For chefs · Bodrum Peninsula
Cook with us, and
keep your own name
You keep your brand, you set your rate, you can refuse any brief, and nothing is exclusive. Work that comes through us is on top of what you already do.
- Exclusivity
None. Work with anyone else at the same time, including the marketplaces
- Our fee today
Nothing — there is nobody on the roster to charge yet
- One condition
You live on the peninsula and are reachable in season
What this is
We are looking for private chefs who live on the Bodrum Peninsula. This is not a marketplace listing where you become a face in a grid and compete on price. It is a small roster. When an enquiry fits what you cook and you are free, we send it to you with the guest's real brief attached.
Size · today
Right now there is one chef on the roster — the founding chef, who cooks every booking we take. We are adding chefs. Until we have, you get her or an honest no.
Terms
The terms, in full
There is no long-form contract behind this. What is written here is what applies.
| What | How it works |
|---|---|
| Your brand | Stays yours. If you have a website or an Instagram, we link to it. No white-labelling, no "our chef" framing. |
| Your rate | You set it. We quote your number to the guest, not a number we decided for you. |
| Exclusivity | None. Work with anyone else, including the marketplaces, at the same time. |
| Refusing work | Any brief, any time, no reason needed. No acceptance rate, no ranking penalty. |
| Our fee | Nothing today — there is no one to charge, since the only chef on the roster is the person running the site. When that changes, the fee comes from the chef's side and the figure gets published here before anyone signs up to it. |
| Trial service | One real service before you go on the roster. We pay for the ingredients. |
| Leaving | Tell us and you are off the roster the same day. No notice period, no penalty. |
What we check
- That you live here. Peninsula-resident, reachable in season. This is the one condition we do not bend — it is the entire difference between this roster and a marketplace listing chefs who fly in for August.
- Your kitchen history. Named places, dates that line up, someone we can call.
- One trial service. Cooked the way you would cook it, ingredients on us.
Who this suits
- Chefs already doing private work here who want the enquiries they are missing in July and August.
- Restaurant chefs on the peninsula who want off-roster private work without leaving their kitchen.
- Chefs who cook on boats. Galley experience is genuinely scarce and we get asked for it more than we can currently cover.
Being straight about the size of this. The roster is one chef today. We are not going to tell you there is a pipeline of bookings waiting — there is a real service that gets real enquiries, and it is growing. If you want a guaranteed volume of work, this is not that, and we would rather say so before you spend an evening cooking a trial.
Türkçe
Bodrum'da özel şef misiniz?
Bodrum Yarımadası'nda yaşayan özel şeflerle çalışıyoruz. Kendi markanız sizde kalır, fiyatınızı siz belirlersiniz, istemediğiniz işi reddedersiniz ve hiçbir münhasırlık yoktur. Bizden gelen işler, hâlihazırda yaptığınız işin üzerine eklenir.
Tek şartımız yarımadada ikamet ediyor olmanız — sezonda ulaşılabilir olmanız. Kadroya girmeden önce bir deneme servisi pişiriyorsunuz, malzeme masrafı bizden. Şu anda kadroda tek şef var ve bunu olduğu gibi söylüyoruz: garantili iş hacmi vaat etmiyoruz, gerçek talep alan ve büyüyen bir hizmet var.
Başvuru formu — İngilizce, ama Türkçe yazabilirsinizApplication
Apply
It goes straight to privatechefbodrum@gmail.com. Write in English or Turkish, whichever you prefer.
Notes
Questions chefs ask
Do I have to give up my own business?
No. Keep your brand, your own clients and your own bookings. Work that comes through us is additional, and nothing here is exclusive. If you already have a website, we link to it rather than hiding it.
Who sets the price?
You do. We quote your rate, not ours. If a guest wants something you would price differently, that is a conversation with you, not a number we invent on your behalf.
What do you take?
Nothing today, because the only chef on the roster is the person who runs this site — there is no one to take a fee from. When other chefs join, our fee comes out of the chef's side rather than being added to the guest's bill, and we will publish the figure here before anyone is asked to agree to it.
Can I turn work down?
Always, and without a reason. There is no acceptance rate, no ranking penalty and no algorithm that buries you for saying no. If a brief is not right for you we would rather know early.
What is the trial service?
One real service, cooked the way you would cook it, before you go on the roster. We pay for the ingredients. A CV tells us what you have done; a service tells us what you do when the order backs up.
Do I need to live in Bodrum?
Yes. Peninsula-resident and reachable in season. This is the one condition we do not bend, because it is the entire difference between this roster and the marketplaces that list chefs who fly in for August.