Question 1

Are you an insured business and do you guarantee your work?

Accepted Answer

yes

Question 2

Will you require customers to share their COVID-19 vaccination status?

Accepted Answer

no

Question 3

What COVID-19 measures do you have in place?

Accepted Answer

standard from NSw

Question 4

How did you decide to get into your line of work?

Accepted Answer

I’ve always loved cooking — it started as something natural at home and grew into a career that’s taken me around the world, from restaurants to yachts. What made me choose this line of work was simple: I enjoy making people happy through food. Becoming a private chef felt like the best way to combine my passion for cooking with creating personal, memorable experiences for people in their own space.

Question 5

Do you have a favourite customer story you would like to share?

Accepted Answer

On a yacht charter, I prepared a seafood dinner under the stars for a small group of guests. As I served the last course, one guest told me it was the best meal of their trip and asked me to join them at the table for a toast. That moment captured exactly why I love this work — food isn’t just about flavour, it’s about creating experiences people will never forget.

Question 6

What questions should a customer ask to hire the right service professional?

Accepted Answer

Experience & Background  What’s your cooking background and where have you worked before?  Do you have experience with private dining, meal prep, or events similar to mine?  Cuisine & Style  What’s your cooking style?  Can you create menus that fit my tastes or dietary needs?  Menu & Customisation  How do you design a menu — is it set, or fully tailored?  Can I request specific dishes or ingredients?  Dietary & Health Needs  Are you able to accommodate allergies, intolerances, or special diets?  Can you prepare meals that are both healthy and enjoyable?  Logistics & Service  Do you bring your own equipment, or use my kitchen setup?  How does the service work on the day — do you serve, clean, and pack away?  Pricing & Packages  What’s included in your pricing? (e.g. ingredients, service, cleanup)  Do you offer one-off experiences, ongoing meal prep, or event packages?  Trust & Connection  Have you cooked for people like me (families, athletes, events, yachts)?  What do your clients usually say about working with you?

Question 7

What questions do customers commonly ask and how would you answer them?

Accepted Answer

1. Can you cook for special diets (gluten-free, dairy-free, athletes, etc.)? Absolutely. I’ve cooked for everyone from athletes cutting weight to families with multiple dietary needs at the same table. I love the challenge of making food that’s both delicious and works for your lifestyle.  2. Do you bring everything, or use my kitchen? I can do either. If you’d like me to shop and bring everything with me, I will. If you prefer I use what’s already in your kitchen, that works too. My goal is to make things simple and stress-free for you.  3. How much does it cost? It depends on the service — whether it’s weekly meal prep, a private dinner, or an event. I’m always upfront about costs and will create something that fits your budget and vision. Ingredients, service, and cleanup are usually included.  4. What’s your cooking style? I have a Mediterranean base with a lot of influence from my time working in Thailand and Sydney. But honestly, my style is whatever your style is — I build menus around what you like, whether that’s light and healthy, indulgent and luxurious, or somewhere in between.  5. Will you clean up afterwards? Yes. I believe the job isn’t finished until the kitchen looks as good as (or better than) when I arrived. You should be enjoying your food and your guests, not worrying about dishes.  6. What makes you different from other chefs? For me, it’s personal. I’m not just cooking a plate and sending it out — I get to know you, your tastes, your goals, and then design food around that. Whether you’re training for a fight, hosting friends, or just want healthy meals ready to go, I make sure it feels like it was made for you.

Question 8

What makes you the most reliable and trustworthy person for the job?

Accepted Answer

I’ve spent over 25 years cooking around the world — in luxury hotels, on yachts, and in private homes. That experience taught me not just how to cook at a high level, but how important trust is. When I’m in your kitchen, you can count on me to be professional, discreet, and consistent. My clients know the food will always be on time, taste amazing, and fit exactly what they’ve asked for.

Question 9

Why should a customer hire you over another service provider?

Accepted Answer

You could hire any chef to cook, but with me it’s not just about the food — it’s about the whole experience. I take the time to understand what you like, what you need, and how you want to feel when you sit down to eat. My clients know they can relax, because I handle everything — shopping, cooking, serving, and cleaning — while making sure every meal feels personal.

Question 10

What are the typical things that you need to know before you can provide a quote to a customer?

Accepted Answer

Type of Service Is this for weekly meal prep, a private dinner, an event, or a yacht charter? Each has a different setup.  Number of People How many guests or family members will I be cooking for?  Menu Style Do you want something casual and healthy, or fine dining with multiple courses? Any favourite dishes or must-have cuisines?  Dietary Requirements Are there allergies, intolerances, or specific goals (like gluten-free, dairy-free, or performance-focused meals)?  Location & Setup Where will the service take place? Do you want me to bring everything, or work with what’s already in your kitchen?  Frequency & Duration Is this a one-off dinner, a week-long booking, or ongoing meal prep?  Budget Expectations Having an idea of your budget helps me design the best possible menu and experience within it.  Once I know these details, I can give you a clear, tailored quote with no surprises — just good food and a service that fits exactly what you need.

Question 11

How can a customer save money before you start the work? Please give 3 tips

Accepted Answer

1. Be Clear on the Guest Count Last-minute changes often mean extra ingredients and extra cost. Having an accurate number of people upfront helps me plan efficiently and keep costs down.  2. Share Your Kitchen Resources If you already have certain basics — oils, spices, or equipment — letting me know saves me from buying or bringing extras. Using what’s available in your kitchen can reduce overheads.  3. Decide on the Menu Style Early A clear idea of whether you want a simple family meal, a plated fine-dining menu, or buffet style helps me choose ingredients wisely. Simpler, seasonal menus almost always cost less than sourcing rare or out-of-season items.   I’ll always work with you to design something that feels special without breaking your budget — great food doesn’t have to mean overspending.

Question 12

Are there any special offers you would like to offer to Oneflare customers?

Accepted Answer

Complimentary Treat – Book a private dinner and I’ll include a free dessert course crafted specially for your menu.   Weekly Meal Prep Special – Pay ahead for 4 weeks of meal prep and get a 200$ off.

Question 13

What makes your pricing competitive?

Accepted Answer

I keep pricing competitive by being upfront and clear — no hidden fees, no surprises. I also work closely with you to design menus that fit your budget, whether that means using seasonal produce, simpler menus, or building packages for ongoing services.

Question 14

How do you normally charge for your service?

Accepted Answer

1. Private Dinners & Events I usually charge a set price per person that covers menu planning, ingredients, cooking, service, and cleanup. The final cost depends on the number of guests, courses, and style of menu.  2. Weekly Meal Prep For in-home meal prep, I work on a daily service rate + the cost of groceries.  Daily Rate: Covers my time for menu planning, cooking, portioning, and cleaning.  Groceries: Billed separately based on what you’d like to eat (I can shop for you or use what you already have at home).  This way, you’re only paying for exactly what you need — and we can adjust menus to suit your budget, whether you want a week of healthy meals, athlete-focused prep, or family-style cooking.

Question 15

Is there a particular aspect of your trade or industry that you specialise in?

Accepted Answer

specialise in two areas: performance-focused meal prep for athletes and busy professionals, and private dining experiences for those who want restaurant-quality meals in the comfort of their home or yacht. Whether it’s fight-week fuel or a luxury celebration, I design food that fits the moment perfectly

Question 16

What experience, skills, qualifications or training do you have to make you the right person for the job?

Accepted Answer

’ve worked as a chef for more than 25 years across Michelin-level restaurants, luxury hotels, private villas, and superyachts in the Mediterranean, Asia, and Sydney. Those years taught me not only high-level cooking skills but also how to adapt — whether it’s creating fine-dining dishes in a yacht galley, designing menus for athletes in fight camp, or preparing healthy meals for busy families.  I specialise in Mediterranean and Asian cuisines, performance-focused nutrition, and private dining experiences. My strengths are menu design, attention to detail, and the ability to listen closely to what clients want. More than any qualification, what makes me right for the job is that I treat every booking with the same care — whether it’s a simple weekly meal prep or a luxury dinner under the stars.

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Are you an insured business and do you guarantee your work?

Will you require customers to share their COVID-19 vaccination status?

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