Short bio
Chef Alexandra Mullinaux is a celebrated Private Chef in Melbourne, renowned for her modern Australian cuisine. With over 20 years of culinary experience, she expertly blends flavors from her diverse background.
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- Location: Australia, Melbourne, Victoria
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Bio
Born and raised in Oahu, Hawaii, Chef Alexandra’s culinary journey began in family-owned restaurants in Berkeley, California. Here, she developed a passion for fresh, community-driven food that remains central to her philosophy as a Personal Chef in Melbourne. Her time in Florida introduced her to vibrant Latin cultures and bold flavors, which have significantly influenced her cooking style. In New York, she honed her skills at Jean-Georges, a prestigious three Michelin-starred restaurant, where she spent six transformative years refining her techniques. After moving to Australia in 2018, she has since made a mark in the local culinary scene, including serving as Chef de Cuisine at Flemington Racecourse.
As a Modern Australian Personal Chef, Chef Alexandra expresses her love for food through dishes that emphasize seasonality and fresh ingredients. She is passionate about creating thoughtful and delicious meals that bring joy to her clients. Each dish is crafted to celebrate bold, memorable flavors, ensuring an unforgettable dining experience. Her commitment to preserving seasonal ingredients showcases her dedication to culinary excellence. With a strong belief that feeding people is a deeply fulfilling reward, she takes pride in every plate she serves.
Chef Alexandra’s favourite dishes showcase her expertise in preserving seasonal produce. She finds joy in preparing bowls of steamed rice paired with grilled meats, homemade kimchi, and preserved greens. Her culinary creations are a testament to her love for local ingredients and traditional preservation techniques, ensuring each bite is a delightful experience.
Favourites
The dishes I love to cook are guided by seasonality, focusing on ingredients at their peak and preserving them at their best, so they can be enjoyed beyond the season. I feel the proudest when pickling and preserving. So based off of that I would have to say a bowl of steamed rice, accompanied by grilled meat, homemade kimchi's, preserved greens, stir fried potatoes or lotus root, soy pickles, homemade sambal. I love to showcase all of the local produce enhanced by natural preservation and tradition. I love that each bite is paired with different combinations of ingredients that keeps your taste buds enticed and wanting more.Cusines
- Asian Fusion
- Mexican