-hour practical test in a kitchen where I have to prepare a full three-course meal. There’s also a comprehensive theory exam. My goal is to be certified by July. I try to put in at least one hour of study a day, though I have to stay flexible depending on my exam schedule at IÉSEG.

Finance and culinary arts: two worlds appart?

Actually, they complement each other quite well. If I decide to pursue cooking long-term, I’ll eventually launch my own business. That’s where my finance background becomes a major asset. Understanding the numbers side of a business is vital. My time at IÉSEG has already taught me a lot about entrepreneurship. Plus, having a finance degree provides a solid safety net.

What’s next for you?

I haven’t decided yet if I want to be a private chef full-time and in the long term, but I want to have all the tools ready so I can make an informed choice later. Ideally, I’d like my future career to involve the food industry in some way, whether that’s launching a restaurant group or handling the financial side of a group.