Coronavirus: Chefs left unemployed by pandemic now working for billionaires, report says

'At this point in my career, it’s a good choice economically and professionally'

Some of New York City’s top chefs are leaving the industry to work for billionaires after losing their jobs because of coronavirus, according to a report by The New York Post.

Top chefs left unemployed as a result of the pandemic from restaurants such as Jean-Georges, Daniel, Eleven Madison Park, Per Se and Gramercy Tavern, have started being poached to work for wealthy families amidst the shutdown, sources told the newspaper.

“I received a call out of the blue asking if we wanted to hire a top chef who had worked for Jean-George’s,” a billionaire real estate developer told The Post.

Working privately allows chefs a way of making money amidst the crisis after the shutdown caused the restaurant industry to be completely halted overnight.

“I was laid off six weeks ago. It just wasn’t possible to stay, no matter how much the chef wanted to keep us. I can’t stand not working. I miss being in the kitchen,” Ian Tenzer, a sous chef at three-star Michelin restaurant Eleven Madison Park told The Post.

“Working as a private chef has always been a part of the industry I had thought about working in and, at this point in my career, it’s a good choice economically and professionally,” he added.

According to the report, chefs who move into the private industry receive a 20 per cent to 30 per cent pay rise, as well as other perks including better hours, sources said.

“The vast majority of restaurant chefs are grossly underpaid, and seldom receive benefits,” and now clients are being “very generous and accommodating,” David Youdovin, chief executive of Hire Society told the outlet.

The report noted that chefs may encounter a variety of different experiences of working privately, and some families may be more amenable than others to work for.

“Part of being a private chef is being able to interact with the family, the kids, their guests. It’s about having the right charisma for the family. Some are more formal than others. It’s about chemistry as well as tastings,” Mr Youdovin added.

The report noted that for many chefs the measures may be temporary, in line with the pandemic, and those currently working privately may seek to get back into their own restaurants as soon as possible.

“When you work in a restaurant, you are part of a team. There are peers you look up to and others you teach. The team becomes your family and you learn to love everyone. That’s the hardest part about leaving [the restaurant job],” Mr Tenzer explained.