" A corporate executive that has to stand in line for an hour and a half, that's an hour and a half that he's not productive."

When one of John Sherman's bosses got a hankering for salmon while yachting at the Great Barrier Reef, the private chef found a source to fly in 20 pounds from Alaska. The cost: a mere $600.

"There is no 'no'" when it comes to serving the wealthy, said Sherman, 36, a former upscale-restaurant chef who now prepares meals on yachts and estates. "You do whatever it takes to get it done."

Sherman is one of a secretive circle of Central Floridians who serve the rich and powerful. They are paid to cater to every whim, anticipate every need and handle every detail, all while maintaining the utmost composure.

Read more at the Orlando Sentinel.