Meet Gina Clarke-Helm

We caught up with the brilliant and insightful Gina Clarke-Helm a few weeks ago and have shared our conversation below.

Gina, looking forward to learning from your journey. You’ve got an amazing story and before we dive into that, let’s start with an important building block. Where do you get your work ethic 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 for sharing that. So, before we get any further into our conversation, can you tell our readers a bit about yourself and what you’re working on?
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.

Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
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.

Okay, so before we go we always love to ask if you are looking for folks to partner or collaborate with?
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

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