London Personal Chef

Personal chef and catering company, providing everyday food, entertaining and events.

London Personal Chef is Hussein Bahsoun. Hussein curates, creates, cooks; he works with clients, develops the menus and ensures that love is at the core of it all. If you use London Personal Chef, you are invited into Hussein’s world. Hussein works with a team of trusted assistants and service staff when required, but most projects are his alone.

Born in Senegal to a Lebanese family, Hussein’s passion for food has taken him round the world seeking out new flavours, influences and food experiences. He trained in France and worked as a chef for many years in notable restaurants and cafes in Paris and London, before launching his own boutique personal chef business in Notting Hill Gate in 2002.

Hussein moved to Australia in 2006 and created Sydney Personal Chef. After nine years of looking after Australian families, Art Galleries and University departments it was time to return to London and to reconnect with his family, his friends and European flavours.
And so Sydney Personal Chef transitioned into London Personal Chef.

“My experience in Sydney gave me the opportunity to bring back and share the great Australian dream; living in Australia allowed me to bring together my many cultural influences; classical French and English food, the seductive flavours and warmth of the Middle East and the fresh vibrancy of modern Australian and Asian cookery. Back in England my food is based on fresh, seasonal ingredients which I source from the best providores throughout London. I work closely with clients to custom design menus – to find out what food they love, what food will delight their taste buds. I approach every meal I prepare, whether it is a family lunch or a large function, with joy, passion and attention to detail. I love London and the suburbs and travel end to end for the freshest and most authentic ingredients; of course I love the fish and seafood at Billingsgate market and the locally produced products at London’s foodie heaven farmers markets, but I adore the less well known corners of London. I buy olives, pistachio and date syrup from Damas Gate in Shepherd’s Bush, buffalo mozzarella from Gennaro Delicatessen in Lewisham, and twisted haloumi from Green Valley in Marble Arch. I get Asian spices from Southall and fresh pasta from Burro e Salvia and the best Turkish ingredients from Dalston. I have a passion for travel, food and entertainment and find inspiration from near and far; I seek out amazing restaurants and crazy backstreets from Tasmania to Taiwan. I get menu and event ideas by immersing myself in art, craft, ceramics, fashion and people wherever I go. My events are never stale and menus are never repeated; everything I do I do with love. ”