{
  "slug": "caleb-song",
  "name": "Caleb Song",
  "base": "Edmondson Park, NSW",
  "cuisines": [
    "Fusion",
    "Japanese",
    "Seafood",
    "French"
  ],
  "languages": [
    "en"
  ],
  "years_cooking": 11,
  "hook": "• Top-Rated Private Chef in Sydney",
  "price_per_guest_from": {
    "amount": 139,
    "currency": "AUD",
    "guests_min": 7,
    "guests_max": 20,
    "guests": "7 to 20"
  },
  "price_per_guest_to": {
    "amount": 180,
    "currency": "AUD",
    "guests_min": 6,
    "guests_max": 6,
    "guests": "6"
  },
  "rating": {
    "value": 4.96,
    "count": 4,
    "scale": 5
  },
  "occasion_pages": [
    "birthday"
  ],
  "availability": "on_enquiry",
  "page_indexed": true,
  "links": {
    "json": "https://www.sydneyprivatechef.com/api/chefs/caleb-song.json",
    "html": "https://www.sydneyprivatechef.com/chef/caleb-song",
    "enquire": "https://www.privatechefmanager.com/en-au/wizard/chef-site/chef/150950"
  },
  "market": {
    "city": "Sydney",
    "region_code": "NSW",
    "country": "AU"
  },
  "bio": [
    "Key Qualifications & Experience",
    "• Top-Rated Private Chef in Sydney: As a featured chef on At Your Table (among 100+ professional chefs), I hold the highest number of client reviews (65+ glowing feedbacks) with an unmatched record of satisfaction. (View my profile & reviews: Personal Chef Sydney - Caleb)",
    "• 8 Years Industry Leadership: Owner/Chef of Delix Catering with top-tier HNW/UHNW client reviews.",
    "• Elite Training: Le Cordon Bleu graduate; alumnus of Bécasse, Spice Temple, Katers Restaurant, and Stix Catering.",
    "• Culinary Specialty: French technique paired with modern Asian influences (Japanese, Korean, Chinese).",
    "• Dietary & Prep Mastery: Expert in precise macronutrient/dietary tailoring and high-pressure galley efficiency."
  ],
  "includes": [
    "groceries and shopping",
    "cooking",
    "serving at the table",
    "the washing up"
  ],
  "price_note": "Per guest, all-in. Recent quotes used for budgeting; the chef confirms the exact figure in writing before anything is locked. Every price names the number of guests it is quoted for.",
  "menus": [
    {
      "name": "chef caleb's seafood menu",
      "description": "Chef Caleb's seafood menu features charred squid with tomato, balsamic, cucumber and white bean purée, roasted king prawn with green chilli dressing, coriander, ginger and leek oil, panfried barramundi with namjim sauce, deep-fried shallot, spring onion and puffed rice, and coconut panna cotta with coconut galette, sake granita and mango.",
      "cuisines": [
        "Japanese",
        "Seafood"
      ],
      "dish_count": 4,
      "price_per_guest": [
        {
          "amount": 160,
          "currency": "AUD",
          "guests_min": 5,
          "guests_max": 6,
          "guests": "5 to 6"
        },
        {
          "amount": 140,
          "currency": "AUD",
          "guests_min": 7,
          "guests_max": 20,
          "guests": "7 to 20"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "Starter",
          "rule": "All inclusive",
          "dishes": [
            "• Charred Squid: With fresh tomato, balsamic, cucumber, and a white bean purée"
          ]
        },
        {
          "course": "First Course",
          "rule": "All inclusive",
          "dishes": [
            "Roasted king prawn with greenchilli dressing, coriander, ginger, leek oil"
          ]
        },
        {
          "course": "Main Course",
          "rule": "All inclusive",
          "dishes": [
            "Panfried barramundi with namjim sauce, deepfried shallot, spring onion, puffed rice"
          ]
        },
        {
          "course": "Dessert",
          "rule": "All inclusive",
          "dishes": [
            "• Coconut Panna Cotta: With a coconut galette, sake granita, and mango"
          ]
        }
      ]
    },
    {
      "name": "chef caleb's 4 course full menu",
      "description": "Chef Caleb’s menu offers a refined four-course dining experience, with one dish to choose from in each course. Begin with elegant appetisers, followed by a flavourful first course, a choice of hearty mains, and finish with a selection of indulgent desserts.",
      "cuisines": [
        "French",
        "Fusion"
      ],
      "dish_count": 24,
      "price_per_guest": [
        {
          "amount": 170,
          "currency": "AUD",
          "guests_min": 6,
          "guests_max": 6,
          "guests": "6"
        },
        {
          "amount": 139,
          "currency": "AUD",
          "guests_min": 7,
          "guests_max": 20,
          "guests": "7 to 20"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "Starter",
          "rule": "Choose 1 dish",
          "dishes": [
            "• Beef Tartare: Served with leek aioli, caper, parsley, cured yolk, charred crouton",
            "• Scallop Mousse: Delicate scallop mousse with potato confit, cauliflower purée, and a beurre blanc sauce",
            "• Charred Squid: With fresh tomato, balsamic, cucumber, and a white bean purée",
            "• Korean Gnocchi: Gnocchi with blue swimmer crab, potato, leek, feta, salmon roe, and a béchamel cream",
            "• charred octopus with half dried cherry tomato, olive, caper, parsley, chared crouton",
            "• homemade parmesan gnocchi with mushroom soup, mushroom powder, truffle foam",
            "• Salmon sashimi with soy dressing, puffed chilli dressing, caviar, chive"
          ]
        },
        {
          "course": "First Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "• brioche skin salmon with veronic sauce, potato, salmon roe, leek oil, pea, speck",
            "• Chicken Roulade: Chicken with béchamel sauce, puffed quinoa, a mushroom purée, and a parmesan cream sauce",
            "• Pork Belly: With a chili soy dressing, coriander, and puffed chili rice",
            "• pesto mousse stuffed chicken breast with speck, prawn, pea, parmesan cream",
            "• roasted king prawn with greenchilli dressing, coriander, ginger, leek oil, cucumber pickle",
            "• squid ink pasta with pipi, garlic, butter, extra virgin olive oil, parmesan",
            "• Red Curry Fish Cake: Deep-fried with a corn purée, chili, and coriander"
          ]
        },
        {
          "course": "Main Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "• panfried beef tenderloin with Braised Beef Cheek croquette: smoked butter mash potato, button mushrooms, charred onion, and a porcini jus",
            "• Smoked Duck Breast: With rolled beetroot, pistachio, smoked crème fraîche, mustard jus",
            "• Pan-Fried Pork Loin: With potato bacon gratin, apple purée, and a honey jus",
            "• Fish of the Day: With a red curry bisque, prawn tortellini, zucchini purée, and a coconut foam",
            "• Pan-Fried Beef Short Rib: With flavoured soy, pickled wombok pickle, wombok puree, potato fondante"
          ]
        },
        {
          "course": "Dessert",
          "rule": "Choose 1 dish",
          "dishes": [
            "• White Chocolate Mille-Feuille: With strawberry purée, lemon meringue, and strawberry ice cream",
            "• Coconut Panna Cotta: With a coconut galette, sake granita, and mango",
            "• Tiramisu: With coffee jelly and a boxgalette",
            "• soy Brûlée: With honeycomb ice cream, chili puff rice, and a miso galette",
            "• chocolate mousse with raspberry jelly, fresh, green tea sponge, chocolate icecream"
          ]
        }
      ]
    },
    {
      "name": "chef caleb's 5 course set menu",
      "description": "Chef Caleb's set menu offers a refined dining experience with a choice of two appetisers, including charred octopus with cherry tomato, olive, caper and parsley, or homemade parmesan gnocchi with mushroom soup and truffle foam. It continues with a first course of prosciutto wrapped chicken breast, a main of panfried beef tenderloin, and a chocolate mousse dessert.",
      "cuisines": [
        "Fusion"
      ],
      "dish_count": 5,
      "price_per_guest": [
        {
          "amount": 180,
          "currency": "AUD",
          "guests_min": 6,
          "guests_max": 6,
          "guests": "6"
        },
        {
          "amount": 150,
          "currency": "AUD",
          "guests_min": 7,
          "guests_max": 20,
          "guests": "7 to 20"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "Starter",
          "rule": "Choose 2 dishes",
          "dishes": [
            "Charred octopus with half dried cherry tomato, olive, caper, parsley, chared crouton",
            "Homemade parmesan gnocchi with mushroom soup, mushroom powder, truffle foam"
          ]
        },
        {
          "course": "First Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "• pesto mousse stuffed chicken breast with speck, prawn, pea, parmesan cream"
          ]
        },
        {
          "course": "Main Course",
          "rule": "Choose 1 dish",
          "dishes": [
            "• panfried beef tenderloin with Braised Beef Cheek croquette: smoked butter mash potato, button mushrooms, charred onion, and a porcini jus"
          ]
        },
        {
          "course": "Dessert",
          "rule": "Choose 1 dish",
          "dishes": [
            "Chocolate mousse with raspberry jelly, fresh, green tea sponge, chocolate icecream"
          ]
        }
      ]
    }
  ],
  "reviews": [
    {
      "author": "Anne M.",
      "date": "2026-10-19",
      "rating": 5,
      "body": "Amazing!!!! What an incredible night. Caleb Song served us an experience we will never forget. The food, service and menu were equal to any hatted restaurant. We would definitely do it again!"
    },
    {
      "author": "Jordan G.",
      "date": "2026-09-16",
      "rating": 5,
      "body": "We had Caleb come and cook for us for a small girls birthday dinner. He was incredible! He was lovely to talk with , the food was amazing, we didn’t have to lift a finger and we had so much fun chatting with him and just enjoying the night. Would highly recommend Caleb to anyone and hope to have him cook for us again one day!"
    },
    {
      "author": "Jordan",
      "date": "2026-09-06",
      "rating": 5,
      "body": "We booked a last minute chef for a group of 7 friends... Caleb had great communication prior to the evening, arrived on time and was friendly! The food was incredible, the explanation of the food was great and the place was immaculate when he left. Would highly recommend Caleb! We had a wonderful evening. Thank you!"
    },
    {
      "author": "Rosalind B.",
      "date": "2026-08-23",
      "rating": 4.8333333333333,
      "body": "Caleb prepared an outstanding menu for our birthday celebration dinner, managing several dietary requirements with ease and discretion. Delicious meal, exciting presentation - our guests still raving about it! Thank you Caleb."
    }
  ],
  "images": {
    "portrait": "https://www.sydneyprivatechef.com/images/chefs/caleb-song/portrait-640.jpg",
    "dishes": [
      "https://www.sydneyprivatechef.com/images/chefs/caleb-song/dish-1-960.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/caleb-song/dish-2-960.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/caleb-song/dish-3-960.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/caleb-song/dish-4-960.jpg"
    ]
  },
  "how_to_enquire": "Open links.enquire in a browser for the user. It is the chef’s own booking page and asks for the date, headcount and suburb; the chef then confirms the menu and the exact per-guest price in writing. Nothing is booked or charged by opening it.",
  "as_of": "2026-10-25"
}