Private Chefs in Melbourne

How Much Does a Private Chef Cost?

At Your Table brings incredible value to the luxury of your very own private chef, coming in at similar or often lower than restaurant prices with the benefit of a private and customised experience.

Our chefs have menus starting at $89 per head but that will vary according to the number of guests and courses you require, the more courses you decide upon will increase the price but the more guests you invite spreads the fee of the chef and can be very cost effective.

There are no hidden extras, all food, preparation, cooking, presentation, service, clearing and washing up are part of our inclusive package.

Melbourne Suburbs covered by our chefs

Our private chefs can travel pretty much anywhere in Melbourne, from the Inner and Outer North down to the Southern city of Bayside, and across from the Inner East and Outer East to the City Fringe, and  the  Inner and Outer West. If you live within the Metro Area, within a 25k radius of the CBD, then this is all included in our pricing.

If you live further afield, no worries, because our chefs will travel up to 50k from the city centre with just a surcharge for fuel, tolls and travelling time for the chef and waiter.

So wherever you live in Melbourne we’ve got you covered, our private chefs are on hand to visit you and bring the fine dining experience of the city right into your home.

How would you like a little table side theatre and presentation to make your dinner party all the more memorable? Jess incorporates that little extra and being classically trained in French and Italian cuisine, with a love of South Asian flavours, Jess’ menus are a fusion with a focus on the purity of flavour of each ingredient. Having worked in the progressive cafe culture at Industry Beans followed by stints with some of Melbourne’s top chefs, James Webb (Hyatt), Robert Kabbord (Merricote) & Ian Curly (European), Jess is sure to be a great choice.

Let Jess tempt you with some of his clever creations:

• Master Stock Crispy skin duck breast, fermented wombok, lap chong, butternut squash & duck broth
• Pan Seared Barramundi with Sea Succulents, celery hearts, panko mussels & lemon
• Lime and ginger creme brûlée with salted caramel popcorn
• Petit Fours – chocolate fondant tartlet, raspberry friand, profiteroles, lemon meringue posset 

Looking for a chef who takes pride in all aspects of his work with an emphasis on quality ingredients and perfect execution? Thomas could be the answer!  As a young chef, he gained experience in Michelin Starred restaurants in Germany and on coming to Australia, Thomas fell in love with Melbourne and its progressive food scene,  working in the legendary Stokehouse and refining his modern approach.

Some enticing flavours from Thomas:

• Chicken nduja roulade in spinach, with mushroom duxelle, shaved Manchego and spring onion oil
• Barramundi fillet baked in a paper parcel on green asparagus and thyme honey baked cherry tomatoes and potato pears
• Gianduja chocolate ganache tarte with mandarin, coffee soil also honeycomb
• Apple tarte Tatin with whipped vanilla sauce Anglaise, toasted almonds and cranberry gel

Are you adventurous and want to try the best in modern Japanese fusion food? Chef Ryo pioneered a new style of cooking while working at Heirloom following his training at the prestigious Tsuji cookery school. As head chef to the legendary French Iron-Chef Hiroyuki Sakai he excelled and is regarded as his star protégée. So for something a little different and cutting edge, Ryo would be your perfect choice.

Let Ryo excite you with a sample of his creations

• Quinoa crusted cod with celeriac purée, yuzu, sweet soy
• Gastric glazed chicken breast, brick pastry with potato truffle, miso, baby cos
• Houji Tea Date pudding, caramel apple, lemon jam, rosehip, chocolate pop
• Matcha financier, mango and passion fruit curd, kumquat, caramel popcorn

Do you set great store by fresh and foraged local ingredients? This is Glen’s passion, having grown up in South Africa where the great outdoors yields a wealth of produce, he then spent 3 years on a Cordon Bleu course followed by experience in Le Quartier Francais which was the number 1 restaurant in South Africa at the time. A spell on a luxury private yacht sparked his enthusiasm for working with individual clients to create a memorable experience that could be yours!

Some tempting dishes from Glen

• Pecan smoked lamb blackstrap, pea and mint purée, glazed baby carrots, confit garlic, jus
• Olive crusted mature goat cheese, artichoke,peas, confit heirloom tomatoes, sweet herb vinaigrette
• Iced hazelnut nougat, salted caramel, local raw honey, sesame tuille
• Crepes Suzette, burnt butter, Verjuice & saffron poached grapes

The Benefits of hiring a private chef

Restaurant quality food exquisitely presented by a professional chef

All food preparation is done efficiently and effectively without you having to lift a finger.

Wow your guests with an out of this world customised menu

All you do is set the table, put on your glad rags and relax while we do all the hard work

You won’t even need to serve your guests, leave that to your chef, or our wait staff

Best of all, no clearing away or washing up, we will leave your kitchen just as we found it!

You can save on costs by providing your own wine, and we won’t charge corkage

You won’t need babysitters, taxis or trying to find car parking

savings to be made on wine plus many more…

Why Choose At Your Table