Meet Chef Vincent
A French chef who fell in love with Sydney — and brings the best of both to your table.
A passion born from excellence
With 18 years of experience in haute cuisine, I perfected my craft in some of France’s most prestigious kitchens, including the renowned restaurant Le Mascaret.
In 2014 I moved to Sydney, where I have mainly worked as a private chef — learning the unique needs of private clients. I then founded Le Private Chef to share my passion with Sydneysiders, blending French tradition with the vibrant flavours and multicultural influences I love about Australia.
Every European summer I return to the French Riviera (from July to August 2027) to cook for villas and yachts in the region that remains so dear to my heart. Certified in nutrition, I pay particular attention to balance and adapt every menu to the needs of my clients.
I’ve also put my story into words: my book, The Scar and the Blade, is available on Amazon.
My commitment to quality
18 years of experience
From French haute cuisine to Sydney’s private tables
Michelin-starred training
Trained in some of France’s most prestigious kitchens
1,000+ happy customers
And 50+ corporate clients across Sydney
Nutrition certified
Healthy menus tailored to every dietary requirement
Meet the team
The sibling duo behind Le Private Chef
Founder & Head Chef
Vincent Chagnaud
A French-trained chef whose roots are in the elegance and precision of classic French cuisine. Living and cooking in Australia has inspired him to blend French traditions with the flavours and techniques of other cultures — celebrating seasonal produce, refined technique and multicultural influences.
Chef
Héloïse Chagnaud
Trained in the traditions of French cuisine, Héloïse’s cooking is shaped by intuition, respect for quality ingredients and a love of storytelling through food: dishes rooted in comfort, elevated with a modern touch, drawing on both their French heritage and Australia’s diverse culinary landscape.
My culinary philosophy
Excellence: every dish should be technically precise and emotionally generous.
Quality: no compromise on freshness and provenance. I work with trusted Sydney suppliers and the best of each Australian season.
Reliability: your trust is precious. I respect your expectations, timings and constraints, with the discretion that defines excellent service.
“Cooking is creating emotions. My goal is to turn every meal into an unforgettable memory.”
A presence on two continents
I’m based in Sydney for most of the year. I cook on the French Riviera from July to August 2027 — for my services in France, visit leprivatechef.fr.
The Scar and the Blade
It began in the village kitchens of Normandy. It led to Michelin-starred restaurants in France, and finally to a table of his own on the other side of the world. In The Scar and the Blade, Chef Vincent tells the story of that journey: the passion, the sacrifices, the hard years and the decision to start again.
Ready for a unique dining experience?
Let’s talk about your project and create something memorable together.
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