Chef Caleb Mccall

I am a professionally trained Chef de Partie with a strong foundation in professional and high-end kitchens. My approach to private dining is centred on precision, consistency, and delivering a seamless experience from start to finish.

I specialise in creating refined, restaurant-quality dishes using fresh, seasonal ingredients, with menus tailored to each client’s preferences and occasion. Whether it’s an intimate dinner, a special celebration, or ongoing meal preparation, my focus is on quality, attention to detail, and exceeding expectations.

I am a professionally trained chef, having completed my cookery studies at the Southern Institute of Technology, where I developed a strong technical foundation and discipline in the kitchen.

I progressed quickly through the industry, working my way up to Senior Chef de Partie in a fine dining environment at Euna Restaurant. In this role, I held senior responsibility within a high-standard kitchen, leading sections with precision, maintaining composure under pressure, and consistently delivering refined dishes to a high level of presentation and quality.

Prior to this, I spent over two years at Waxy O’Sheas as a Chef de Partie, where I led key sections during high-volume service. This experience strengthened my ability to perform under pressure, manage multiple responsibilities efficiently, and work closely with both kitchen and front-of-house teams to deliver a strong overall guest experience. I also took pride in mentoring junior chefs and contributing to a positive, high-performing team culture.

I have further experience in professional hospitality environments including The Langlands Hotel, where I worked as a breakfast chef delivering consistent, high-quality service, and The Foundry, where I built my foundations as a commis chef in a fast-paced kitchen.

In addition, I have had the opportunity to be involved in high-level culinary events, including the Pure South Famous Young Chefs Luncheon, where I assisted in the preparation and service of 150 dishes alongside respected chef Darren Wright. I also contributed to a high-profile luncheon alongside Joseph Clarke, further refining my skills in professional event execution.

These experiences have shaped a strong work ethic, attention to detail, and a commitment to delivering high standards and qualities I now bring into every private dining experience.

Based in Northland, I offer a professional, reliable, and personalised service, bringing the standard of a high-end kitchen directly into your home.