Private & Personal Chef Services

In 2014 I launched SydneyPrivateChef to really focus on demand in and around Australia’s largest city. From here the business has grown with an increasing and happy client list. We have also expanded into the Hunter Vally, Newcastle, The Central Coast, Bowral and the Southern Highlands as well as the South Coast.

We are happy to travel to your’e location and cook the food that you love.

All the menus are produce driven and on client demand.

All dishes are hand made from the best quality produce that the market has on offer. This commitment to produce offers menus and dishes of superior taste and enjoyment.  

I offer a range of private chef services in Sydney, Southern Highlands & Bowral, Hunter Valley & Newcastle, Central Coast, Terrigal and Avoca as well as many locations around Australia and New Zealand. Based in the eastern suburbs of Sydney I offer the following services:

• Individual based menus from small to large dinner parties. From intimate dinners for two to larger parties of twenty or more.

• Canapé and standup functions for larger groups and celebrations.

• Domestic everyday cookery and specialised food shopping.

• Holiday and villa work for clients wanting personalised food in Private Homes, Villas, holiday rentals and boats.

• Private cooking lessons.

• Everyday menu planning.

• Special diet menus including Gluten free, Vegan, Vegetarian, Sugar free, Raw food and diets for those just wanting to eat better.

• Domestic staff training.

All services and menus are costed and worked out on an individual clients wants and needs.  For all enquiries please use the contact page or email daveleechef@me.com 

Pricing guide

Most small functions are from $150 a head (+GST)

Pricing is dependant on dish choice, for higher cost items an extra cost will be charged.

 Speciality dishes and events are POA

For personal chef services, special events and more complex requirements I charge an hour rate of $90 per hour plus GST.

 Food is then invoiced separately at cost.

From casual family style lunch or dinner with combinations of plated food and shared sides to sit down plated menus, canapes, or even speciality dishes such as bouillabaisse, paella, or even a BBQ with handmade burgers, the choice is yours.

The menus below are just a guide, mix and match and let me put together the menu you want for your own special occasion.

My Locations

Sydney Private Chef.

SydneyPrivateChef.com.au

Sydney Private Chef is all about providing the best quality in-home dining and personal chef experience. As a small group of locally based chefs we are passionate about what we do, and the food that we serve.

Our goal is to share this love of beautiful food with you, your family and friends in the comfort of your own home or workplace.

We are all about you.

We design and implement menus based on your’e individual needs. Our motto is that nothing is impossible, just a challenge. As such, we will endeavour to always find a way to make your’e next occasion special.

As our clients always say, Sydney Private Chef makes it easy.

We use the best possible local and international produce across all of our menus, sourcing directly from some of the best bakers, butchers, fish mongers and providore’s in Sydney.

Our food is as simple or as complex as you wish to make it, but always of the highest quality.

We are clean, tidy, professional and discreet.

Bowral Private Chef

BowralPrivateChef

Bowral Private Chef has been a long time in the making.

But after many years of traveling and working in the Southern Highlands we have found a home in the beautiful village of Bundanoon.

The climates of the Southern Highlands are all about food, with wonderful produce straight from the farmers markets, fab wines, beautiful gardens and cosy fires in the winter. Our menus are the very reflection of this.

With four wonderful seasons to enjoy, hearty and rich braises and stews in the winter by the fire to simple farm fresh peaches and blackberries in the summer. Our Bowral menus display what is best of season and best of the local producers and suppliers.

TerrigalPrivateChef

terrigalprivatechef.com.au

Terrigal is fast becoming one of the most vibrant and exciting areas in New South Wales.

The Central Coast of NSW is a beautiful location over flowing with amazing food experiences. I have spent many years living and working on the Central Coast in such restaurants as Bells at Kilcare, Pretty Beach House and Cafe de la Gallerie, and as such have built up network of suppliers, chefs and experiences.

HunterValleyPrivateChef

huntervalleyprivatechef.com.au

The Hunter Wine Country has a special place in my heart.

I first visited the Hunter Valley in 1990 and was instantly taken with the country air and the beautiful scenery. Since then the Vally has changed but one thing is certain the food and wine scene has taken off.

I still remember a bottle of 1983 Lindeman’s Hunter River Burgundy at Roberts Restaurant in 1991, the beautiful accommodation at the Convent, and more recently the amazing local food at Muse and it’s sister restaurant Muse Kitchen, as well as Bistro Molines and the Cottage at Mount View. The scenery and climate along with passionate locals produce an area that is tailor made for wonderful food and wine, open fires and of course beautiful wines.

Hunter Valley Private Chef has catered for many differing clients, locals and visitors, from in home dining to catering events in one of the many stunning local homes and accomodation in the area. We service all areas across the Hunter from Pokolbin, Maitland, Cessnock to Newcastle City and all across the region.

Some Menus

From the Sea

Australia is blessed with great seafood.I love to pair beautiful fresh seasonal seafood with in season vegetables and herbs.  Seafood lends itself to so many different preparations and styles, from fresh grilled fish with a beautiful salsa to hearty soups, just opened oysters with a great cabernet vinegar or steamed mussels with Asian inspired flavours.  The dishes listed below are some that have been enjoyed by clients.  Using the fresh what is fresh and seasonal.

ENTREE

Seared scallops, Miso, radish, sprouts.

Tuna, Tempura, Nori, Soy.

Prawns, lemon, risotto, zucchini flower, saffron.

Pan fried local Squid,  stone ground polenta, white wine, garlic and parsley.

Spanner Crab, wonton, crab broth, coriander and chilli.

Snapper soup, fennel, tomato, roulle.

Just opened oysters with eshallot and aged vinegar

MAIN

Roasted Trevella, corn, tarragon, tomato.

Salmon, scallop, broad bean, Ravilo

Tuna, green olive, white anchovy, green beans, rocket

Brodetto di pesce: Squid, clam, prawn, tomato saffron broth, fregula.

Snapper fillet, garlic butter, truffle and lobster. (add $50)

Roasted Mulloway with egg and anchovy salsa.

FROM THE FARM

Slow roasted milk fed lamb, tarragon, potato

Cape grim rib eye, pepper, wild mushroom, spinach and chestnut gratin

Golden broth, veal tortellini, baby carrot and onions

Grilled Quail, balsamic, oil and bitter salad greens

Grilled lamb with artichokes and beets

From magical garden settings in France and Italy to inside the family home my food philosophy is all ways the same.  The best quality produce cooked to perfection.  Enjoy the gallery below.