Katrina Hollis

Katrina Hollis 2014-08-07T17:04:55+00:00

Katrina’s love of food began at a young age. “I would pluck tomatoes, lettuces and cucumbers from their vines season and munch. This paired with the organic free range pigs and sheep from my aunt and uncles farm impressed upon me the from childhood the importance of fresh seasonal, local produce and sustainable and ethical farming practices.”

A chef of seventeen years Katrina has worked at Rockpool Restaurant with Neil Perry, Icebergs Dining Room and Bar, she honed her pastry skills at the famous Bourke Street Bakery, along with time in restaurants in London, New Zealand and Greece.

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Personal Chef Menus by Katrina Hollis

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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