We recently connected with Laura “Chef Chel” Wharton and have shared our conversation below.
Hi Laura “Chef Chel”, thank you so much for opening up with us about some important, but sometimes personal topics. One that really matters to us is overcoming Imposter Syndrome because we’ve seen how so many people are held back in life because of this and so we’d really appreciate hearing about how you overcame Imposter Syndrome.
Overcoming imposter syndrome as a personal chef was definitely a journey, and I think it’s something a lot of people in any creative field can relate to. At first, I struggled with the feeling that I hadn’t truly earned my place. When I became a personal chef at the age of 23, I was in a position where I was cooking for high-level clients, and that felt like a lot of responsibility. Many of my colleagues were 10-20 years older than me, with decades of experience in the industry. Yet, we were all doing the same work. But over time, I learned that age and experience don’t define your value or the quality of the work you do. I realized that the unique perspective and fresh energy I brought to the table were just as important as the years of experience others had. I focused on my strengths, kept learning from my mistakes. Also, surrounding myself with a supportive community of fellow chefs, mentors, and clients who appreciated my work really helped build my confidence. The more I trusted my own abilities, the easier it became to silence that “imposter”.
Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?
I’m the proud owner of Chef Chel’s Kitchen LLC, where I create seasonally inspired meals for five families each week. What excites me most about my work is the personal connection I build with each client and the opportunity to bring their unique culinary visions to life. One of the most rewarding moments is when a client asks me to recreate a dish because it was that good—it’s such a fulfilling feeling to know my cooking made an impact. I also have the privilege of working in beautiful homes for high-profile clients, which is truly a special experience.
Currently, I’m working on a rebrand of my social media and I’m excited to connect with even more people who love food and great dining experiences! You can follow me at @chefchelskitchen across all platforms to stay tuned for updates, behind-the-scenes content, and some exciting new projects coming soon.
There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?
The three qualities that have been most impactful in my journey as a personal chef in Atlanta are resilience, adaptability, and a deep understanding of my craft.
Resilience has helped me overcome challenges in an industry where women of color are often overlooked. I’ve had to stay focused on my vision, push through obstacles, and be confident, even when it felt like every door was closing.
Adaptability is essential in my work, as no two days are the same, and each client has unique needs. Being flexible and open to new ideas allows me to navigate challenges—whether it’s adjusting to different dietary preferences or finding creative solutions in a client’s kitchen.
Lastly, a strong knowledge of food—seasonal ingredients, flavor profiles, and techniques—keeps me passionate and innovative. As I said before, no two days are the same, and the constant learning process keeps me sharp.
For those just starting out as a personal chef or in the food service industry, my advice is to stay committed to growth. Be patient, network, and trust your unique perspective, because that’s what sets you apart
To close, maybe we can chat about your parents and what they did that was particularly impactful for you?
The most impactful thing my parents did for me was believe in me, even when I didn’t believe in myself. They took a huge risk by allowing me to attend and graduate from Johnson & Wales University in Providence, RI, an out-of-state school four hours away from my hometown in New Jersey. They supported me for all four years, never doubting that I could make it through. They invested in me—not just financially, but emotionally—always speaking life into my dreams, especially when the path seemed uncertain.
Not many parents would be eager for their child to pursue a career in the arts because it’s such a hit or miss field. But my parents never saw it that way. They supported everything I wanted to do, as long as it made me happy. They showed the same unwavering support to my older siblings, and now, we all have successful careers and degrees in the arts. Their belief in me shaped my confidence, and I owe them everything.
Contact Info:
- Instagram: chefchelskitchen
Image Credits
Chef Chel
