Chef Joshua Clarke

I bring disciplined, high-end technique and a relaxed, entertaining vibe to Italian dining—crafted from Venetian street food to refined small plates.

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Craig Moloney

I create precise, energetic Italian experiences—rooted in classic technique and built for memorable moments.

Chef John

I have over 26 years of global hospitality experience across Europe and Australia, and I bring uncompromising discipline and technical precision to every service. My foundations were shaped by military-grade rigor in the Gordon Ramsay kitchen ecosystem and refined at Dublin’s Marco Pierre White Steakhouse, where I developed strong classical European technique and luxury, high-volume execution.

In Australia, I led standout kitchens, was headhunted to run De Bortoli’s acclaimed Yarra Valley estate restaurant, and launched Stonewater in Perth. I’ve also worked as a lead consultant designing the systems behind award-winning operations—and in late 2025 I focused that lifetime of craft into Cicchetti Street Food, my pure expression of Venetian street food and regional Italian small plates.

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Chef John
In my kitchen, the secret is to stay calm—and always have fun.

What you can expect when you cook with me

Cooking is my release—and my craft

For me, cooking is everything: a way to escape, reset, and relax. I use every service as a chance to experiment, explore new culinary trends, and apply techniques with discipline and precision.

I earned my experience the hard way

I studied under John McArdle, then spent years working in as many places as I could to learn as much as possible. That journey shaped my standards—and today I specialise in Italian cuisine.

Calm, focused, and fun—always

My philosophy is simple: I keep a calm demeanour under pressure, stay focused on the details, and make sure we’re having fun—because great food should feel as good as it tastes.

Frequently Asked Questions

What are my rates for private chef services in Australia?

I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 129 AUD, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.

What kind of food do I specialise in?

I cook Italian. I build my menus around ingredients that are in season and bought locally, because that's where the flavour is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.

How can you book my private chef services in Australia?

To book me in Australia, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.

Do I provide private chef services for events or special occasions?

Yes. I regularly cook for Birthday. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.

Can the menus accommodate food allergies or dietary restrictions?

Choose a menu, share your event details, and the Private Chef Manager team will help confirm the experience with the chef.