Private Chef · Melbourne, Australia
Contemporary, seafood-led dining brought to your table by chef Gil Zamudio — seasonal produce, sustainable sourcing, and the quiet precision of a hotel-trained kitchen, made personal.
The Chef
Gil Zamudio is a Melbourne-based chef whose cooking is built on a simple belief: that great produce, treated with restraint and respect, makes the most memorable food. Trained through the demanding rhythm of hotel kitchens — most recently as Executive Sous Chef at Little Collins St Kitchen, Sheraton Melbourne — he now brings that refinement to private tables and intimate events.
His style is contemporary and seafood-forward, anchored by the cold, clean waters of Australia's coast: wild-caught Spencer Gulf prawns, Tasmanian salmon, fresh oysters and lobster, alongside the bright, market-driven salads and homemade desserts that have become his signature. Every menu is sustainably sourced and built around what the season is doing best.
What I Offer
From an intimate dinner for two to a celebration for fifty, every experience is designed around you — your guests, your space, your palate.
A restaurant-grade tasting menu cooked in your home, course by course. I handle the produce, the prep, the service and the clean-up — you simply host.
Birthdays, engagements, corporate evenings and milestone celebrations — full-service catering with the polish of a hotel kitchen and the warmth of a private chef.
The heart of the kitchen. Sustainably sourced shellfish and fish, prepared with precision — from raw bars and oyster service to whole roasted and cured plates.
Vegetarian, dietary-led or themed — every menu is written from scratch for your event. Tell me the occasion and the guests, and I'll design around them.
From the Pass
A selection from the kitchen. Follow along on Instagram @gilouss for the latest.
Enquiries
Tell me about your occasion — the date, the guests and the kind of evening you're imagining. I'll come back to you with a tailored menu and a quote.