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David Lee
David Lee, Sydney chef and hospitality consultant, finishing plates with olive oil

Speaker · Small business commentator · Hospitality consultant

A life in hospitality.
A voice for small business.

More than 40 years in kitchens and running my own businesses. I speak about small business, hospitality and the changes AI and automation will bring.

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As seen on Sunrise · 7NEWS · ABC News · News24

Seafood prepared by David Lee for a South Coast wedding

Meet David

A chef's experience.
A business owner's perspective.

David Lee is a Sydney-based hospitality consultant, chef and small business commentator.

I run Sydney Private Chef and Bowral Private Chef. That experience informs how I cook, how I approach a business and the advice I share.

About David

Speaking

Talks for conferences, industry events and business groups.

01 / The next revolution

AI, automation and hospitality

Why an industry that runs on labour will change most, and why each business has to innovate around its own market.

02 / The kitchen as an economy

Chefs are working economists

Changing demand, tight supply, short-staffed teams and fixed budgets: what a kitchen teaches about productivity.

03 / Costs and pricing

Pricing for today's costs

Why the old 30% food-cost rule can't keep up, and how to cost from the invoices you actually pay.

Speaking and bookings

On air & in print

Media & commentary

All appearances

The Chef Rant

Hear from David first

Sign up for my Chef Rant: what I’m seeing in small business and hospitality, straight to your inbox. Found me on Instagram? This is where the conversation keeps going.

  • My take on wages, costs and the rules that land hard on small business
  • New writing, from more than 40 years in kitchens and running my own businesses
  • Where I’m speaking next

Lately the ATO credit card ban, the card surcharge ban and the proposed 30% trust tax.

How I handle your details: privacy policy.

Consulting

Practical support for your hospitality business.

01 / Menus

Menu planning

Menu writing and implementation, with attention to your customers, kitchen and food costs.

02 / Operations

Kitchen operations

A practical look at food costing, rostering and the way your kitchen runs.

03 / People

Kitchen team training

Staff development and training grounded in the realities of service.

How I can help

Work with David

Planning an event?

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