Arno Jullien French Private Chef

Serves South Gate, CA

35244

Hired 4 times

1 employee

10 years in business

$69/person

5.0

This pro accepts payments via Apple Pay, Cash, Check, Credit card, Google Pay, PayPal, Samsung Pay, Stripe, Venmo, and Zelle.

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Credentials

Background Check

Arno Jullien 
Completed on 2/21/2025 

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Introduction

I’m Chef Arno Jullien, your French private chef in Los Angeles. I’m here to bring more than just food into your home—I bring meaningful, one-of-a-kind dining experiences shaped by over a decade of work across France, New Zealand, and the U.S. My vision is to change the way people experience food. I believe that when you know who’s cooking your meal, where the ingredients come from, and how the flavors come together, every bite becomes more memorable. That’s why I focus on sourcing the finest local ingredients and creating dishes that feel personal, thoughtful, and deeply satisfying. My cuisine is rooted in French technique and draws inspiration from Italian, Mediterranean, and Asian flavors. I love exploring combinations that surprise and delight—introducing clients to foods they may have once overlooked or hesitated to try. Whether you’re looking for healthy daily meals, elegant fine dining, cozy family-style dishes, or something tailored to dietary needs, I build fully customizable menus around what’s in season and what brings you joy. I approach each step of the process—from concept to execution—with creativity, intention, and respect for the ingredients. Every menu I craft is a reflection of your taste and my commitment to authenticity, originality, and balance. Let’s create something special together—right at your table.

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Q&A

What should the customer know about your pricing (e.g., discounts, fees)?

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My prices are based on a hourly rate on top of which ingredients and extra services and options add up (temp staff, party items, tableware, etc)

What is your typical process for working with a new customer?

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Super simple, I just need to know those details: Event type (lunch/dinner), schedule (date/time), address, number of guests. We have a chat about your menu, I email your invoice to confirm the booking. Done.

What education and/or training do you have that relates to your work?

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I hold a Culinary Arts degree from French culinary school Paul Augier in Nice. I also hold a HACCP certification and a STCW95 (to work on yachts). My restaurant training took me from Provence bistronomy to high-end 5* hotel restaurants with some of the best chefs on the French Riviera.

How did you get started doing this type of work?

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I started working as a private chef in Monaco and managed my private chef company since 2015 in France, Connecticut and New Zealand, before moving to Los Angeles in August 2024.

What types of customers have you worked with?

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Everyone: students, middle class, UHNW clients, celebrities, dignitaries, royals, corporations and global brands, private and public institutions.

Describe a recent project you are fond of. How long did it take?

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My latest project was a 10 people lunch with 2 days lead time and a 3 course menu with no dietary requirements. I could design a creative menu and deliver it seamlessly with a great event organizer working for a corporate client. They had a very positive feedback and asked to hire me again.

What advice would you give a customer looking to hire a provider in your area of work?

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Schedule a call and share your expectations and budget straight away.

What questions should customers think through before talking to professionals about their project?

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Ask if they have the relevant experience to make your project successful.

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