Private Chef Andrea Marchetto

I am a chef with nearly 20 years of experience. After completing 5 years of training in Italy to become a chef, I continued my education in Michelin-starred and traditional kitchens. In 2015, I decided to move to Australia, where I worked in various restaurants, achieving 1 and 2 chef's hats as a head chef.

For me, cooking is...

Cooking is a blend of passion, precision, and creativity, where every dish reflects a part of who I am and the journey I’ve taken as a chef.

I learned to cook at...

I trained with Michelin-starred chef Ivano Mestriner, who introduced me to innovative techniques that transformed my culinary perspective.

A cooking secret...

My secret in the kitchen lies in balancing tradition with creativity.

My menus

Native Inspiration

STARTER

All inclusive

Emu Tartare Tomato miso emulsion, lemon myrtle, crispy grappa crackers

FIRST COURSE

All inclusive

Beetroot Spaghetti Smoked butter, lemon, Cantabrian anchovies, Serrano ham, garlic water

MAIN COURSE

All inclusive

Slow-Cooked Bangalow Pork Scotch Fillet Manuka honey, snake beans, ginger, sweet capsicum

DESSERT

All inclusive

Another Way of Pavlova Crisp meringue , whipped ricotta and Davidson’s plum and a sprinkle of native river mint and lemon myrtle powder

Journey of the senses

STARTER

All inclusive

Wafer of Foie Gras White chocolate ganache, rosemary Jaboticaba jam

FIRST COURSE

All inclusive

Candy Raviolo Four cheeses, capsicum varieties, green beans

MAIN COURSE

All inclusive

Sous Vide Duck Breast Carrot and grapefruit cream, English spinach, tamarind jus

DESSERT

All inclusive

Dark chocolate crémeux, topped with cocoa nibs, coffee reduction, and hazelnut praline, served with a pinch of smoked sea salt

Ocean’s secret

STARTER

All inclusive

Seared Ora King salmon, silky avocado, citrus-infused leche de tigre, burned tomatoes

FIRST COURSE

All inclusive

Handmade pillow ravioli filled with ricotta and parmesan, bathed in a golden yellow tomato coulis, garnished with Cantabrian anchovy fillets and toasted pine nuts

MAIN COURSE

All inclusive

Moreton Bay bug, served on a bed of lemony potato purée, drizzled with a rich crustacean bisque, finished with a delicate touch of orange zest

DESSERT

All inclusive

Mandarin curd, nestled alongside almond biscotti, topped with fresh raspberries and a hint of mint, served with a light mango sorbet