Chris Siktars


Chris is trained in modern cooking, with a passion for working with local, seasonal and native ingredients, and experimenting with how they fit into modern cuisine. He specialises in Australian cuisine and particularly likes working with meats and fish. Chris’ grandmother with Hungarian influence inspired him to cook with a simple dish like the Pig Trotter Goulash. He has previously worked at Yering Station Winery, Williams and Sonoma, Tom Pocket, Gordon Luxton Butchers, Pinnacle People and now Black Ox Cellars. 

What Diners Are Saying

  • 0 Reviews

We had a great night. Chris was excellent. The food was delicious. Unusual enough to be interesting but still approachable for the less adventurous of our group. Service was friendly, responsive and flexible. This was my first private chef experience so had no preconceived ideas. I guess sometimes that can be good or bad. However, in my case we were all very impressed with the whole night. It made the occasion very special. We would not hesitate in recommending your services and Chef Chris to others.

Last Active:
July 28, 2018

Number of Bookings Completed: 4 dinners / 36 guests
Last Booking Completed: July 28, 2018


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