Private Chef Alexandra Mullinaux

I have over 20 years of experience as a chef. I was born and raised in Oahu, Hawaii and have built my career working across California, Florida and New York. My culinary style has been shaped by my island upbringing, the diverse cultural flavours of California, the soulful cuisines in Florida and the refined techniques and fine dining experience I gained in New York.

My early years began in family-owned restaurants in Berkeley, California where I developed a strong foundation and appreciation for fresh, community-driven food. In Florida, I was exposed to vibrant Latin culture and bold flavours that further influenced my approach to cooking. In New York, I worked at Jean-Georges, the acclaimed three Michelin-starred restaurant, where I spent six years refining my technique and deepening my passion for elevated cuisine and hospitality.

At the end of 2018, I moved to Australia, where I’ve continued to build my career working across the local culinary scene, including serving as Chef de Cuisine at Flemington Racecourse for the past four years.

Now, as a new business owner, I’m excited to express my love of food through dishes that focus on seasonality, fresh ingredients, and bold, memorable flavours.

For me, cooking is...

For me, cooking is my love and happiness — a way to bring people together, create memorable experiences, and share the flavors and traditions that hav

I learned to cook at...

I learned to cook as a little girl, preparing meals for my family and discovering early on the joy that food brings to people.

A cooking secret...

My secret in the kitchen is staying happy — cooking with passion, positivity, and creating food that brings joy to others.

My menus

Organic, alive and in season

STARTER

Choose 1 dish

Beef tartar on crispy sushi rice, pickled radish, garlic chilli crunch and soy cured egg

Homemade focaccia with whipped ricotta, japanese pumpkin and crunchy seeds (v)

Smoked pork croquette with braised beans and pickled pepper salsa

Crab salad with lemon, dill and avocado on homemade toasted sourdough

Wild caught prawn tostada with avocado, lime crema and pickled radish salsa. Choice of homemade salsas

Spinach and goats cheese tart with pickled onions and dill (v)

Mini Croque Monsieur with naturally cured ham, creamy bechamel and chives

FIRST COURSE

Choose 1 dish

Blue corn tetelas, crimini mushrooms, queso oaxaca, salsa macha and pickled cabbage (v)

Creamy potato and leek soup with roasted chickpeas and garlic herb croutons (v)

Pumpkin soup with root vegetables, salsa macha and roasted seeds (v)

Roasted beetroots with winter citrus, caramelised fennel, Meredith's goats cheese and fresh herbs (v)

Spiced carrots, avocado, roasted citrus dressing, winter lettuces and sourdough croutons (v)

Beef Carpaccio with Caesar dressing, nashi pear, pickled red onions and shaved parmesan

Traditionally made hamhock terrine with pistachios, dried fruit relish, seeded mustard and warm bread

MAIN COURSE

Choose 1 dish

Roast lamb with yogurt marinade, green hummus, cauliflower salad and dukkah crumbs

Braised beef with roasted root vegetables, Paris mash and gremolata

Whole roasted chicken with curried lentils, cucumber yogurt and coriander rice

Crumbed pork loin with brown butter vinaigrette, winter lettuces, roasted beetroot and pickled apple

Red wine brasied Osso bucco with creamy polenta and shaved brussel sprout salad with mustard dressing

Grass fed Sirloin with garlic roasted potatoes, creamed greens and mushroom jus

Mushroom and lentil bolognese with Cascatelle, parmesan and hazelnut pesto (v)

DESSERT

All inclusive

Chocolate trifle with white chocolate whipped cream, winter citrus and tim tam crunch

Roasted pumpkin tart, cinnamon whipped cream and candied ginger

White chocolate mousse with macerated fruits and candied nuts

Winter crumble with cinnamon, maple and vanilla ice cream

Coconut cheesecake with white chocolate cream and winter fruit

Shared tables - The friendly feast

STARTER

Choose 2 dishes

BBQ chicken musubi, koshihikari rice, green onion kimchi

Beef tartar on crispy sushi rice, pickled radish, garlic chilli crunch and soy cured egg

Cheesy buttermilk biscuit with roasted pepper relish (v)

Crab dumpling, deep fried and served with chilli lime dressing and green onion kimchi

Crab salad with lemon, dill and avocado on buttered brioche

Crispy street corn wonton, lime crema, pickled onions and coriander

Guava and brie tart with spiced almonds (v)

Hawaiian style Tuna tartare with marinated cucumbers and homemade crisps

Smoked pork croquette, braised beans and pickled pepper salsa

King Ora Salmon, citrus cured, herb cream cheese, garlic crunch on toasted crumpet

Homemade focaccia with whipped ricotta, japanese pumpkin and crunchy seeds (v)

FIRST COURSE

Choose 1 dish

Charcuterie and Cheese board - local and European meats and cheeses with pork rillete, homemade preserves, apple relish and artisan crackers

Chicken taquitos with thinly shaved cabbage, salsa, lime crema and fresh cheese

Pork potstickers with Sichuan chilli butter, tender cabbage and pickled ginger

Prawn ceviche with citrus, coconut, avocado, nashi pear, taro chips

Shaved Jamon with spiced carrots, avocado, roasted citrus dressing, winter lettuces and sourdough croutons

Local and imported Cheese plate with seasonal compote, homemade preserves and artisan crackers (v)

Trio of dips - smokey cheese dip with roasted peppers, creamy kimchi dip with sour cream and green onions, bean dip with chorizo, pickled onions and coriander salsa. Served with homemade crisps including potato, taro, sweet potato, rice and corn

Chorizo tostada with avocado, lime crema and pickled radish salsa. Choice of homemade salsas

Blue corn tetelas, crimini mushrooms, queso oaxaca, salsa macha and pickled cabbage (v)

Spinach, dll and feta dip in a homemade bread bowl, sourdough croutons and winter crudites (v)

Focaccia Mufaletta with shaved meats and cheese, olive salad and pickled veggies

MAIN COURSE

Choose 2 dishes

Beef and Pork Meatballs with BBQ glaze, pickled apple coleslaw and sesame dressing

Creamy chipotle Chicken enchiladas with queso Oaxaca and winter salsa

Crumbed Veal Scallopini with creamy mushrooms, crispy brussel sprouts and pickled onions

Pork Ragu bianco Casarecce , pancetta, fennel and parmesan

Roast Lamb Barbacoa with corn or flour tortillas, pickled onions and chimichurri

Seared steak of your choice, garlic rosemary butter, roasted poatoes, baby broccoli, and watercress salad

Crumbed flathead with lime and pickled jalapeno tartare, salsa verde and rocket salad

Braised Beef tacos with all the fixings : corn or flour tortillas, guacamole, fresh salsa, lime crema and queso fresco

Crispy Chicken sliders with garlic chilli crunch, shredded lettuce and soy pickles

Spinach and goats cheese Cannelloni with pumpkin sugo, basil pesto and pine nut relish (v)

Mushroom tacos with cheese skirt, dressed kale and homemade salsa of your choosing (v)

Slow cooked lamb with quinoa verde, macerated squash and puffed grains

Beef sliders with cheddar cheese, caramelised onions and burger sauce

Mini Cuban sandwich with mojo aioli, swiss cheese and homemade pickles

DESSERT

Choose 1 dish

Ube cupcakes with vanilla cream cheese frosting

Tres leches trifle with dulce de leche, cinnamon whipped cream and local citrus

Simple chocolate cake with dark chocolate ganache and cereal crunch

Roasted pumpkin tart, caramelised milk, candied ginger

Mexican chocolate brownie with dulce de leche, and chocolate coated cereal

Chocolate trifle with white chocolate whipped cream, winter citrus and tim tam crunch

Coconut and white chocolate haupia, ube pearls, macadamia

Seasonal, Vibrant and Bold : an Asian - Latin fusion

STARTER

Choose 1 dish

BBQ chicken musubi, koshihikari rice, green onion kimchi

Crispy street corn wonton, lime crema, pickled onions and coriander (v)

Smoked pork croquette with braised beans and pickled pepper salsa

Chorizo tostada with avocado, lime crema and pickled radish salsa. Choice of homemade salsas

Cheesy buttermilk biscuit with roasted pepper relish (v)

FIRST COURSE

Choose 1 dish

Prawn ceviche with winter citrus, coconut, avocado, nashi pear and taro chips

Pumpkin soup with root vegetables, salsa macha and roasted seeds (v)

Pork potstickers with Sichuan chilli butter, tender cabbage and pickled ginger

Chicken taquitos with thinly shaved cabbage, homemade salsas, lime crema and fresh cheese

Blue corn tetelas, crimini mushrooms, queso oaxaca, salsa macha and pickled cabbage (v)

Chicken and ginger congee with green onions, pickled greens, roasted peanuts and homemade garlic chilli crunch

MAIN COURSE

Choose 1 dish

Basil chicken with ginger scented jasmine rice and stir fried greens. Choose a side from below

Five spiced Roast Chicken with quickly cooked greens and green onion relish. Choose a side from below

Beef Meatballs with BBQ glaze, pickled apple coleslaw, sesame dressing and crispy wontons. Choose a side from below

Roast Lamb Barbacoa with corn or flour tortillas, pickled onions and chimichurri. Choose a side from below

Braised Beef tacos with all the fixings : corn or flour tortillas, guacamole, fresh salsa, lime crema and queso fresco. Choose a side from below

Creamy chipotle Chicken enchiladas with queso Oaxaca and radish salsa. Choose a side from below

Pork katsu with hawaiian curry, potato, and seasonal vegetables. Choose a side from below

Crumbed flathead with lime and pickled jalapeno tartare, salsa verde and rocket salad. Choose a side from below

Pork loin with ginger, gochujang glaze, roasted carrots, sweet soy potatoes. Choose a side from below

Sides : Cabbage slaw with pickled apples, sesame dressing and crispy wontons

Sides : Coriander and lime rice

Sides : Roast Cauliflower salad with lime, chilli and fresh herbs

Sides : Roasted root veggies, garlic vinaigrette

Sides : Slow cooked black beans with smoked pork

Sides : Sticky Rice with chinese sausage and shiitake mushrooms

Sides : Sweet potato noodles with carrots, spinach and mushrooms

Sides: Roasted potatoes with caramelized onions and roasted capsicum

Sides: Steamed Broccoli in oyster sauce

Sides: Ginger jasmine rice

DESSERT

Choose 1 dish

Coconut and white chocolate haupia, ube pearls, macadamia

Roasted pumpkin tart, caramelised milk, candied ginger

Tres leches trifle with caramelised milk, cinnamon whipped cream and local citrus

Mexican chocolate brownie with dulce de leche, and chocolate coated cereal

Guava cheesecake with coconut crust and fresh fruit

Chocolate trifle with white chocolate whipped cream, winter citrus and tim tam crunch

Ube cupcakes with vanilla cream cheese frosting

Classic, Luxurious and Elegant

STARTER

Choose 1 dish

Beef tartar on crispy sushi rice, pickled radish, garlic chilli crunch and soy cured egg

Crab salad with lemon, dill and avocado on buttered brioche

King Ora Salmon, citrus cured, herb cream cheese, garlic crunch on toasted crumpet

Cheesy buttermilk biscuit with roasted pepper relish (v)

Buttermilk biscuit with whipped garlic butter (v)

Guava and brie tart with spiced almonds (v)

FIRST COURSE

Choose 1 dish

Beef Carpaccio with Caesar dressing, nashi pear, pickled red onions and shaved parmesan

Creamy potato and leek soup with Spanish Chorizo and brioche croutons

Roasted beetroots with winter citrus, caramelised fennel, Meredith's goats cheese and fresh herbs

Shaved Jamon with spiced carrots, avocado, roasted citrus dressing, winter lettuces and sourdough croutons

Charcuterie and Cheese board - local and European meats and cheeses with pork rillete, homemade preserves, apple relish and artisan crackers

Seafood chowder with local molluscs, bacon, corn, annatto oil and crispy potato

MAIN COURSE

Choose 1 dish

Braised beef with roasted root vegetables, Paris mash and gremolata

Pan seared Chicken breast, crispy leg, sauteed mushroom medley and creamed kale

Smoked Duck breast with sweet and sour glaze, herbed potatoes and buttered carrots

Crab crusted whitefish with swiss chard and tender root vegetable buerre blanc

Rack of lamb with green hummus, roasted cauliflower, tahini salad and ancient grains

Pork Ragu bianco with Casarecce , pancetta, fennel and Parmesan Reggiano - served with a winter lettuce salad and homemade Focaccia

Seared steak of your choice, garlic rosemary butter, potato fondant, baby broccoli, and watercress salad. Upgrade to Wagyu at an additional cost

Crumbed Veal Scallopini with creamy mushrooms, crispy brussel sprouts and pickled onions

Wild mushroom en Croute with creamed spinach, spiced carrots and roasted vegetable jus (v)

Spinach and goats cheese Cannelloni with pumpkin sugo, basil pesto and pine nut relish (v)

DESSERT

Choose 1 dish

Chocolate trifle with white chocolate whipped cream, winter citrus and tim tam crunch

Guava cheesecake with coconut crust and fresh fruit

Roasted pumpkin tart, caramelised milk, candied ginger

Tres leches trifle with dulce de leche, cinnamon whipped cream and local citrus

Simple chocolate cake with dark chocolate ganache and cereal crunch

Causal, laid back, grazing table

STARTER

Choose 1 dish

Trio of dips - smokey cheese dip with roasted peppers, creamy kimchi dip with sour cream and green onions, bean dip with chorizo, pickled onions and coriander salsa. Served with homemade crisps including potato, taro, sweet potato, rice and corn

BBQ candied nuts - almonds, cashews and pecans roasted in a Texan BBQ spice (v)

Cheesy buttermilk biscuit with roasted pepper relish (v)

Sour cream and onion Cobb loaf with crumbled bacon and bagel seasoning

Charcuterie and Cheese board - local and European meats and cheeses with, homemade preserves, apple relish and artisan crackers

Winter fruit plate - seasonal fruit, peeled, diced and sliced for easy eating

Chilled edamame with sweet soy dressing and sesame

Layered bean dip with re-fried beans, sour cream, cheddar cheese, guacamole, corn salad and fresh salsa. Served with corn chips

FIRST COURSE

Choose 1 dish

BBQ chicken musubi - Hawaiian sushi with seasoned rice, chilli mayo and green onions

Spinach and goats cheese tart with pickled onions and dill (v)

Ham and cheese scroll with chipotle bechamel and caramelised onions

Pig in a blanket - mini Cabanossi rolled in puff pastry and honey mustard

Mushroom scroll with manchego and salsa verde (v)

Guava and brie tart with spiced almonds (v)

Beef Birria sausage roll with cheese crust and salsa roja

Chorizo sausage roll with caramelised onions and chimichurri

Crab and cream cheese dumpling, deep fried and served with chilli lime dressing and green onion kimchi

Crispy street corn wonton, lime crema, pickled onions and coriander

Pork wontons with Sichuan chilli mayo and pickled ginger

MAIN COURSE

Choose 1 dish

Chicken salad sandwiches with teriyaki mayo, garlic chives and chopped lettuce

Deviled egg and ham sandwiches with pickled onions and smoked paprika

Focaccia Mufaletta with shaved meats and cheese, olive salad and pickled veggies

Chicken salad wrap with dressed kale, creamy cotija dressing and mexican pickles

Chinese chicken salad wrap with chopped cabbage, mandarin, sesame dressing and crispy wontons

Roasted cauliflower, green hummus, tahini salad and ancient grains (v)

Chicken sliders with garlic chilli crunch glaze, shredded lettuce and soy pickles

Beef sliders with cheddar cheese, caramelised onions and burger sauce

Mini Cuban sandwich with mojo aioli, swiss cheese and homemade pickles

Pork katsu burger with curry aioli, shaved cabbage and soy pickles

Chinese chicken salad with sweet soy vinaigrette, crunchy cabbage, mandarin segments and roasted peanuts

Potato salad with bacon, cucumbers and pickled carrots

Noodle salad with peanut dressing and sesame and seasonal veg (v)

Vermicelli noodles with chilli lime dressing, fresh herbs and roasted peanuts

Mexican Caesar salad with chopped lettuce, kale, creamy cotija dressing and crunchy tortilla strips

DESSERT

Choose 1 dish

Assorted brownie platter - Mexican chocolate with dulce de leche, white chocolate and ube, peanut butter fudge brownies

Cheesecake cupcakes with stewed berries and biscoff crust

Pineapple upside down cake with brown sugar glaze

Banana bread with cream cheese frosting

Homemade peanut butter cups

Mini apple pies

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Chef Alexandra Mullinaux

Get to know me better

More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

Book your experience with Chef Alexandra

Take a Chef services in nearby cities

Cities where you can enjoy a Chef