Chef Thomas Burnett

Private Chef In Somerfield

I am a professional chef who has over 15 years experience across New Zealand's hospitality industry I can cater to all culinary needs.

I have experience in catering I am passionate about the work and quality of service I provide, I love Cooking with fresh local sourced ingredients and providing a wow factor for all guest I cater for and love adding my own creative touch to each dish.

For me, cooking is...

My passion and lifestyle

I learned to cook at...

Polytechnic and have experience as a manager

A cooking secret...

Fresh local ingredients

My menus

Japanese menu

STARTER

All inclusive

Tempura Prawns & Veggies

FIRST COURSE

All inclusive

Beef Tataki & Salmon Sashimi

Shouyu Ramen

MAIN COURSE

All inclusive

Rosuto Bifu Donburi

DESSERT

All inclusive

Mochi's cream

Fusion

STARTER

Choose 1 dish

Fresh Tomatoe bazil & Avocado salad

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 1 dish

Venison on truffle mash caramelised onion and a port and red wine jus

Filet mignon, Seasonal Greens & Duckfat potatoes

DESSERT

Choose 1 dish

Strawberry Sorbet & bubbles float

Set menu

STARTER

Choose 2 dishes

Smoked salmon polenta bites with sun-dried pesto

Bruschetta (canopies)

Arancini (canopies)

Crispy smoked salmon terrine, with a cucumber salad & Candy beetroot

Italian herb stuffed mushrooms (Canopies)

Cured meats grazing boards

Bread & Dips

FIRST COURSE

Choose 2 dishes

Truffle infused crab cakes with pistachio Gremolata

Smoked salmon salad heirloom tomatoes and a lemon thyme dressing

Beef Tataki & Salmon Sashimi

Caprese salad

Thai beef salad

Truffled mushroom soup with ciabatta and a whipped saffron butter

Antipasto platters

MAIN COURSE

Choose 2 dishes

Venison on truffle mash caramalised onion and a port and redwine jus

Filet mignon, Seasonal Greens & Duckfat potatoes

Dill & goats cheese ravioli served with a lemon butter sauce

Parmesan crusted salmon fillet, butternut puree, asparagus, served with a beurre blanc sauce

Chateaubriand, Potato dauphinoise, Broccoli salad, served with blueberry Bordelaise sauce

Confit duck with dauphinoise potatoes, Broccoli & pumpkin puree

Mechoi lamb salad with tomatoes, rocket, feta, dates

Twice cooked pork belly with roasted Italian vegetable medley, caramelized onions, truffle mash and a port & red wine jus

Coq Au Vin, Saffron Mash, Carrots Puree, Oyster mushrooms, charred pearl onions, burgundy jus

Pohutukawa smoked duck breast, served with truffle mash, seasonal vegetables, & a red pepper coulis

DESSERT

Choose 1 dish

Bomb alaska

Meringue baise cremè surprise

Mixed berry Eton mess

Japanese menu

STARTER

All inclusive

Tempura Prawns & Veggies

FIRST COURSE

All inclusive

Beef Tataki & Salmon Sashimi

Shouyu Ramen

MAIN COURSE

All inclusive

Rosuto Bifu Donburi

DESSERT

All inclusive

Mochi's cream

Fusion

STARTER

Choose 1 dish

Fresh Tomatoe bazil & Avocado salad

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 1 dish

Venison on truffle mash caramelised onion and a port and red wine jus

Filet mignon, Seasonal Greens & Duckfat potatoes

DESSERT

Choose 1 dish

Strawberry Sorbet & bubbles float

Set menu

STARTER

Choose 2 dishes

Smoked salmon polenta bites with sun-dried pesto

Bruschetta (canopies)

Arancini (canopies)

Crispy smoked salmon terrine, with a cucumber salad & Candy beetroot

Italian herb stuffed mushrooms (Canopies)

Cured meats grazing boards

Bread & Dips

FIRST COURSE

Choose 2 dishes

Truffle infused crab cakes with pistachio Gremolata

Smoked salmon salad heirloom tomatoes and a lemon thyme dressing

Beef Tataki & Salmon Sashimi

Caprese salad

Thai beef salad

Truffled mushroom soup with ciabatta and a whipped saffron butter

Antipasto platters

MAIN COURSE

Choose 2 dishes

Venison on truffle mash caramalised onion and a port and redwine jus

Filet mignon, Seasonal Greens & Duckfat potatoes

Dill & goats cheese ravioli served with a lemon butter sauce

Parmesan crusted salmon fillet, butternut puree, asparagus, served with a beurre blanc sauce

Chateaubriand, Potato dauphinoise, Broccoli salad, served with blueberry Bordelaise sauce

Confit duck with dauphinoise potatoes, Broccoli & pumpkin puree

Mechoi lamb salad with tomatoes, rocket, feta, dates

Twice cooked pork belly with roasted Italian vegetable medley, caramelized onions, truffle mash and a port & red wine jus

Coq Au Vin, Saffron Mash, Carrots Puree, Oyster mushrooms, charred pearl onions, burgundy jus

Pohutukawa smoked duck breast, served with truffle mash, seasonal vegetables, & a red pepper coulis

DESSERT

Choose 1 dish

Bomb alaska

Meringue baise cremè surprise

Mixed berry Eton mess

Japanese menu

STARTER

All inclusive

Tempura Prawns & Veggies

FIRST COURSE

All inclusive

Beef Tataki & Salmon Sashimi

Shouyu Ramen

MAIN COURSE

All inclusive

Rosuto Bifu Donburi

DESSERT

All inclusive

Mochi's cream

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Chef Thomas's reviews

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2 services

We were fortunate enough to have secured the services of Chef Thomas Burnett to cater for our holiday in Queenstown in July 2021. Thomas planned, prepared and served 3 course dinners for my family of 5 for the week. Thomas sourced high-quality local and seasonal ingredients to create meals that were healthy and delicious. Thomas prepared restaurant standard meals and provided table service. We have 3 teenage sons and they were full of praise for the meals. He even prepared gourmet burgers for them one night. I have one son who is allergic to nuts and another who is vegetarian. Thomas was able to accommodate their needs. Thomas is an absolute professional and we appreciated his attention to detail. He was also a pleasure to have in the home. I would highly recommend Chef Thomas Burnett for both high end and family catering.