Chef Stephen Weeks
Chef At Home In Auckland
Get to know me better
Dedicated to crafting inspiring culinary experiences, drawing from lifelong passion and global expertise.
From a young age, I knew I was destined to be a chef, discovering my natural talent and passion for food early on. After qualifying in the UK, I honed my skills in some of England’s top restaurants and hotels, quickly rising to senior positions.
My culinary journey took an exciting turn when I ventured to the French ski resort of Les Menuires. This experience ignited my love for travel and global gastronomy, leading me to work as a private chef in luxury villas across France, Spain, and Italy. During this time, the experiences exposed me to diverse culinary traditions and ingredients.
I've had many privileges cooking for esteemed guests, over the years, but one that sticks in memory is 4 days cooking for Richard Branson.
Over the past 30 years, with 16 of those now spent in New Zealand, my style is a reflection of my personal passion for food, creativity, and the joy of sharing delicious meals with others. I have channeled those passions and extensive international culinary experience into Free Range Chef, offering a unique and personalized food service.
More about me
For me, cooking is...
My passions and lifestyle
I learned to cook at...
Working in top restaurants, hotels and private villas, allowed me to refine my techniques and understand the intricacies of high-end cuisine.
A cooking secret...
I experiment with new ingredients,techniques,and presentations.This could mean incorporating local produce, modern cooking methods, or fusion elements
My menus
Horopito lamb, onion jam, Kikorangi cream, oat and walnut biscuit
Orange and fennel cured beef, hazelnut creme, cranberry jell on rye, roast hazelnut crumb
Hot smoked salmon Blinis and dill crème fraiche
Fresh oysters a sweet Muscat and shallot vinaigrette (GF)(DF) order in multiples of 12
Ika Mata - sushi grade tuna, marinated with lemon , cucumber tomato, onion, fresh herbs & coconut milk, a fresh taste of the pacific (NGA)
Green tea popcorn prawn with yuzu aioli. (NGA)
Chinese Crispy pork belly bites Chilli ginger caramel (NGA)
Nut Labneh served with radish salsa verde, minted courgette and broad bean and pea salad (VG) (DF)
Fresh NZ Mussels with Nduja and gremolata, aioli, and crisp bread (GF) (DF)
Mango, avocado, and chilli prawn cocktail with coz lettuce and crisp bread tuille(GF) (DF)
Crispy green tea pork belly fritter, crab, mango salad, Vietnamese dressing (GF) (DF)
Cured and smoked lamb Rump, glazed beets, broad beans, pancetta and mint with a fig Vincotto dressing
Wagu beef tataki – pickled cucumber, Asian salad (DF) (GF)
Mazandarani Lamb Rump with Apricot Purée served with saffron tomato salsa, black lime powder and orange chilli oil, hazelnut crumble (GF) (DF)
Duck Breast with vanilla rhubarb purée, walnut granola, soy butter leek, enoki garnish (GF)
Cauliflower Steak, butter bean puree, chimichurri, seasonal greens (DF) (GF) (VG)
Sous vide pork with chimichurri and red pepper purée, seasonal greens, crushed pink peppercorn potatoes (GF)
Date and Tamarind lamb shank(bone removed) with garlic mash, seasonal greens (GF)
Horopito venison loin served on roasted garlic and cabbage colcannon with seasonal baby vegetables, caramelised celeriac and wild berry jus (GF)
Beef short rib birria with black bean mash, grilled baby sweetcorn, greens, and chipotle jus (GF)
Market fish with parsley sauce, crushed new potatoes, caulini and finished with lemon oil
Lemon roast chicken, tarragon and mustard sauce, mash potato and green beans
Chilli Roast Pumpkin with Ricotta, Mushroom and Spinach Stuffed Conchiglie Pasta Shells and parsley dressing (NGA) (V)
Crispy skinned fillet of ginger Snapper with sesame Asian greens, coconut rice and confit of spring onion and ginger (GF)
Grilled Hapuka, orange pumpkin, vadouvan sauce, seasonal green (GF)
Fillet of grass-fed beef, pomme Anna, caramelised celeriac, truffled mushroom purée, baby vegetables and madeira jus (GF)
Poached Rhubarb with set Vanilla Creme Fraiche mousse served with blood orange jelly, almond biscuit
Chocolate Budino mousse, poached pear, salted Pretzel crunch and vanilla ice cream
Creme brulee, biscuit tuile
Bennetto Vegan Chocolate Mousse, hint of chilli and orange, freeze dried berries (VG)
Gato D'ametlla - A light citrus almond torte served warm with vanilla mascarpone and caramelized orange (GF)
L’Oprea -coffee and chocolate layered slice with chocolate glaze, caramel soil, hazelnut ice-cream, baileys cremeux
Sticky toffee and stout pudding, vanilla ice cream, butterscotch sauce
Caramelized white chocolate mousse, pistachio crumble, baileys cremeux and gingered apple
Modern deconstructed lemon tart, white chocolate sorbet, raspberry
Expresso Martini mousse with ginger and hazelnut crumb (GF)
Mascarpone mousse, mixed with sherry and layered with crushed amoretti, poached seasonal fruits –drizzled with chocolate Vincotto
View full menu
Orange beetroot, and goat cheese, mousse vol-au-vent with chive snips (V)
Fresh oysters a sweet Muscat and shallot vinaigrette (GF)(DF) order in multiples of 12
Nduja and orange mussel with gremolata (GF)
Buffalo mozzarella, slow roasted tomato, bruschetta with basil pesto (V)
Arancini balls porcini & truffle (V)
Oysters lightly pickled with Garlic, gherkin, horseradish (NGA). Minimum and multiples of 12 - Subject to availability
Carpaccio of beef on crostini with sweet red onion & horseradish cream
Crispy Dauphinoise potato bites porcini salt (NGA) (V)
Mazandarani Lamb Rump with Apricot Purée served with saffron tomato salsa, black lime powder and orange chilli oil, hazelnut crumble (GF) (DF)
Warm salad of Squid, chorizo and chickpea with sherry vinegar dressing and parsley (DF) (GF)
Sous vide juniper venison loin with date Labneh and blackberry sauce, topped with a nut crumble (GF)
Cured and smoked lamb Rump, glazed beets, broad beans, pancetta and mint with a fig Vincotto dressing
Modern Caprese salad -Buffalo mozzarella, confit mix colour cherry tomatoes, olive. black garlic puree, basil, fig Vincotto drops, focaccia toasts
Sous vide pork with chimichurri and red pepper purée, seasonal greens, crushed pink peppercorn potatoes (GF)
Snapper with a mixed tomato and capsicum Piperade sauce, Potato Aioli, Chorizo sausage crumbs, lemon oil, braised silverbeet
Zarzuela – A Spanish Dish of NZ Seafood Braised in A Tomato, Wine and Brandy Sauce with Chorizo, Saffron, Chilli and Almond, Boiled Baby Potatoes and Greens (GF)
Date and Tamarind lamb shank(bone removed) with garlic mash, seasonal greens (GF)
Poached Rhubarb with set Vanilla Creme Fraiche mousse served with blood orange jelly, almond biscuit
Bennetto Vegan Chocolate Mousse, hint of chilli and orange, freeze dried berries (VG)
Churros with chocolate sauce and vanilla icecream
Crème Catalan with berries and almond tuille
Gato D'ametlla - A light citrus almond torte served warm with vanilla mascarpone and caramelized orange (GF)
Lime Torranata with poached figs, apple balsamic and biscuit tuille
Modern deconstructed lemon tart, white chocolate sorbet, raspberry
White chocolate mousse, Raspberry, and limoncello tiramisu
View full menu
Fresh oysters a sweet Muscat and shallot vinaigrette (GF)(DF) order in multiples of 12
Nduja and orange mussel with gremolata (GF)
Buffalo mozzarella, slow roasted tomato, bruschetta with basil pesto (V)
Pizza bites
Arancini balls porcini & truffle (V)
Crispy Dauphinoise potato bites porcini salt (NGA) (V)
Carpaccio of beef on crostini with sweet red onion & horseradish cream
Nut Labneh served with radish salsa verde, minted courgette and broad bean and pea salad (VG) (DF)
Warm salad of Squid, chorizo and chickpea with sherry vinegar dressing and parsley (DF) (GF)
Salad of grilled pears, gorgonzola, and prosciutto matched with wild rocket, toasted hazelnuts and lavosh pieces and brought together with a truffle shallot vinaigrette
Cured and smoked lamb Rump, glazed beets, broad beans, pancetta and mint with a fig Vincotto dressing
Modern Caprese salad -Buffalo mozzarella, confit mix colour cherry tomatoes, Olive powder, black garlic puree, basil, fig Vincotto drops, focaccia toasts
Tuscan beef ribeye marinade, with lemon zest, garlic, fresh rosemary, dried oregano, crushed red pepper flakes, & ground black pepper (NGA) (NDA)
Da Paolino garlic lemon chicken - marinated with in lemon, garlic and fennel seed, before a slow-roasting served on a bed of braised fennel
Chicken Cacciatore - A classic Tuscan dish chicken braised with onions, fresh thyme, tomatoes, peppers, red wine and olives
Potato gnocchi with roast cauliflower white sauce, truffle, spinach, and parmesan (V)
Chilli Roast Pumpkin with Ricotta, Mushroom and Spinach Stuffed Conchiglie Pasta Shells and parsley dressing (NGA) (V)
Roast salmon with capsicum and fennel stuffing with a basil and pine nut dressing (NGA) (NDA)
Tiramisu, traditional Italian coffee, mascarpone, and chocolate dessert
Panna cotta, macerated berries, pistachio and Dolce Nero chocolate, almond tuille
White chocolate mousse, Raspberry, and limoncello tiramisu
Mascarpone mousse, mixed with sherry and layered with crushed amoretti, poached pear, drizzled with chocolate Vincotto and toasted nuts
Ricotta, chocolate, and pistachio cannoli with poached strawberries
View full menu
Horopito lamb, onion jam, Kikorangi cream, oat and walnut biscuit
Orange and fennel cured beef, hazelnut creme, cranberry jell on rye, roast hazelnut crumb
Hot smoked salmon Blinis and dill crème fraiche
Fresh oysters a sweet Muscat and shallot vinaigrette (GF)(DF) order in multiples of 12
Ika Mata - sushi grade tuna, marinated with lemon , cucumber tomato, onion, fresh herbs & coconut milk, a fresh taste of the pacific (NGA)
Green tea popcorn prawn with yuzu aioli. (NGA)
Chinese Crispy pork belly bites Chilli ginger caramel (NGA)
Nut Labneh served with radish salsa verde, minted courgette and broad bean and pea salad (VG) (DF)
Fresh NZ Mussels with Nduja and gremolata, aioli, and crisp bread (GF) (DF)
Mango, avocado, and chilli prawn cocktail with coz lettuce and crisp bread tuille(GF) (DF)
Crispy green tea pork belly fritter, crab, mango salad, Vietnamese dressing (GF) (DF)
Cured and smoked lamb Rump, glazed beets, broad beans, pancetta and mint with a fig Vincotto dressing
Wagu beef tataki – pickled cucumber, Asian salad (DF) (GF)
Mazandarani Lamb Rump with Apricot Purée served with saffron tomato salsa, black lime powder and orange chilli oil, hazelnut crumble (GF) (DF)
Duck Breast with vanilla rhubarb purée, walnut granola, soy butter leek, enoki garnish (GF)
Cauliflower Steak, butter bean puree, chimichurri, seasonal greens (DF) (GF) (VG)
Sous vide pork with chimichurri and red pepper purée, seasonal greens, crushed pink peppercorn potatoes (GF)
Date and Tamarind lamb shank(bone removed) with garlic mash, seasonal greens (GF)
Horopito venison loin served on roasted garlic and cabbage colcannon with seasonal baby vegetables, caramelised celeriac and wild berry jus (GF)
Beef short rib birria with black bean mash, grilled baby sweetcorn, greens, and chipotle jus (GF)
Market fish with parsley sauce, crushed new potatoes, caulini and finished with lemon oil
Lemon roast chicken, tarragon and mustard sauce, mash potato and green beans
Chilli Roast Pumpkin with Ricotta, Mushroom and Spinach Stuffed Conchiglie Pasta Shells and parsley dressing (NGA) (V)
Crispy skinned fillet of ginger Snapper with sesame Asian greens, coconut rice and confit of spring onion and ginger (GF)
Grilled Hapuka, orange pumpkin, vadouvan sauce, seasonal green (GF)
Fillet of grass-fed beef, pomme Anna, caramelised celeriac, truffled mushroom purée, baby vegetables and madeira jus (GF)
Poached Rhubarb with set Vanilla Creme Fraiche mousse served with blood orange jelly, almond biscuit
Chocolate Budino mousse, poached pear, salted Pretzel crunch and vanilla ice cream
Creme brulee, biscuit tuile
Bennetto Vegan Chocolate Mousse, hint of chilli and orange, freeze dried berries (VG)
Gato D'ametlla - A light citrus almond torte served warm with vanilla mascarpone and caramelized orange (GF)
L’Oprea -coffee and chocolate layered slice with chocolate glaze, caramel soil, hazelnut ice-cream, baileys cremeux
Sticky toffee and stout pudding, vanilla ice cream, butterscotch sauce
Caramelized white chocolate mousse, pistachio crumble, baileys cremeux and gingered apple
Modern deconstructed lemon tart, white chocolate sorbet, raspberry
Expresso Martini mousse with ginger and hazelnut crumb (GF)
Mascarpone mousse, mixed with sherry and layered with crushed amoretti, poached seasonal fruits –drizzled with chocolate Vincotto
View full menu
Orange beetroot, and goat cheese, mousse vol-au-vent with chive snips (V)
Fresh oysters a sweet Muscat and shallot vinaigrette (GF)(DF) order in multiples of 12
Nduja and orange mussel with gremolata (GF)
Buffalo mozzarella, slow roasted tomato, bruschetta with basil pesto (V)
Arancini balls porcini & truffle (V)
Oysters lightly pickled with Garlic, gherkin, horseradish (NGA). Minimum and multiples of 12 - Subject to availability
Carpaccio of beef on crostini with sweet red onion & horseradish cream
Crispy Dauphinoise potato bites porcini salt (NGA) (V)
Mazandarani Lamb Rump with Apricot Purée served with saffron tomato salsa, black lime powder and orange chilli oil, hazelnut crumble (GF) (DF)
Warm salad of Squid, chorizo and chickpea with sherry vinegar dressing and parsley (DF) (GF)
Sous vide juniper venison loin with date Labneh and blackberry sauce, topped with a nut crumble (GF)
Cured and smoked lamb Rump, glazed beets, broad beans, pancetta and mint with a fig Vincotto dressing
Modern Caprese salad -Buffalo mozzarella, confit mix colour cherry tomatoes, olive. black garlic puree, basil, fig Vincotto drops, focaccia toasts
Sous vide pork with chimichurri and red pepper purée, seasonal greens, crushed pink peppercorn potatoes (GF)
Snapper with a mixed tomato and capsicum Piperade sauce, Potato Aioli, Chorizo sausage crumbs, lemon oil, braised silverbeet
Zarzuela – A Spanish Dish of NZ Seafood Braised in A Tomato, Wine and Brandy Sauce with Chorizo, Saffron, Chilli and Almond, Boiled Baby Potatoes and Greens (GF)
Date and Tamarind lamb shank(bone removed) with garlic mash, seasonal greens (GF)
Poached Rhubarb with set Vanilla Creme Fraiche mousse served with blood orange jelly, almond biscuit
Bennetto Vegan Chocolate Mousse, hint of chilli and orange, freeze dried berries (VG)
Churros with chocolate sauce and vanilla icecream
Crème Catalan with berries and almond tuille
Gato D'ametlla - A light citrus almond torte served warm with vanilla mascarpone and caramelized orange (GF)
Lime Torranata with poached figs, apple balsamic and biscuit tuille
Modern deconstructed lemon tart, white chocolate sorbet, raspberry
White chocolate mousse, Raspberry, and limoncello tiramisu
View full menu
Fresh oysters a sweet Muscat and shallot vinaigrette (GF)(DF) order in multiples of 12
Nduja and orange mussel with gremolata (GF)
Buffalo mozzarella, slow roasted tomato, bruschetta with basil pesto (V)
Pizza bites
Arancini balls porcini & truffle (V)
Crispy Dauphinoise potato bites porcini salt (NGA) (V)
Carpaccio of beef on crostini with sweet red onion & horseradish cream
Nut Labneh served with radish salsa verde, minted courgette and broad bean and pea salad (VG) (DF)
Warm salad of Squid, chorizo and chickpea with sherry vinegar dressing and parsley (DF) (GF)
Salad of grilled pears, gorgonzola, and prosciutto matched with wild rocket, toasted hazelnuts and lavosh pieces and brought together with a truffle shallot vinaigrette
Cured and smoked lamb Rump, glazed beets, broad beans, pancetta and mint with a fig Vincotto dressing
Modern Caprese salad -Buffalo mozzarella, confit mix colour cherry tomatoes, Olive powder, black garlic puree, basil, fig Vincotto drops, focaccia toasts
Tuscan beef ribeye marinade, with lemon zest, garlic, fresh rosemary, dried oregano, crushed red pepper flakes, & ground black pepper (NGA) (NDA)
Da Paolino garlic lemon chicken - marinated with in lemon, garlic and fennel seed, before a slow-roasting served on a bed of braised fennel
Chicken Cacciatore - A classic Tuscan dish chicken braised with onions, fresh thyme, tomatoes, peppers, red wine and olives
Potato gnocchi with roast cauliflower white sauce, truffle, spinach, and parmesan (V)
Chilli Roast Pumpkin with Ricotta, Mushroom and Spinach Stuffed Conchiglie Pasta Shells and parsley dressing (NGA) (V)
Roast salmon with capsicum and fennel stuffing with a basil and pine nut dressing (NGA) (NDA)
Tiramisu, traditional Italian coffee, mascarpone, and chocolate dessert
Panna cotta, macerated berries, pistachio and Dolce Nero chocolate, almond tuille
White chocolate mousse, Raspberry, and limoncello tiramisu
Mascarpone mousse, mixed with sherry and layered with crushed amoretti, poached pear, drizzled with chocolate Vincotto and toasted nuts
Ricotta, chocolate, and pistachio cannoli with poached strawberries
View full menu
Horopito lamb, onion jam, Kikorangi cream, oat and walnut biscuit
Orange and fennel cured beef, hazelnut creme, cranberry jell on rye, roast hazelnut crumb
Hot smoked salmon Blinis and dill crème fraiche
Fresh oysters a sweet Muscat and shallot vinaigrette (GF)(DF) order in multiples of 12
Ika Mata - sushi grade tuna, marinated with lemon , cucumber tomato, onion, fresh herbs & coconut milk, a fresh taste of the pacific (NGA)
Green tea popcorn prawn with yuzu aioli. (NGA)
Chinese Crispy pork belly bites Chilli ginger caramel (NGA)
Nut Labneh served with radish salsa verde, minted courgette and broad bean and pea salad (VG) (DF)
Fresh NZ Mussels with Nduja and gremolata, aioli, and crisp bread (GF) (DF)
Mango, avocado, and chilli prawn cocktail with coz lettuce and crisp bread tuille(GF) (DF)
Crispy green tea pork belly fritter, crab, mango salad, Vietnamese dressing (GF) (DF)
Cured and smoked lamb Rump, glazed beets, broad beans, pancetta and mint with a fig Vincotto dressing
Wagu beef tataki – pickled cucumber, Asian salad (DF) (GF)
Mazandarani Lamb Rump with Apricot Purée served with saffron tomato salsa, black lime powder and orange chilli oil, hazelnut crumble (GF) (DF)
Duck Breast with vanilla rhubarb purée, walnut granola, soy butter leek, enoki garnish (GF)
Cauliflower Steak, butter bean puree, chimichurri, seasonal greens (DF) (GF) (VG)
Sous vide pork with chimichurri and red pepper purée, seasonal greens, crushed pink peppercorn potatoes (GF)
Date and Tamarind lamb shank(bone removed) with garlic mash, seasonal greens (GF)
Horopito venison loin served on roasted garlic and cabbage colcannon with seasonal baby vegetables, caramelised celeriac and wild berry jus (GF)
Beef short rib birria with black bean mash, grilled baby sweetcorn, greens, and chipotle jus (GF)
Market fish with parsley sauce, crushed new potatoes, caulini and finished with lemon oil
Lemon roast chicken, tarragon and mustard sauce, mash potato and green beans
Chilli Roast Pumpkin with Ricotta, Mushroom and Spinach Stuffed Conchiglie Pasta Shells and parsley dressing (NGA) (V)
Crispy skinned fillet of ginger Snapper with sesame Asian greens, coconut rice and confit of spring onion and ginger (GF)
Grilled Hapuka, orange pumpkin, vadouvan sauce, seasonal green (GF)
Fillet of grass-fed beef, pomme Anna, caramelised celeriac, truffled mushroom purée, baby vegetables and madeira jus (GF)
Poached Rhubarb with set Vanilla Creme Fraiche mousse served with blood orange jelly, almond biscuit
Chocolate Budino mousse, poached pear, salted Pretzel crunch and vanilla ice cream
Creme brulee, biscuit tuile
Bennetto Vegan Chocolate Mousse, hint of chilli and orange, freeze dried berries (VG)
Gato D'ametlla - A light citrus almond torte served warm with vanilla mascarpone and caramelized orange (GF)
L’Oprea -coffee and chocolate layered slice with chocolate glaze, caramel soil, hazelnut ice-cream, baileys cremeux
Sticky toffee and stout pudding, vanilla ice cream, butterscotch sauce
Caramelized white chocolate mousse, pistachio crumble, baileys cremeux and gingered apple
Modern deconstructed lemon tart, white chocolate sorbet, raspberry
Expresso Martini mousse with ginger and hazelnut crumb (GF)
Mascarpone mousse, mixed with sherry and layered with crushed amoretti, poached seasonal fruits –drizzled with chocolate Vincotto
View full menu
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