Private Chef James Dennis

I am a professional chef with over 16 years of culinary experience and a passion for creating unforgettable dining experiences. Throughout my career, I have worked as a Head Chef and developed my skills across a wide range of cuisines, with a special love for authentic West African flavours and modern Australian cuisine. I founded J&G Amazing Catering to bring restaurant-quality food and personalised service to weddings, private dinners, corporate events, and special celebrations.

Every menu I create is tailored to my clients, using fresh, high-quality ingredients and attention to every detail. Whether I'm preparing an intimate private dinner or catering for hundreds of guests, my goal is always the same: to create exceptional food, warm hospitality, and memories that last long after the meal is finished.

For me, cooking is...

Cooking is my passion and my way of bringing people together through unforgettable food, creativity, and genuine hospitality.

I learned to cook at...

I developed my skills through over 16 years of professional kitchen experience, working my way up to Head Chef and continuously learning from talented

A cooking secret...

My secret is simple: fresh ingredients, bold flavours, attention to detail, and cooking every dish with passion and care.

My menus

Seafood Tasting Experience

STARTER

Choose 1 dish

King Prawn Cocktail Succulent king prawns served with crisp baby gem lettuce, avocado, cucumber, and a classic Marie Rose sauce

Seared Scallops Perfectly seared scallops served with roasted carrot and star anise purée, crispy bacon crumb, and fresh herbs

Smoked Salmon Tartare House-smoked salmon tartare with cucumber, dill crème fraîche, capers, and lemon

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Atlantic Salmon Pan-seared Atlantic salmon served with creamy potato purée, grilled asparagus, and a lemon butter sauce

Garlic Butter King Prawns King prawns sautéed in garlic butter, served over saffron risotto and finished with fresh herbs

Pan-Seared Barramundi Crispy-skin barramundi served with seasonal vegetables and a saffron beurre blanc

DESSERT

Choose 1 dish

Apple, Rhubarb & Strawberry Compote Warm apple, rhubarb and strawberry compote served with premium vanilla bean ice cream

New York Cheesecake Classic baked New York cheesecake served with stewed seasonal fruits and Chantilly cream

Chocolate Soufflé Warm chocolate soufflé served with vanilla bean ice cream

French fine dining experience

STARTER

Choose 1 dish

Seared Scallops, Cauliflower Purée, Crispy Pancetta & Herb Oil

Goat's Cheese Tart, Beetroot, Walnuts & Balsamic Glaze

French Onion Soup with Gruyère Crouton

FIRST COURSE

Choose 1 dish

MAIN COURSE

All inclusive

Beef Tenderloin Potato fondant, baby carrots and red wine jus

Chicken Supreme Stuffed with ricotta and herbs, served with truffle potato purée, wild mushrooms and cream sauce

Pan-Seared Barramundi With saffron beurre blanc and seasonal vegetables

DESSERT

Choose 1 dish

Vanilla Crème Brûlée Classic vanilla custard with caramelised sugar, strawberries cream

Chocolate Fondant Warm chocolate fondant with vanilla bean ice cream

Lemon Meringue Tart Silky lemon curd with toasted meringue

J&G Private Dining Experience

STARTER

Choose 1 dish

Grilled scallops served with roasted cauliflower purée and bacon crumb

Crispy golden arancini filled with rich, slow-cooked ragu and creamy mozzarella, finished with shaved parmesan, fresh herbs, and a light parmesan cream

Char-grilled lamb cutlets resting on a silky parmesan risotto, layered with slow caramelised onion, herb crumb texture, and finished with a balsamic reduction

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Beef Medallion Perfectly seared beef medallion, layered over a smooth, buttery purée, complemented by caramelised baby carrots, wilted greens, and finished with a glossy reduction and herb garnish

Chicken supreme stuffed with ricotta cheese and mixed herbs, wrapped with prosciutto, served on a bed of truffle mash with a sun-dried tomato cream sauce

Grilled Barramundi Perfectly seared crispy-skin barramundi resting on a rich, slow-simmered chickpea and tomato cassoulet, finished with a golden saffron beurre and fresh herb oil

DESSERT

Choose 1 dish

My signature lemon meringue tart with silky lemon curd and a light toasted meringue finish

Vanilla Crème Brûlée With a torched caramel top, paired with berry compote, fresh orange, and crisp almond biscotti

Sticky Date & Ginger Pudding Warm spiced date and ginger pudding, finished with house-made butterscotch sauce, vanilla bean ice cream, fresh strawberries, and a light dusting of icing sugar