Lionel Wicky Private Chef
PRIVATE CHEF · SYDNEY, AUSTRALIA
Australian terroir. French savoir-faire.
FINE DINING · PRIVATE EXPERIENCES
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THE CHEF
Trained in the finest hatted kitchens of Sydney and the classical brigades of France, I have spent years mastering a cuisine that speaks two languages — the boldness of the Australian continent and the precision of French tradition.
Each private dinner is a personal composition. Ingredients sourced at dawn from Sydney Fish Market, Hunter Valley farms, and coastal foraged suppliers. Techniques refined over years in restaurants awarded by The Sydney Morning Herald's Good Food Guide.
20XX
[Restaurant Name] — Chef de Partie
2-Hat, Sydney · Australian Creative Cuisine
20XX
[Restaurant Name] — Sous-Chef
3-Hat, Sydney · Modern Gastronomique
20XX
[École / Restaurant] — Formation
Paris, France · Cuisine Classique & Pâtisserie
Now
Private Chef — Sydney
Exclusive dining experiences for discerning clients
"The finest ingredient in any dish is the intention behind it."
— CHEF [VOTRE NOM]
CULINARY PHILOSOPHY
A cuisine born from two worlds. The boldness of Australian terroir and the elegance of French classicism — united by a deep respect for produce, season, and the human moment of the table.
01
Each menu begins at the source — Sydney Fish Market at dawn, Hunter Valley farms, saltbush-fed lamb from New South Wales, and foraged coastal herbs. The land dictates the menu, not the other way around.
02
Classical French training provides the scaffolding — precise stocks, emulsions, sauce-work, and knife discipline that elevate local ingredients to their highest expression. Tradition in the service of creativity.
03
A private dining experience is a privilege and a trust. I enter your home, your evening, your celebration — and I honour that with absolute discretion, elegance of presence, and cuisine composed entirely for you.
SAMPLE MENUS
SIGNATURE DÎNER
GRAND DÉGUSTATION
WELLNESS & LIGHT
AMUSE-BOUCHE
Oyster · Finger Lime · Vichyssoise
Sydney Rock oyster on frozen vichyssoise, native finger lime caviar, crispy leek ash
ENTRÉE
Moreton Bay Bug · Beurre Blanc · Warrigal
Seared Moreton Bay bug, native warrigal greens, champagne beurre blanc, coastal herbs, sea foam
POISSON
Blue Eye Cod · Bouillabaisse · Saffron
Slow-cooked blue eye cod, deconstructed bouillabaisse, saffron rouille, fennel frond oil, bottarga
VIANDE
Rangers Valley Wagyu · Truffe · Saltbush
Rangers Valley wagyu MB5, black truffle jus Périgord, salt-baked celeriac, native saltbush
FROMAGES
Australian Artisan Cheese Selection
Three curated Australian farmhouse cheeses, honeycomb, quince paste, walnut crackers
DESSERT
Wattleseed · Valrhona · Lemon Myrtle
Wattleseed crème brûlée, Valrhona chocolate ganache, lemon myrtle sorbet, honeycomb tuile
Courses
6 + Amuse-Bouche
Guests
4 – 14 persons
Service duration
Approx. 3 – 3.5 hrs
Wine pairing
Available on request
Dietary
Fully adaptable
Starting from
$280 per person
All menus are seasonally composed and tailored to your guests' preferences, allergies, and occasion. Final menu confirmed 72h before service.
INQUIRE NOW
SERVICES
I.
Birthdays, anniversaries, corporate dinners, proposals — I craft a bespoke evening tailored to the occasion and the people at your table. Full service from arrival to final mignardises.
FROM $800 · 4 GUESTS MINIMUM
II.
Regular weekly or bi-weekly presence in your home. Seasonal menu planning, market sourcing, meal preparation, and family-style fine dining. Dietary management included.
FROM $1,200 PER WEEK
III.
A dedicated culinary presence in your home or estate. Daily meals, event catering, travel accompaniment, full kitchen stewardship, and pantry management. Absolute discretion guaranteed.
FROM $130,000 PER ANNUM
IV.
Intimate private masterclasses for groups of 4–8. Learn the techniques of hatted kitchens — stocks, sauce-work, plating — in a relaxed, convivial setting in your own home.
FROM $450 PER PERSON
SOURCING
The quality of a dish lives entirely in its ingredients. I source exclusively from producers who share my commitment to integrity — ethical, sustainable, and extraordinary.
My relationships with Australian producers are the backbone of every menu I create. When possible, I meet them in person, visit their farms, and let their seasons guide my cooking.
Sydney Fish Market — PyrmontDaily catch selection at Australia's largest fish market. I arrive before dawn for first selection.
Carriageworks Farmers MarketHeritage vegetables, artisan dairy, and small-batch producers from regional NSW every Saturday.
Hunter Valley FarmsFree-range eggs, farmhouse cheeses, heritage breed pork, and seasonal vegetables from trusted growers.
Rangers Valley & Vic's MeatPremium beef, wagyu, and saltbush lamb from Australia's most respected meat suppliers.
Simon Johnson & Specialty ImportersFrench cultured butter, aged vinegars, European charcuterie, and fine pantry staples.
CONTACT
Each experience begins with a conversation. Tell me about your occasion, your guests, your vision — and I will compose something you will not forget.
✉
hello@[votrenom].com.au
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Sydney, New South Wales, Australia
@
@[votrenom]_privatechef
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