About Me

Darryl Zeitzen

Professional Chef

The Early Years

Beginning my culinary journey in Hobart, Tasmania, I developed a passion for using fresh and local produce. The abundance of micro producers in the area allowed us to source locally from small businesses and farmers. Starting my apprenticeship in an Italian cafe/restaurant, transforming local produce into Italian fare for breakfast, lunch and dinner.

My thirst for knowledge had me buried inside books, my first book being about sauces by Chef Michael Roux. I taught myself how to make ice-cream, pastries, pasta and a variety of dishes but there is something to be said that experience counts for so much more. I travelled around Australia and Europe for 7 years, working in a vast variety of styles and levels of venues, learning different techniques and flavours from some incredible chefs.

The Restaurants

Finally my journey took me back to the original restaurant where I completed my apprenticeship. It was here that I began writing menu’s, designing kitchens and managing large multiple restaurants. Drawing on all the experience that I had gained travelling, we launched an Italian Restaurant in the newly redeveloped space where I completed my apprenticeship years before. We then opened a Mexican restaurant and cocktail bar and a vegan casual service restaurant just moments away.

Eventually moving back to mainland Australia I began consulting in Melbourne with restaurant and business owners, developing and implementing trendy and cost effective menu’s throughout Melbourne. I spent my time consulting, relaunching existing businesses with new and fresh menu’s that where more profitable, as well as helping business owners design and launch their café’s and restaurants.

Where to now

Having now found our way to Queensland, I spend my time travelling and working behind the scenes with a variety of celebrity chefs at cooking shows around Australia teaching cooking classes that the Golden Pig restaurant in Newstead, providing cooking demonstrations and workshops at the Kitchen Warehouse and providing services as a private chef, being invited into homes all over Queensland to cook and cater gourmet dinners.

My passion in food has always been influenced by Italian cooking however the more recent years, a Mexican and South American influence has been coming through. The most important thing for me in cooking, is to always source the best local and seasonal ingredients. As our private dining business grew busier and busier, we have now also opened a permanent location – Good Grace Cafe in Kenmore which also now takes care of our larger catering and events, whilst continuing our intimate Private Dining Experiences and adding more chefs to continue delivering exceptional experiences at customers homes and interesting places.

What I Do Now
%d bloggers like this: