Chef James Moedt
Private Chef In Bundoora
Get to know me better
Passionate about food and people, I love to share my love of food with as many people as possible
I'm a Chef of 17 years, having started my apprenticeship at 14 years old.
Ever since I've been buzzing around the kitchens of Melbourne, most recently being the Executive Chef of 5 venues in Port Melbourne, Yarraville and Cremorne.
I have a passion for food and people, and love to teach others about food
I've been a full-time Private Chef since November 2022, and have loved being able to connect with people in a way I wasn't able to in restaurants.
I'm personable, flexible and dedicated to making your experience your version of perfect.
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More about me
For me, cooking is...
a way to share my passion and creativity with my those around me.
I learned to cook at...
Alinea in Chicago, working in a 3 Michelin star kitchen taught me that precision is important, but fun is the real secret ingredient
A cooking secret...
Preparation. I like to be well prepared so that I can continue to engage with my guests as I put the finishing touches on dishes.
My menus
Edamame- Steamed & Salted
Pickled Daikon & Ginger
Tempura Shimeji Mushrooms
Kingfish Sashimi- Wasabi, Yuzu Ponzu
Chicken Yakatori- Sweet Miso, Soy & Ginger
Gyoza- Pork & Prawn, Spring Onion, Mirin
Steamed Market Fish- Ginger, Spring Onion & Mandarin Kosho
Steamed Jasmine Rice
Steamed Greens- Sesame Oil & Rice Wine Vinegar
Baked Cheesecake- Yuzu, Green Tea & Black Sesame
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Caprese Piadina- Heirloom Tomato, Basil & Fior Di Latte
Beef Braciole- Polenta, Bittersweet & Radicchio
Slow Roast Lamb- Rosemary, Mustard & Pistachio
Lemon Roasted Potatoes- Thyme & Paprika Salt
Foraged Leaves- Fennel, Pickled Chilli & Caramelised Orange Balsamic
Fennel Shortcake- Strawberry, Basil Ice Cream, Pickles Blueberries
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Whipped Brie Pintxo- Pickled Fig & Jamon
Chorizo Croquettes- Manchego Cheese & Burnt Pear
Lamb Backstrap- Paella Spice & Salsa Verde
Smoked Corn Empanada- Buttered Chicken Breast & Cardamom Ketchup
Beef Scotch- Grilled Leeks & Romesco
Potato Bravas- Spiced Tomato Relish, Garlic Mayo & Spring Onions
Tomato Migas- Toasted Bread, Pickled Onion, Parsley & Orange
Chocolate Fondant- Orange & Olive Oil Ice Cream
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Kingfish Ceviche- Passionfruit, Avocado, Lime & Coriander
Smoked Duck Breast- Golden Beetroot & Sour Cherry
Caramelised Chicken Thigh- Pumpkin-Miso Glaze, Salsa Criolla, Jalapeno
Lamb Backstrap- Capsicum Molasses, Oregano & Toasted Quinoa
Beef Scotch- Toasted Sesame, Burnt Spring Onion Chimichurri
Jasmine Rice- Sweet & Sour Sake, Yuzu & Jalapeno
Steamed Greens- Pickled Fennel & Grapefruit
Tres Leche Cheesecake- Grilled Pineapple & Black Sesame Crumb
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Antipasti- Cured Meats, Victorian Cheeses, Pickles & Olives
Focaccia- Confit Garlic & Sea Salt
Hand-made Cavatelli- Brown Butter, Parmesan, Pumpkin, Sage & Pine Nuts
Lamb Backstrap- Mustard, Pistachio, Cavelo Nero & Rosemary Jus
Seasonal Tomatoes- Cucumber, Basil, Raspberry Vinaigrette
Crispy Potatoes- Confit Garlic, Thyme & Paprika Salt
Baked Cheesecake- Raspberry, Lavender & Pistachio
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Smoked Duck Breast- Golden Beetroot & Sour Cherry
Caramelised Onion Tart- Goats Curd, Roquette, Radish & Raspberry Vinegar
Caramelised Brussel Sprouts- Lemon & Hazelnut
Seasonal Leaves- Pear & Walnut
Beef Scotch- Brown Butter Mash, Green Pepper Jus
Apple Tarte Tatin- Thyme, Brown Sugar Chantilly
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Edamame- Steamed & Salted
Pickled Daikon & Ginger
Tempura Shimeji Mushrooms
Kingfish Sashimi- Wasabi, Yuzu Ponzu
Chicken Yakatori- Sweet Miso, Soy & Ginger
Gyoza- Pork & Prawn, Spring Onion, Mirin
Steamed Market Fish- Ginger, Spring Onion & Mandarin Kosho
Steamed Jasmine Rice
Steamed Greens- Sesame Oil & Rice Wine Vinegar
Baked Cheesecake- Yuzu, Green Tea & Black Sesame
View full menu
Caprese Piadina- Heirloom Tomato, Basil & Fior Di Latte
Beef Braciole- Polenta, Bittersweet & Radicchio
Slow Roast Lamb- Rosemary, Mustard & Pistachio
Lemon Roasted Potatoes- Thyme & Paprika Salt
Foraged Leaves- Fennel, Pickled Chilli & Caramelised Orange Balsamic
Fennel Shortcake- Strawberry, Basil Ice Cream, Pickles Blueberries
View full menu
Whipped Brie Pintxo- Pickled Fig & Jamon
Chorizo Croquettes- Manchego Cheese & Burnt Pear
Lamb Backstrap- Paella Spice & Salsa Verde
Smoked Corn Empanada- Buttered Chicken Breast & Cardamom Ketchup
Beef Scotch- Grilled Leeks & Romesco
Potato Bravas- Spiced Tomato Relish, Garlic Mayo & Spring Onions
Tomato Migas- Toasted Bread, Pickled Onion, Parsley & Orange
Chocolate Fondant- Orange & Olive Oil Ice Cream
View full menu
Kingfish Ceviche- Passionfruit, Avocado, Lime & Coriander
Smoked Duck Breast- Golden Beetroot & Sour Cherry
Caramelised Chicken Thigh- Pumpkin-Miso Glaze, Salsa Criolla, Jalapeno
Lamb Backstrap- Capsicum Molasses, Oregano & Toasted Quinoa
Beef Scotch- Toasted Sesame, Burnt Spring Onion Chimichurri
Jasmine Rice- Sweet & Sour Sake, Yuzu & Jalapeno
Steamed Greens- Pickled Fennel & Grapefruit
Tres Leche Cheesecake- Grilled Pineapple & Black Sesame Crumb
View full menu
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Chef James's reviews
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