From Home Cook to Private Chef: Atlanta Thompson’s Culinary Story

From Home Cook to Private Chef: Attie Thompson’s Culinary Story

Atlanta Thompson didn’t begin her culinary journey in a restaurant or classroom, it started in her family kitchen, baking full afternoon teas for her mum, who gladly played the role of taste tester. As she got older, her interest in cooking only deepened. At university, while most were living off pasta and toast, Attie was busy experimenting with homemade dumplings and summer rolls, discovering the joy of building flavour from scratch.

After graduating, she found herself working a standard 9-to-5 office job, but it quickly became clear where her real passion lay. “I was spending more time cooking than doing my actual work,” she says. Eventually, she decided to follow that passion properly, and hasn’t looked back since.

Getting started came with its fair share of challenges. Like many freelancers, Attie said yes to almost every opportunity, which sometimes led to scheduling issues and double bookings. “It was difficult when clients didn’t confirm jobs straight away, so I’d often get a bit carried away,” she admits. With time and experience, though, she learnt to be more selective, and now most of her clients are repeat bookings, which makes planning far more straightforward.

Despite loving what she does, she’s upfront about the less glamorous parts of the job. “I’m not a morning person,” she says. “Probably not ideal for someone who has to be up early and client-facing, but coffee and ice-cold water usually do the trick.” Once the day gets going, she’s in her element; prepping, planning, and cooking meals with quiet focus and calm energy.

For anyone looking to get into private cheffing, Attie’s advice is simple: post your food. “It sounds obvious, but sharing what you cook on social media really helps, it’s basically a digital portfolio. People can see what you make and know you’re available.” That’s exactly how she booked some of her first clients.

One of the biggest turning points early on was a job cooking on a film set. It was only her second time working professionally as a chef, and she was still very new. “I learnt so much from the head chef,” she says. “That experience really shaped how I cook now.”

Although friends had long suggested she become a chef, Attie had no interest in restaurant kitchens. “I’d worked front of house in restaurants before, and I knew the environment just wasn’t for me. I like being around people, talking to them.” Discovering private cheffing opened up a whole new side of the industry she hadn’t known existed, and once she found it, she was all in.

In June, Attie was the chef for Club Attiva’s wellness retreat in Ibiza. The brief for the menu was anti-inflammatory and detox-focused, but she also wanted it to feel like something guests wouldn’t usually cook at home. She made the entire menu gluten- and dairy-free, and included at least one vegetarian meal every day. “I think people often fall into a routine of having a protein, a carb, and a bit of veg when they cook at home. I wanted to show them how they could mix it up, and how to get different plant-based sources of protein in at the same time.”

She made a point of using local ingredients; saffron, paprika, and loads of Mediterranean summer veg, not just for ease of shopping, but to give guests a real sense of local flavours. “It’s such an easy way to bring the local culture into the food.” With guests doing lots of movement and exercise each day, her menus were also designed to be high in protein and nutrients. “I always aim to make things colourful, it’s one of the simplest ways to make sure you're covering a wide range of nutrients without overcomplicating things.”

Balance, for Attie, is key. She cooks food that feels nourishing, but not restrictive. “I love eating healthily, but I also enjoy a good treat at the end of a meal, and I think my clients appreciate that too.”

She doesn’t claim to be doing anything revolutionary as a private chef, but she does believe in doing things properly. “A big part of the job is making clients feel like nothing is too much trouble. Being flexible, changing timings, adjusting menus, and doing it all with a good attitude and smile really goes a long way.”

Attie is currently away working through July and August, but she’s taking bookings for September onwards. She’s easily reachable, via Instagram (@the_fussyfoodie_) or email (thompsonatlanta2@gmail.com).

When asked what she’d say to someone feeling overwhelmed by the constant stream of wellness advice, her response is grounded and no-nonsense: “Keep it basic. Make sure each meal has a protein, a carb, and at least one vegetable. If you can add a second veg, go for colour, even if it means buying the pricey rainbow carrots or tomatoes. Every colour offers something different.”

As for looking after herself in a demanding job, Attie keeps things realistic. “I try, emphasis on try, to get some movement in every day. Even if it’s just a few sun salutations before bed. After a 15-hour day, it’s often the last thing you feel like doing, but it helps. And I drink loads of water. Sometimes that’s all you can manage.”

Attie’s story isn’t about overnight success or a flashy brand, it’s about following her instincts, learning on the job, and doing work she genuinely enjoys. It’s a career shaped by consistency, care, and a genuine love of feeding people well.

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