{
  "slug": "michael-canterbury",
  "name": "Michael",
  "base": "Canterbury, NSW",
  "cuisines": [
    "Seafood",
    "French",
    "Mediterranean"
  ],
  "languages": [
    "en"
  ],
  "years_cooking": 15,
  "hook": "I am a passionate personal chef dedicated to creating unique culinary experiences. With a focus on fresh, locally sourced ingredients",
  "price_per_guest_from": {
    "amount": 165,
    "currency": "AUD",
    "guests_min": 7,
    "guests_max": 20,
    "guests": "7 to 20"
  },
  "price_per_guest_to": {
    "amount": 275,
    "currency": "AUD",
    "guests_min": 2,
    "guests_max": 2,
    "guests": "2"
  },
  "rating": null,
  "occasion_pages": [
    "date-night"
  ],
  "availability": "on_enquiry",
  "page_indexed": true,
  "links": {
    "json": "https://www.sydneyprivatechef.com/api/chefs/michael-canterbury.json",
    "html": "https://www.sydneyprivatechef.com/chef/michael-canterbury",
    "enquire": "https://www.privatechefmanager.com/en-au/wizard/chef-site/chef/140748"
  },
  "market": {
    "city": "Sydney",
    "region_code": "NSW",
    "country": "AU"
  },
  "bio": [
    "I am a passionate personal chef dedicated to creating unique culinary experiences. With a focus on fresh, locally sourced ingredients, I specialise in custom meal planning to suit your dietary preferences. Of Croatian heritage (and a dual citizen) I learnt as many do from the skirt tales of their grandmothers and aunties.",
    "I have also trained in Thailand, Cambodia and Vietnam, holding a Certificate III in Asian Cuisine, I served my apprenticeship with award winning chef's Mark Jensen and Luke Ngyuen at Red Lantern Restaurant in Sydney"
  ],
  "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": "PARIS MATCH - THE FOOD THAT FED THE KINGS",
      "description": "There's a reason why French Cuisine became the number one cuisine prized by chefs. From the early researched recipes of Auguste Escoffier (the first chef to write an internationally recognised book on French Cuisine) to the modern takes on classic favourites from Alain Ducasse, Paul Bocusse, and Thomas Keller among others. Rich in history, and as close to being there unless you can BE there. Chef Mishka has studied and eaten extensively in France from Paris to Nice.",
      "cuisines": [
        "French",
        "Seafood"
      ],
      "dish_count": 16,
      "price_per_guest": [
        {
          "amount": 175,
          "currency": "AUD",
          "guests_min": 3,
          "guests_max": 6,
          "guests": "3 to 6"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "Starter",
          "rule": "Choose 2 dishes",
          "dishes": [
            "BAGUETTES WITH GOOSE PARFAIT (Citrus Infused)",
            "BLUE CHEESE AND PECAN ENDIVE CUPS",
            "JARCUTERIE (French Style)",
            "SMOKED SALMON CANAPES W/- WASABI NOTES"
          ]
        },
        {
          "course": "First Course",
          "rule": "Choose 2 dishes",
          "dishes": [
            "SCALLOPS IN PERNOD CREME (Thomas Keller)",
            "BAKED CAMAMBERT - RASPBERRY COULIS",
            "SEAFOOD BISQUE",
            "SEAFOOD TERRINE",
            "STUFFED ARTICHOKES - FIRST COURSE",
            "DUCK OR PORK RILLETTES"
          ]
        },
        {
          "course": "Main Course",
          "rule": "All inclusive",
          "dishes": [
            "BEEF BOURGUINON (Paul Bocusse Recipe)",
            "BLANQUET DU VEAU (Veal & Cream Casserole)",
            "CONFIT DE CANARD ( Dusk Escoffier)",
            "SOUL MEUNIERRE (Julia Child's Favourite)"
          ]
        },
        {
          "course": "Dessert",
          "rule": "All inclusive",
          "dishes": [
            "LIMONE RASPBERRY PUDDING",
            "CREME BRULEE (Divine)"
          ]
        }
      ]
    },
    {
      "name": "JOURNEY THE MEKONG FROM THAILAND TO CAMBODIA",
      "description": "A rich array of treasured dishes await you as we journey the great Meking River Thailand, through Vietnam, and across the great TON LE SAP (literally \"Big Lake\") in Cambodia to the capital Phnom Penh. Rich in tradtion and deep in flavour, designed to share as is traditional in South East Asia. All aboard!",
      "cuisines": [
        "Seafood"
      ],
      "dish_count": 19,
      "price_per_guest": [
        {
          "amount": 185,
          "currency": "AUD",
          "guests_min": 7,
          "guests_max": 12,
          "guests": "7 to 12"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "Starter",
          "rule": "Choose 2 dishes",
          "dishes": [
            "BAHN KHOT (Mini Turmeric Pancakes, Chicken, Pork, Vegetarian)",
            "BAHN KHOT (Mini Turmeric Pancakes, Chicken, Pork)",
            "CEVICE SALMON with SESAME SEED CRISPS",
            "Goi Cuon (Vietnamese Fresh Rice Paper Rolls)",
            "Goi Cuon (Vietnamese Fresh Rice Paper Rolls) - Vegetarian",
            "PRAWN DUMPLINGS, DEEP FRIED",
            "TOD MAN PLA (Thai FIsh Cakes, Sweet Chilli Sauce)"
          ]
        },
        {
          "course": "First Course",
          "rule": "Choose 2 dishes",
          "dishes": [
            "BANANA BLOSSOM SALAD, NUOC MAM DRESSING",
            "POMELLO SALAD - VEGETARIAN, NUOC MAM DRESSSING",
            "Waygu Beef In Betel Leaves (Vietnamese)"
          ]
        },
        {
          "course": "Main Course",
          "rule": "Choose 2 dishes",
          "dishes": [
            "AMOK FISH - CAMBODIA'S NATIONAL DISH",
            "CHA CA LA VONG - Vietnamese Fried Fish in Turmeric Batter, Dill Sauce",
            "MASAMAN BEEF - Thai Favourite",
            "PHO (Vietnam's National Dish, Beef, Chicken, Vegetarian",
            "THAI GREEN CHICKEN CURRY",
            "THAI GREEN CURRY - Vegetarian, Tofu, Yam, Sweet Potato"
          ]
        },
        {
          "course": "Dessert",
          "rule": "Choose 2 dishes",
          "dishes": [
            "CREME BRULEE (Divine)",
            "SELECTION OF CHEESES (Your Choice)",
            "SORBETS OF CHOICE (Great Palate Cleanser)"
          ]
        }
      ]
    },
    {
      "name": "CRUISING THE MEDITERENEAN",
      "description": "Come along with us for a flavour, journey from the shores of Naples, along all the roads that lead to Rome, then onto the Adriatic to Croatia's coastal jewels, Dubrovnik and Split. Pack your taste buds.",
      "cuisines": [
        "Mediterranean",
        "Seafood"
      ],
      "dish_count": 20,
      "price_per_guest": [
        {
          "amount": 175,
          "currency": "AUD",
          "guests_min": 2,
          "guests_max": 2,
          "guests": "2"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "Starter",
          "rule": "Choose 2 dishes",
          "dishes": [
            "MEZZE PLATE & GIADINIERA",
            "STUFFED ARTICHOKES",
            "CRNI RIZOT (Squid Ink Rissotto - Entree)",
            "ARANCINI",
            "ZUPPE DI PESCE"
          ]
        },
        {
          "course": "First Course",
          "rule": "Choose 2 dishes",
          "dishes": [
            "SALATA HOBOTNICE - Octopus Salad",
            "STUFFED ARTICHOKES - FIRST COURSE",
            "TORTELLINI IN BRODO",
            "INSALTA VERDE",
            "POLPETTE - MEATBALLS WITH TOMATO RAGU"
          ]
        },
        {
          "course": "Main Course",
          "rule": "Choose 2 dishes",
          "dishes": [
            "AUTHENTIC ROMAN CARBONARA",
            "COBANAC - The Croat Version Of Beef Bourgignon",
            "CRNI RIZOT (Squid Ink Rissotto)",
            "JAGNECI BRODET (Lamb Stew, Istrian Style)",
            "GREGADA - CROAT WHITE FISH with CHARD and POTATO",
            "DUBROVACKI SEAFOOD BRODET (Stew)",
            "SARMA (Stuffed Cabbage Rolls)"
          ]
        },
        {
          "course": "Dessert",
          "rule": "Choose 2 dishes",
          "dishes": [
            "TIRAMISU",
            "ZAGREB PRUNE & FIG DUMPLINGS - VANILLA CREAM",
            "LIMONE RASPBERRY PUDDING"
          ]
        }
      ]
    },
    {
      "name": "PARIS MATCH - THE FOOD THAT FEED THE KINGS",
      "description": "",
      "cuisines": [
        "French",
        "Seafood"
      ],
      "dish_count": 16,
      "price_per_guest": [
        {
          "amount": 175,
          "currency": "AUD",
          "guests_min": 3,
          "guests_max": 6,
          "guests": "3 to 6"
        }
      ],
      "dietary": {
        "vegetarian": false,
        "vegan": false
      },
      "courses": [
        {
          "course": "Starter",
          "rule": "Choose 2 dishes",
          "dishes": [
            "BAGUETTES WITH GOOSE PARFAIT (Citrus Infused)",
            "BLUE CHEESE AND PECAN ENDIVE CUPS",
            "JARCUTERIE (French Style)",
            "SMOKED SALMON CANAPES W/- WASABI NOTES"
          ]
        },
        {
          "course": "First Course",
          "rule": "Choose 2 dishes",
          "dishes": [
            "SCALLOPS IN PERNOD CREME (Thomas Keller)",
            "BAKED CAMAMBERT - RASPBERRY COULIS",
            "SEAFOOD BISQUE",
            "SEAFOOD TERRINE",
            "STUFFED ARTICHOKES - FIRST COURSE",
            "DUCK OR PORK RILLETTES"
          ]
        },
        {
          "course": "Main Course",
          "rule": "All inclusive",
          "dishes": [
            "BEEF BOURGUINON (Paul Bocusse Recipe)",
            "BLANQUET DU VEAU (Veal & Cream Casserole)",
            "CONFIT DE CANARD ( Dusk Escoffier)",
            "SOUL MEUNIERRE (Julia Child's Favourite)"
          ]
        },
        {
          "course": "Dessert",
          "rule": "All inclusive",
          "dishes": [
            "LIMONE RASPBERRY PUDDING",
            "CREME BRULEE (Divine)"
          ]
        }
      ]
    },
    {
      "name": "THAILAND TO CAMBODIA",
      "description": "",
      "cuisines": [
        "Seafood"
      ],
      "dish_count": 19,
      "price_per_guest": [
        {
          "amount": 275,
          "currency": "AUD",
          "guests_min": 2,
          "guests_max": 2,
          "guests": "2"
        },
        {
          "amount": 225,
          "currency": "AUD",
          "guests_min": 3,
          "guests_max": 6,
          "guests": "3 to 6"
        },
        {
          "amount": 185,
          "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": [
            "BAHN KHOT (Mini Turmeric Pancakes, Chicken, Pork, Vegetarian)",
            "BAHN KHOT (Mini Turmeric Pancakes, Chicken, Pork)",
            "CEVICE SALMON with SESAME SEED CRISPS",
            "Goi Cuon (Vietnamese Fresh Rice Paper Rolls)",
            "Goi Cuon (Vietnamese Fresh Rice Paper Rolls) - Vegetarian",
            "PRAWN DUMPLINGS, DEEP FRIED",
            "TOD MAN PLA (Thai FIsh Cakes, Sweet Chilli Sauce)"
          ]
        },
        {
          "course": "First Course",
          "rule": "Choose 2 dishes",
          "dishes": [
            "BANANA BLOSSOM SALAD, NUOC MAM DRESSING",
            "POMELLO SALAD - VEGETARIAN, NUOC MAM DRESSSING",
            "Waygu Beef In Betel Leaves (Vietnamese)"
          ]
        },
        {
          "course": "Main Course",
          "rule": "Choose 2 dishes",
          "dishes": [
            "AMOK FISH - CAMBODIA'S NATIONAL DISH",
            "CHA CA LA VONG - Vietnamese Fried Fish in Turmeric Batter, Dill Sauce",
            "MASAMAN BEEF - Thai Favourite",
            "PHO (Vietnam's National Dish, Beef, Chicken, Vegetarian",
            "THAI GREEN CHICKEN CURRY",
            "THAI GREEN CURRY - Vegetarian, Tofu, Yam, Sweet Potato"
          ]
        },
        {
          "course": "Dessert",
          "rule": "Choose 2 dishes",
          "dishes": [
            "CREME BRULEE (Divine)",
            "SELECTION OF CHEESES (Your Choice)",
            "SORBETS OF CHOICE (Great Palate Cleanser)"
          ]
        }
      ]
    },
    {
      "name": "THE FOOD THAT FED THE KINGS",
      "description": "",
      "cuisines": [
        "French",
        "Seafood"
      ],
      "dish_count": 16,
      "price_per_guest": [
        {
          "amount": 185,
          "currency": "AUD",
          "guests_min": 2,
          "guests_max": 2,
          "guests": "2"
        },
        {
          "amount": 175,
          "currency": "AUD",
          "guests_min": 3,
          "guests_max": 6,
          "guests": "3 to 6"
        },
        {
          "amount": 165,
          "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": [
            "BAGUETTES WITH GOOSE PARFAIT (Citrus Infused)",
            "BLUE CHEESE AND PECAN ENDIVE CUPS",
            "JARCUTERIE (French Style)",
            "SMOKED SALMON CANAPES W/- WASABI NOTES"
          ]
        },
        {
          "course": "First Course",
          "rule": "Choose 2 dishes",
          "dishes": [
            "SCALLOPS IN PERNOD CREME (Thomas Keller)",
            "BAKED CAMAMBERT - RASPBERRY COULIS",
            "SEAFOOD BISQUE",
            "SEAFOOD TERRINE",
            "STUFFED ARTICHOKES - FIRST COURSE",
            "DUCK OR PORK RILLETTES"
          ]
        },
        {
          "course": "Main Course",
          "rule": "All inclusive",
          "dishes": [
            "BEEF BOURGUINON (Paul Bocusse Recipe)",
            "BLANQUET DU VEAU (Veal & Cream Casserole)",
            "CONFIT DE CANARD ( Dusk Escoffier)",
            "SOUL MEUNIERRE (Julia Child's Favourite)"
          ]
        },
        {
          "course": "Dessert",
          "rule": "All inclusive",
          "dishes": [
            "LIMONE RASPBERRY PUDDING",
            "CREME BRULEE (Divine)"
          ]
        }
      ]
    }
  ],
  "reviews": [],
  "images": {
    "portrait": "https://www.sydneyprivatechef.com/images/chefs/michael-canterbury/portrait-640.jpg",
    "dishes": [
      "https://www.sydneyprivatechef.com/images/chefs/michael-canterbury/dish-1-960.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/michael-canterbury/dish-2-960.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/michael-canterbury/dish-3-960.jpg",
      "https://www.sydneyprivatechef.com/images/chefs/michael-canterbury/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"
}