Today, I’m chatting with Malea Dickerson, the personal chef behind Portland’s Moonflower Kitchen. Malea shares how she supports busy families with customized, allergy-friendly meals and walks through her process, from planning and grocery shopping to cooking and cleanup. She also addresses common misconceptions about personal chef services and offers helpful tips for anyone considering this kind of support for their family.
When I offered to host my daughter Mia and her German friends for New Year’s Eve party at home, I wanted a “special” meal. But between one vegan guest and Mia being strictly gluten- and dairy-free, I quickly realized “winging it” was a recipe for disaster (and potentially result in some very hungry guests).
Enter Malea, the talented personal chef behind Moonflower Kitchen. She specializes in the kind of thoughtful, allergy-friendly meals that actually taste good. I hired her to save my dinner party, and she absolutely knocked it out of the park.
I’ve been a fan ever since, so I’m thrilled she agreed to go behind-the-scenes with us. We’re demystifying what it’s actually like to work with a personal chef—spoiler: it’s not just for the elite. We’re talking about how this kind of support can actually fit into a busy, “real” life for working parents (and maybe save your sanity, too).
Let’s get into it!
What first sparked your love of cooking?
Malea: I was obsessed with baking growing up, mostly because I’ve always had a sweet tooth! I was constantly trying new recipes, making birthday cakes for friends, and baking treats for the holidays. I also watched a lot of Food Network, which really fueled my curiosity and creativity in the kitchen. Both of my parents cooked, and we didn’t eat out very often, so home-cooked meals were the norm. I vividly remember one rainy Friday – pizza day at school. I was the only kid in the whole school who brought a homemade lunch. Looking back, that early exposure to thoughtful, from-scratch cooking really shaped how I approach food today.
What inspired you to turn that passion into a business? Tell us a little about your journey into becoming a personal chef and what made you take the leap.
I went to culinary school and worked in restaurants for many years, and while I learned a lot, it can be an intense and exhausting environment. There’s often a mindset in the culinary world that you have to follow a very specific path: put in your time, endure certain experiences, and “earn” the title of chef. As a woman, that pressure can feel especially heavy, and it’s easy to start doubting yourself.
In the personal chef world, those rigid rules don’t really exist. What matters is whether you can cook food people genuinely enjoy and show up with kindness and professionalism. It doesn’t matter how many well known chefs you’ve worked for or whether you’ve worked in a Michelin-starred restaurant. The notion of that kind of freedom (and the ability to connect more directly with people through food) is what made me take the leap.
What kinds of clients do you typically work with, and how do you help them? Are there certain types of households or challenges where your services make the biggest difference?
I mostly work with busy families, often households where both parents work and time feels very limited. I also specialize in dietary restrictions, including gluten-free, dairy-free, and low-FODMAP cooking. Navigating dietary needs, especially when they’re new, can feel pretty overwhelming. My role is to take that stress off your plate and make meals that feel satisfying and enjoyable.
What signs tell you that someone might be ready to hand off meal prep? Even for people who are used to doing everything themselves, when does it make sense to bring in help?
If thinking about what to make for dinner has become a daily stressor, or if you’re ordering takeout multiple times a week, that’s usually a sign. Even people who are very capable cooks can reach a point where decision fatigue sets in, and having support can dramatically lower your stress level.
What does a typical day look like for you when you’re cooking for a client? Walk us through the process from planning and shopping to cooking and wrapping up.
At the beginning of each month, I send out a seasonal menu to my clients. A day or two before a cook day, clients send me their menu selections along with any modification requests. All meals are customizable, which is one of the biggest benefits of working with a personal chef.
Once I have their choices, I type up the menu with reheating instructions and create a grocery list. I usually head to the grocery store around 8:30 a.m. (at the client’s preferred store) and arrive at their home around 10:00 a.m. From there, I cook, package, and label everything in the client’s containers, then clean thoroughly so the kitchen is spotless when I leave. I’m typically there for 3–4 hours, though larger orders can take longer. I often cook for more than one client in a day!
When you’re planning meals, what kinds of details matter most? How do you get to know a family’s tastes, goals, and routines?
All new clients fill out my intake form, which gives me a strong starting point for preferences, dietary needs, and goals. Beyond that, feedback is key. I include a section on menu printouts where clients can rate dishes on a scale of 1–5. Over time, patterns emerge. I start to see which flavors, cuisines, and dishes people gravitate toward, and many clients end up requesting repeat favorites.
How do you accommodate dietary needs and help people feel confident that they’re in good hands?
I clearly note which menu items are gluten-free, dairy-free, and vegan, and dietary accommodations are truly my specialty. About 95% of my dishes can be modified to meet common allergies or restrictions, and I’m always happy to talk through specific needs so clients feel confident and well cared for.
What’s the biggest misconception about working with a personal chef? In what ways is it more accessible or practical than people might expect?
The biggest misconception is that it’s an unaffordable luxury. While it’s not cheap, it can be more accessible than people think, especially when you consider how much you actually spend on takeout and dining out. It adds up! Plus it’s usually a much healthier option. I offer weekly, biweekly, and monthly service, so it’s very flexible. Clients who book me every other week or once a month often choose freezer-friendly items so they can extend the value and enjoy meals later.
What have your clients told you about how this service has changed their routines or freed up their energy? How does this compare with things like meal kits or takeout?
Clients often tell me that having meals prepared frees up both time and mental energy, allowing them to focus on the things they actually enjoy. One of the most common pieces of feedback I hear is how much they appreciate having minimal dishes and cleanup. While meal kits may seem cheaper at first glance, portions tend to be smaller and quality can vary. With a personal chef service, you’re getting high-quality, home-cooked food tailored specifically to you.
If someone is interested in hiring a personal chef but needs to stay on a budget, what are their options? Are there flexible models or ways to make it work without going all-in right away?
New clients are always welcome to try the service once, usually with just a few items, to see if it’s a good fit. Cooking every other week or once a month is also a great option for budget-conscious clients.
What helps a new client get off to a great start? What should someone expect in the first few sessions, and how do you help set them up for success?
Having enough food containers on hand is incredibly helpful, and while it’s not required, a quick fridge clean-out can make space for everything. During the first session, I usually do a short in-home consultation to get familiar with the kitchen and learn the client’s preferences. I leave reheating instructions with each menu, so all that’s left to do is eat and enjoy. Early feedback is especially helpful so I can fine-tune future menus.
For someone reading this who wants to learn more, how can they get in touch? Do you offer a free consultation?
Yes! I offer free phone consultations to see if we’re a good fit.
Website: moonflowerkitchen.com
Instagram: @moon.flower.kitchen
Call/Text: 831-331-7246
Email: info@moonflowerkitchen.com
If the 5:00 PM “What’s for dinner?” panic is stealing your joy, you don’t have to just “power through” it. Whether it’s the relief of a spotless kitchen, the safety of truly allergy-friendly meals, or just getting hours of your life back every week—support is more accessible than you think.
Thanks for reading and sharing. xx
