Sydney-based private chef specialising in refined modern Australian and Asian fusion dining
How they describe their cooking
I was born in South Korea. In Korea I worked at various modern asian cuisine, where I perfected the skills of asian.
I moved to Australia in 2013 and trained in modern Australian and Asian restaurant and cafe around Sydney. I was then got the opportunity to work alongside award-winning chefs, I also worked big hospo group, where I learned French cooking techniques and Modern Australian cuisine with management and leadership . Recently I used to manage the restaurants and cafes as executive chef with all my heart. During this time, I was working as private catering chef under various agency and fine dining catering company for many years.
The menus, priced by number of guests
Asian fusion feast menu
A sharing-style dining experience inspired by Modern Australian cuisine with Asian and Italian influences. Enjoy a selection of seasonal dishes featuring premium ingredients, fresh seafood, vibrant vegetables, and expertly prepared meats. Designed for connection and conversation, this menu combines refined flavours with a relaxed dining atmosphere, making it perfect for celebrations, corporate events, and special gatherings.
| Guests | Per head |
|---|---|
| 7 to 12 guests712 | A$160 a head |
On the menu
Starter
Pick 2
- Yellowfin Tuna Tartare, Yuzu Kosho Emulsion, Avruga Caviar & Crispy Rice Cracker
- Hiramasa Kingfish Crudo Tartlet, Finger Lime, Pickled Shallot & Shiso
- Hand-Cut Beef Tartare, Pickled Daikon, Burdock Root & Sesame Rice Cracker
- Miso Butter Glazed Scallop, Charred Corn Purée & Tobiko
- Slow Braised Wagyu Croquette, Black Garlic Aioli & Chive Oil
- Prawn Toast, Citrus Aioli, Flying Fish Roe & Micro Herbs
- Five Spice Duck Pancake, Cucumber, Spring Onion & Hoisin Glaze
- Ora King Salmon Tataki, Wasabi Crème Fraîche & Ponzu Gel
- Truffle Mushroom Arancini, Aged Parmesan & Truffle Aioli
- Korean BBQ Wagyu Skewer, Asian Chimichurri & Toasted Sesame
First Course
Pick 2
- Yellowfin Tuna Sashimi, Yuzu Soy Dressing, Pickled Cucumber & Shiso
- Asian Style Beef Tartare, Pickled Daikon, Burdock Root & Sesame Rice Cracker
- Poached King Prawn, Green Mango, Avocado, Fresh Herbs & Puffed Prawn
- Hokkaido Scallop Crudo, Finger Lime, Cucumber & Herb Oil
- Burrata, Heirloom Tomatoes, Basil Oil & Aged Balsamic
- Crispy Duck Breast, Cherry Gastrique & Seasonal Greens
- Hiramasa Kingfish Ceviche, Coconut, Lime & Coriander
Main Course
Pick 2
- MB5 Wagyu Tri-Tip, Asian Chimichurri, Roasted Shallot & Natural Jus
- Soy Glazed Beef Sirloin, Potato Fondant, Seasonal Greens & Dark Soy Jus
- Pan Roasted Market Fish, Pea Velouté, Scallops, Salmon Roe & Cucumber
- Lamb Backstrap, Smoked Eggplant Purée, Mint Salsa Verde & Lamb Jus
- Crispy Skin Ora King Salmon, Miso Brown Butter & Charred Broccolini
- Free Range Chicken Ballotine, Truffle Potato Purée & Chicken Jus
- Handmade Squid Ink Linguine, Tiger Prawn, Shellfish Bisque & Herb Crumb
Dessert
Choose 1 dish
- Pandan Panna Cotta, Compressed Mango, Coconut Crisp & Mango Sorbet
- Valrhona Chocolate Mousse, Raspberry Gel & Cocoa Crumble
- Burnt Basque Cheesecake, Yuzu Chantilly & Seasonal Berries
GOURMET EXPERIENCE (3 - 5 Course)
The menu highlights the harmony between bold Asian flavours and contemporary Australian dining from citrus, soy, miso and sesame, to delicate seafood, slow-cooked meats and beautifully plated seasonal accompaniments.
| Guests | Per head |
|---|---|
| 7 to 12 guests712 | A$169 a head |
On the menu
Starter
Pick 2
- Smoked Ratatouille, Eggplant puree & Kombu Tartlet (VG)
- Fresh Shucked Rock Oysters, Raspberry Vinaigrette
- Yellowfin Tuna Sashimi Yuzu Soy Dressing, Pickled Cucumber, Shiso
- Truffle Mushroom Arancini, Parmesan Cream (VG)
- Korean Beef Tartare Pickled Daikon, Chives Potato Crisp
First Course
Pick 2
- Kombu Aged Snapper, Fermented White Kimchi, Beetroot, Daikon & Green Oil
- Hokkaido Scallop Crudo Finger Lime, White Soy, Herb Oil
- Asian Style Beef Tartare Pickled Daikon, Burdock Root, Sesame Rice Cracker
- Burrata, Heirloom Tomatoes, Basil Oil, Aged Balsamic (VG)
Main Course
Choose 1 dish
- MB5 Wagyu Tri-Tip Asian Chimichurri, Roasted Shallot, Natural Jus
- Crispy pork belly, burnt apple, pickled ginger, witlof, brown butter
- Pan Roasted Market Fish Pea Velouté, Scallops, Salmon Roe
- Lamb Backstrap Smoked Eggplant Purée, Mint Salsa Verde
- Wild Mushroom Risotto, Truffle Oil, Parmesan
Dessert
Choose 1 dish
- Valrhona Chocolate, Mousse Raspberry Gel, Cocoa Crumble
- Burnt Basque Cheesecake, Yuzu Chantilly, Seasonal Berries
- Pandan Panna Cotta, Mango Sorbet, Coconut Crisp
EXCLUSIVE EXPERIENCE
An indulgent fine dining journey featuring luxury ingredients, meticulous craftsmanship, and sophisticated flavour combinations. Inspired by Modern Australian cuisine with Asian influences, this exclusive menu delivers a premium private chef experience designed for celebrations, milestone events, and unforgettable dining occasions.
| Guests | Per head |
|---|---|
| 6 guests66 | A$229 a head |
| 7 to 20 guests720 | A$269 a head |
On the menu
Starter
All inclusive
- Sydney Rock Oyster, Yuzu Granita, Finger Lime, Shiso
- Bluefin Tuna Sashimi, Fresh Wasabi, Kombu Dressing
- Hokkaido Scallop Crudo, Finger Lime, White Soy
- Butter Poached Lobster, Shellfish Emulsion, Citrus Oil
- Burrata, Seasonal Stone Fruit, Truffle Honey (VG)
First Course
All inclusive
- MB7 Wagyu Tartare, Oscietra Caviar, Black Garlic Cream
- Western Rock Lobster, Shellfish Bisque, Citrus Emulsion
- King Crab Salad, Avocado Mousse, Citrus Vinaigrette
- Truffle Gnocchi, Wild Mushrooms, Parmesan Foam (VG)
- Charred Fremantle Octopus, Fermented Chilli Dressing, Charred Corn
Main Course
All inclusive
- MB7 Wagyu Sirloin, Potato Pavé, Seasonal Vegetables, Galbi Jus
- Premium Beef Tenderloin, Black Garlic Purée, Shallot Confit, Red Wine Jus
- Glacier 51 Toothfish Champagne Velouté, Salmon Roe, Zucchini, Clam
- Dry Aged Duck Breast, Cherry Gastrique, Burnt Orange Reduction
- Handmade Truffle Tagliolini, Morel Mushrooms, Parmesan
Dessert
All inclusive
- Injeolmi Crème Brûlée, Yellow Peach, Black Sesame, Yuzu
- Valrhona Chocolate, Delice Salted Caramel, Gold Leaf
- Coconut Panna Cotta, Mango Sorbet, Lime Gel
GOURMET EXPERIENCE
| Guests | Per head |
|---|---|
| 6 guests66 | A$189 a head |
| 7 to 20 guests720 | A$169 a head |
On the menu
Starter
All inclusive
- Smoked Ratatouille, Eggplant puree & Kombu Tartlet (VG)
- Fresh Shucked Rock Oysters, Raspberry Vinaigrette
- Yellowfin Tuna Sashimi Yuzu Soy Dressing, Pickled Cucumber, Shiso
- Truffle Mushroom Arancini, Parmesan Cream (VG)
- Korean Beef Tartare Pickled Daikon, Chives Potato Crisp
First Course
All inclusive
- Kombu Aged Snapper, Fermented White Kimchi, Beetroot, Daikon & Green Oil
- Hokkaido Scallop Crudo Finger Lime, White Soy, Herb Oil
- Asian Style Beef Tartare Pickled Daikon, Burdock Root, Sesame Rice Cracker
- Burrata, Heirloom Tomatoes, Basil Oil, Aged Balsamic (VG)
Main Course
All inclusive
- MB5 Wagyu Tri-Tip Asian Chimichurri, Roasted Shallot, Natural Jus
- Crispy pork belly, burnt apple, pickled ginger, witlof, brown butter
- Pan Roasted Market Fish Pea Velouté, Scallops, Salmon Roe
- Lamb Backstrap Smoked Eggplant Purée, Mint Salsa Verde
- Wild Mushroom Risotto, Truffle Oil, Parmesan
Dessert
All inclusive
- Valrhona Chocolate, Mousse Raspberry Gel, Cocoa Crumble
- Burnt Basque Cheesecake, Yuzu Chantilly, Seasonal Berries
- Pandan Panna Cotta, Mango Sorbet, Coconut Crisp
In their guests' words
Chef Min is amazing. I cannot recommend him highly enough. The menu he put together was of the highest quality. He was communicative, professional, and just a genuinely good human as well as a phenomenal chef. I cannot recommend him highly enough - i will without a doubt use Chef Min again.
Plates from their menus
Pages this chef appears on
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