Meet Gina Clarke-Helm

We were lucky to catch up with Gina Clarke-Helm recently and have shared our conversation below.

Alright, so we’re so thrilled to have Gina with us today – welcome and maybe we can jump right into it with a question about one of your qualities that we most admire. How did you develop your work ethic? Where do you think you get it from?
I’d have to say that there are several factors that are responsible for my work ethic. Having been on my own since I was 17 years old, I developed a since of survival which created a determination to succeed with a no option to fail attitude. Thus, I was motivated to work hard and I developed a can do attitude which lead to an unwavering commitment to be successful. I also believe that having a deep conviction on doing the right thing, taking ownership of your work, and being known as someone who is reliable and dependable dives that work ethic. I built Malibu Seaside Chef from the ground up and it came from my desire to succeed, thus setting in motion my motivation to work hard and be discipline. I am a firm believer that hard work ethic is a catalyst to success.

Thanks, so before we move on maybe you can share a bit more about yourself?
Thank you Voyage for the opportunity to connect with your readers through “Bold Journey”. My name is Gina Clarke-Helm, and I am private chef, TV personality and founder of Malibu Seaside Chef, one of the most sought-after private chef and catering companies in Southern California. Since 2005, her clients have included the likes of U2, Jason Mamoa, Seal, Kid Rock, Justin Bieber, Caitlyn Jenner, Barbra Streisand, Josh Brolin, Thomas Keller, Joe Montana, Anthony Kiedis and countless others; and corporations such as Red Bull, Adidas, Neutrogena and Alliance of Motion Picture and Television Producers. She has appeared on numerous television shows including “Extreme Chef,” “Million Dollar Listings,” and “Beverly Hills Housewives,” and has been featured in the Los Angeles Times, Malibu Magazine, Huffington Post, NBC California Live, and KTLA.
A former professional model who was featured on the covers of publications such as
Cosmopolitan and Shape, Gina’s passion for farm-to-table food began when she was a young girl roaming the farmer’s markets of her hometown San Luis Obispo and was further fueled by her travels throughout France and Italy, during which time she discovered exciting new flavors and textures through authentic locally sourced ingredients. Observing how much food and entertaining truly unites us, how it breaks down boundaries and is ultimately healing, Gina was inspired to pursue a career as a professional chef. She returned to the states to attend the French Epicurean School in Los Angeles, later apprenticing with the world-renowned Giuliano Bugialli in Florence before working for Wolfgang Puck at Granita in Malibu, California.
In 2005, Gina founded Malibu Seaside Chef, a private chef and catering company, immediately making a splash with dishes such as salmon cornets and smashed potatoes with truffles, and attracting high-powered clientele within the entertainment, music, sports and tech world.
Classically trained in a wide range of cuisines, Gina is known for her custom menus that showcase California’s seasonal bounty and which incorporate global flavors discovered through her extensive travels. A native Californian, Gina grew up on the beach in San Luis Obispo. Currently Gina is splitting time between her home in Malibu and San Luis Obispo, CA and lives with her Husband, “Keith” who is a Fire Captain, with Ventura County Fire and her daughter Avila, age 5.
At Malibu Seaside Chef we pride ourselves in creating unique, one-of-a-kind dining experiences tailored specifically for the clients’ dietary needs. It starts from the moment you connect with Chef Gina, where she custom creates your menu, gets to know your event desires, and then walks you through what she believes are “Home Run” go to appetizers and signature main’s that will impress your pickiest guests.
I think what separates our brand at Malibu Seaside Chef and has made us successful is that we understand the importance of a meal beyond the food, but as an experience. It’s taking the ordinary and making it feel exceptional, look incredible, and be memorable. Hiring a private chef is a luxury, thus clients are entrusting us to create lasting memories for them in a way that they can’t.
So, when you book our services, we are changing the normal of what someone would expect from regular dining and creating exceptional lasting dining experience.
Coming out of Covid a few years ago, business has exploded with private events, weddings, corporate dining, and cocktail parties. All of which as fuel our desire to be innovative, creative and up on the latest trends within the food industry.
Last year, I had the pleasure to team up with a company out of Australia called, “Gathar” I was their U.S. Ambassador for their company launch into the U.S market. It was a great opportunity to work with an incredible company, amazing people and platform that is helps clients connect with private chefs.
This year has been nothing short of busy, just the way we like it. We are finishing the year strong, looking for our next opportunities and adventures in dining.

If you had to pick three qualities that are most important to develop, which three would you say matter most?
The journey to success is well traveled road with all kinds bumps and turns that impact your choices and ultimately your success. If I had to choose 3 important qualities that impacted my success, they would be Resilience, ability to learn from others, and communication. The very core of my success has come from my resilience to adapt and overcome obstacles, hardships and persevere. Behind all perceived visual success and current social media glamour, there’s always some obstacles, failures, challenges, or emotional circumstances that had to be overcome for success. I left home at 17 years old and was totally on my own with without financial support, thus every choice I made was about survivability and positioning myself for success. My advice for those looking to find success in their field is to pour yourself into that career, learn everything you can and pay attention to the smallest details. Look to experts in that field, and don’t be afraid to ask questions or fail.
Have the ability to learn from others, no matter what their position is within your field of study. Take in all you can from all aspect of the career and listen to others who have paved the way. As a chef, I choose to attend culinary school both in Los Angeles and Italy to build my base knowledge. However, the learning never stops, I am constantly learning new things, trying new techniques, playing with recipes, and taking cooking classes. I have learned some incredible cooking from self-taught chefs and home base chefs, thus staying humble and realizing that there is always an area to improve upon your skills.
Lastly, be open to communicating with others and don’t be afraid to ask questions. Seek open communication with others in your field, be open to conversation and create community. That can happen on social media, in the workplace or in public. My advice is to be friendly and create an environment that allows communication to flow in both directions. This will allow you to make those valuable connections and gain insightful knowledge within your field.

One of our goals is to help like-minded folks with similar goals connect and so before we go we want to ask if you are looking to partner or collab with others – and if so, what would make the ideal collaborator or partner?
I am always strategically looking for top notch companies to partner with within the food industry. Whether it be food products, cooking materials, clothing or commercial representation. As a formal international model, I have been very fortunate to work with some incredible companies throughout my career. Now as a professional chef, I believe I can help companies with brand identity, brand growth and be someone who embodies the companies corporate identity.

Contact Info:

Image Credits
Personal Photo: Jennifer Olson Images Spring Rolls: Jennifer Olsen Images Ballons Over Table: UKN Lamb Chaps on Servering Board: UKN Smashed Potatoes: Jennifer Olson Images Rack of Lamb: Jennifer Olson Images Fried Chicken Cones: Shannon McMillen Photography Crab Cake Sliders: Shannon McMillen Photography Chef Gina Sitting on Kitchen Bar: Jennifer Olson Images Long Outdoor Dinning Table: UKN

Suggest a Story: BoldJourney is built on recommendations from the community; it’s how we uncover hidden gems, so if you or someone you know deserves recognition please let us know here.
Resilience
Portraits of Resilience

Sometimes just seeing resilience can change out mindset and unlock our own resilience. That’s our

Productivity
Perspectives on Staying Creative

We’re beyond fortunate to have built a community of some of the most creative artists,

Confidence
Kicking Imposter Syndrome to the Curb

This is the year to kick the pesky imposter syndrome to the curb and move