Chef Chris Caron

Private Chef in Keperra

Brisbane based private chef and Canadian-native chef I bring over 20 years of experience in fine dining, french cuisine and farm to table cooking. My passion lies creating restaurant-quality meals in the comfort of your home - tailored to each client.

With a background rooted in classic French technique and creative flair for blending Asian and Australian ingredients, I designs thoughtful, seasonal menus that highlights bold flavour and elegant presentation.

Whether it's a romantic dinner, a birthday celebration or a special gathering, I handle every detail - from menu creation and sourcing fresh local produce to professional plating and seamless clean up - allowing guests to relax and savour every moment.

For me, cooking is...

For me cooking is all about balance. In order to creat full symphony you must understand the notes of sweet, salty, sour, bitter and umami.

I learned to cook at...

I completed my apprenticeship in a 3 diamond hotel, but honed my skills working in kitchens. Most wisdom gained was from my culinary explorations.

A cooking secret...

A dish should have layers. Complexity and depth of flavours. Use fresh ingredients and use techniques that have been tested and true.

My menus

Gathar

STARTER

All inclusive

Garlic and Rosemary Focaccia

FIRST COURSE

All inclusive

Creamy Buratta paired with Heirloom Tomato and Dehydrated Olive (V)

MAIN COURSE

All inclusive

Lamb Shoulder and Za'atar, Braised Fennel, Crème Fraîche and Tamarind Glaze

Duck Confit Ragoût made with Fresh Pappardelle and Crispy Sage

DESSERT

All inclusive

Norco Vanilla Bean Crème Brúlée w Biscotti

Epicurean Adventure

STARTER

Choose 1 dish

Duck Fat Dauphinoise w Beef Tartare

Local Caught Sashimi, Smoked Ponzu, Avocado Emulsion, Australian Finger Lime

Zucchini Flowers with Truffle Pecorino and Beetroot Reduction (V)

FIRST COURSE

Choose 1 dish

Aburi Queensland Kingfish with Coconut Buerre Blance, Tarragon

Honey Brined Chicken and Cardamon Carrot and Tarragon Emulsion

Ora King Salmon lightly seared and served with Orange Saffron Buerre Blanc

Victorian Dry Brined Duck, Sous Vide in Warm Spices, paired with Celeriac Amazake, Chamomile Jus and Bitter Orange

Soy Marinated Crispy Tofu w Asian Broth, Miso Caramel and Parmesan Custard (V)

MAIN COURSE

Choose 1 dish

Coconut and Lentil Cake with Whipped Soignon Chèvre, Apple Jus (V)

Blackened Grain Fed Organic Local Beef, Blue Cheese Pomèe and Compressed apple

Beef Short Rib Braised in Masterstock and Crumbed in Pork Crackle, paired with Kimchi Slaw and Smoked Harissa

Local Queensland Pork Tenderloin w Poached Fennel, Crème Fraîche and Tamarind Glaze

Sous Vide Eye Fillet with Café de Paris Butter, Smoked Pome Purée, Burnt Onion Pedals and Red Wine Jus

DESSERT

Choose 1 dish

Cocoa Coconut Biscuit w Chantilly Cream and Miso Caramel

Davidson Plum Panna Cotta, Torched Meringue, Australian Finger Lime and Toasted Macadamia

Granite Belt Yuzu Poached Pears, Brown Butter Crumb and Szechuan Diplomat

Norco Vanilla Bean Crème Brúlée w Biscotti

Australian Contemporary

STARTER

All inclusive

Country Sourdough with Smoked Whipped Cultured Butter (GF Avaialable)

FIRST COURSE

All inclusive

Oyster w Fruity Granita

Fresh Daily Ceviche showcasing Seasonal Ingredients

Creamy Buratta paired with Heirloom Tomato and Dehydrated Olive (V)

Duck Fat Dauphinoise w Beef Tartare

Zucchini Flowers with Truffle Pecorino and Beetroot Reduction (V)

MAIN COURSE

Choose 1 dish

Blackend Grain Fed Organic Beef with Blue Cheese Pomèe and Compressed apple

Beef Short Rib Braised in Masterstock and Crumbed in Pork Crackle, paired with Kimchi Slaw and Smoked Harissa

Braised Lamb w Za'atar, Burnt Leek Salsa and Whipped Chevre

Duck Breast Brined in Warm Spices served with Parsnip, Apple Pinot Noir and Rhubarb

Sous Vide Eye Fillet with Café de Paris Butter, Smoked Pome Purée, Burnt Onion Pedals and Red Wine Jus

DESSERT

All inclusive

Kaffir Lime and Davidson Plum Panna Cotta, Torched Meringue, Lime Curd and Toasted Macadamia

Cocoa Coconut Biscuit w Chantilly Cream and Miso Caramel

Dark Chocolate Pâte à Bombe, Miso Caramel and Coconut Biscuit

Vanilla Bean Crème Brúlée w Biscotti

Yuzu Poached Pears, Brown Butter Crumb and Szechuan Diplomat

A Long Brunch

STARTER

All inclusive

Locally Baked Artisan Pastries

Fresh Seasonal Fruit, Local Honey and Cultured Yogurt

FIRST COURSE

All inclusive

Seasonal Queensland Avocado, presented as Guacamole and Avocado Emulsion, topped with lightly dressed Rocket Salad

MAIN COURSE

All inclusive

Crispy Fried Chicken on Polenta on a Jalapeño Waffle, finished with Hot Honey Beurre Blanc

DESSERT

All inclusive

Blueberry and Ricotta Pancakes topped with Blueberry Compote and Crème Anglaise

Saltwater

STARTER

All inclusive

Sydney Rock Oyster w Chef's Seasonal Preparation

FIRST COURSE

Choose 1 dish

Fresh Daily Ceviche showcasing Seasonal Ingredients

Morton Bay Bug Roll, Tarragon Emulsion, Jamón

Tasmanian Salmon Sashimi Betel Leaf with Mini Nam Chim Thai Salad

Local Caught Sashimi, Smoked Ponzu, Avocado Emulsion, Australian Finger Lime

MAIN COURSE

Choose 1 dish

Aburi Queensland Kingfish with Coconut Buerre Blance, Tarragon

Fresh Yellowfin Tuna with Skid Ink Crisps and Tomato Emulsion

Tasmanian Salmon, lightly seared. Orange Saffron Buerre Blanc

Freshly Caught Market Fish with Smoked Jerusalem Artichoke, Toasted Hazelnut

DESSERT

Choose 1 dish

Cocoa Coconut Biscuit w Chantilly Cream and Miso Caramel

Davidson Plum Panna Cotta, Torched Meringue, Australian Finger Lime and Toasted Macadamia

Granite Belt Yuzu Poached Pears, Brown Butter Crumb and Szechuan Diplomat

Dark Chocolate Pâte à Bombe, Miso Caramel and Coconut Biscuit

Norco Vanilla Bean Crème Brúlée w Biscotti

Pan Asian

STARTER

All inclusive

Asian-Inspired Seasonal Amuse-Bouche

FIRST COURSE

Choose 1 dish

Soy Marinated Crispy Tofu w Asian Broth, Miso Caramel, Parmesan Custard (V)

Queensland Caught Kingfish Sashimi with Thai Red Curry, Kaffir Lime, Lychee

Lightly Battered Soft Shell Crab w Chilli Caramel , Kaffir Lime

MAIN COURSE

Choose 1 dish

Braised Tasmanian Beef Short Ribs ,Crumbed in Pork Crackle, paired with Kimchi Slaw and Smoked Harissa

Coconut and Lentil Cake with Whipped Goats Cheese and Apple Jus (V)

Victorian Dry Brined Duck, Sous Vide in Warm Spices, paired with Celeriac Amazake, Chamomile Jus and Bitter Orange

Queensland Caught Aburi Kingfish with Coconut Buerre Blanc and Tarragon

Local Queensland Pork Tenderloin w Poached Fennel, Crème Fraîche and Tamarind Glaze

DESSERT

Choose 1 dish

Granite Belt Yuzu Poached Pears, Brown Butter Crumb and Szechuan Diplomat

Cocoa Coconut Biscuit w Chantilly Cream and Miso Caramel

A French Experience

STARTER

All inclusive

Smoked Sourdough with Smoked Cultured Butter (GF Available)

FIRST COURSE

Choose 1 dish

Duck Fat Dauphinoise w Darling Down Beef Tartare

Fresh Daily Ceviche showcasing Seasonal Ingredients

Sydney Rock Oyster w Chef's Seasonal Preparation

Whipped Soignon Chevre Tartlet with Aged Balsamic and Baby Herbs (V)

MAIN COURSE

Choose 1 dish

Sous Vide Darling Down Eye Fillet,Café de Paris Butter, Smoked Pome Purée, Burnt Onion Pedals and Red Wine Jus

Blackened Grain Fed Organic Local Beef, Blue Cheese Pomèe and Compressed apple

Tasmanian Braised Short Rib with Curried Cauliflower and Tarragon Diakon

Local Queensland Pork Tenderloin w Poached Fennel, Crème Fraîche and Tamarind Glaze

Honey Brined Queensland Chicken, Cardamon Carrot , Tarragon Emulsion

Five Spice "Luv a Duck", Parsnip Purèe, Apple Pinot Noir

Freshly Caught Market Fish with Smoked Jerusalem Artichoke, Toasted Hazelnut

Tasmanian Salmon lightly seared and served with Orange Saffron Buerre Blanc

Coconut and Lentil Cake with Whipped Soignon Chèvre, Apple Jus (V)

DESSERT

Choose 1 dish

Norco Vanilla Bean Crème Brúlée w Biscotti

Cocoa Coconut Biscuit w Chantilly Cream and Miso Caramel

Dark Chocolate Pâte à Bombe, Miso Caramel and Coconut Biscuit

Davidson Plum Panna Cotta, Torched Meringue, Australian Finger Lime, Toasted Macadamia

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Book your experience with Chef Chris

Specify the details of your requests and the chef will send you a custom menu just for you.

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Chef Chris Caron

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 Chris

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Cities where you can enjoy a Chef