{
  "slug": "graeme-corlett2",
  "name": "Graeme Corlett",
  "cuisine": "Mediterranean",
  "cuisine_slug": "medi",
  "hook": "Ottolenghi-style Mediterranean share menus from a chef schooled in Parisian brasseries and Michelin-guide kitchens.",
  "bio": "Graeme cooks the Mediterranean the way Yotam Ottolenghi might lay it out — big, colourful platters set in the middle of the table for everyone to reach across. A New Zealander by way of Paris, he spent his early years in Michelin-guide dining rooms, an AA-rosette kitchen and a run of Parisian brasseries before settling into private cooking around Sydney. The training shows in the detail and disappears in the mood: blue-fin tuna crudo and smoked taramasalata to open, a harissa lamb shoulder pulled apart at the table, a lemon-tart brûlée to close. Past guests keep landing on the same word — he runs an evening like a good MC, keeping the courses moving so nobody at the table has to lift a finger.",
  "base_suburb": "Bondi",
  "market": {
    "city": "Sydney",
    "region_code": "NSW",
    "country": "AU"
  },
  "years_cooking": 11,
  "rating": {
    "value": 4.6,
    "count": 60,
    "scale": 5
  },
  "price_per_guest": {
    "from": 139,
    "currency": "AUD",
    "includes": [
      "menu design",
      "shopping",
      "cooking",
      "service at the table",
      "clean-up"
    ],
    "note": "Per guest, all-in. Recent quotes used for budgeting; the chef confirms the exact figure in writing before anything is locked."
  },
  "menus": [
    {
      "title": "The Ottolenghi Table",
      "format": "Family-style · shared",
      "blurb": "A colourful Mediterranean spread sent to the middle of the table — grazing to open, generous through the middle, one showpiece to finish.",
      "price_per_guest": 159,
      "currency": "AUD",
      "courses": [
        {
          "course": "To open",
          "detail": "Blue-fin tuna crudo, tonnato, bottarga and a togarashi wafer"
        },
        {
          "course": "To share",
          "detail": "Panzanella of heirloom tomato, basil, croutons, olives and red onion"
        },
        {
          "course": "Main",
          "detail": "Slow-roasted harissa lamb shoulder, tzatziki and chimichurri"
        },
        {
          "course": "Dessert",
          "detail": "Lemon-tart brûlée, raspberry, passionfruit meringue and vanilla ice-cream"
        }
      ]
    },
    {
      "title": "French Fine Dining",
      "format": "Four courses · plated",
      "blurb": "The other side of Graeme’s training — a plated, classically French progression built for a slower, dressed-up night.",
      "price_per_guest": 165,
      "currency": "AUD",
      "courses": [
        {
          "course": "To open",
          "detail": "Sydney rock oysters, mignonette and dill oil"
        },
        {
          "course": "Pasta",
          "detail": "Blue-swimmer crab trofie, chilli butter and smoked olive oil"
        },
        {
          "course": "Main",
          "detail": "Spice-roasted duck breast, celeriac purée and balsamic cherries"
        },
        {
          "course": "Dessert",
          "detail": "Traditional dark chocolate mousse, chantilly cream"
        }
      ]
    }
  ],
  "signature_dishes": [
    "Blue-fin tuna crudo, tonnato and bottarga",
    "Harissa-roasted lamb shoulder, tzatziki and chimichurri",
    "Lemon-tart brûlée with passionfruit meringue"
  ],
  "occasions": [
    "milestone birthdays",
    "shared-table dinner parties",
    "long weekend lunches",
    "festive and New Year tables"
  ],
  "covers": {
    "suburbs": [
      "Bondi",
      "Bronte",
      "Coogee",
      "Clovelly",
      "Double Bay",
      "Vaucluse",
      "Paddington"
    ],
    "note": "Home suburbs listed; the rest of Sydney is quoted on enquiry, travel usually inside the price."
  },
  "guest_notes": [
    {
      "guest": "Dean D.",
      "suburb": "Vaucluse",
      "stars": 5,
      "date": "2025-07-21",
      "quote": "We hired Graeme for my father’s 60th and it was outstanding start to finish — every dish beautifully presented and full of flavour, and the guests couldn’t stop talking about the food. Calm, organised and attentive to every detail, so we could just enjoy the night."
    },
    {
      "guest": "Rachel C.",
      "suburb": "Bronte",
      "stars": 5,
      "date": "2026-02-28",
      "quote": "My first time with a private chef and it was beyond amazing. For my 30th I asked for a more relaxed buffet-style spread for a big group of friends, and the set-up was brilliant. Communication was spot on and every plate was a ten."
    },
    {
      "guest": "Duncan R.",
      "suburb": "Coogee",
      "stars": 5,
      "date": "2026-02-22",
      "quote": "Graeme is a bit like a high-end MC when it comes to food — he kept the whole evening moving at the perfect pace, each course served family-style, and everyone had a brilliant night. If he sends you a menu, say yes."
    }
  ],
  "images": {
    "portrait": "https://www.sydneyprivatechef.com/images/graeme-corlett2/portrait.jpg",
    "plates": [
      "https://www.sydneyprivatechef.com/images/graeme-corlett2/plate-1.jpg",
      "https://www.sydneyprivatechef.com/images/graeme-corlett2/plate-2.jpg",
      "https://www.sydneyprivatechef.com/images/graeme-corlett2/plate-3.jpg"
    ]
  },
  "availability": "on_enquiry",
  "links": {
    "json": "https://www.sydneyprivatechef.com/api/chefs/graeme-corlett2.json",
    "html": "https://www.sydneyprivatechef.com/chef/graeme-corlett2",
    "enquire": "https://www.privatechefmanager.com/en-au/wizard/chef-site/chef/94784",
    "directory": "https://www.sydneyprivatechef.com/api/directory.json",
    "chefs": "https://www.sydneyprivatechef.com/api/chefs.json"
  },
  "how_to_enquire": "Open links.enquire in a browser for the user. It is the chef’s own booking diary 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": "2026-09-21"
}