The UK’s largest private chef platform secures over $1 million in investment in just two weeks
In an exciting development for the culinary and hospitality industry, Yhangry has successfully raised over $1 million in investment within a mere two weeks. This funding round has attracted notable investors, including TV personality Ollie Locke, Co-Founder of Mr & Mrs Smith Tamara Lohan, and Michael Seibel the MD of Y Combinator. With plans to expand into the US market in 2025, Yhangry is poised for significant growth.
The platform’s key mission is to create long-lasting memories with loved ones, but fundamentally also aims to increase the pay and opportunity for chefs. Yhangry already
made a remarkable impact, with Chef Mark, who previously served as the personal chef to Disney CEO Bob Iger, earning an additional £211,000 since joining in 2021, far exceeding the average salary of a restaurant chef.
Yhangry has created unforgettable dining experiences for 135,000 guests, allowing them to create cherished memories with their loved ones. By doing this, the platform has facilitated a staggering $7.6 million in earnings for chefs, showcasing the lucrative opportunities available within the private chef sector.
In addition to its impressive chef earnings, Yhangry has established over 100 short-term rental partnerships in just 1.5 months, with a robust pipeline of over 3,000 potential
partnerships. This strategic move not only enhances profit margins for short-term rental hosts but also significantly elevates the guest experience, making it a win-win for all parties involved.
As Yhangry continues to innovate and expand, it remains committed to providing exceptional culinary experiences while supporting chefs in achieving their financial goals. The future looks bright for Yhangry as it prepares to take the culinary world by storm in the coming years.
Siddhi Mittal, Co-Founder says, “We closed a $1 million investment round in less than two weeks, with some insane angels joining us - this is to further Yhangry’s success
and take us onto the global stage. In addition, we are also running a smaller crowdfunder style element, because we’ve always wanted our chefs, our community members and our partners to become part of our journey. This is going live this week and the focus isn’t really on additional funding, it’s more to give a piece of ownership to all the wonderful people who have made all of this possible.”
