At Your Table was made with one thing in mind, to make it easy for anybody to find and hire themselves a personal chef, whether it be for a dinner party, wedding or cocktail and canape soiree.
We have chefs all over Australia, providing bespoke menus for any event leaving you to sit back and relax while we look after the hard work.
Choosing a personal chef can involve a mine field of research, after all you are choosing someone to cook for your special event. That’s why we have endless information about our chefs, their backgrounds, style of cooking and of course their menus.
Below are just 5 of our Sydney chefs you can hire for your next event!
There are also plenty more where these guys came from, you can check out our full brigade here
5 Personal Chefs you can hire in Sydney
- Tom Kime
- Caleb Song
- Jason Ludwig
- Gerhard Wayd
- Bing Liu
Tom Kime
Tom Kime cut his catering teeth in some of the most famous restaurants in London and Sydney. He has travelled to 42 countries to sample, discover, and understand how to cook the world’s best food, and so brings a truly global approach to his work.
Tom’s menus have delicious options such as ‘Burrata with crispy zucchini flowers, peas, broad beans & mint pesto’,’Sicilian marinated roast breast of quail with puy lentils & lemon herb dressing, mixed peppery leaves & roast heirloom vegetables.’
Got a sweet tooth? Try Tom’s ‘Spiced hot chocolate and orange pudding with crème fraiche served with cardamom and almond biscuits’
Caleb Song
Born on Jeju Island in Korea, Caleb’s first experience with cooking was at the Dongguk University restaurant in Kyongju, where he worked as a kitchen hand. He then moved to Seoul to work in local restaurants and continue to learn about cooking.
Entrées may include ‘Pan-fried scallop, feta crème, assorted tomato, cucumber, olive’ or ‘Deep fried braised beef stuffed eggplant, shiitake mushroom, aioli, leek’
Jason Ludwig
Jason’s passion for food started at a very young age, baking cakes with his mum, long before he knew the difference between plain and self-rising flour. He discovered the difference after making a beautifully designed, but flat and heavy apple cake. His young inquisitive mind went to work trying figure out how to make it better, and his love for food was born. From then on, he has always questioned the status quo and looked for a better way.
Jason’s menus boast the likes of ‘Jamon w’ Goats chèvre pannacotta & fire glazed figs’ or ‘Nori dipped Salmon ‘darne’, crushed potato, crayfish tian, dashi mayo’.
Not to mention his canape menus including the likes of ‘Pedro Ximenez flambéed chorizo with red pepper relish’, ‘Chipotle mayo Hazelnut and dried tomato tarts’ or ‘Prawn and shitake dumpling with soy mirin ginger broth.’
Gerhard Wayd
Gerhard started his cooking career with a chefs Apprenticeship in Graz, Austria. He always loved cooking thanks to his Grandmother who was an amazing cook.
After working in a 5-star resort hotel Bad Schonau, which had a hatted fine dining restaurant, followed by a 5 Star Vegetarian Health Resort, which was one of the first for that time in Europe, he then went to work as a chef with the prestigious Cunard 5 Star Cruise liner Vistafiord. After 2 years at sea he took on a sous chef position at the seafood restaurant ‘Loquats’ in Hamilton Bermuda for 1 year.
Gerhard is trained in classical French cooking but likes to mix in a little of his Austrian influences. He has worked as a Personal and Private Chef for the past 5 years.
Gerhards French Australian menus has dishes such as ‘Seared sea scallop on lyonnaise potatoes, wilted baby spinach, Pernod Vin blanc’ and ‘Pan fried herb and lemon crusted salmon fillet, saffron reduction, roasted pinenut risotto, crisp broccolini’
Bing Liu
Chef Bing started his cooking career at the prestigious Le Cordon Bleuin Paris. Having spent time in the culinary capital of gastronomy, he was deeply influenced by the local food culture. Upon returning to New York City, he gained a lot of great experience working at Michelin starred establishments, and began to develop his own style of cooking.
With Bings tasting menus you can expect dishes such as the following,
‘Braised pork belly with yuzu kosho, grilled southern calamar’, ‘Australian wagyu striploin, umeboshi beef jus’I and to round things out, ‘Dark chocolate dome, cherry dome, almond sorbet’.
Not from Sydney?
Don’t worry, we have chefs all over Australia… Melbourne, Adelaide, Brisbane, Byron Bay, you name it. You can find out more here – Personal Chefs, ‘How it Works’