There is a great pleasure gained in giving to others.
Especially for chefs, for those of us who cook, and for those who appreciate food. We get no greater pleasure than sharing a meal that we’ve prepared for family and friends.
Anthony Bourdain talks of cooking as “…an elemental act: eating, nurturing, feeding someone, sharing food.” It’s not only a social essential for enculturating families or holding an intimate business meeting over a meal, but also a joy catching up with friends, or spoiling a beloved.
Cooking is one of the most selfless gestures that I know. Making a family’s favourite dish, preparing a meal for someone who can’t make their own, having people over to dinner so you can all relax and socialise…
…that is except the host. Often, that’s the problem. The more effort you put into a dinner party, the less you see of your guests. Consequently, the greater the celebration, the less time the host spends with guests on the day.
Craig Johnston, founder and owner of My Private Chef, and his team of highly trained and professional chefs can do just that and more.
Perhaps it’s a special occasion, a birthday party, intimate romantic dinner party, cocktail party, exclusive wedding or corporate event.
My Private Chef can cater for small to medium size groups of 4 – 16 people at any one time. They also cater for larger weddings and corporate events upon special request.
They offer a wide range of set menus and packages, including a modern Australian three-course dining menu, Asian fusion, tapas, canapés, as well as a fine dining degustation five course, seven course and ten course exclusive fine dining menu with paired and matched wines. They can also design tailored menus to suit guests’ special needs and dietary requirements.
To experience the food and service that My Private Chef has on offer we accept Craig and Lucy’s invitation for them to cater for an intimate three-course dinner for six, as their guests.
Lucy has styled, decorated and set the table in preparation and the couple has prepared a locally sourced menu for us to enjoy. The seafood has been purchased from a local Gold Coast trawler, the wagyu from Pure Meats Robina, a butcher Craig says is always reliable. Produce comes from the local farmers’ markets and some other suppliers, with emphasis on local provenance and quality at all times. It’s a showcase of Gold Coast produce utilising local suppliers and business.
As we watch Chef Craig prepare the food, we chat about his culinary experience so far, exceptional for one so young: Hugo’s with Pete Evans, The Crown and Intercontinental Hotel groups, Crown Plaza hotels, cooking and gaining a lot of experience in the famous wine region of the Hunter Valley and Pokolbin NSW, working in a number of chef hatted and highly awarded restaurants. Craig has catered for rock bands and celebrities including Neil Diamond and Deep Purple as well as for exclusive private dinners for politicians such as former Prime Minister Julia Gillard. He has cooked his way around the world, from Europe – London UK, Spain, Ibiza, to Southeast Asia – Vietnam, Thailand Bangkok, Pattaya, Phuket. Settling on the Gold Coast with his wife Lucy, the couple decided to bring their love and passion for fine food and first class service back to the Gold Coast for their VIP guests and clients to enjoy.
“We’re so lucky that we get to do this,” Craig tells us, outlining the services the couple offers.
We, in turn, feel even luckier to experience such a professional congenial team. The meal is absolutely delicious, prepared with health in mind, a light touch on saucing to show off the freshest ingredients at their best. Lucy presents wines chosen to complement each course. It’s an exceptional evening.
With Lucy’s complementary skills covering Maitre d’/restaurant manager, florist and stylist, your table can be styled and wines chosen to match the dishes. Or you can supply the special wine. At your home or a special location, with bubbles flowing, it’s the ultimate novel twist on an exceptional dinner party. Judging by our dinner, the experience will be exceptional.
“Food is life,” the couple say, “and we want to bring life to your dinner table.”
Queensland grass-fed wagyu score 7+ with horseradish cream, rye crumb and black truffle oil
Grilled local seafood in saffron broth with crusty sourdough
Chocolate and peanut butter cream éclair, 80% cacao ganache, with amaretto soil and Poppy’s chocolates
http://www.myprivate-chef.com.au/ Ph:07 5526 7700