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Indian Featured Chef

Anjali Modi

Melbourne

Anjali Modi started her career as a larder chef at Albion Hotel, Albury. She then moved to Adelaide and worked at some well-known fine dining restaurants and had the opportunity to work at Hilton International Hotel as a Demi Chef. Born and raised in Mumbai in India, Anjali was exposed to traditional Indian influences to create flavourful masterpieces. Anjali has 6 years of extensive experience working for 5-star hotels around Australia such as Stamford Plaza, Marriott International and Hilton International. Anjali wants to to introduce traditional Indian gastronomy with modern cooking techniques like sous vide cooking and create molecular Indian cuisine by using local produce.

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Italian Featured Chef

Anthony Catania

Melbourne

Anthony, an Italian Chef, has had a 15-year glittering professional career, working in a range of restaurants across Melbourne, many of which have been awarded Chef's Hats. Growing up with his Italian roots deeply influencing his passion for cooking, Anthony spent many hours learning from his Nonna. He has tested his talent on a host of celebrity figures from all aspects of show business including the legendary Bert & Patty Newton & Sam Newman. 

Anthony has also cooked for sporting giants including the Australian National Soccer Team, AFL coaching great Mick Malthouse and the list could go on. Anthony believes that his greatest career highlight was being selected to cook for Queen Elizabeth II, Prince Charles & Camilla.

He has been a guest chef on national TV & cooked on Regional Italian Cooking broadcast on Channel 31. He has also taught at L’universita Di Sapore in Umbria, Italy.

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European Featured Chef

Boris Portnoy

Melbourne

Russian-born but raised in California, he is traditionally trained and began his training at Deux Cheminees in Philadelphia under the tutelage of Chef Fritz Blanc. In addition to his apprenticeship on the East Coast of the States, he spent time in Spain to further his understanding of avant-garde techniques and philosophies of “alta cocina.” His modern technique and wide range of taste were refined as a result of his stint. Boris likes that the Intertain platform allows him to connect directly with the people he cooks for. He also likes the flexibility of his Intertain schedule as he works towards opening a brick and mortar hospitality business.

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French Featured Chef

Caroline Girol

Melbourne

After graduating in culinary arts in Le Renouveau in France, Caroline specialized in pastry and started working in the French Caribbean. Then, she worked with the famous French Michelin-Star Georges Blanc and eventually as a private chef for VIP guests.

Caroline’s signature dessert is the Saint-Honoré, a baked cream puff and prides her cooking on focusing on the best local supplies for quality, fresh ingredients. 

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European Featured Chef

Chris Chaperon

Melbourne

Chris spent a decade working in Europe for small families to large groups. He enjoys the role as a private chef and finds it very personal. Everyday brings something new and finds the challenge exciting. He spent 3 years in London where he honed the skills to cook. Thereafter, he moved to France where he was in a head chef role for a year. He then found a private chef role and never looked back. Chris’s mom was his biggest inspiration. She taught him how to make things from scratch. Ideally, he would be able to cook seasonal organic food with fresh veggies from the garden. The meat and fish reared in a sustainable way. 

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FrenchItalianSouth American Featured Chef

Craig Huntley

Melbourne

Craig has worked in some of London’s finest restaurants for 10 years and as Head Chef for a few Australian restaurants. He has also worked at Fifteen, Balzari, The Grace Darling Hotel and Terra Rossa. He grew up in London cooking under Rowley Leigh at Kensington place and Rose Grey at the River Café. His specialties are cooking with the seasons; letting great ingredients speak for themselves. He loves the simplicity of Japanese and Spanish food. In his spare time, he loves scuba diving, running, swimming, golf and exploring. He loves to travel and teach others his passion for culture and food.

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FilipinoHigh Tea Featured Chef

Fhred Erick Batalona

Melbourne

Fhred has worked as a Pastry Chef for The Langham Melbourne and Guylian Belgium Chocolate Cafe. He has also worked as a savoury chef for a hotel and a private company back in the Philippines. He earned a certificate level 3 in cookery and international cuisine and Level 3 certificate in Food and Beverage. His inspiration for cooking is his mum. She was the first to introduce him to the world of cooking. He was mentored by amazing chefs who taught him how to cook both savoury and desserts. Pastry is his specialty but he loves cooking a variety of cuisines including Asian and European styles. In terms of savoury, he specialises in fusion cooking.  

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Indonesian Featured Chef

Gema Mantra

Melbourne

Gema hails from Java, Indonesia and has worked as a chef for several years after graduating from William-Angliss Institute in Melbourne. Gema currently works at an Indonesian Restaurant in Melbourne CBD. 

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Modern Australian Featured Chef

Justin Edwards

Melbourne

Justin is currently the sous chef at Hotel Jesus (sister restaurant of Mamasita) and was previously a Sous Chef at Tonka. Justin has worked at Coda, IDES Melbourne and Stokehouse Q.

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Seafood Featured Chef

Justin Yong

Melbourne

Justin found the culinary trade after completing his postgraduate degree over 10 years ago. He found work at a sushi bar and got hooked on to the creative outlet in this industry. His appreciation and respect for the natural state of things is what made him fell in love with Japanese gastronomy. It is also the pride that the Japanese take in their work and the years they dedicate to perfecting a dish. Melbourne has truly been a blessing for him to immerse himself into a diversity of techniques, equipment and ingredients. He has broadened his expertise into Australian modern cuisine and finds the perfect complement with Japanese cuisine. 

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ItalianModern Australian Featured Chef

Kaitlyn Wills

Melbourne

Kaitlyn is a classically trained chef who absolutely loves excellent quality products. She treats her ingredients with the upmost love and care ensures you have a quality meal. When in the kitchen, Kaitlyn tend to lean towards Asian or Italian inspired flavours. Both are second nature to her. She loves experimenting with different jellies and crumbles as well as foams and airs. With five years working experience, Kaitlyn has worked at The Mill (Echuca) and Morris Jones & Co (Windsor) and her main aim is to make people happy with the food she cooks. 

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Japanese Featured Chef

Kengo Hiromatsu

Kengo has been working as a Japanese professional chef for 25 years. He worked in Japanese fine dining for 12 years in Japan, learning Japanese cuisine thoroughly with a special interest in mastering Sushi, Kengo then completed his Japanese cuisine certificate and blowfish handling certificate.

Kengo is now based in Melbourne where he has learnt western cuisine at BACASH and pastry, also showcasing his Japanese skill at NOBU as sushi head chef. He started as head Chef at AKACHOCHIN which was awarded Top 500 best restaurant in AUS by Financial review 2015 and Top 400 best restaurant AUS in Gourmet traveler 2015. He still desires to learn a lot of cuisine and seeks quality food.

Kengo is very focused on continuing to develop his art with special care on cuisine styles and great food quality. Kengo now introduces Japanese cuisine as Kaiseki style through a combination of his significant experience and high quality local products. Kengo offers everything from traditional japanese to modern and fusion styles. 

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High TeaModern Australian Featured Chef

Meiling Blackburn

Melbourne

Meiling considers herself an epicurean wanderlust.

Since moving to Melbourne in 2011, she has been teaching herself the finer aspects of cooking, applying what she learnt by hosting dinner parties with friends and family.

She enjoys experimenting and creating new flavours yet holds great fascination for classic and traditional recipes.

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Seafood Featured Chef

Pete Hilcke

Melbourne

Pete is an Australian seafood chef, author and TV personality based in Melbourne, Australia. He was trained in the Royal Australian Navy before running one of Australia’s premier members only club kitchens at the RACV City Club. Since his Australian TV Debut on The Australian Seafood Show, he continues his role as The Sustainable Seafood Chef presenting a number of shows across Foxtel & Radio, most recently Food To Eat on Footprint TV (USA). His goal in life is to educate people through his cooking. He wants to teach them how sustainable seafood is managed and how we can make it into something great when cooked. 

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EuropeanFrench Featured Chef

Robbie Bell

Melbourne

Robbie’s background is Classic European cuisine and his forte is extracting flavour out of food bringing a modern day twist to the classics. He has 18 years of experience working at the finest restaurants in Europe and Australia. He spent the last 5 years as a Sous Chef at Rockpool in Sydney and Melbourne. His focus is on creating unpretentious, and approachable food which will leave you with a long lasting memory. His vision is to create memories and fantastic experiences. Robbie has been fortunate to have worked with both traditional chefs and chefs with a more modern approach. This has given him the best blend of skills to be able to execute his current repertoire.  

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Seafood Featured Chef

Seddon Frew

Melbourne

Seddon grew up in a coastal town in New Zealand fishing and cooking fish and eventually working in one of Melbourne’s top seafood restaurants. After school, trained as a chef at Otago Polytechnic, eventually specializing in Southeast Asian cooking drawing inspiration from David Thompson, Greg Doyle and Marco Pierre White. Seddon has worked at Etrusco, Pier 25, Bacash, Susie Wong and Spice Temple. 

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Modern Australian Featured Chef

Simon Chilver

Melbourne

Top Melbourne chef, Simon Chilver, has cooked at many of Melbourne's best restaurants, including Donovans and The Windsor Hotel. He was also a chef at Harrod's of Knightsbridge in London, for two years.

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Japanese Featured Chef

Tamaki Nakatani

Melbourne

Tamaki studied culinary arts at the William Angliss Institute in Melbourne. Her passion for food started when she was a child at the tender age of seven. At university, she realised that she had a passion for cooking whilst working at a Japanese Izakaya (tapas style) restaurant. It was here that she first learnt how to cook Japanese food professionally. She has an agricultural background, which gives her passion and knowledge in regards to freshness and working within seasonality. Her cooking style involves using and educating diners with seasonal ingredients. Although she is Japanese, she has developed a passion for fusion dishes that draws heavily from Japanese, Italian and French cuisines.

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Clean Eating Featured Chef

Tania Sickerdick

Melbourne

Tania started cooking in her family kitchen and experimenting with all kinds of food. She started her apprenticeship when she was 16 and has now been cooking for 15 years. Working in a variety of fine dining, gastro pubs & for the last 8 years, Tania’s focus is on fresh, local and seasonal produce. She loves clean eating food, using healthy fats to cook with, lean meats and lots of vegetables, activated nuts and seeds full of taste. She specialises in gluten free, dairy free, sugar free and paleo using the freshest local produce she can find in Melbourne. Her desserts are full of spices, essential oils, nuts and she makes her own chocolate! 

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Malaysian Featured Chef

Yasmin Leila

Melbourne

Having worked at The Atlantic Group and Peter Rowland Catering, Yasmin has a wealth of experience in the food industry. Malaysian-Aussie Yasmin calls Melbourne her home, introducing her traditional home-cooked Malaysian authentic cuisine featuring the most popular dish in Malaysia, the Nasi Lemak. 

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