Meet maggie Glaser | Executive Chef/Owner of Skyhigh Services

We had the good fortune of connecting with maggie Glaser and we’ve shared our conversation below.

Hi maggie, what was your thought process behind starting your own business?
In short, I can’t be everywhere at once. I am fortunate to meet so many amazing clients, I wish I could be with them all but the next best thing is placing someone with them that has the etiquette, attitude and discipline- “The Skyhigh way”

And there was void in the market for boutique culinary brogerage. I saw a lack of knowledge on the broker side and surplus of talent on the chefs side. How can a broker who has never walked in the shoes of a chef or doesn’t connect with the artistic nature of a chef, match a chef to a client?

Food is a mood. If you are going to have someone in your personal space, with your family for breakfast, lunch and dinner, traveling then you need to feel comfortable on a personal level. It’s not just about the taste of the food.

On the flipside I have been in the home of a client where there was so much tension and negativity that I couldn’t wait to get out of the kitchen, I would practically run to my car. And that’s no fun. My work was not as detailed and I wasn’t giving 100%, so if a client is nasty in the initial consultation, has unrealistic expectations of a chef or is going to be mentally unhealthy for the chef, I can weed them out. No one has time for that.

And the culinary match maker was born!

What should our readers know about your business?
I am an “In-person experience” chef. My personality and extreme ability to adapt make me a leader in my niche. Everyone has a different definition of what success is to them. But if you want to be successful and make great money as a private chef- BE FLEXIBLE

Challenges-
When working with celebrities and influential families- Be prepared not to be prepared. Always give yourself +/- a few days on the front end/back end of a trip, The most elite travel at their leisure. Get used to booking one-way flights and private planes take off when the family feels like it.
Be selfish with your time. Say goodbye to family holidays in the beginning until you earn the time back.
Break plans- That birthday party, kids dance recital, your dogs birthday- That all goes on the back burner for a couple years. Sounds harsh, but sacrifices lead to opportunity.

you’ll be making enough money to send great gifts and reap the benefits of those last-minute one-way flights. People will forget if they are truly your supporters.

Lessons
My uncle once told me, “You never make money thinking about money.” That really hit me hard because never did I go to culinary school with the intention of it turning into a career, much less one that I could support myself on. It happened so organically, I blindly stumbled into it. Figure out what you do best and focus on that, the rest will fall into place.

I want anyone aspiring to be their own boss, that they can do it at any age. I am 41 years old and i I have no business background, I spent my early years not knowing what my purpose was, its okay. Everyone has their own timeline for success. Don’t tell let society dictate your story.

If you had a friend visiting you, what are some of the local spots you’d want to take them around to?
Oh this a fun question! I’m a native Houstonian but spent the last 16 years in Miami so being back only a short time, here’s what I know so far, and I welcome more suggestions.

Coffee- Siphon- Food is incredible and the variety of coffee drinks is impressive

Dinner- MAD, Doris Metropolitan, Da Marco (At Da Marco I start with dessert instead of an appetizer, Yes,I’m that person.

Boozy lunch- Rosie Cannonball<Brasserie 19 for steak tartar and a nice bordeux wine
Regular lunch- Local Foods, because I could eat there everyday. The Crunchy chicken sandwich and vegan taco salad hold a special plate in my heart)
Brunch_ Superica (They always have a couple fun fresh juices for a nice cocktail, and my most favorite pancake!)

Drinks- Clarkwood, love the lounge ambiance
Lee’s Den- Wine and small bites
Post Oak hotel- Love the vibe- Chic and upscale
Wicklow for the rosemary gin cocktail
Etro for 80s night
Lola’s to end the night at a classic dive.

The Menil
Houstonian for spa day

The Shoutout series is all about recognizing that our success and where we are in life is at least somewhat thanks to the efforts, support, mentorship, love and encouragement of others. So is there someone that you want to dedicate your shoutout to?
Wow, so many people through each step of this journey.

My family of course, my mom paid for culinary school. She would always say, “Start at the top. There is always room at the top. Not enough people try hard enough to get there.” And that’s exactly what I did.

Chef Dena Marino- She has been my mentor every step of the way. She’s brutally honest and gives me tough love when I need it. She never gave up on me and always is there to help me no matter how busy or far away she is.

Anthony Shriver- The Shrivers were my first big family out of my internship and they have been so supportive of me gaining collective experience from other families for me to be a better chef. Anthony is such a solution-oriented person. He always has the most positive way to resolve anything and Hes so proactive and I translate his peaceful approach to conflict in my everyday business. I love the kids so much, Teddy, Eunice, Franchesca, Carolina, Joey, they make me feel like part of the family. I cherish our summers and holidays together.

Lastly, my friends. Its hard being on the road so much, in the past when I have lived out of a suitcase, in every bed but my own. Our group chats, texts and words of encouragement made me feel included and less homesick.

And of course, my publicistLisa Gochman- She takes my calls/texts 24/7 and puts up with my chaotic life like a champ. She’s a true boss.

Website: skyhighchef.com

Instagram: skyhighchef