— Priced like products, not “enquire for rates”
Three ways to put me in your kitchen
Everything I do fits one of these three shapes. Each has a scope, a duration, and a price — so you know before you write whether it fits the evening, or the venue, you have in mind.
— 01 · A private tasting dinner, cooked at your table
The Chef’s Table
- Price
- $2,400
- Scope
- Up to 10 guests
- Duration
- One evening · five courses
I bring the kitchen to you. One conversation about who’s coming and what they love, then a five-course menu written for that table alone — sourced, cooked, and served in your home or venue while you stay in the conversation.
What’s included
- A menu written for your table after one call — never repeated
- All sourcing, cooking, and plated service on the night
- Wine notes for every course, poured from your own cellar
- Your kitchen left cleaner than I found it
— 02 · For restaurants and cafés reworking what they serve
Menu Development
- Price
- From $6,500
- Scope
- One venue, one menu
- Duration
- Three weeks · on site and off
When a menu stops telling the truth about a kitchen, I help rewrite it. We start from what your room, your line, and your suppliers can actually do brilliantly — then build dishes your team can hold at full service, night after night.
What’s included
- A working audit of the current menu, kitchen, and suppliers
- Tasting sessions with your team until the dishes are yours
- Costed recipes and plating guides for every new dish
- One full service cooked alongside your line to land it
— 03 · Training days that make a line move like one kitchen
Kitchen Intensives
- Price
- $1,100 per day
- Scope
- Teams up to 12
- Duration
- One or two days · in your kitchen
A day on your stations, built around your menu — not a cooking class. We work on mise en place, station discipline, pace, and plating standards until the whole line holds them without being asked.
What’s included
- A training day designed around your actual menu and stations
- Prep-list and mise-en-place systems your team keeps
- Plating standards the whole line can hold at speed
- A follow-up call two weeks in, once it has had time to stick
Not sure which shape fits? Write anyway.
Tell me what you’re planning and I’ll tell you honestly which of the three it is — or whether it’s a dinner for someone else’s kitchen.
Start the enquiry