Billie Wilson

Create and host ticketed dining events for approximately 10-15 guests, devising the concept, menu, food preparation and visual presentation. Use the events as a creative space for contemporary flavours, attractive sharing platters and new recipe ideas, including matcha Basque cheesecake.

Go-to private chef for a UHNW family in a luxury villa and currently work closely with a Barcelona client to create weekly menus around defined macro and nutrition goals. Develop and adapt dishes to meet nutritional briefs, including lower-fat recipes and alternative cooking methods while protecting flavour, texture and presentation.

Create content and support brand communication, social media and campaign planning for creative and non-profit organisations, bringing additional awareness of customer engagement and brand presentation.

Delivered personalised food and hospitality for private guests, balancing culinary preparation with direct, high-touch client service.

Planned and prepared three meals a day for up to 14 guests and 3 crew, with full responsibility for menus, provisioning, kitchen organisation and food hygiene. Developed creative dishes around guest preferences and changing ingredient availability, including cooking in an open galley where guests could watch and engage.

Prepared healthy, vegetarian and plant-forward menus for retreat guests, working closely with retreat managers and adapting food to dietary needs and the overall guest experience.

Built broad luxury-hospitality experience across yacht roles including Cook/Stew, Chief Stew and Deck/Stew, developing strong service, organisation and international client-facing skills.

Played a key role in opening a new international school during the pandemic, managing prospective-family communications and building strong client relationships. Supported admissions and marketing activity, used HubSpot to track enquiries and conversions, and worked as Personal Assistant to the Head of School.

Completed culinary training at The Avenue Cookery School in London in 2023.

Grade: 2:1

Earned a BA in Modern Languages (French and Spanish) with a 2:1 classification.