Private Chef Australia

Three-Hat Chef Grant King. Exclusively Yours.

When high-profile clients need a chef they can trust with their reputation, their privacy, and their palate they call Grant King.

Grant is one of a handful of chefs in Australia who has earned three chef hats. He led The Pier to the No.1 restaurant in the country and onto the San Pellegrino World's Top 100 Restaurants list. He was named Chef of the Year by Gault and Millau with a rating of 18 out of 20. He has been a guest judge on MasterChef Australia. He has cooked alongside Colin Cowie, one of the world's most sought-after luxury event planners.

This is not a catering service. This is a world-class chef, cooking exclusively for you and your guests in your harbour-side penthouse, on a superyacht on Sydney Harbour, at a private estate, or at a luxury destination anywhere in the world.

Grant's private chef service is designed for clients who expect the highest level of culinary excellence, discretion, and seamless execution international touring artists and their teams, C-suite executives, ultra-high-net-worth families, global event planners, and private aviation and superyacht clients.

Every engagement is handled with absolute discretion. No social media. No name-dropping. No exceptions.

The Experience

This begins with a private conversation with Grant about what you want the evening to feel like. Not just what you want to eat, but the atmosphere, the pace, the story of the evening.

The menu is built entirely around you. Your tastes, your dietary requirements, your cultural preferences, your guests' expectations. Nothing is templated. Nothing is recycled. Every dish is conceived, developed, and refined specifically for your occasion.

Grant sources every ingredient personally. His seafood comes from line fishermen he has worked with for decades sustainable, wild-caught, never farmed. His produce comes direct from farming contacts across Australia and New Zealand. If a specific ingredient needs to be imported a particular Japanese wagyu, a high-altitude truffle, New Zealand crayfish Grant arranges it.

On the evening, Grant arrives with his handpicked team. Your only role is to be present with your guests. Everything else the preparation, the cooking, the service, the wine, the pacing, the cleanup is handled invisibly and flawlessly.

When the last course has been served, the kitchen is returned to its original state. You would never know a three-hat chef had been there except that your guests will not stop talking about the food for months.

What Sets Grant Apart

The difference is 30 years at the very top of the industry. Having run kitchens that earned Australia's highest accolades not once, but across three separate restaurants. The technical precision of a chef reviewed by Terry Durack in the Sydney Morning Herald, profiled in Gourmet Traveller, and rated 18 out of 20 by Gault and Millau.

This is a chef who has cooked a flawless nine-course tasting menu for 15 guests inside a yacht kitchenette and left the client calling it the greatest dining experience of their life.

Think lobster enrobed in Kobe fat. Crudos with hand-worked yuzu and native Australian botanicals. Wagyu prepared with techniques refined across three decades of fine dining. This is not restaurant food reheated in your home. This is a three-hat chef creating, live, at the peak of his craft.

Touring Artists and Private Engagements

Grant provides dedicated private chef services for international touring artists, film and television talent, and their teams during Sydney engagements. This includes daily meal preparation across multi-day residencies, dietary management for performers with precise nutritional requirements, backstage and venue catering, private post-show dinners, and full confidentiality throughout.

Grant understands the pace, the pressure, and the privacy requirements of working at the highest level. His team integrates seamlessly with production and security operations.

Anywhere in the World

Harbour-side penthouses and private residences across Sydney. Superyachts and luxury charters on Sydney Harbour. Private estates in the Hunter Valley, Blue Mountains, and Southern Highlands. Luxury villas in New Zealand, Fiji, and the Pacific. International destinations including the United States, United Kingdom, Southeast Asia, and the Middle East.

If the location has a kitchen, Grant will make it work. If it does not, Grant will build one.

Grant assembles a bespoke team for each engagement additional chefs, sommeliers with access to rare vintages and private cellars, professional service staff experienced in high-profile environments, and mixologists for signature cocktail programmes. Every team member is personally selected by Grant. Every team member understands that discretion is non-negotiable.