Tony Moss

Executive Chef
Chef Tony Moss Profile Photo

Short bio

Chef Tony Moss brings unmatched expertise and creativity to every plate. As a Private Chef in Melbourne, Australia, he specialises in delivering exceptional Modern Australian Cuisine tailored to refined tastes.

  • Experience rating 5
  • Talkativeness 3
  • Location: Australia, Melbourne, Victoria
  • Events done: 1
  • ID verification:
  • Recommendation score: 90
  • Insurance:
  • Member since: Oct-2017
  • Food safety certificate:

Photos

  • Chef Tony Moss Californian Asparagus, Green Peas, Basil, And Burrata
  • Chef Tony Moss Chicken With Leek, Puree, And Parsley
  • Chef Tony Moss Haute Rib Dish
  • Chef Tony Moss Peaches And Cream
  • Chef Tony Moss Pork, Prawn, Pea, With Artichoke
  • Chef Tony Moss Private Haute Dining Dish
  • Chef Tony Moss Scampi Crudo, Mandarin, Green Onion, Chive Flowers
  • Chef Tony Moss Steak Sanga, Seared Eye Fillet, Red Wine Jus, Black Truffle Paste, Parmesan Butter

Bio

With decades of experience in the culinary world, Chef Tony Moss has earned an international reputation for innovation and excellence. His journey includes leading roles at renowned establishments such as Te Whau Vineyards, Stonyridge on Waiheke Island, and Vidal Wines in Hawkes Bay. Chef Tony has mastered the art of Modern Australian Cuisine, combining premium ingredients with his signature creative flair.

From curating dining experiences for elite clients to opening world-class restaurants for Hilton and Peppers Resorts, his expertise knows no bounds. In 2016, he launched MOMAMI at Peppers Docklands, earning accolades such as a finalist spot in Unilever Chef of the Year and a semi-finalist position in the Ora King Salmon Awards. As a Personal Chef in Melbourne, Australia, he now crafts bespoke menus for private dining, bringing culinary artistry to homes and events.

Favourites

Chef Tony’s standout creations reflect his deep passion for Modern Australian Cuisine. His roasted lamb rack with bush spice jus is a celebration of Australian flavours, while his grilled barramundi with native finger lime salsa highlights local ingredients. For dessert, his wattleseed pavlova with Davidson plum compote is an indulgent homage to the country’s rich culinary heritage. Whether as a Private Chef in Melbourne, Australia, or at his kitchen at O’Connell’s Hotel, every dish is an extraordinary culinary journey.

Cusines

  • Modern Australian

Menus