The life of a private chef may seem glamorous, but it comes with its ups and downs. Otago private chefs Thomas Barta, Alex Southwick, Gabrielle Lind, and Rebecca Hendriks share their experiences of serving the rich, the famous, and everyday people.
From serving barbecues on waterfalls to catering for private jets, these chefs have some incredible stories to tell. However, they also highlight the unglamorous side of the job. Queenstown chef Rebecca Hendriks recalls preparing food in brutal storms and cooking a bird a guest shot off a yacht.
Meeting famous people is a common occurrence for these chefs, but they emphasize the importance of privacy. While the job can be glamorous, it is also incredibly hard work. The responsibility remains the same, whether cooking for celebrities or everyday families – to provide a seamless experience and make guests feel comfortable.
Despite the challenges, such as managing public perceptions of food costs and dealing with seasonality, these chefs find joy in their work. They appreciate the freedom and work-life balance it provides, even if it means working holidays and filling in gaps during slow seasons.
Being a private chef requires much more than just cooking skills. It involves being an entertainer, dishwasher, server, and more all in one. Adaptability, communication, and hospitality skills are crucial, along with perseverance and a love of service.
While the job may not always be as glamorous as portrayed in movies, these chefs have had fun and memorable experiences along the way. From cooking in back country huts to preparing traditional dishes from different cultures, they continue to embrace the challenges and rewards of their profession. A successful private chef must adapt, respect tradition, and deliver exceptional dishes. The decision to train in Italy at the age of 17 not only led me to Europe but also shaped my career and my approach to food and hospitality today. After completing my culinary apprenticeship in Italy, I worked in various countries like Germany, Bristol, London, and Scotland before settling in New Zealand in 2011. The experience of dining at a Michelin-starred restaurant during my apprenticeship fueled my passion for cooking and set a clear goal for my culinary journey. Working at Gordon Ramsay’s one-Michelin-star restaurant in London taught me the importance of discipline, consistency, and respect for ingredients, which have influenced my work ethic as a chef.
In New Zealand, earning my first Cuisine Good Food Guide hat as a head chef and being recognized for the Best New Zealand Salmon Dish in 2015 were significant milestones that celebrated my dedication to cooking with restraint, technique, and respect for ingredients. Leading large teams in high-pressure restaurant environments taught me valuable lessons, but I eventually found fulfillment in private cheffing, where I can create a sense of ease and generosity around the table for my guests.
I now enjoy the freedom and creativity that comes with my work, focusing on dishes that feel clean and deliberate, with each element serving a purpose. One of my favorite dishes is the citrus-cured king salmon with horseradish, beetroot, and ginger-soy reduction, which highlights balance, freshness, and contrast in flavors and textures. Cooking has always been a natural passion for me, influenced by my family’s background in food, and I find joy in creating memorable dining experiences for my guests. “As a dyslexic person, I excelled in practical tasks, and cooking came naturally to me.”
Southwick received training at Sky City in Auckland, working at various restaurants such as The Sugar Club and Depot before moving to Glenorchy to work at luxury lodge Blanket Bay.
“It was at Blanket Bay where I really started to thrive and build my foundation in cookery.”
During the pandemic, he worked at Amisfield restaurant for nearly a year before returning to Auckland to become the head chef at Bar Celeste at the age of 21, which was ranked in the top five restaurants in the Metro Awards.
In 2022, he became the sous chef at Sidart restaurant under owner Lesley Chandra.
“This is where I really developed my style of food and gained confidence in the kitchen.”
Later in 2022, he moved back to Queenstown and briefly worked as the head chef at Aosta before taking on the role of head chef at the Dishery in Arrowtown for 18 months. He then became the executive chef at The Hills Golf Club.
Realizing his love for cooking for small intimate groups, he started his own business as a private chef.
“I enjoy cooking food at a high level and working for myself. I love the personal connection with clients, getting to know them on a personal level and becoming friends with them.”
He describes his food style as “simple elegance”, focusing on making the produce shine with complementary flavors.
One of his signature dishes is the Butterfish with Plum Sabayon, which serves 10 portions and includes various components such as pickled butternut, smoked diamond shell clams, wilted rocket, soy pumpkin seeds, and silver beet shard.
Gabrielle Lind, on the other hand, pursued a career in cooking to explore the world. Growing up in various locations in New Zealand, she studied professional cookery at the Southern Institute in Invercargill and did her apprenticeship in Queenstown.
After working in the industry for 25 years, she decided to start her own small event catering business in Cromwell during the Covid pandemic.
Lind enjoys creating customized menus for her clients based on their preferences and seasonal ingredients. She finds joy in being a part of special events and seeing her clients relaxed and enjoying themselves.
Her favorite event so far was a birthday party for 30 people where she prepared a five-course long Italian lunch, creating a memorable experience for the guests and herself.
The only special request we received was for a prawn cocktail, which isn’t very Italian. However, since it was truffle season, I decided to incorporate it into the pasta course. I also took on the challenge of mastering cannoli and ended up making a total of 60 of them.
My work with wedding planners allows me to be creative and collaborate with amazing people. This business not only fulfills me but also feeds my slight addiction to buying cookbooks. I have managed to turn something I enjoy into a job that I love.
Roasted Baby Courgette with Labneh + Brown Butter Dressing
Ingredients:
500g courgettes
Olive oil
Salt + pepper
250g Greek yogurt
120g butter
1 tablespoon lemon juice
Fresh mint + parsley
Method:
Line a sieve with a cloth and place it over a bowl. Pour the yogurt into the sieve and refrigerate for a minimum of 6 hours.
Preheat the oven to 200°C.
Toss the courgettes in oil, salt, and pepper. Place them on a baking tray in a single layer and bake for 15 minutes. Gently toss them and return to the oven for another 5-8 minutes while preparing the brown butter.
In a small pot, melt the butter. Reduce the heat to medium and stir the pot, allowing the butter to gently brown. Once you achieve the desired color, remove from heat and add lemon juice to stop the cooking process. Set aside for later use.
To serve, spread the strained labneh, arrange the courgettes on top, drizzle with brown butter, and sprinkle with fresh herbs.
