Lee Sibanda

Chef de Cuisine
Chef Lee Sibanda profile

Short bio

Executive and Private Chef extraordinaire in Brisbane, Chef Lee Sibanda crafts delectable culinary experiences, leveraging over 25 years of expertise honed across prestigious Michelin establishments and private engagements with notable personalities and esteemed institutions.

  • Experience rating 5
  • Talkativeness 2
  • Location: Australia, Brisbane
  • Events done: 3
  • ID verification:
  • Recommendation score: 90
  • Insurance:
  • Member since: Sep-2023
  • Food safety certificate:



Lee Sibanda’s culinary journey has been a magnificent odyssey spanning over 25 years. His professional background boasts a rich tapestry of experiences, commencing from renowned Michelin and Rosette establishments such as Aubergine alongside Gordon Ramsay and Mark Sargeant, Orrery under the guidance of Chris Galvin, Great Eastern Hotel with Sidney Aldridge, and Le Pont de Tour with Tim Powell.

Transitioning seamlessly from distinguished restaurants to the realm of a private chef, Lee Sibanda’s portfolio is equally illustrious. His culinary finesse has graced occasions for Barclays Bank, Honourable Lincoln Inn, Chelsea Football Club, Wimbledon Tennis, Royal Ascot, and hosted the palates of various celebrities including Jack Johnson, Red Hot Chilli Peppers, Harry Styles, and David Chappelle.

Growing up in the vibrant heart of London, Lee’s culinary curiosity was nurtured by the diverse cultural influences that his father shared through the art of cooking. This upbringing became the cornerstone of Lee’s culinary passion, translating varied cultural flavors into his own distinctive culinary style.


Chef Lee Sibanda finds his muse in the bounties offered by nature's seasons. Drawing inspiration from the freshest produce available, he reinvents classic dishes with his acquired expertise, infusing new life into old favorites. He particularly delights in crafting seafood delicacies, utilizing the abundance of fresh fish available in Queensland to create exquisite dishes. Additionally, the versatility of lamb and its distinct flavors bring him immense joy. Lee excels in utilizing various cooking techniques, whether on coals or through slow cooking with native herbs, to extract the best flavors from these ingredients. His penchant for incorporating locally grown herbs and spices in his creations reflects his dedication to celebrating the flavors of the surroundings.


  • Asian Fusion
  • French
  • South American