Zoe and her friends hired a stunning villa overlooking Lake Wakatipu in Frankton, Queenstown to celebrate the final days of their New Zealand holiday. About four weeks before the dinner, Zoe reached out to ask if I was available to cook a private dinner for her group.

From the very first message, Zoe was a dream client , friendly, clear, and open to ideas. I asked her for a rough budget and designed a few custom menu options for her to choose from. One of the best parts of working with me is flexibility: I can create a unique dining experience tailored to any occasion and cuisine.

Having worked in Michelin-starred kitchens in London and trained under some of the world’s top chefs, I’ve built experience across Modern Asian, Italian, Spanish, French, Japanese, Mediterranean, and Modern Kiwi cuisine. This means I can design anything from elegant fine dining to relaxed, family-style shared menus , just like Zoe wanted.

Zoe requested a seafood-focused, family-style menu , and two dishes were a must:
her favourite spicy tuna on crispy rice from Nobu in New York, and fresh New Zealand crayfish.

We started with a trio of entrées:

• Spicy Tuna Tartare mixed with sriracha mayo and presented in a bamboo steamer with golden crispy sushi rice on the side

• Grilled Fiordland Crayfish Tails, split and finished with garlic butter

• Korean Fried Chicken, double-fried and glazed in gochujang for that glossy, sticky finish

I plated everything in a giant golden bowl I found on their table, a spontaneous choice that became the centrepiece of the night. It was bold, beautiful, and utterly Instagram-worthy. (Note to self: add Bluff oysters next time )

The main course featured:

• Grilled Wagyu Eye Fillets, served medium and medium-rare, with caramelised onion purée, crispy tobacco onions, and truffle jus

• Stewart Island King Salmon, citrus-cured, lightly smoked, and slow-roasted until just set — this was the surprise star of the evening

For sides:

• Triple Cooked Agria Potatoes — the crispiest, fluffiest potatoes imaginable. (Boiled, cooled, fried low, cooled again, and fried hot — trust me, ask for these next time!)

• Seasonal Vegetables with ajo blanco (a Spanish almond-garlic sauce) and salsa verde

• Crunchy Garden Salad with cucumber, cherry tomatoes, and honey mustard dressing

Though it was only a two-course menu, it was a feast. In fact, the group was so satisfied that we decided to skip dessert altogether!

Zoe and her friends were blown away — and have already said they’ll book me again next time they visit Queenstown from Sydney.

For me, it’s always a privilege to share my craft, create unforgettable food experiences, and turn someone’s Airbnb into a private restaurant for the night.

If you’re planning a trip to Queenstown and want a truly special dining experience in the comfort of your home or holiday villa, get in touch today — I’d love to cook for you.