In the whirlwind of running a private chef and busy catering business, there's always an element of unpredictability. My wife often jokes with me, especially when I'm bone tired after crafting unforgettable experiences for our clients, saying, "We won't be doing that anymore, will we?" It's true, we're constantly revaluating our service, menus, pricing and strategies. But when it comes to the demands of our clients, I'm often a "yes man."
Read MoreIt has been a busy few weeks for the Sydney Private Chef team across Sydney, Central Coast, Hunter, South Coast and Southern Highlands. We have cooked for some wonderful clients in some beautiful and amazing locations.
Enjoy the gallery below
Read MoreOne of the best things about working closely with clients is they often challenge, which is something that I really love. From interesting and often crazy locations and interesting and challenging menus. This brief began as one of our regular clients wanted a food themed evening, a once a year event where friends come together, for no other reason than to enjoy a wonderful night of food and wine. Initially thoughts centred on a Japanese inspired menu however ended with a nod to all the classics of French cookery, duck confit to creme brulee and pate de campagne. In total seven courses, with matching wines in a beautiful home over looking Port Hacking. There was even a wonderful accordion player who stole the show!
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