Chef Clarke Bovaird-Roberts
Chef At Home in Auckland
Get to know me better
Private chef with years in top hospitality, creating seasonal, flavour-driven dining experiences with relaxed sophistication.
I am a New Zealand-born private chef with a lifelong love of food and hospitality. After many years working front of house, I trained at Ballymaloe Cookery School in Ireland, where I developed a deep appreciation for local, seasonal produce and classic cooking techniques. Now, as a private chef, I combine that foundation with an international approach to flavour, creating thoughtful, ingredient-led menus that feel both refined and relaxed. Whether it is an intimate dinner or a special celebration, I focus on food that brings people together and celebrates the simple joy of a beautiful meal shared.
More about me
For me, cooking is...
For me, cooking is a way to connect—with people, with place, and with the seasons. It’s a creative outlet rooted in care
I learned to cook at...
I learned to cook at Ballymaloe Cookery School in Ireland, building on over a decade of cooking for friends and family where I discovered the joy
A cooking secret...
My secret in the kitchen? Cook like you're feeding people you love—even if you’ve just met them. I trust my senses, lean on great seasonal ingredient
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