Skip to content
Private ChefSydney

Restaurant cooking, at your own table.

Enquire

Private Chef SydneyThe chefsKerem Engin

Le Cordon Bleu technique and Sydney fine-dining polish, brought to the bench in your own kitchen.

Kerem trained at Le Cordon Bleu and sharpened the craft over fifteen-odd years in some of Sydney’s better fine-dining kitchens, and he brings that polish to a bench in your own home. He cooks by feel as much as by recipe — trusting his senses, reading the table, putting the guest experience ahead of any flourish. A night with him might run a dashi-glazed kingfish crudo, an eye fillet with Madeira and wild mushroom, and a matcha tiramisù, each plate composed like it belongs in a dining room but served where you actually want to be. He’ll happily build a bespoke menu and suggest a wine to sit beside each course. Restaurant food, minus the restaurant.

Off recent tables

A contemporary dish from Kerem Engin, plate 1A contemporary dish from Kerem Engin, plate 2A contemporary dish from Kerem Engin, plate 3

Menus

Starting points, priced per head. Each one gets reshaped around your table before a figure is locked in.

Sakura Season

Four courses · Japanese-leaning

A$160/head

A precise, citrus-bright menu that leans Japanese — cured fish and crudo up front, a proper main in the middle, matcha to close.

  • To open — Gin-cured salmon sashimi, chardonnay-pickled cucumber
  • Crudo — Dashi-glazed Hiramasa kingfish, sakura-pickled radish and yuzu broth
  • Main — Beef eye fillet, wild-mushroom cream and Madeira sauce
  • Dessert — Green-tea matcha tiramisù

The Ocean’s Harvest

Four courses · seafood

A$170/head

A seafood degustation from the raw shell to a slow-cooked fish main, finished with something classic and sweet.

  • To open — Scallop ceviche on the shell, pineapple agrodolce
  • Fish — Swordfish, pistachio crust, piperade and confit tomato
  • Main — Murray cod, skordalia and tarragon beurre noisette
  • Dessert — Clementine crème brûlée with biscotti

What Kerem is best for

  • Dashi-glazed Hiramasa kingfish crudo
  • Beef eye fillet, wild mushroom and Madeira
  • Green-tea matcha tiramisù

Books for: restaurant-quality nights in, milestone birthdays, bespoke tasting menus and small refined groups.

Cooks across: Surry Hills, Darlinghurst, Paddington, Woollahra, Potts Point, Pyrmont, Sydney CBD.

Guest notes

5 out of 5
Kerem delivered a private dining experience that rivalled Sydney’s finest restaurants — every detail refined and impeccably executed. We had specific requirements for a bespoke menu, and his wine pairings complemented every course. Professional, warm and hugely talented.
Woollahra
5 out of 5
I planned an intimate dinner for my father’s 60th and Kerem was excellent from the start — prompt communication, a menu that fit the brief perfectly, and so easy to arrange from interstate. Dad messaged me straight away about how much he loved the food.
Surry Hills
5 out of 5
Kerem was incredible — beautifully presented, delicious food, and he’s genuinely engaging to talk to. He left our kitchen spotless too. We’re already looking forward to the next dinner with him.
Paddington

More Sydney chefs