Photo from Craig Wright

Chef Craig Wright

Private Chef In Newstead

4.9/ 5
Chef Craig Wright

Get to know me better

Industry leader with an enviable wealth of experience

Craig Wright Bio:

My passion for food and love of all things gastronomic began at and early age. By the time I started High school, with two excellent home cooks as parents, I was headed down the path to becoming a Chef.

Just two weeks after completing my final HSC exam I started my apprenticeship at long standing Sydney restaurant Cottage Point Inn. Due to the remoteness of the restaurant, deliveries were limited. This gave me the opportunity to learn things that were unique to me, from house-baked bread to 4am trips to the Flemington Market to purchase fruits and vegetables.

Next came the opportunity to work at the Establishment Hotel, in Sydney’s CBD, an early part of Justin Hemmes’ omnipotent hospitality universe. This proved to be a fantastic experience that exposed me to industry leaders with an incredible vision and a great sense of contemporary hospitality.

From there I ventured to Vancouver, Canada for what would be a great 4 years of continued culinary growth. It brought the opportunity to work alongside some inspiring chefs. Learning new techniques with produce, particularly seafood unique to the Pacific Northwest.

My watershed moment came in 2009 when I started working for Sean Moran at the fabled Bondi restaurant Sean’s Panaroma. I was stuck by the honesty and integrity of the food and the restaurant. I have been inspired ever since to strive for that level of integrity and pure deliciousness without pretention.

From Sean’s I spent two summers in “the Hamptons” NY, USA. Working for a private family preparing dinner parties with the incredible bounty available. From the best stone fruit I have ever tasted to the freshest locally caught seafood.

My food philosophy is all about simple honest food. I am passionate about forging great relationships with purveyors and utilizing local produce to create dishes that are delicious to eat. I think giving each guest a memorable experience is what its all about.

My favorite ingredients are constantly changing with the seasons and new discovery’s are always being made. Currently they include: native fingerlimes, Burrawong Farms Poultry, Pangkarra durum wheat flour, and kaleidoscopic heirloom tomatoes.

My services

As a Private Chef, I can offer you:


I can do weddings, birthdays and corporate events in Newstead. You name it!

Full-time Chef

A longer stay in Newstead? I'm available for holidays, on a daily basis, and so forth. Just let me know!

Cooking Classes

Because "sharing is caring". I would be happy to teach you all sorts of techniques and recipes in Newstead.

Culinary Consultancy

Trust me as a culinary consultant to help you with your concept in Newstead.

Chef Craig's reviews

4.9/ 5

Craig and Amy were phenomenonal - we can't speak highly enough of them. 5 stars

Sarah Mcewan - Jul 27 2022

4.8/ 5

We would like to thank Craig and Amy for turning our little family dinner into a lifelong memory. They created a culinary masterpiece and accompanied with their awesome hosting making it such a special night for us all. The quality of the food was by far the best we have ever had in our lives.

Kathy - Jul 06 2022

5/ 5

Craig was awesome. The service was second to none with our very own waiter on hand. Craig explained each dish before we got stuck in! The food was unbelievable! The whole process from the booking all the way through to the dining experience was an easy process with Craig and will be using Craig and his team again.

Dylan Pinkstone - Mar 03 2022

5/ 5

Where to start!? While respectful and professional, Craig was highly engaging and walked us through what was the perfect five course at-home dining experience. We can’t wait to recommend Craig to our friends and family.

Claudia Jones - Jan 04 2022

5/ 5

Book your experience with Chef Craig

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