About us

WHAT WE DO

Our pool of personal and private chefs is stuffed with talent and experience, and our service starts with you.
We usually begin with a discreet personal consultation to understand your full staffing requirements, and are happy visit your premises to carry out a complete assessment of your situation. Once you are happy, we personally screen and select all our chefs to accommodate your tastes.

Your personal chef will create a bespoke menu for you, based on your preferred cuisine and ingredients, and deliver it according to your schedule. All their ingredients are sourced organically, locally and seasonally to the best of their ability and where appropriate; and we cook in your kitchen, serve and perform a total clean-up – you won't even notice we've been there!

Our usual private chef service provides three fine dining experiences every day, for breakfast, lunch and dinner, but we are here to answer your needs: you can hire our people by the meal, for a period of time, or on a short-term or permanent basis.

Contact us to find out more about what we can do for you.

YUDA GALIS – OUR FOUNDER AND DIRECTOR

I was born into a family of Jerusalem bakers, so a passion for food was with me from the very beginning. I remember watching my grandmother make pastries in the family bakery, Chaya Burek, as a small boy. Every aspect of the process fascinated me: shapes, smells, tastes and most importantly the joy that good food gave to others. It was the perfect place to begin my love affair with food.

After my studies at Hadassah Culinary Arts College, Jerusalem, I worked in several of Israel's top restaurants. My time at Mul Yam – one of the world's top 100 restaurants according to the Grand Table du Monde restaurant guide – was particularly memorable, but my appetite for learning was such that I decided only travel could enrich my skills and taste.

My first stop was Paris, where I studied under the world renowned chef Joel Rubuchon. M. Rubuchon was the only person ever to have achieved more than twenty-five Michelin stars across his restaurants, and the teacher of many world-class chefs. His recent passing is a great sadness, and I would like to pay tribute to a remarkable mentor. While in Europe, I followed M. Rubuchon to London, and also worked at the prestigious L'Avenue restaurant off the Champs-Elysees.

These were fantastic learning experiences, and reinforced my desire to master more techniques, so I launched myself across the globe to Australia. In Sydney, I worked at the old-established, Australian Good Food Guide Restaurant of the Year winning Lucio's italian restaurant, and experienced the kitchens of the Sydney Opera House.

On my return to the UK, I worked in public and private positions from some of London's finest restaurants and hotels to private dinner parties for VIPs. As my experience of cheffing increased, I found myself drawn to the private field; and after noticing the need for a high quality, fine cuisine driven bespoke personal service, I founded Galor.