Meet Jules Hagerstrom | Chef/Owner of Pure Prana Chef Services

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

Hi Jules, we’d love for you to start things off by telling us something about your industry that we and others not in the industry might be unaware of?
How much work actually goes into each event.

Let’s talk shop? Tell us more about your career, what can you share with our community?
I have been in the food and beverage hospitality industry for 20 years. I started at the bottom washing dishes, but super passionate about advancing in the back of the house (BOH). I started cooking shortly after. I went to culinary school (Johnson & Wales University) when I was just 17 years old. Worked in a couple more kitchens before the Hyatt Hotel Corp. snatched me up to begin a corporate management training program. I worked with the Hyatt for several years, learning every department on site, even housekeeping and engineering! That is where I began to really understand that it indeed takes a village to make magic happen. Every element of a machine is imperative to the overall success of a business. I traveled all over the nation working in every culinary outlet on every property that I was employed by. I had to learn to lead employees that were sometimes 3 times my age and potentially spoke a language that I did not. I had to keep my chin up high..kind of fake it til you make it mentality. Ask a lot of intentional questions and just LISTEN to learn. Lead by example and always with kindness. You are never too high up or too important to scrub the floor after a busy service or to wash pots and pans when the dishwasher calls out sick. I left the Hyatt and began working for independent owners and restaurant groups, opening up high end establishments with chef driven menus and craft cocktail forward bar programs. I kept listening and learning. I was exposed more and more to the front of the house (FOH) inner workings and what it takes to run a busy restaurant floor. One thing that I never lost sight of was the fact that the TEAM was the most important aspect. Team morale and comradery is everything. Followed by a close second being consistant standards and commitment to excellence, every single moment of every single day. After 9 years in San Diego, CA I decided that I wanted to move to Ft Lauderdale FL and become a yacht chef. I sold everything I owned and shipped my truck full of art to a FL Air bnb rental. I completed a few courses and landed a dole chef gig on a 112 ft Westport yacht based out of the Bahamas. Yachting led me to working on my clients’ estates and exposed me to the personal chef world. I have now been the owner and operator of a personal chef and event concierge business for almost 3 years. We offer an array of culinary experiences, beverage packages, as well as rentals, etc.

Let’s say your best friend was visiting the area and you wanted to show them the best time ever. Where would you take them? Give us a little itinerary – say it was a week long trip, where would you eat, drink, visit, hang out, etc.
I absolutely LOVE Hugh Taylor Birch Park in Ft Lauderdale FL for rollerblading and shaded hikes on the beach. Wynwood for art in Miami FL
Stubborn Seed and Uchi for food in Miami
Harpke Family Farm for my edible flowers and micro greens

Who else deserves some credit and recognition?
Shoutout to my mom! She has always had my back and showed enthusiasm with any direction my career would go. Sometimes all you need is one, unconditionally loving and supportive, person in your corner to win!

Website: www.purepranachefservices.com

Instagram: Jules Kainani (@purepranachefservices) • Instagram photos and videos

Linkedin: https://www.linkedin.com/in/chef-jules-hagerstrom-ab0197107/

Facebook: Pure Prana Chef Services (facebook.com)

Yelp: https://www.yelp.com/biz/pure-prana-chef-services-fort-lauderdale

Other: https://www.thumbtack.com/profile/services/417897464807383042/ For most of my reviews