Sharpen your knives and put on your toque hat

Our very healthy, “foodie” clients are looking for a healthy professional private chef . They would appreciate someone that has a large repertoire – but they are not that adventurous in their food desires. The wife is 75% pescetarian and the husband is 50%.
This couple travels every Spring, Winter, and Summer, so you will probably have 6 to 8 weeks off a year. They are requesting lunch and dinner the hours would be somewhere around 10:30 or 11 till 8 Wednesday – Sunday- so mid week off! or Tuesday to Saturday. (if you need a week end day)
The kids and grandchildren join them one day a week on the week-end – inthe summer they spend time in Malibu.
We need someone with an easy going personality – that will let things flow off their back.
Sunday- Wednesday (dinner served around 7:30).
Salary DOE.