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Private Chef · Sydney, Australia

Lionel Wicky

Australian coast. European craft.

Michelin-trained · Award-winning restaurant background
Reserve an Experience
Discover
Lionel Wicky, Private Chef Sydney
Education
2020–2021
Master Culinary Leadership
Institut Paul Bocuse, Lyon
2017–2020
Bachelor Culinary Arts
Institut Paul Bocuse, Lyon
2015–2017
Baccalauréat Hospitality
Lycée Joseph Storck, France
The Chef

A decade forged
across three continents

Trained at Institut Paul Bocuse in Lyon and tempered across Michelin-starred kitchens from France to Sweden, Switzerland to Australia, my cuisine draws from a decade of rigorous fine dining — and the freedom that comes from finally cooking entirely for you.

I bring the technical precision of classical European training to Australia's extraordinary natural larder: the Great Barrier Reef, the tropical north, the Hunter Valley, the Southern Ocean.

●●●

Quay — Sydney, AustraliaChef de Partie · 3 Hats · Under Peter Gilmore · 2025–2026

★★★

Acasa by Andreas Caminada — SwitzerlandPrivate Chef & Catering · 3★ Michelin · UHNW clients · 2022–2025

★★★★★

Park Hotel Vitznau — SwitzerlandSous Chef R&D · 5★ · San Pellegrino Young Chef · 2024–2025

★★

Mammertsberg — Freidorf, SwitzerlandChef de Partie · 2★ Michelin · 2022–2024

★

Verve — Bad Ragaz, SwitzerlandDemi Chef de Partie · 1★ Michelin · 2021–2022

★★

Oaxen Krog — Stockholm, SwedenKitchen Trainee · 2★ Michelin · Fermentation & wild herbs · 2019

★★★

Auberge de L'Ill — Illhaeusern, FranceKitchen Trainee · 3★ Michelin · Classical French cuisine · 2018

"The finest produce on earth deserves the finest technique in the world — I happen to have access to both."
— Lionel Wicky · Private Chef Sydney
Culinary Philosophy

Where the Reef meets
the Rhône Valley

Three principles guide every menu I compose — whether for an intimate dinner of four or a private event of one hundred.

01

Australian Terroir

The Great Barrier Reef at dawn. Queensland's tropical abundance. Hunter Valley farms. The land dictates the menu — not the other way around.

02

European Precision

A decade of Michelin kitchens forged a technical rigour that never shows itself — only its results. Classical training in service of new expression.

03

Complete Discretion

Your home, your evening, your trust. Absolute confidentiality — the same standard I brought to private households in Gstaad and UHNW events worldwide.

Australian produce dishAustralian produce
Refined plated courseSeasonal course
Courses5–6 + bread
Guests4 – 16
Duration~3 hours
Wine pairingOn request
PriceOn request

Menu finalised 72h before service based on that day's finest Queensland catch.

Enquire
Bread Service
Sourdough · Raw Butter · Whipped Buttermilk

House sourdough · cultured butter · whipped buttermilk with chive and roasted onion

Entrée I
Fish Crudo

Verjus · pickled green tomato · capers · basil · fennel oil

Entrée II — Signature
Terrine de Foie Gras Marbré

Griottine cherry · cherry coulis · pain d'épices crumble · brioche feuilletée

Intermezzo
Granité du Moment

Seasonal palate cleanser

Viande
Roasted Quail

Citrus · fennel · kumquat koshu · sauce gastrique

Fromages
Artisan Cheese Selection

Three curated cheeses · honeycomb · quince paste · walnut crackers

European Fine Dining

Courses6 + amuse
Guests2 – 12
Duration~4 hours
Wine pairingAvailable
PriceOn request

Classical French and Swiss fine dining, reinterpreted with Australian produce.

Enquire
Canapes prepared for serviceCanape service
Seasonal plated dishSeasonal composition
Sourcing

Only the finest
ingredients speak

Every menu begins at the source — before sunrise, before a single knife is lifted.

Sydney Fish Market

Pyrmont. Before 5am. First pick of Australia's largest daily seafood auction.

Great Barrier Reef

Coral trout, red emperor, goldband snapper — fish that has never left the tropics.

Carriageworks Market

Heritage vegetables, artisan dairy, small-batch NSW producers every Saturday.

Rangers Valley & Vic's Meat

Premium wagyu and saltbush lamb from Australia's most respected producers.

Simon Johnson

Valrhona chocolate, French cultured butter, aged vinegars, fine pantry essentials.

Wild & Native

Finger lime, lemon myrtle, native pepper, Davidson plum — Australia's indigenous larder.

Services

Every occasion,
a composition

I.

Private Dining Events

Birthdays, anniversaries, corporate dinners — a bespoke evening from first amuse to final petit four. Full service including kitchen restoration.

Price on request · 4 guests minimum
II.

Cocktail & Canapé Events

Standing events of 20–100 guests. Drawing on experience catering private corporate events. Staffing coordination available.

Price on request · 20 guests minimum
III.

Residential Chef

Regular weekly presence in your home. Seasonal planning, daily meals and weekly dinner parties. Full dietary management included.

Price on request
IV.

Cooking Masterclass

Learn Michelin techniques in your own home. Groups of 4–8. Knife skills, sauce-work, plating. The hidden art of fine dining made accessible.

Price on request

On pricing: The figures above are starting points. Your final investment reflects guests, courses, sourcing, and travel. I send a detailed transparent proposal within 48 hours. 50% deposit secures your date.

Contact

Let us compose
your next memory

Every exceptional evening begins with a conversation. Tell me about your occasion — who will be at the table, what matters to you, what you dream the evening could be.

✉lionelwicky@gmail.com
◈Sydney, NSW — available Australia-wide
@@lionelwicky_privatechef

Response within 24h · Absolute discretion

Languages
English · Français · Deutsch
Available
Sydney & travel Australia-wide