Private Chef

What's Included

Weekly in-home cooking session: I prepare 5 meals (10 serves for individuals, 20 serves for couples) in your kitchen, using proper cookware and quality ingredients.

Nutritionist-designed menu: Every meal is built with ancestral nutrition principles in mind — nutrient-dense, bioavailable, and tailored to your specific needs. This isn't generic "meal prep".

Premium ingredients: Grass-fed and pasture-raised meat, eggs and dairy. Organic produce where it matters. Traditional fats — butter, ghee tallow, olive oil, coconut. No seed oils. No processed ingredients.

Glass storage: All meals stored in glass containers. No plastic touching your food — ever.

Proper tools and techniques: Carbon steel. Stainless steel. Cast iron. Filtered water. Slow cooking methods that preserve nutrients. The way food was meant to be prepared.

How It Works

1. Initial consultation We start with a conversation about your health history, goals, preferences, and any dietary considerations. This shapes your personalised menu framework.

2. Weekly cooking session I come to your home one afternoon per week and prepare ten meals (two serves each). You get a mix of fresh meals for the next few days and frozen meals for later in the week.

3. Ongoing refinement As we work together, I adjust your menu based on feedback, seasonal availability, and evolving health goals.

Who This Is For

This service is designed for high-income professionals, business owners, and retirees who:

• Value their time and want to outsource most of their meal preparation

• Understand that nutrition is an investment, not just an expense

• Have tried "healthy" meal services and been disappointed by the quality

• Want food prepared with the same care they'd expect from a private chef — but with the expertise of a nutritionist

• Are ready to stop compromising on what goes into their body

Who This Is Not For

• Anyone looking for the cheapest option

• People who want generic "meal prep" with no personalisation

• Those who aren't ready to commit to real food

• Vegetarians and vegans

About Your Chef

I'm Ben, founder of Eat Ancestral. I hold a Bachelor's degree in Health Science (Nutrition and Exercise) and have spent over a decade in this field — first as a Strength and Conditioning Coach, now as a nutrition and health strategist.

I grew up in the kitchen. As a kid, my mum taught me how to bake— her parents were Dutch, and my grandmother was an exceptional cook. When I was a teenager, I taught myself how to cook savoury dishes by watching Jamie Oliver cooking shows on repeat.

When I was 17, I went on a study abroad program to France. And this is really where everything changed. I was lucky enough to be placed with a wonderful host family, and they gave me a first class education in all things French culture, food (and wine).

Over the next few years, I studied at universities in Spain, France (again), and the Netherlands, and travelled extensively throughout Europe. During these years, learned something that Australain food culture is largely missing — while we follow the Americans, and focus calories and macros, the Europeans still prioritise food quality, tradition, and seasonal eating—and they are much healthier for it.

My clients range from executives and professionals to families who want to take care of their health and aren't willing to compromise on quality. The Private Chef service brings everything I do in consulting — the assessment, the strategy, the nutritional science — and puts it directly on your plate.