Chef Funiwe Baca

Private Chef In Toorak

"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.

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

Suprise

STARTER

All inclusive

Beef tartare with creamy pickle bavarois and crispy sesame cracker

FIRST COURSE

All inclusive

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

MAIN COURSE

All inclusive

Lamb rump, Aubergine purée, pickled radish, jus and mint oil

DESSERT

All inclusive

Lemon myrtle panna cotta with salted caramel sauce, toasted almonds, and edible flowers

Vegan

STARTER

All inclusive

"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

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

"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

DESSERT

All inclusive

"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

Fusion feast

STARTER

All inclusive

• "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

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

• "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

DESSERT

All inclusive

• "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

"Coastal Odyssey"

STARTER

All inclusive

"Tasmanian Oysters": Freshly shucked oysters with finger lime mignonette and microgreens

FIRST COURSE

All inclusive

"Great Barrier Reef": Pan-seared barramundi with lemon myrtle butter, steamed asparagus, and microgreens

MAIN COURSE

All inclusive

Grilled blue eye trevalla with smoked eggplant purée, roasted garlic-thyme jus, and crispy prosciutto

DESSERT

All inclusive

Lemon myrtle panna cotta with salted caramel sauce, toasted almonds, and edible flowers

"Aurora Australis" (Southern Dawn)

STARTER

All inclusive

"Kakadu Evolution": Smoked kangaroo loin with kakadu plum gelée, pickled quandong petals, and toasted macadamia nut soil

FIRST COURSE

All inclusive

Pan-seared barramundi with lemon myrtle emulsion, steamed asparagus, and microgreens, finished with a truffle oil drizzle

MAIN COURSE

All inclusive

"Outback Odyssey": Grilled Wagyu beef striploin with bush tomato jus, roasted sweet potato, and crispy prosciutto, served with a side of truffle-infused saltbush

DESSERT

All inclusive

"Uluru Sunset": Smoked chocolate tart with saltbush caramel, toasted coconut flakes, and edible gold dust

AURUM (GOLD)

STARTER

All inclusive

"Aegean Breeze: Grilled octopus with smoked eggplant purée, pickled red onion, and ouzo-infused olive oil

FIRST COURSE

All inclusive

"Mediterranean Sea": Pan-seared sea bass with fennel-orange salad, preserved lemon, and saffron-infused fish broth

MAIN COURSE

All inclusive

"Santorini Dream": Grilled lamb chops with roasted garlic-mint sauce, creamy hummus, and grilled pita bread

DESSERT

All inclusive

"Tahini Sunset": Tahini crème brülée with rose water-pomegranate sauce, toasted pistachios, and edible gold leaf

LUMIÈRE EPHÉMÈRE (EPHEMERAL)

STARTER

All inclusive

"Aurora": Smoked eel mousse with pickled pink peppercorn gelée, frozen passion fruit, and toasted brioche

FIRST COURSE

All inclusive

"L'Océan": Pan-seared scallops with truffle-infused cauliflower purée, caramelized hazelnuts, and lemon-thyme emulsion

MAIN COURSE

All inclusive

"Le Jardin Secret": Roasted squab breast with foie gras-stuffed morel mushrooms, cherry compote, and toasted pistachio-crusted brioche

DESSERT

All inclusive

"L'Éclipse": Dark chocolate mousse with Grand Marnier-infused orange blossom water, toasted almonds, and edible gold leaf

Tavola Italiano

STARTER

All inclusive

"Carpaccio di Manzo": Thinly sliced wagyu beef carpaccio with arugula, shaved Parmesan, and a lemon-truffle vinaigrette

FIRST COURSE

All inclusive

"Handmade Fettuccine": Fresh fettuccine with a rich wild boar ragù and porcini mushrooms, finished with a sprinkle of Parmesan cheese

MAIN COURSE

All inclusive

"Tournedos Rossini": Grilled filet mignon with seared foie gras, truffle duxelles, and a Madeira wine reduction

DESSERT

All inclusive

"Tiramisù Moderno": A creative twist on the classic tiramisu, with ladyfingers soaked in espresso and liqueur, layered with mascarpone cream and cocoa powder

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Chef Funiwe's reviews

4.43

•

20 services

What an incredible experience. We couldn’t leave the house because we just had a newborn but wanted to celebrate our anniversary so I organised this surprise for my husband. I discussed with the chef regarding creating the menu which was really easy, and then on the night food was delicious and fresh, presentation was beautiful and she cleaned up the kitchen before she left. Would highly recommend.

Funiwe was INCREDIBLE! Highly recommend. My first time using a private chef and I was blown away. Food was so yum and she was great to talk to. She also made us an extra cake as it was for a 40th birthday which was so delicious and beautiful. Kitchen was left spotless. Thank you Funi for a special evening.

This was our first experience with Takeachef so we weren't sure what to expect. But Funi was just amazing. The meal was incredible, full of surprises, so delicious and beautifully presented. She was great to talk to and left the kitchen spotless afterwards. Highly recommended all round... Thanks so much, Funi!

This was the first time we have used a chef at home and Finu was incredible !!!! They dinner prepared was divine, all of Finu’s original ideas and the favours and presentation were to die for. She is a very talented Chef , we will definitely be using Finu again to cook and entertain our guests and can’t wait to see what type of yummy food she serves up. The steak tartare was the best we have ever tasted, our guests were raving at all the meals . Winner !!!