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It Pays To Get Personal By Hiring Le Personal Chef

By Pamela Sosnowski

Le Personal Chef may be the name of his business but as Sami Fgaier explains, he does more than come to people's homes to prepare meals for them. "This is not what we do," he states. "Personal Chef for me is offering personalized service to my clients. I love to travel, and Personal Chef allows me to travel worldwide, prepare food, and put together all sizes and types of events."

He offers a range of catering and food preparation services, designing menus around a client's dietary restrictions and allergies. He's created menus for weddings, cocktail parties, fundraisers, corporate and other special events, as well as more dinner parties and dishes for individual needs. Meals can be cooked to order in a home and served fresh and hot, or packaged up with reheating instructions. But no matter the job, what he loves best is the variety his career provides.

"No two weeks are ever the same for me," he says. "One week I'm in Hayward, Wisconsin and the next one I'm in Ibiza, Spain. This job has taken me to lots of places from Polson, Montana to Prague, Czech Republic and Paris. Travel, food and photography are my main hobbies. My job captures all three."

That's not bad for a guy whose earlier career choice couldn't have been further from the tasty world of culinary arts. Although he grew up in Tunisia's Kerkennah Islands in the Mediterranean Sea surrounded by family cooks. He then studied at Le Cordon Bleu in Paris and launched Le Personal Chef in 2009.

Menus are as individual as each client. Some of the catering packages Le Personal Chef has prepared have included Feast de Magnifique, a selection of communal plates, the Small Bite Soiree, featuring hearty appetizers and lighter hors d'ouevres, and the Signature Gourmand, which is described as suitable for Downtown Abbey-themed affairs. Fgaier, who says he loves cooking exotic meats such as kangaroo and camel, is always experimenting and creating new dishes. He works with clients one-on-one to create a personalized experience, explaining that "no two menus are alike because no two people are exactly alike."

Le Personal Chef can provide more than just food; Fgaier's staff can make wine pairing recommendations and can supply silverware, glassware, and table linens. "This is why we are called Le Personal Chef," he says. "Also, we work with different premium florists to satisfy the need of some clients who want that service."

This attention to detail is just one of the benefits that sets Le Personal Chef apart from other catering companies. "I am confident to say that we are the premiere catering company in Madison," says Fgaier. "We thrive to accomplish that every day. We custom build menus based on the clients' needs and liking. We source the best food available in the market from New Zealand all the way to France, Italy, Spain and Alaska, to name a few. Most of our business is word-of-mouth and repeat business. When we built this business, we built it with the customer in mind and we built it around how we can make a party be very successful in your own home where you don't have to lift a finger."

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