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 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 in Brisbane 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 client dinner where the conversation matters more than the room.

It scales in both directions. A degustation for two on a Bulimba deck, a long shared table for twenty in a Newstead warehouse, canapés and a bar for a river-view apartment full of people. You set the guest list and the brief; the chef builds the menu and runs the night. For a private dining room without leaving home, this is it.

Brisbane’s dining grew up outdoors and multicultural, and its chefs cook that way. Modern Australian leads, then French, Japanese, Italian and South American, and the chefs on the platform cover more than twenty cuisines between them. A chef here moving from a Cantonese banquet to a Mod-Oz seafood menu is not doing anything unusual — it is how the city eats. Each menu is tailored to your table, and the culinary range on the platform runs from delicate to bold flavour.

South East Queensland supplies most of what lands on the table. Moreton Bay bugs and mud crab, prawns and reef fish off the Queensland coast, Sunshine Coast farm produce, Granite Belt stone fruit and apples, and mangoes, lychees and passionfruit through the summer — chefs build seasonal menus around whatever is best that week. The subtropical climate means the growing calendar looks nothing like the southern states — summer is peak tropical fruit and seafood, and the mild winter is the comfortable season for long lunches outdoors rather than a reason to move inside.

The venues are the variable. Brisbane runs on timber Queenslanders with the kitchen one end and the deck the other, new-build apartments along the river, and warehouse conversions through the Valley and Newstead. A Queenslander deck and a river-view apartment are two different nights to cook. Tell your concierge which one you have got.