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Chef Chris has a passion for working with seasonal native Australian ingredient and experimenting with simple modern techniques, particularly meats and fish.
Chris's culinary journey has seen him working in a range of venues in Sydney, well-regarded restaurants such as Yering Station Winery in Melbourne and currently based in Brisbane, where he has established himself as a full-time private chef and caterer.
Cuisine specialties: Modern Australian
Chef Selau brings 20 years of industry experience to your table. His menu is centred on seasonal and local ingredients. Simplicity is key to creating his menus with European and Asian elements combined to suit Modern Australian taste.
Sharing, food, and family are strong influences in every aspect of his life. His Samoan heritage and experiences as a Qualified Chef in Brisbane have motivated his interest in the home dining atmosphere.
As a Private Chef, his focus is on providing a warm dining experience for people at home.
Selau is also currently the Head Chef at Wild Canary. His past Head Chef experience includes Seavine Bar & Kitchen, Merriweather Café, The Defiant Duck, and The Jetty Oxford.
Cuisine Specialities: Modern Australian
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