Hi there, my name is Rony Parienty and I am a private chef based in Melbourne. I've been fortunate enough to have worked in some of the most amazing kitchens in the world, including France, Switzerland, Italy and Spain. My experience in these countries helped me to develop a unique style, blending classic techniques with contemporary flair in my cooking. I have also had the opportunity to work at one of Melbourne's iconic restaurants, Vue de Monde, where I gained valuable experience in high-end dining. And currently, I am the Head Chef at No35 Sofitel, where I lead a team of culinary professionals to create delicious and visually appealing dishes for guests. I am passionate about using fresh and locally sourced ingredients, and my aim is to create memorable culinary experiences for my diners. Thank you for your time and I look forward to the opportunity to cook for you.

For me, cooking is...

my way of making people happy

I learned to cook at...

Paul bocuse, vatel switzerland, vue de monde, sofitel melbourne.

A cooking secret...

Creating the most amazing final result from basic product

My menus

Japanese inspiration

STARTER

All inclusive

Nobu style crispy rice, salmon, and spring onion

FIRST COURSE

All inclusive

Yellowfin tuna tartare, yuzu kosho, avocado mousse, foie gras, sushi rice

MAIN COURSE

All inclusive

Back miso cod, green polenta, bok-choy, glazed shiitake, crispy parsnip

DESSERT

All inclusive

Vanilla rice pudding, maccha ice cream, berries, thyme crumble

Frenche

STARTER

Choose 1 dish

Truffle tortellini, sundried tomato pesto, blue cheese cream, rosemary crouton

FIRST COURSE

Choose 1 dish

Cherry tomato tarte tatin, cream fraiche, pine nuts and balsamic reduction

My nicoise salade, yellowfin tuna, potato, and olives

Victorian beef tartare, condiment, brioche, and cured egg yolk

Market vegetable quiche, goat cheese and mini salad with French dressing

MAIN COURSE

Choose 1 dish

Pan seared duck breast, pumpkin, baby beetroot, goat cheese and almonds

Victorian eye fillet, creamy polenta, confit onion, asparagus, and truffle reduction

Beef bourguignon, creamy polenta, truffle mushroom mix, baby carrot, red wine reduction

Confit duck leg, potato puree, confit leek, roasted apricot, feta and pickle onion

DESSERT

Choose 1 dish

Passion fuit vacherin minute: crispy meringue, passion fruit curd, vanilla ice cream, fresh berries and coulis

White chocolate crème Brulee, raspberry compote, chocolate crunch

Vanilla bean profiterole, warm chocolate sauce, berries, and pistachio crumble

Mediterranean voyage

STARTER

All inclusive

Goat cheese bonbon, smoked eggplant and capsicum gazpacho, chard corn

Truffle tortellini, sundried tomato pesto, blue cheese cream, rosemary crouton

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Victorian eye fillet, creamy polenta, confit onion, asparagus, and truffle reduction

DESSERT

All inclusive

Passion fuit vacherin minute: crispy meringue, passion fruit curd, vanilla ice cream, fresh berries and coulis

Chef Rony's reviews

5

•

4 services

Rony arrived on time and was very friendly and professional. His dishes were prepped quickly and efficiently and were simply divine. We loved our experience and hope to repeat it in the near future.