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I create modern European dining with French pastry foundations—precise, seasonal, and elegantly plated, from bespoke tasting menus to refined plated dinners.

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Reza Norouzi

I design refined, modern European experiences with precision and calm under pressure.

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My career has been built on discipline, technique, and performance under pressure—from leading pastry sections in premium waterfront venues to heading full pastry operations internationally.

As a private chef, I bring structure, refinement, and a deep understanding of seasonal menu design, dietary precision and customisation, and high-end plating and execution. My style is modern European with strong French foundations, complemented by contemporary plating and balanced flavour profiles, with a focus on curated multi-course tasting menus, elegant plated dinners, and pastry-driven finales.

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Every plate has intention behind it. Flavour first. Texture second. Presentation last. No decoration without purpose. No trend without technique.

I lead with intention, technique, and control—so every course feels effortless.

I cook with purpose

Every plate I serve has intention behind it: flavour first, texture second, presentation last. I don’t decorate without purpose, and I don’t follow trends without technique.

I build on French training and real service pressure

I’m French-trained, classically educated at Gastronomicom International Culinary Academy, where I completed a diploma in French pastry. I’ve carried that discipline into high-pressure service, leading pastry sections and running full pastry operations internationally.

My secret is control

My philosophy is control—control of temperature, seasoning, and timing. I build flavour in layers, manage waste with discipline, and execute with precision so the experience stays consistent from the first bite to the last.

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Frequently Asked Questions

What are my rates for private chef services in Australia?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 166.67 AUD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialise in?

I cook Chef's special, Mediterranean, Local, French and Fusion. I build my menus around ingredients that are in season and bought locally, because that's where the flavour is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in Australia?

To book me in Australia, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.