Wentworth Lifestyle sat down with Loïc Le Pape, renowned private chef and CEO of Elite Private Household, to discuss his journey from professional kitchens to the world of bespoke dining.

What first inspired you to become a chef?

I’ve always loved the way food brings people together. Growing up, I was fascinated by how a simple meal could create joy, comfort, and lasting memories. That passion turned into a career when I realized I could combine creativity, skill, and hospitality into something truly personal for each client.

What’s the story behind your cooking style?

My style is a blend of classic techniques and modern influences. I draw inspiration from Mediterranean and European traditions, but I love introducing global flavours too. For me, it’s about balance - fresh, seasonal ingredients prepared with both elegance and approach ability.

What’s the most challenging part of working in private homes or for clients?

Every household is unique, so flexibility is key. Kitchens vary in equipment and space, and clients often have specific routines or requests. The challenge is adapting seamlessly while still delivering restaurant-quality dishes in the comfort of their home.

What’s the most unusual or extravagant thing you’ve been asked to cook?

Without giving too much away - let’s just say I’ve been asked to recreate entire Michelin-style tasting menus in a private kitchen that barely had space for a toaster! It was challenging but incredibly rewarding to see it come together.

How do you balance client expectations with your own culinary vision?

I see it as a collaboration. Clients’ preferences always come first, but I enjoy adding subtle touches of my own - whether that’s a creative garnish, a seasonal twist, or a re imagined classic. It’s about exceeding expectations while still staying true to my craft.

Without naming names, can you share a memorable client request?

I once had a family who wanted a surprise “world tour dinner” for their children. Each course represented a different country, complete with little cultural touches. The kids’ excitement and curiosity made it one of the most enjoyable services I’ve ever done.

How do you approach dietary restrictions or picky eaters?

I actually enjoy the challenge! Restrictions push me to be more creative. Instead of focusing on what can’t be used, I explore what’s possible. It’s incredibly satisfying when someone with very limited options tells me it’s the best meal they’ve ever had.

Have you ever had to improvise when a dish didn’t go to plan?

Absolutely - every chef has. Once, a dessert collapsed just before service, so I transformed it into a deconstructed version. The clients thought it was intentional and loved it! Sometimes the “mistakes” turn out to be even better.

What seasonal ingredients are you most excited about right now?

Right now, I’m excited about late summer produce - ripe tomatoes, sweetcorn, wild mushrooms, and stone fruits. They bring so much colour and depth of flavour, perfect for light, vibrant dishes before autumn sets in.

What’s the best meal you’ve ever eaten (that you didn’t cook)?

A rustic seafood meal in a small coastal town in Spain. It was simple - just freshly caught fish, olive oil, and a squeeze of lemon - but the setting, the freshness, and the honesty of the cooking made it unforgettable.