High Tea Brisbane

High Tea Brisbane 2017-12-01T15:51:29+11:00

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Charlotte Miller

Originally from Victoria, Charlotte trained as a Chef in both hotels and restaurants in Melbourne before heading back to university to study Nutrition and Dietetics. When she completed her studies, Charlotte relocated to work as a chef in Amsterdam before taking up a role as the Executive Personal Chef to the owner of several yachts, based in the Mediterranean, the US and northern Africa. Charlotte is also the half owner of a busy brunch café and wine bar in Amsterdam.

She has returned to Melbourne to begin her own food and nutrition business and is a registered dietitian and nutritionist. She is passionate about whole foods and creating balanced and sustainable eating habits – she likes to incorporate a little bit of everything, with a focus on fresh, quality ingredients. She has extensive experience cooking for families and individuals from a variety of backgrounds and is able to incorporate specialised dietary requirements across a range of cuisines.

Eric Mayes

Eric is a classicly trained chef with a career that spans over 30 years. He has travelled and worked across Asia and Europe, owning his own restaurant in a very busy tourist destination in Spain for 8 years. Born in Malaysia and growing up in New Zealand Eric now calls Perth home.

Eric has cooked for many dignitaries during his career, including:

  • The Prime Minister of New Zealand
  • The Prime Minister of Australia
  • Queen Elizabeth the II
  • The Governor General of New Zealand
  • Dame Joan Sutherland

Eric has vast experience in catering everything from an intimate dinner party to a major event. He has coordinated events such as:

  • Euro 96
  • Royal Ascot UK
  • Epsom Derby UK

Eric lives by the philosophy of gathering quality ingredients to create stunning dishes that are a pleasure to the palate.

Hajime Horiguchi

Hajime Horiguchi grew up in Kyoto, the original capital of Japan, a city renowned for its refined traditional cuisine. His affinity with this time honoured art began at the early age of five when he would go to work with his father, a chef with his own restaurant in the old suburb of Kiyamachi.

As a teenager Hajime’s spare time and holidays were spent in the kitchen. After graduating he began his formal training, working at his father’s restaurant at night and working at the iconic Iduu (a traditional saba zushi restaurant established in 1781) during the day. Working both day and night, and then having to be at the fish markets by 5am the following day, there was little time for more than a few hours of sleep, a fitting reward for the privilege of an apprenticeship in the competitive Kyoto restaurant industry.

In 2002 he took a year off. Travelling through Australia he fell in love with the beautiful produce, amazingly open people and unique way of life. Determined to make his way back, in 2007 he returned to Australia to take up the Sous Chef position at Wasabi Restaurant and Bar. Four years later he heads up a kitchen of young, creative and talented Chefs dedicated to using the best quality, seasonally driven produce.

Since Hajime took over as Head Chef of Wasabi Restaurant, he has been awarded two hats by Good Food and Wine Guide, voted best regional restaurant, was a national finalist of Electrolux Appetite for Excellence in 2013, just to mention a few.

He currently lives in Melbourne where he creates classic Japanese cuisine using only the best seasonal produce. We are pleased to have Hajime as a Personal Chef in Melbourne.

Very very pleased with the food and also the chef and waitress. Both interacted with guests at a lovely yet appropriate level. Our guests were very complimentary about the quality of the food (restaurant quality we were told) and with the lovely personalities of Jason and Susana. The evening was a great success. Thank you.

Food: | Service:
Mary Miltenyi (NSW)

Chef Eddie and Bianca were great, there service was fabulous.
Unfortunately we found the food a bit dry
the quail was dry and we asked for ALL medium rare steaks and most of them where very well done which was very disappointing.

Food: | Service:
Karen Rowett (VIC)

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