CHEFIN connects you with vetted private chefs across the Gold Coast and the hinterland. Your chef does the shopping, cooks on the night, and leaves the kitchen the way they found it. That can be at your place, a beachfront apartment you have booked for the weekend, a holiday house at Burleigh, or a hired venue. You pick the dining style. We find the chef whose cooking suits your menu, your dietary requirements and the occasion, and a concierge stays with it from the first call to the last plate cleared — restaurant hospitality, in your own space.

Family-style share plates start at $165 a head, GST included. CHEFIN chefs have cooked for more than 100,000 guests, including teams at Airbnb, Microsoft and Tesla. Finding a good chef is the easy part. What sits behind them is the rest of it.

You pay per person, and the rate depends on the dining style and how many are coming. Family-style share plates start at $165 a head, three-course plated fine dining at $195, and five-course at $245. All inclusive of GST, with nothing added at checkout. There is no call-out fee, no ingredient surcharge and no cleaning charge either. The number you are quoted covers the chef, the groceries, the cooking, the service, and the kitchen left the way they found it.

Each package page shows its current rate. For an exact figure on your date and guest count, ask the concierge. Prices can shift on public holidays, over the summer peak and for last-minute bookings.

What every package includes:

• A vetted private chef, matched to your menu and dietary requirements
• Menu design and revisions with your chef before the event
• All ingredients, sourced and shopped for by your chef
• Cooking on site at your venue, arriving ahead of service
• Full kitchen and dining area clean-up
• Concierge support from booking through to the event
• All taxes: the displayed rate is the final rate
• Public liability coverage, and payment held in trust until after your event

What sits outside the per-person price:

• Wait staff and bar staff: available as an add-on
• Drinks, tableware, glassware and cutlery: can be arranged as add-ons

Private dining on the Gold Coast does not have to mean a restaurant’s function room. With a CHEFIN private chef you get the same polish at your own table — a set menu, plated and served, in a space that is yours for the night. It suits the occasions restaurants handle awkwardly: a milestone birthday with a custom menu, an intimate anniversary, a group weekend where nobody wants to book out and travel to a venue.

It scales in both directions. A degustation for two on a Burleigh balcony, a long shared table for a big birthday, canapés and a bar for an apartment full of people with a view over the water. You set the guest list and the brief; the chef builds the menu and runs the night. For a private dining room without leaving the apartment, this is it.

The Gold Coast eats the way it lives — outdoors, relaxed, and with the seasons the subtropics give it. Modern Australian leads, then Italian, Japanese, French and South American, and the chefs on the platform cover more than twenty cuisines between them. What ties the culinary style together is the produce on the doorstep and a climate that runs to seafood and long lunches most of the year. Every menu is tailored to your table, and the dining experience is built around the flavour of what is local and in season.

South East Queensland supplies most of what lands on the table. Moreton Bay bugs and mud crab, prawns and reef fish off the coast, tropical fruit through the summer, and beef, cheese and produce from the Gold Coast hinterland and the Scenic Rim. The subtropical climate means the growing calendar looks nothing like the southern states — summer is peak seafood and tropical fruit, and the mild winter is the comfortable season for a long lunch outdoors rather than a reason to move inside.

The venues are the variable. The Gold Coast runs on high-rise apartments with a view and a small kitchen, low-set beach houses a street back from the sand, and hinterland properties with room to spread out. A tower balcony and a hinterland deck are two different nights to cook. Tell your concierge which one you have got.