Queensland

Sunshine Coast Regional

Australia

Sunshine Coast

I’m a private chef based on the Sunshine Coast, with a background in professional kitchens and a strong focus on modern, ingredient-driven cuisine. My style is clean, seasonal and precise, combining restaurant-level technique with a relaxed, in-home dining experience.

I regularly cook for private events and intimate dinners, designing bespoke menus that suit the occasion, the guests and the setting. I’m hands-on, detail-driven, and I value good produce, solid execution and service that feels natural rather than staged.

My aim is to create food that feels thoughtful and memorable, well cooked, well presented and genuinely enjoyable.

A small seasonal bite served at the beginning of the experience

Seasonal pre-dinner snack

A refined opening bite highlighting clean flavours and balance

Beef tartare, beetroot, hazelnut, horseradish cream, milk wafer

Fresh, textural and seasonal, combining land and sea

Crispy eggplant & charred scallop, green apple, rosemary aioli, Mooloolaba prawn

A bold yet balanced main course with warmth and depth

Harissa crusted lamb backstrap, sweet potato purée, goat cheese gel, kale sauce

A light, refreshing sorbet to reset the palate

Seasonal palate cleanser

A light and refreshing finish with Australian aromatics

Honey panna cotta, white chocolate & yoghurt ganache, pineapple lime sorbet

A selection of small sweet bites to finish the meal

Petit fours

House bread served with whipped cultured butter, finished with seasonal flavours

House bread & cultured butter

A refined yet relaxed multi-course tasting experience built around clean flavours, seasonal Australian produce and thoughtful technique. The menu progresses from light pre-dinner snacks and house bread through carefully balanced starters and mains, finishing with a refreshing dessert. Portions are intentionally elegant, allowing guests to enjoy multiple courses without feeling overwhelmed.