Chef Funiwe Baca
Private Chef In Toorak
Get to know me better
I'm a passionate private chef dedicated to crafting unforgettable culinary experiences for discerning clients.
"Hi, I'm Funiwe BACA, a passionate and experienced private chef dedicated to delivering exceptional culinary experiences. With 5+ years of experience in the industry, I've honed my skills in creating customized menus, cooking techniques, and exceptional service.
As a private chef, I've had the privilege of working with discerning clients, catering to their unique tastes and dietary needs. My expertise spans from fine dining to casual gatherings, and I'm well-versed in various cuisines.
What drives me is the joy of sharing my love for food, creativity, and hospitality with others. I take pride in my attention to detail, commitment to quality, and ability to tailor my services to exceed client expectations.
I'm excited to bring my passion and expertise to your table.

More about me
For me, cooking is...
a passion that brings joy and nourishment to others
I learned to cook at...
home, surrounded by love and the aromas of my mother's cooking
A cooking secret...
pushing culinary boundaries to innovate
My menus
"Aegean Breeze: Grilled octopus with smoked eggplant purée, pickled red onion, and ouzo-infused olive oil
"Mediterranean Sea": Pan-seared sea bass with fennel-orange salad, preserved lemon, and saffron-infused fish broth
"Santorini Dream": Grilled lamb chops with roasted garlic-mint sauce, creamy hummus, and grilled pita bread
"Tahini Sunset": Tahini crème brülée with rose water-pomegranate sauce, toasted pistachios, and edible gold leaf
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"Aurora": Smoked eel mousse with pickled pink peppercorn gelée, frozen passion fruit, and toasted brioche
"L'Océan": Pan-seared scallops with truffle-infused cauliflower purée, caramelized hazelnuts, and lemon-thyme emulsion
"Le Jardin Secret": Roasted squab breast with foie gras-stuffed morel mushrooms, cherry compote, and toasted pistachio-crusted brioche
"L'Éclipse": Dark chocolate mousse with Grand Marnier-infused orange blossom water, toasted almonds, and edible gold leaf
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Scallop crudo with fresh watermelon radish, jalapeño and yuzu dressing
Ham hock croquette, braised cabbage, chilli mayo and sage
Char grilled pork cutlets, nduja and roasted capsicum, Bbq cabbage,aioli, Parmesan crumble
Olive oil flourless orange sponge, citrus balm, orange segments and sorbet
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Beef tartare with creamy pickle bavarois and crispy sesame cracker
Crispy tempura cod cheeks topped with malt vinegar powder, caviar Paired with a light parsley velouté and smoked confit potatoes dressed with garden chives and cornichons
Lamb rump, Aubergine purée, pickled radish, jus and mint oil
Lemon myrtle panna cotta with salted caramel sauce, toasted almonds, and edible flowers
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"Blooming Garden" - Heirloom tomato and avocado salad with a lemon-tahini dressing - Garnished with edible flowers (e.g., violas, pansies, or nasturtiums) and microgreens - Served with crispy fried capers and a side of warm grilled bread
"Spring Fettuccine" - Handmade vegan fettuccine pasta infused with lemon zest and basil - Served with a light and creamy sauce mad from cashew cream, ramps (wild garlic), and morel mushrooms
"Rose Petal Panna Cotta" - Creamy vegan panna cotta made with cashew cream, rose petal syrup, and lemon juice - Served with a side of fresh berries (e.g., strawberries, blueberries, or raspberries) and shortbread cookies made with almond flour - Garnished with dried rose petals and a sprinkle of edible gold dust
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• "K-Town Fried Chicken": Korean-style fried chicken with spicy Gochujang sauce and pickled radish
"Fish Tacos": Crispy fish tacos with Japanese-inspired slaw and wasabi mayo
• "Seafood Paella": Saffron-infused seafood paella with Australian seafood
• "Wagyu Beef Bulgogi": Grilled Wagyu beef with Korean-style bulgogi marinade, served with steamed rice and kimchi
• "Mango Spring Rolls": Crispy spring rolls filled with sweet mango and coconut filling, served with cardamom ice cream
• "Chocolate Dumplings": Warm chocolate dumplings with green tea ice cream and toasted coconut flakes
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"Tasmanian Oysters": Freshly shucked oysters with finger lime mignonette and microgreens
"Great Barrier Reef": Pan-seared barramundi with lemon myrtle butter, steamed asparagus, and microgreens
Grilled blue eye trevalla with smoked eggplant purée, roasted garlic-thyme jus, and crispy prosciutto
Lemon myrtle panna cotta with salted caramel sauce, toasted almonds, and edible flowers
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"Kakadu Evolution": Smoked kangaroo loin with kakadu plum gelée, pickled quandong petals, and toasted macadamia nut soil
Pan-seared barramundi with lemon myrtle emulsion, steamed asparagus, and microgreens, finished with a truffle oil drizzle
"Outback Odyssey": Grilled Wagyu beef striploin with bush tomato jus, roasted sweet potato, and crispy prosciutto, served with a side of truffle-infused saltbush
"Uluru Sunset": Smoked chocolate tart with saltbush caramel, toasted coconut flakes, and edible gold dust
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"Aegean Breeze: Grilled octopus with smoked eggplant purée, pickled red onion, and ouzo-infused olive oil
"Mediterranean Sea": Pan-seared sea bass with fennel-orange salad, preserved lemon, and saffron-infused fish broth
"Santorini Dream": Grilled lamb chops with roasted garlic-mint sauce, creamy hummus, and grilled pita bread
"Tahini Sunset": Tahini crème brülée with rose water-pomegranate sauce, toasted pistachios, and edible gold leaf
View full menu
"Aurora": Smoked eel mousse with pickled pink peppercorn gelée, frozen passion fruit, and toasted brioche
"L'Océan": Pan-seared scallops with truffle-infused cauliflower purée, caramelized hazelnuts, and lemon-thyme emulsion
"Le Jardin Secret": Roasted squab breast with foie gras-stuffed morel mushrooms, cherry compote, and toasted pistachio-crusted brioche
"L'Éclipse": Dark chocolate mousse with Grand Marnier-infused orange blossom water, toasted almonds, and edible gold leaf
View full menu
Scallop crudo with fresh watermelon radish, jalapeño and yuzu dressing
Ham hock croquette, braised cabbage, chilli mayo and sage
Char grilled pork cutlets, nduja and roasted capsicum, Bbq cabbage,aioli, Parmesan crumble
Olive oil flourless orange sponge, citrus balm, orange segments and sorbet
View full menu
Beef tartare with creamy pickle bavarois and crispy sesame cracker
Crispy tempura cod cheeks topped with malt vinegar powder, caviar Paired with a light parsley velouté and smoked confit potatoes dressed with garden chives and cornichons
Lamb rump, Aubergine purée, pickled radish, jus and mint oil
Lemon myrtle panna cotta with salted caramel sauce, toasted almonds, and edible flowers
View full menu
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Book your experience with Chef Funiwe
Specify the details of your requests and the chef will send you a custom menu just for you.
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