Katrina Hollis

Katrina Hollis 2018-06-26T09:07:22+00:00

Katrina’s love of food began at a young age. She would pluck tomatoes, lettuces and cucumbers from her family’s vines, season them, and munch. This, paired with the organic free-range pigs and sheep from her aunt and uncle’s farm, impressed upon her the importance of fresh, seasonal local produce, as well as sustainable and ethical farming practices.

Katrina has been a Chef for seventeen years, working in amazing kitchens such as Rockpool Restaurant with Neil Perry, and Icebergs Dining Room and Bar. She honed her pastry skills at the famous Bourke Street Bakery, and has spent time in restaurants in London, New Zealand and Greece.

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Testimonials for Katrina Hollis

Katrina was wonderful. She was organised and needed little instruction. I have a large kitchen and she quickly got acquainted with it.
The food was wonderful; I particularly enjoyed the crispy skin burramandi. The chocolate and hazelnut mousse was also very nice (and I don’t normally eat chocolate).
She was attentive and helpful even at the time of cutting through a rather difficult birthday cake.

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Mirta Szukalski (NSW)

We can’t say enough about Katrina! A true friendly professional!
The food was perfect! We were full for the next day!

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Lou Martinez (NSW)

We engaged Katrina to be the chef for a 40th birthday at our house and it turned out to be an excellent choice. We could have chosen anything from her menu – it all sounded great. The food was prepared and plated professionally and, most importantly, was delicious. All of our guests were extremely impressed at the restaurant quality standard that Katrina was able to deliver at our home. We would definitely recommend Katrina to anyone contemplating a similar function.

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Danielle (NSW)

Thanks to the ‘at your table’ team, we had a sensational celebratory lunch for 15 on Sunday that was truly memorable. Katrina arrived on time and quickly got into the kitchen, and there she stayed, quietly and intensely focused on delivering delicious and beautifully plated food. We watched her move through the kitchen with ease and commitment to delivering the best. What a treat. Two wait staff kept the wines flowing, and the water glasses were always full. Needless to say, everyone went home by taxi and contacted me the next day and said it was a fantastic and unique experience.

Diana Sykes (NSW)
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