Chef Vincent Chagnaud
Private Chef In Sydney
Hi I'm Vincent.
I grew up in France into a family of cooks. My father had 5 restaurants, so I was in one kitchen or another every day after school. I was pastry making when I was 6 years old.
When I would come home, I would be greeted by the rich aromas from my mother's kitchen. She was always creating something new, and she inspired me to do the same. For me, she was the best chef in the world.
I have been cooking professionally for 12 years, the last 5 years in Sydney. My cooking is French influenced, but I am proficient in many different cuisines. And I love to cook desserts and make pastry.
I can also adapt my recipies to suit specific dietary needs and requirements.

More about me
For me, cooking is...
more than a passion.
I learned to cook at...
I have 2 chef diplomas and one of nutrition.
A cooking secret...
cooking is a part of me.
My menus
VEGETARIAN FINGER FOOD (MINI TOFU BURGER/BRUSCHETTA/SUSHI
FINGER FOOD (MINI BEEF BURGER/SUSHI/BRUSCHETTA
FRENCH VELOUTE OF VEGGIES
TOMATO BEEF SURPRISE
Miso glazed salmon with black beans puree and citrus avocado relish
Slow cooked beef (12hours cooking) with potato gratin and roast veggies
Moussaka
LEMON TART
3 chocolate cake
TIRAMISU
3 Chocolate mousse
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VEGETARIAN FINGER FOOD (MINI TOFU BURGER/MINI CUCUMBER SURPRISE/SUSHI
FINGER FOOD (MINI BEEF BURGER/SUSHI/BRUSCHETTA
Salmon croquettes with fresh coriander and blue poppy
Toast with foie gras and persimmons
Christmas pastilla turkey and foie gras with a french ratatouille
Homeland Lobster
Christmas log(French cake who looks like a tree trunk) with 3 chocolate cream
Chocolate dome and glazed chestnuts
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Blackened tuna tartare with avocado, sesame, and wasabi foam
Oyster shooters with ponzu, and grated daikon
Chicken yakitori meatballs with teriyaki sauce and scallions
Grilled eggplant with miso glaze, sesame seeds and green onion
Duck breast with Terryaki sauce, roast miso potatoes, and greens
Grilled miso-marinated black cod with sauteed bok choy and shiitake mushrooms
Wagyu beef sukiyaki with tofu, enoki mushrooms and udon noodles
Black sesame crème brûlée with fresh berries
Matcha green tea mousse with yuzu gelée and almond tuile
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Citrus salad served with roast polenta
Escargots (snails) served with garlic and parsley butter and brioche
Oyster gratin with coconut
Champagne Risotto served with pear and parmesan
Duck confit served with potato gratin and roast veggies
Beef Bourguignon with fresh pasta
3 chocolate cake
Millefeuille (vanilla slice)
Lemon tart with meringue
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Citrus salad served with roast polenta
Arancini degustation
Oyster gratin with coconut
Champagne Risotto served with pear and parmesan
Homemade pasta served with garlic butter prawn
Duck confit served with potato gratin and roast veggies
3 chocolate cake
Lemon tart with meringue
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Miso soup served with ginger crouton
Sushis degustation
Sesame soba noodles salad with daikon and spring onion
Tofu galettes served with tapenade of olives
Curry prawns served on a caramelized melon
Beef or Chicken Ramen
Caramelized veggies Ramen
Umia salmon teriyaki
Sweet potato tempura served with sweet orange coulis
Strawberry Sushis served with coconut sauce
Yuzu cream served with fresh strawberry
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Gazpacho served with Italian herbs crouton
Citrus salad served with roast polenta
Mille-feuille of Parmesan and figs
Arancini degustation ( 3 different arancini serves with a different sauce for each
Champagne Risotto served with pear and parmesan
Asparagus Risotto served with slow cooked chicken
Homemade pasta served with garlic butter prawn
Eggplant and sardine gratin served with tomatoes and basil
LEMON TART and chocolate crunch
TIRAMISU
Orange and chocolate mousse
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Amuse bouche French onion soup with homemade bread
PROSCIUTTO/MOZZARELLA/TOMATO salad
Escargots with garlic and parsley butter
Verrin of salmon and avocado mousse
Miso glazed salmon with black beans puree and citrus avocado relish
Slow cooked beef (12hours cooking) with potato gratin and roast veggies
Slow cooked pork (12hours cooking) with potato gratin and roast veggies
Duck confit with potatoe gratin amd roasted vegetables
3 chocolate cake
Soup of exotic fruits with meringue
Cheese board
Birthday cake (tell me the birthday cake that you want and I will make it
Déclinaison of macaroons
Millefeuille (vanilla slice)
View full menu
VEGETARIAN FINGER FOOD (MINI TOFU BURGER/BRUSCHETTA/SUSHI
FINGER FOOD (MINI BEEF BURGER/SUSHI/BRUSCHETTA
FRENCH VELOUTE OF VEGGIES
TOMATO BEEF SURPRISE
Miso glazed salmon with black beans puree and citrus avocado relish
Slow cooked beef (12hours cooking) with potato gratin and roast veggies
Moussaka
LEMON TART
3 chocolate cake
TIRAMISU
3 Chocolate mousse
View full menu
VEGETARIAN FINGER FOOD (MINI TOFU BURGER/MINI CUCUMBER SURPRISE/SUSHI
FINGER FOOD (MINI BEEF BURGER/SUSHI/BRUSCHETTA
Salmon croquettes with fresh coriander and blue poppy
Toast with foie gras and persimmons
Christmas pastilla turkey and foie gras with a french ratatouille
Homeland Lobster
Christmas log(French cake who looks like a tree trunk) with 3 chocolate cream
Chocolate dome and glazed chestnuts
View full menu
Blackened tuna tartare with avocado, sesame, and wasabi foam
Oyster shooters with ponzu, and grated daikon
Chicken yakitori meatballs with teriyaki sauce and scallions
Grilled eggplant with miso glaze, sesame seeds and green onion
Duck breast with Terryaki sauce, roast miso potatoes, and greens
Grilled miso-marinated black cod with sauteed bok choy and shiitake mushrooms
Wagyu beef sukiyaki with tofu, enoki mushrooms and udon noodles
Black sesame crème brûlée with fresh berries
Matcha green tea mousse with yuzu gelée and almond tuile
View full menu
Citrus salad served with roast polenta
Escargots (snails) served with garlic and parsley butter and brioche
Oyster gratin with coconut
Champagne Risotto served with pear and parmesan
Duck confit served with potato gratin and roast veggies
Beef Bourguignon with fresh pasta
3 chocolate cake
Millefeuille (vanilla slice)
Lemon tart with meringue
View full menu
Chef Vincent's reviews
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Book your experience with Chef Vincent
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