People often ask me how it feels to be a private chef in Lanzarote. The truth? It has very little to do with cooking.
Of course, there are shopping lists, menu planning, chopping onions and making sure every steak is cooked exactly as each guest likes it. That’s all part of the job. But when I drive home at the end of an afternoon, those aren’t the things I remember.
I remember the little moments.
The grandad who quietly wandered into the kitchen to ask if he could “help”, only to end up telling me stories about his first holiday to Spain over thirty years ago.
The children who began the afternoon glued to their phones but somehow forgot all about them once dessert arrived.
The group of friends who promised they only wanted “something simple”, yet were still sitting around the table hours later, laughing long after the plates had been cleared away.
Working as a private chef has taught me that food isn’t really the main event.
It’s simply the reason people gather.
Last weekend reminded me of that once again.
I had the privilege of cooking for Kevin and Claudine Roper as they celebrated their 50th wedding anniversary here in Lanzarote, surrounded by family and friends. My wonderful team kept the drinks flowing, carefully serving the wines Kevin and Claudine had chosen for the afternoon, while the talented Aaron Paul Bruyning provided the live music that soon had the dance floor full.
From a chef’s point of view, everything ran just as it should.
The barbecue ticked along nicely, the Mediterranean Greek salad disappeared far more quickly than I’d expected, and the afternoon quietly unfolded exactly as celebrations should.
As we finished clearing away, Kevin thanked us warmly before turning to his guests with a huge smile.
“For those of you who haven’t been to a Kevin Roper party before… it’s only just getting started.”
Everyone burst into laughter.
It was one of those simple moments that stayed with me all the way home.
Driving back home through the Lanzarote afternoon, seeing the evening slowly start to unwind around me, I realised I wasn’t thinking about whether every steak had been cooked perfectly or whether my salad had gone down well.
I was thinking about the people.
As chefs, we’re rarely the centre of attention, and that’s exactly as it should be. We work quietly in the background so birthdays can be celebrated, anniversaries can be toasted, families can reconnect and friends can spend time together without worrying about shopping, cooking or washing up.
To me, that’s the real privilege of this job.
Over the years I’ve been welcomed into beautiful villas, family homes and celebration venues across the island. Every booking is different, but every one comes with the same unspoken invitation.
“Come and be a small part of one of our special days.”
That isn’t something I ever take for granted.
Of course, there was one thing I perhaps didn’t get quite right last weekend…
Looking after the chef!
I’d come straight from another job in the Lanzarote heat and had spent so much time making sure everyone else was fed and watered that I’d rather forgotten about myself. Kevin and Claudine, along with several of their lovely guests, quietly appeared one by one asking if I’d like a cold drink.
I smiled, thanked them and assured everyone I was absolutely fine.
The truth?
With the heat of last weekend’s calima… even the chef needed an unscheduled half-time team talk with herself and a few iced lemonades before seeing the game out. Even seasoned Chefs can get caught out!
A few minutes in the shade, a large glass of water and a gentle reminder to practise what I so often preach to my own team soon had me back at the grill.
It’s funny how even chefs sometimes need reminding to stop for a moment.
People often tell me how lucky I am to cook in some of Lanzarote’s most beautiful villas.
They’re absolutely right.
But the real privilege isn’t the villa.
It isn’t the sea view.
It isn’t even the food.
It’s being invited into someone else’s story, even if only for one afternoon.
And if, years from now, what people remember isn’t my Greek salad or whether the steaks were medium rare, but the laughter around the table, the music drifting through a warm Lanzarote afternoon and the people they shared it with…
Then I’d like to think I’ve done exactly what I came there to do.
Because sometimes the most important thing served at the table isn’t dinner. It’s a memory.
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“Over on Facebook I share the stories that don’t always make it into print—the little moments from villa kitchens, recipes, chef’s tips and the occasional kitchen disaster!”
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Save The Date!
Save your preferred date. Popular dates, especially weekends and peak seasons, fill up months in advance. 2026, 2027 & even 2028 is already booking fast.
Saving your date guarantees availability and peace of mind. It gives you time to refine menus, themes, and personal touches later. Once secured, Nerina will work with you to design the perfect dining experience, from intimate dinners to celebrations for 4 up to 50 guests (with prior notice.)
Contact Nerina
Email: nerinahowell@gmail.com
Phone: 0034 711 065 993
Website: www.eventandcateringsolutionslanzarote.com
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