Residences, villas and lodges
Tailored plant-based meal service for holidays, family stays, hosted occasions and private accommodation.
Private vegan and plant-based chef
Personal plant-based food for stays, travel and private occasions.
A calm, discreet chef service shaped around the people, place and rhythm of the itinerary—from New Zealand residences and lodges to selected international travel and maritime engagements.
Discuss your brief New Zealand · Australia · Selected worldwide travel
Chef-led and commercially grounded
Good private service should feel considered, flexible and effortless.
Damian develops menus around guest preferences, dietary requirements, kitchen facilities, local supply and the shape of each day. The experience can range from daily family meals to a hosted dinner, retreat programme or travel engagement.
His background includes luxury lodges, remote operations, events, high-volume catering, private food businesses and maritime work. Every enquiry is assessed for fit, travel, facilities, timing and the level of service required.
How GreenMenu can help
Focused support shaped around the real brief.
Retreats and small groups
Coordinated menus and production planning around the timetable, guest needs, facilities and purpose of the stay.
Travel and maritime engagements
Experienced provisioning and meal preparation for selected itineraries ashore or at sea, subject to location and scope.
Useful outcomes
Practical work you can use with confidence.
- Menus shaped around the guests rather than a standard package
- Thoughtful provisioning and production planning
- Clear attention to agreed dietary requirements and preferences
- Professional, discreet service with scope confirmed in advance
A clear process
From first conversation to useful delivery.
Share the itinerary
Provide dates, location, guest numbers, kitchen facilities, meal expectations and dietary information.
Agree the service plan
Damian develops the proposed menu direction, provisioning approach, schedule, travel requirements and written quotation.
Prepare and serve
Once confirmed, the food and daily workflow are managed around the agreed location, programme and level of service.
Frequently asked questions
What clients usually want to know.
Where is the private chef service available?
Enquiries are welcome across New Zealand, Australia and for selected international travel. Availability, visas, transport, accommodation and other travel requirements are assessed for each engagement.
Is the service only for fully vegan groups?
The service specialises in vegan and plant-based food. Guest preferences and dietary requirements are discussed before menus are proposed so the scope is clear.
Can you work in a holiday home or lodge kitchen?
Potentially, yes. The available equipment, refrigeration, storage and service expectations are reviewed before the engagement is confirmed.
How far ahead should I enquire?
As early as practical, especially for travel, multi-day stays and peak periods. Short-notice enquiries can still be considered when availability and logistics allow.
How is a private chef engagement priced?
The quotation reflects dates, location, guest numbers, meals, purchasing, travel, accommodation and service requirements. No engagement is confirmed until the written scope is agreed.
Start with the brief
Tell Damian what a successful outcome looks like.
Share the location, timing, audience, kitchen or venue constraints and the result you need. Scope, availability, travel and fees are confirmed in writing before work begins.