More time for you

In-home meal preparation by a expert private chef

Our private chef service provide in-home meal preparation to improve your nutrition, enjoyment and independence. Get more time for the activities you love with our disability support services.

Improving lives through food

Nutritious and delicious food is fundamental for health, quality of life, and longevity. Everyone deserves flavoursome food and proper nutrition regardless of our abilities.

Your individualised needs are our top priority. We aim to be 100% aware of your specific requirements 100% of the time. By learning what food you like and we strive to get it as exact as possible.

That’s why iSupportChef’s your own qualified private chef provides satisfying, interesting and healthy food with flair. We care about supporting your optimal nutrition within the Australian Dietary Guidelines.

Safe, healthy meals made in your home by your private chef

Our chefs are trained in all aspects of food handling including:

Texture Modified Diets

If you have a texture modified diet please enquire about textured modified foods and fluids (TMFs).

We’re experts in safe cooking and understanding your unique food requirements.

Meet your private chef

Jerome Bocquee

Hi, I’m Jerome. Chef and Director of iSupportChef.

I’ve had many roles but food has always been at the heart of my career.

Starting as a chef, I moved into alternative medicine. Which led me back to cooking and then onto personal training. I then studied university-level nutrition and now here I am, in the kitchen supporting individuals and families who don’t always find it easy to access fresh meals.

This wealth of experience has taught me people really just want to enjoy their food. Finding ways for them to try new things and broaden their diet also helps to support healthy nutrition. Teaching people to cook stays with them for much longer than that one meal. I’m so grateful for every step that led me here.

When I’m not cooking, writing menus, sifting through recipes, conducting home visits, or talking to people about what they need in the food sphere, you’ll find me at the gym. I love to exercise and I love food.

If I was ever forced to live off one food for the rest of my life it would be a spicy dry lamb and potato curry wrapped up in a warm, soft, but flaky paratha, and just one glass of light red wine.

Ian Garrett

My cooking journey started with my apprenticeship in January 2000, at the Sheraton Brisbane Hotel and Towers (now the Sofitel). Receiving runner-up for apprentice of the year and numerous awards from competing in Salon Cullinane’s, boosted my motivation to cook top-quality meals.

French and German chefs I worked with there heavily influenced my cooking style to this day.

I spent the next 10 years working for Voyages Hotels and Resorts, who at the time, owned several luxury resorts. I worked at Cradle mountain lodge, Lizard, Bedarra, Dunk and Heron Islands. Learning Asian-style cuisine along with cooking plenty of Australia’s freshest seafood.

After being Executive Chef at Voyages Hotels and Resorts, I oversaw the design and build of a boutique 6-star resort built on a cattle station in Cape York. I was the sole chef catering for a maximum of 10 guests but my role included tour guide, porter, and horse riding guide too.

Because Wrotham Park Lodge promoted its “Aussie Outback Experience”, I needed to create traditional Aussie meals using only native Australian ingredients.

After spending three years at Wrotham Park Lodge, I moved back to Brisbane to manage Dreamworld/Whitewater and Q1 Resort & Spa/Skypoint which are all owned by Ardent Leisure. When I first started all the outlets served the same “theme park” food. I was tasked with a five-year overhaul of the food offerings which resulted in the food they serve there today! After many years working in high-level roles, I decided to work in various casual jobs to allow more time for taking care of my two sons. I’m now focused on spending time with my family and supporting the local community

Kevin Hynes

Nice to meet you, my name is Kevin. Hail from Galway (Ireland) but have called Australia home for 15 years now and can’t believe how lucky i am to get in live in this beautiful part of the world.

I have been a qualified chef for 20 years, 15 of those as a Head Chef. As a passionate chef, I am love what I do and believe food and sharing meals is an integral and important part of any family’s life. I get the most personal satisfaction when I can educate people about food and cooking, and this has led me to be able to teach in cookery schools in both Ireland and here on the Gold Coast. This experience has allowed me to get comfortable with a variety of cuisines including, French, Italian, Greek, Thai, Japanese, Sushi, modern Australian and wholesome, healthy family meals. I believe the key to eating well is to eat seasonally and this as well as nutrition is something I hope to continue studying in the future.

When I am not cooking you can find me dining out with my wife, making music and travelling whenever I get the chance.

Riccardo Messora

I was born in Livorno Tuscany and began my culinary career in northern Italy. I graduated from the College of Culinary Arts near San Pellegrino and then worked in France. Then moved to the UK in London to be exposed to a much broader range of cooking styles working for prestigious establishments, Michelin starred restaurants, and private clubs. Now living in Australia with my family where I enjoy making the most of life, helping people through my culinary skills

“Messora made his mark at Enoteca Sileno’s Vino Bar in Carlton North but is able to spread his wings even further here, the already excellent Tutto Bene food has moved up a notch under Messora; his prawn and beetroot risotto, to name but one dish, is a masterpiece….” Article by Bob Hart 2009 – Young guns in the kitchen.

Sam Kingsley

Hi, I’m Sam.

I started in the industry when I was 14 yrs old then went to trade school in the UK to get my qualification. I qualified in 1985 then moved to Australia in 1988.

At iSupportChef I fulfil two my great loves. Cooking and caring! I consider myself very fortunate and if I can help enrich someone’s life for even one moment. I feel as if I’ve paid something back. My favourite food is forever changing. I love lamb fillet, cherry tomatoes, kipfler potatoes, and a feta salad with really good extra virgin olive oil. Life’s to short not to eat what you want!

Denis Smith

Hi, I’m Denis.

Food and cooking have been the most important things in my life and I have been a qualified chef for over 30 Years. I met my wife in the Kitchen of a five-star hotel many years ago. She is also a chef.

My daughter was born when my wife and I owned a small café in Buderim and played in the plastic containers under the bench while my wife and I cooked and served customers. My son was born when we both worked for a large resort and golf course on the Sunshine Coast and both the kids would drink lemonade and eat chocolate cookies after school at the golf club while my wife and I cleaned the Kitchen and ordered produce for upcoming events there.

As the family got older, I changed career slightly but never away from food I went into Food Product Development. For 12 years I developed products that are still sold in the supermarkets now. For 2 years of that I helped develop products for Lite n’ Easy.

Although I worked in a lot of catering before my family, it is cooking for my family and friends that is the most satisfying. I would like to build a rapport with my clients, find out their likes and dislikes and try to make something that satisfies their hunger and helps them with the rest of their lives.

I can honestly say without cooking and travel, and the people I have met, I wouldn’t have lived the life I have. I do enjoy meeting new clients, learning their likes and dislikes and cooking for them as if they are my own family. It makes my simple life very rewarding.

Amanda Prentice

Hi, I’m Amanda.

My love for cooking started over 40 years ago in my parent’s motels and restaurants.

At the age of 16 I formally started my career at Jupiters casino (now known as The Star Gold Coast) being the first one to complete 4 years. Working under a broad range of chefs from all over the world and lucky enough to be trained in all aspects of cooking from fine dining, cafes, banqueting, buffets and pastry for up to 1000 people.

Over the years whilst raising my five children I have been a private chef for business professionals in their homes, private jets and yachts. Being a busy single mum and grandmother, even as a chef I know how challenging mealtimes can be with young children and teens. The pressure of convenience foods made so readily available and in our children’s faces constantly on tv and social media.

In the past 3 years I have implemented wholefoods programs and cooking classes into several day-care centres. Seeing how foods can have such an enormous effect on children’s physical and mental/emotional health. I have become more passionate than ever to show and encourage our up-and-coming generation of children and parents how healthy wholefood cooking can bring families together, build confidence and independence that will set a positive foundation for life.

Lana Schouten

Hi, I’m Lana.

I’m 45 years old. I live in Toowoomba with my Fiancée, Mother in law, 2 Step sons 8 and 19, and our two doggos.

I became a Chef after studying my apprenticeship right after year 12 and have been working as a Chef on and off in various establishments from cafes, restaurants, pubs, retirement villages, large scale catering and the mines for the last 20+ years.

I love working with food and I love the challenge and excitement of creating beautiful and tasty food.

When I’m not working I love to entertain family and friends. We also love anything outdoors going camping every chance we get!

Teresa Bretnall

Hi, I’m Teresa.

I have been a chef for 40 years.

I have worn many hats over this time. From kitchen hand to executive chef to restaurant and cafe proprietor, all of which have been paramount to the chef and person I am today.

I am traditionally French trained, however I have worked with many different cuisines. Along with this I have worked with many amazing and some famous chefs and some fantastic cooks and kitchen hands.

In this time I have learnt that everyone has something to teach us no matter what their status or situation. I have made it a goal for many years to find their gift and learn from them. Be humble and appreciate what others have to offer us. This makes our journey fascinating.

I have been self employed for much of my time as a chef, which gives me a huge insight into the needs of people on a different level of care. In the last few years due to a life threatening illness in my family, my focus has moved more towards nutrition and learning how to use food to better our health.

Hypocrites quote : “ Let food be thy medicine, and let medicine be thy food”

So I wanted to use my knowledge of food and flavours to explore how I could take this to the next level. To help people to know their food, and what it can mean to them for optimal health and well being, whilst still being fun and exciting.

I have been studying with the College of Culinary Medicine UK for the last 18 months. Essentially to help build a bridge between practitioners providing dietary requirements for their patients, and teaching these people how to put this into practice in their own kitchen, and everyday life. So as to improve their health and wellbeing without being afraid to learn and use new skills, and have a great relationship with food.

At iSupportChef I have a magical opportunity to impart this knowledge and skills to those who need help learning about food and how important good nutrition is. It can also help people to understand their restrictions, allergens, and dietary requirements.

BUNDABERG

Jade Evans

I began my career in an a la carte restaurant in Redcliffe when I was 19. It was there I learned to make bread and pastries, and I guess that was where I developed a love for fresh, high-quality ingredients.

My culinary style could best be described as modern Australian, which I think is honestly a mixture of all the wonderful cultures that have moved here from around the world. But I tend to lean heavily towards France, Italy, and India due to the venues I worked at, as well as the chefs I worked for and with.

I spent the next three years cooking in the Brisbane area before moving home to Bundaberg. In Bundy, I have worked in pubs, clubs, restaurants, and cafes. About ten years ago, I realised I had a strong desire to do something that genuinely helps people. I tried a Uni degree, I worked as a restaurant assistant manager for six months, and at a resort for a while. I next spent two years working in Melbourne but eventually found myself returning home to Bundaberg.

I truly love preparing food for others, as well as helping people build new skills in the kitchen. I am only new to the team at iSupportChef, but I am excited at the opportunity to support you in your kitchen.

Chef created, home cooked meals.