Chef Craig Wright

Private Chef In Newstead
Chef Craig Wright

Get to know me better

Industry leader with an enviable wealth of experience

My food philosophy is all about simple, honest food. I am passionate about forging great relationships with local producers and utilising quality ingredients to create delicious dishes. I believe giving each guest a memorable experience is what catering is all about.

From the beginning, my professional career has given me amazing experiences & teachings. From adapting to the remoteness of Cottage Point Inn, Sydney, to expanding my skills as a personal chef to a family in the Hamptons, NY USA, I have grown tremendously as a chef.

I have had the opportunity to work at the Establishment Hotel, in Sydney’s CBD, an early part of Justin Hemmes’ hospitality empire, Merivale. I spent 4 years in Vancouver, Canada, learning new techniques with produce. I have had fantastic experiences which exposed me to industry leaders with incredible vision and a great sense of contemporary hospitality.

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

Photo from Craig Wright

More about me

For me, cooking is...

My life, my passion.

I learned to cook at...

I learned under several industry titans including Sean Moran's farm to table institution 'Sean's Panaroma' in North Bondi.

A cooking secret...

Keeping things simple by choosing fresh, high quality produce & letting the produce speak for itself in home style cooking with a fine dining twist.

My menus

Chef Craig's reviews

4.88
33 services

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