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.

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

Riccardo “Ric” Messora brings a slice of Tuscany and three decades of global culinary prestige to his role as Staff Manager. Born in Livorno and trained at the College of Culinary Arts near San Pellegrino, Ric’s journey has taken him from the kitchens of France to London’s Michelin-starred institutions and exclusive private clubs.

In Australia, Ric became a celebrated fixture of the Melbourne dining scene, where critics famously described his work as a “masterpiece”. His resume spans the full spectrum of the industry, from owning the successful Sartago Restaurant to managing complex operations in production and aged care. This diverse background—covering fine dining, business acumen, and strict health and safety standards—makes him uniquely qualified to oversee our talent.

Having worked with isupportchef for over three years, Ric has transitioned from the pass to the person. He possesses an innate, “chef-to-chef” understanding of the technical skill and empathy required for specialist in-home meal preparation. Fluent in four languages and seasoned in high-level recruitment, Ric hand-picks our team to ensure your home receives a professional who balances culinary excellence with a deeply personal approach.

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.

Walter Hirsig

Hi, I’m Walter Hirsig – Chef
My journey with food started many moons ago in Switzerland, where I trained and qualified as a chef. I spent my early years working in the kitchens of ski resorts like Zermatt, Wengen, Mürren and Saas-Fee — incredible places where I learned the value of precision, flavour, and teamwork.

After a round-the-world trip, I discovered Australia and knew it was where I wanted to be. Since then, I’ve worked across the country, mostly with Sheraton Hotels, and enjoyed a few great years teaching in TAFE’s cookery departments.

Along the way, I’ve also spent time in kitchens in Malaysia, New Zealand, Papua New Guinea, and Portugal. No matter where I’ve been, one thing remains true for me: food is more than just a meal — it’s about hospitality, happiness, and friendship.

Australia is an incredible place to cook, with its abundance of fresh produce and rich, multicultural food scene. I feel lucky to be part of it.

Darrin Tunstall

Queensland native Darrin Tunstall brings over 34 years of culinary expertise, cultivated at venues like 29 Murray Street and iconic Brisbane locations including Queensland Parliament House and the Brisbane Entertainment Centre. His extensive experience includes catering for thousands at Doomben and Eagle Farm Racecourses.

Darrin’s impressive client list features Celine Dion, Elton John, Andre Rieu, and Pink, for whom he provided personal catering services. His logistical prowess was evident during the 2006 Commonwealth Games, where he managed the daily service of up to 10,000 people.

Currently, Darrin channels his passion for fresh, seasonal ingredients and exceptional service through his catering services at leading GPS schools. Outside the culinary world, he enjoys spending time by the ocean or traveling on the open road.

Scott Coulson

Scott is a chef who loves good food, strong coffee, and the simple joys of cooking. With a soft spot for European travel, he draws inspiration from different cultures and kitchens. When not behind the stove, you’ll probably find him planning the next trip, catching a footy match, or hunting down the perfect espresso.

Bronte Utz

Hey, I’m Bronte, qualified chef and proud mum based in Beaudesert. I’ve got a deep love for food and a flair for flavour, and I pour heart and soul into every dish I create. Whether it’s something wholesome and familiar or a new twist on a classic.

With nearly a decade in the kitchen, I’ve stirred, seared, and sizzled my way through wineries, cafés, restaurants, bistros, and catering gigs. Along the way, I picked up First Year Apprentice of the Year, runner-up in my second year, and a win at the 2015 WorldSkills Australia Regional Competition.

These days I work with the amazing team at iSupportChef, and I get to do what I love most, create nourishing meals that bring comfort, while connecting with people and adding a little sparkle to people’s lives. Every dish comes with a dash of heart, a sprinkle of humour, and a fair whack of flavour.

When I’m not cooking up a storm, I’m embracing the chaos of life with my son and our extremely opinionated goofy dog, soaking up time with friends and family and making the most of the moments that matter.

Gaetano Difonzo

Hi, I’m Gaetano. Originally from a small town in Italy, my passion for food began early in life. While earning my Diploma in Hospitality and Cookery, I was already working in professional kitchens to hone my craft. Since then, I have gained extensive experience across various settings, including restaurants, pizzerias, hotels, bakeries, and patisseries.

At 23, I moved to Australia to further my culinary career. Immersing myself in the culture here has broadened my horizons and allowed me to grow both personally and professionally. While Italian and Mediterranean cuisines remain my specialties, I enjoy exploring global flavors, from Thai and Japanese to Middle Eastern. For me, cooking is more than a job; it’s a way to connect with others and share joy. I am excited to bring my skills into clients’ homes, particularly to support those living with disabilities to ensure mealtime is a special and inclusive experience for everyone.

Annette Alderson

Hi, I’m Annette, a qualified chef and proud mum of two based in North Brisbane.

I am a dedicated and versatile chef with a genuine love of cooking and a natural ability to connect with people. I take pride in creating beautiful, flavour-driven dishes that feel both comforting and memorable, bringing creativity, care, and heart to every meal.

With nearly a decade of experience, I’ve worked across restaurants, cafés, catering and events, retirement resorts, and high-volume commercial kitchens. My background includes leading and training kitchen teams, designing menus, and consistently delivering high-quality meals in diverse environments. I’m known for my strong work ethic and meticulous attention to detail.

With experience in nutrition and dietetics and a deep understanding of low-FODMAP cooking, I specialise in creating meals that are flavourful, balanced, and tailored to individual wellbeing needs. My goal is always to provide a positive food experience that makes people feel cared for through delicious, nutritious meals.

Outside the kitchen, you’ll often find me exploring our beautiful country with my family, especially when we’re out fishing and boating in search of the next great catch for the dinner table. My husband and I are passionate food and wine lovers, and to keep life balanced, I enjoy yoga, Pilates, and walking.

Achille de Baritault

Hi, I’m Achille! With a culinary career spanning several decades, I bring a wealth of international experience and a true passion for service to your kitchen. After successfully owning and operating my own restaurant in Paris, I moved to Australia, where I had the unique honour of cooking for The Queensland Governor and visiting members of the Royal Family.

Since transitioning from full-time commercial kitchens, I have dedicated my time to working within aged care, retirement villages, and the NDIS sector. These roles have allowed me to focus on what I love most: the personal connection between a chef and their client.

I take great pride in adapting every dish to suit my clients’ individual tastes and dietary requirements. For me, the greatest satisfaction comes from knowing that my cooking has contributed to someone’s happiness and well-being. I look forward to bringing a taste of my experience and a lot of heart to your home!

Lisa Lisis

I’ve been in the culinary world since I was a teenager, exploring everything from restaurant kitchens to specialty food settings. Today, I work as an in-house chef for private clients, where I get to combine my love for cooking with my love for caring for people. Nutrition-specific and dietary-tailored dishes are my specialty, and I enjoy transforming guidelines into meals that feel indulgent and joyful. From daily nourishment to show-stopping cakes for special occasions, I aim to bring comfort, excitement, and a personal touch to every table I serve.

Marine Gaudin

Hi, I’m Marine (nicknamed ‘Ouioui’). As you can see, I’m French, but I have been living in Australia for over 10 years.

I completed an Advanced Diploma in Hospitality and Catering in 2009, where I learned the basics of French cuisine, gastronomy, winemaking, and pâtisserie. Since then, I have traveled across New Zealand, the UK, and Australia, working in various kitchens—from seafood restaurants in Port Douglas to pubs in Surfers Paradise.

I found my ‘happy place’ as a breakfast chef and kitchen manager in Bristol, UK, and I have now specialized as a breakfast chef for over 12 years. By working alongside talented chefs from around the world, I have developed new skills and discovered unique flavors and techniques.

I also recently completed my Certificate IV in Training and Assessment so that I can share my knowledge and skills with others. Last but not least, I’m the proud mum of a three-year-old girl who keeps me very busy on my days off

Mark Fuhrmeister

I am a classically trained pastry and cookery chef with decades of experience and a long career teaching people how to cook safely and confidently—without setting off the smoke alarm!

I have had the privilege of working in a wide variety of environments, including 5-star hotels, stadiums, small catering and restaurant venues, food production facilities, TAFE Queensland, and even travelling around Australia as the Head Chef of a V8 Supercar racing team. Additionally, a stint in the aged care sector gave me a deep appreciation for producing quality meals that satisfy complex dietary needs on a tight budget.

By focusing on practical cooking skills, I am committed to helping clients master everyday meals, manage tricky dietary requirements, understand food safety, and become more independent. With a genuine love of food and teaching, I can help you build real skills in food preparation and support you to create food that’s nutritious, safe, and enjoyable.

When I’m not working, you’ll probably find me in the garden, mostly unsuccessfully trying to grow food-producing plants, walking through a food market, or at a live music venue.

Pauline Ferla

Hi, I’m Pauline!

I’ve been cooking for over a decade across many sectors, including early childhood, hospice care, and the airline industry.

I have extensive experience working with children with additional needs and life-limiting illnesses, and I thoroughly enjoy putting that knowledge into practice to support children and their families. In my hospice work, I was able to use food experiences to help families create life-lasting memories together. I aim to bring families to the table by drawing on my own childhood food experiences to recreate old memories and make new ones. On a daily basis, I had the privilege of experiencing the ‘noise’ brought by food: the laughter, the chatter, and at times, the silence and tears, always offering families and children a warm embrace.

I have also been fortunate enough to travel through Italy, gathering food experiences that encompass family, tradition, heart, and soul, which gave me a deep appreciation for what hands can create. When I’m not in the kitchen, you will find me at the beach, spending time with our children, or pottering around the farm with our donkeys, chooks, and cows.

Sarika Deo

Hi, I’m Sarika Deo! Originally from the beautiful Fiji Islands, I moved to New Zealand in 2009 to pursue further studies, completing my Diploma in Culinary Practice at the Manukau Institute of Technology in 2010.

Since graduating, I have gained over 10 years of experience across the hospitality industry, working in everything from cafés and restaurants to retirement villages and catering companies. Through my cooking, I’ve had the wonderful opportunity to learn about many different cultures and traditions.

Six months ago, I followed the call of beautiful Queensland and moved to Brisbane. I am excited to get back into the kitchen to cook for others and put a smile on their faces!

Knight-Dwayne Chang Wai Ling

Hi, I’m Knight, a Brisbane-based chef dedicated to the belief that food should bring comfort, connection, and joy. Since moving from Mauritius to Australia in 2019, I have built a diverse career from the kitchens of Parliament House and aged care facilities to fast-paced restaurants in Canberra.

Now based in Brisbane, I specialize in a wide array of international cuisines, including Italian, Thai, Filipino, and Korean, as well as hearty, home-style comfort food. My mission is to cook with purpose: creating tailored meals that respect individual needs, support wellbeing, and make life genuinely easier for those I serve.

Lindy Josipovic

Hi, I’m Lindy, a qualified chef with 18 years of professional experience. My career includes a decade spent owning and managing my own restaurant, followed by eight years working across diverse culinary settings in Australia. I specialize in American and Asian cuisine, wholesome home-style meals, flavorful curries, and keto-friendly options—always prioritizing fresh, minimally processed ingredients.

With extensive experience in various care environments, I am confident in preparing balanced, nutritious meals tailored to individual needs. I pride myself on bringing professionalism, meticulous attention to detail, and genuine care into every kitchen I serve. In my free time, you can find me gardening, making music, or spending time with my husband and our little bird, Lulu.

Ralf Fiebiger

Hi, I’m Ralf!

I completed my chef’s apprenticeship in Germany and spent my early career working in hotels and restaurants across Koblenz and Berlin. The international flair of Berlin gave me the opportunity to expand my skills far beyond traditional German and French cuisine, sparking a lifelong enthusiasm for Middle Eastern and Italian flavors.

At 27, I migrated to Australia and immersed myself in the country’s rich culinary diversity. My experience ranges from managing pasta sections in hotels to running pub kitchens with rustic menus and working in specialized French and Italian restaurants. I also have a deep fondness for Asian cookery—a passion I reinforced while traveling through Southeast Asia, India, and the Pacific.

In the 90s, I became a workplace trainer and high school teacher, where I had the privilege of teaching cooking skills to young people and students with diverse disabilities. This inspired me to transition into personal care for the aged and disabled in the 2000s. I find great joy in combining these two worlds—using my culinary expertise to support my clients’ independence and well-being.

Whether I am preparing fresh summer stir-fries, hearty winter slow-cooks, or perfecting a traditional family favorite, my goal is always to cater to your specific needs and curiosity. When I’m not cooking, I enjoy making beer and wine, visiting local markets, and exploring new techniques in bread making and food preservation. I look forward to sharing a meal with you!

Brendan O'Sullivan

With over 30 years as an award-winning, internationally trained chef, Brendan brings a wealth of experience from kitchens across Ireland, France, and Australia. Starting his career in Dublin at the then Dublin College of Catering for two years full time and progressing to Head Chef and Executive roles in Ireland, he has owned and operated successful restaurants in Melbourne including Rickards/Fred’s Not Here, and run his own family seafood business, Seafood Affair, on the Gold Coast for a decade.

He has held diverse positions, from high-end hotel executive chef duties to remote FIFO cooking in regional NSW where not only was he the chef but also the licensed Pilot flying in to some remote positions. Also seasonal event catering at the Melbourne Tennis Open, MCG, and Sydney Olympics, and freelance prestige catering on the Gold Coast. A medal and award winner in international cooking competitions, He specialises in fresh, seasonal ingredients, innovative menu development, precise preparation, and beautiful plating that makes every meal nourishing and enjoyable.

Now based in Brisbane, he is excited to channel his lifelong passion for food into creating personalised, home-cooked meals for clients through iSupportChef. Whether it’s healthy everyday dinners, dietary-specific options, or comforting family favorites, he will love cooking with care, shopping, preparing, and leaving your kitchen spotless.

Do you have the heart and skills?

Do you want to work for us? Check open jobs here.