opening soon · Texas Personal Chef · Full-time · W-2

Texas private chef jobs

Tiny Spoon Chef hires personal chefs to cook in local families' homes, full-time and W-2, Monday through Friday, 8am to 6pm, evenings and weekends free. It's the same trade our chefs already have everywhere else: a set schedule and a team handling the business side.

Get on the list Why work here
the market

Dallas-Fort Worth's food scene runs through the stalls of the Dallas Farmers Market, the produce vendors and prepared-food counters that turn over every weekend, the kind of place a chef who's cooked here already knows by name. We're building the roster of chefs who get to cook for a living in this market.

Dallas Austin Not hiring yet
why chefs choose Tiny Spoon over going it alone

Independent vs. Tiny Spoon in Dallas-Fort Worth

Independent chefs feel the growing pains first: months of thin weeks before a full book, no coverage when they need time off, one slow season with no floor underneath them.

On your own
✕No vacation coverage. Miss too much time and the income goes first, the client isn't far behind.
✕No set hours. You're on call nights and weekends, whenever a client needs you
✕One bad season and there's no floor underneath you
✕Late payments you have to chase yourself
✕You're the marketer, biller, and bookkeeper before you're the chef
✕Health insurance out of pocket, at individual-market rates
With Tiny Spoon
✓A market team that covers you when you're out, plus paid time off so it doesn't cost you income.
✓Monday through Friday, 8am to 6pm, evenings and weekends free
✓A steady paycheck and paid prep time, every week
✓Billing, scheduling, and client care handled for you
✓Clients found, vetted, and matched to your style
✓W-2 status with benefits for full-time chefs
The same deal every Tiny Spoon chef gets, wherever they cook.
opening soon · Texas

Texas personal chef jobs, opening soon

We aren't hiring in Texas right now, but we're always building our bench. Get on the list and we'll reach out as soon as a role opens near you.

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meet a Tiny Spoon chef in this market
Chef Alan Fucci in a Tiny Spoon Chef T-shirt in a home kitchen

Chef Alan Fucci

Chef Alan Fucci cooks for families across Dallas-Fort Worth. He grew up in Exeter, a small town in Rhode Island, and traces his cooking back to his Aunt Susan's kitchen, where he learned everything he considers foundational. His food leans Italian and elevated comfort classics: homemade meatballs (his son's favorite), pot roast Sundays, homemade soups. What draws him to the work is less the food itself than what it does at the table: he's said the part he enjoys most about cooking is the way it brings people together, watching that reaction land on a client's face. Off the line, he's known for a particular sense of humor: a well-timed “I love lamp,” his go-to reference when a kitchen shift goes sideways and a habit his past staff came to rely on to stay calm under pressure.

"In the restaurant industry, I was working 50 to 60 hours a week and getting paid for 40, always stressing about a call or a text on my day off. Now I'm home every day before six, Monday through Thursday, and I get to watch my son grow up instead of missing it. I can coach his teams and actually enjoy my weekends with my family. That's a quality of life you'd never get in the restaurant industry."Chef Alan Fucci, Dallas-Fort Worth
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