Chef Hugo Chang
Private Chef In AdelaideI am a professional chef qualified chef with more than 7 years of experience. I have been working with well-known chefs and restaurants in Adelaide and have won a couple of cooking competitions in South Australia. My passion is creating and combining different cuisines to make unique dishes and flavors that give my customers fancy and fabulous experiences.
More about me
For me, cooking is...
“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller
I learned to cook at...
I learned at Quality Training Hospitality College, especially, I achieved more from Topiary, Sol Bar, and Penfold Magill Estate Restaurant.
A cooking secret...
The secret of good cooking is, first, having a love of it…
My menus
Filling mussel
Mushroom tostada
Fried olive filling with cream cheese
Cured salmon with burn orange ponzu
Tiger prawn ravioli with prawn jus
Tea smoke duck with fermented nectarine jam
Spices grill lamb with masala curry sauce
Basil granita
Honey crumb culture cream with roasted strawberry
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Fried filling olive
Mussel roll
Salmon taquito
Grilled asparagus with onion jam
Tiger prawn ravioli with prawn jus
Roast pumpkin risotto
Ocean fish with leek puree and Sicilia sauce
Basil granita
Roasted berries crème brûlée with almond praline
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Filling mussel
Salmon taquito
Taiwanese style ginger soy filling tomato
3 cup squid
Kimchi leek grill mushroom roll
Stew daikon with dashi sauce
Taiwanese style beef soup
Basil granita
Honey crumb culture cream with roasted strawberry
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