Billy
Buttery.
Professional chef, former private chef, recipe developer — and the person behind Noshapetite.
“Their appetites became smaller. Their standards for dinner didn’t.”Billy
It started with my clients.
Before Noshapetite, I spent years cooking professionally and working as a private chef. I knew my clients’ tastes, their routines, what they reached for after a long day and what they wanted when they were celebrating.
Then some of those clients started taking GLP-1 medications. Their appetites became smaller. The food they loved was still the food they loved — they simply wanted much less of it.
So I changed the way I cooked for them. I focused on protein. I made portions smaller without making them feel meagre. I kept the crunch, the acid, the herbs, the sauces, the good olive oil and all the things that make food genuinely pleasurable.
And something clicked.
These weren’t “diet recipes.” They were simply very good meals designed for a smaller appetite.
Because appetite can change without your identity changing with it.
Food worth
sitting down for.
I care about protein, hydration and the way food makes you feel. But I also care about whether dinner tastes good enough that you would make it for someone you love.
Noshapetite is where those things meet: professional kitchen instincts, practical recipes and the pleasure of a meal made well.
The recipes I create are simple enough for a Tuesday, good enough for guests and designed to make every bite earn its place.
Come cook with me ↗For the refined appetite.