Chef Axel Chilton

Private Chef In Narrabeen

Hi everyone!

My name is Axel Chilton. I grew up in Vancouver, Canada until the age of 21. Fresh out of school, I quickly packed my bags and headed south to Australia! I managed to spend 10 years bouncing in-between snow seasons in British Columbia, New South Wales, Victoria, and Japan. I have recently just moved back to Sydney with my partner to help take care of her family.

I have been working in kitchens for 17 years now and have worked around the globe. I have 4 years sous chef experience, as well as the last year and a half at a head chef/executive chef level. In these last few years, I have been able to really step my game up and start cooking for me. I have been able to create my own menus, with food that resembles where I came from, as well as taking my skills that I have learned abroad, and of course local produce to develop dishes that are deep in flavor and true to their roots.

I do not like sticking to one countries style of cooking. I strongly believe that you have to be versatile nowadays and take a little bit of knowledge from wherever you are to influence your own style.

For me, cooking is...

Cooking is my life! I love to cook at home. I love to cook for family and friends. Food brings people together. When I finish work, I go home to cook!

I learned to cook at...

I learned to cook through an apprenticeship program called practical pathways in Melbourne. I was at Mt Hotham in rural Victoria when I started.

A cooking secret...

My secret is to NOT stress! Once you are stressed, you can't think! Take a minute, a few deep breaths, and put some clarity back into the pot!

My menus

Italian Seafood

STARTER

All inclusive

FIRST COURSE

All inclusive

Burrata, chilled prawns, Romesco, Greens, Charred peach, Crostini

MAIN COURSE

All inclusive

Crispy skin salmon filet, Warm potato, herb, and lemon tumble, Kalamata olive, Sun dried tomato, chorizo crumb, caper gremolata

DESSERT

All inclusive

Riesling poached pear, Chocolate mousse, Almond praline dust, Chantilly

Trip around the world. Formal dining, Larger groups

STARTER

All inclusive

FIRST COURSE

All inclusive

Braised miso pork belly, corn puree, pickled radish

MAIN COURSE

All inclusive

Jamaican Jerk Chicken, roasted herb potato, blistered cherry tomato, mango puree, chimichurri

DESSERT

All inclusive

Chocolate mousse, caramel popcorn, strawberries

Selection of appetizers throughout the night. This is more of a 'mingle menu' as apposed to a formal

STARTER

All inclusive

Ouzo Lamb Ribs, feta, pomegranate, labneh

Crispy pork bites, wasabi aioli

Chili chicken karaage, sesame mayo

Cheese and Chacuterie platter. Selection of cheeses, meats, hot smoked salmon mousse, house made pickles and jams, breads

Coconut prawns, Thai mango puree

FIRST COURSE

All inclusive

In house hot smoked salmon roll, Avo, Kecap manis, sesame, wasabi aioli

MAIN COURSE

All inclusive

DESSERT

All inclusive

Deconstructed lemon tarts, ginger crumble, chantilly, maple candied lemon zest

Mini chocolate mousse, caramel popcorn

Romance package

STARTER

All inclusive

A little surprise to start the evening

FIRST COURSE

All inclusive

'Seacuterie Board' to share. Selection of cheeses, Hot smoked salmon mouse, Coconut prawn skewers, Trout rillette, house made pickles and jams, breads

MAIN COURSE

All inclusive

Sous vide lamb rump, piperade, creamy mash, labne

DESSERT

All inclusive

Dessert platter for 2. Lemon tart and chantilly, chocolate mousse with caramel popcorn, chocolate stuffed strawberries

Mediterranean

STARTER

All inclusive

Ouzo Lamb Ribs, feta, pomegranate, labneh

Beetroot hummus, crisp pita chips, crudité, roasted and pickled capsicum

FIRST COURSE