Today we’d like to introduce you to Kenneth Calder Izquierdo.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
It all started when I was a kid, cooking for family gatherings and helping out in the kitchen. I always loved how food brought everyone together — it became my way of showing love and creating memories. That passion led me to attend culinary school in 2009. After graduating, I worked in several restaurants, gaining valuable experience and sharpening my skills in different kitchen environments.
But after the pandemic, my perspective changed. I realized I wanted a deeper connection with the people I was cooking for — something more personal than restaurant service. That’s when I decided to become a full-time private chef and focus on in-home catering. I started cooking for small groups, families, and tourists visiting Orlando, and quickly built a reputation for delivering high-quality, custom dining experiences. Today, I run my own business, and I’m proud to do what I love — creating meals that bring people together in a meaningful way.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Definitely not a smooth road — but every challenge helped shape me. In the beginning, it was just me doing everything: marketing, planning menus, shopping, cooking, and cleaning. I didn’t have a team or a big budget, so I had to figure it out as I went.
One of the biggest struggles was getting consistent clients and building trust, especially after the pandemic when people were cautious about letting someone into their homes. I also had to learn how to price my services properly — not undervaluing my work while still staying competitive.
There were moments I felt stuck or questioned if I was doing the right thing, but I kept pushing, stayed focused, and leaned on my passion. It took time, patience, and a lot of trial and error, but now I’m proud of what I’ve built and continue to grow from every experience.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I’m a full-time private chef and owner of Private Chef Orlando FL. I specialize in custom in-home dining experiences and small event catering, mainly for families, tourists, and groups staying in vacation rentals around Central Florida. I handle everything from private dinners to buffet-style celebrations like birthdays and reunions.
My cooking is heavily influenced by my Caribbean roots, but I love creating menus that blend different flavors and styles depending on what the client wants. Every menu is tailored — nothing cookie-cutter. What I’m most proud of is being able to do this on my own, from planning and cooking to presentation and service.
What sets me apart is the personal attention I give to every client. I’m hands-on with every detail, and I always aim to make it feel like more than just a meal — it’s an experience, created just for them.
Where do you see things going in the next 5-10 years?
I think more people are going to choose private chefs over traditional catering and restaurants, especially for vacations, celebrations, and small events. The industry is shifting toward personalized service — people want a unique experience, not just a meal. That’s where private chefs really shine.
I also think we’ll see more focus on flexibility — clients want custom menus, dietary options, and a chef who can adapt to their vibe. Social media is a big part of that too — clients often book based on what they see, so presentation and visibility will matter even more.
Over the next 5–10 years, I see more chefs stepping out on their own, building personal brands, and offering direct-to-client services without going through big companies or platforms.
Contact Info:
- Website: https://Www.privatecheforlandofl.com
- Instagram: https://www.instagram.com/chef.kenn.fl?igsh=MWVnOTFxaHZpYm9qNA==
