Romu is a French-born private chef creating refined yet soulful dining experiences, from intimate dinner parties and fine dining at home to cocktail receptions, corporate catering, and intimate weddings.

Trained over six years at the École Hôtelière du Val de Loire, Romu began his career at Michelin-starred Château La Roche Le Roy before moving to Paris to work at La Truffière, alongside acclaimed chef Jean-Christophe Rizet. His journey later took him to Australia, where he refined his style across respected kitchens and ultimately launched his own culinary practice.

Romu’s cuisine is rooted in simplicity, seasonality, and storytelling. He designs bespoke menus using the best local produce, offering formats ranging from elegant sit-down degustations to relaxed sharing plates and refined canapés. His approach blends classical French technique with a contemporary, personal touch.

Deeply engaged in craft, Romu explores indigenous smoking techniques, paperbark cooking, fermentation, pickling, curing meats, and sourdough baking. These practices shape a cuisine that celebrates producers, respects ingredients, and brings people together around the table.