About The Organic Personal Chef
Every long career has chapters. Ours happened to be written through food—starting with a small, personal name, and evolving into a philosophy of health, sustainability, and service.
Where it began: Shilloh Personal Chef Services.
Before there was The Organic Personal Chef, there was Shilloh Personal Chef Services—named after Chef Vanda’s beloved dog, Shillah and chosen for its deeper meaning of peace, intuition, and grounded living. It was a personal name for a personal service, rooted in the idea that food could nourish more than just hunger.
On Long Island, Shilloh Personal Chef Services focused on one simple but powerful goal: help people eat better by cooking with the best ingredients available. From the beginning, meals were built around freshness, seasonality, and care—local farms, bold global flavors, and real food prepared thoughtfully in clients’ homes. It was never about shortcuts—it was about doing things the right way, even when that took longer.
“Your What’s For Dinner?” — a practical solution
As the business grew, so did the need to explain what we actually did. This phase became the bridge between curiosity and clarity for busy families who wanted better meals without the daily stress of planning, shopping, and cooking.
This chapter sharpened our systems, expanded our clientele, and proved something important: people weren’t just paying for food—they were paying for relief, consistency, and trust.
Becoming The Organic Personal Chef.
The next evolution wasn’t a rebrand—it was an alignment. The Organic Personal Chef emerged as Chef Vanda’s values became inseparable from her cooking. Organic, locally-grown produce wasn’t a trend—it was a commitment. Eating seasonally wasn’t a marketing angle—it was common sense. Supporting local farms strengthened both community and health.
Meals were built to be free of synthetic fertilizers, antibiotics, hormones, GMOs, bleached white flour, and chemical preservatives. Food was kept as close to its natural state as possible—not stripped down, but respected.
A career that expanded naturally.
Over more than two decades, The Organic Personal Chef grew into far more than weekly meals. Chef Vanda cooked for families, romantic dinners, private parties, raw food events, health expos, and cooking classes. She explored veganism, gluten-free cooking, fermentation, raw foods, and detoxification—each phase building on the last.
Her work was featured in The New York Times, and she served as NYPC Chapter Secretary, always working to elevate the personal chef profession itself—not just her own business. This wasn’t growth for growth’s sake. It was slow, lived expansion shaped by curiosity, health, and service.
The next chapter: Raw and Well.
Eventually, the work pointed somewhere new. Today, Chef Vanda practices under Raw and Well, focusing on natural healing and food as a restorative force. This chapter represents not a departure from the past, but its natural conclusion—a deeper expression of the same values that guided the work from the very beginning.
The Organic Personal Chef is now a legacy site—a record of a long, meaningful career built on food, health, and trust. But the story didn’t end.
Why Become A Personal Chef Exists
While Chef Vanda was in the kitchen, Louie Montan was behind the scenes—building systems, handling marketing, designing websites, producing content, managing clients, and doing whatever needed to be done to keep the business running smoothly. Out of that experience came a realization: most personal chefs don’t need more recipes—they need better business guidance.
Become A Personal Chef was created to share what actually worked over decades: how to find the right clients, price sustainably, build systems that protect your energy, and grow without burning out—so you build a career, not just gigs.
A Legacy of Sustainability and Passion
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