Chriso the Personal Chef

Chriso the Personal Chef provides gourmet on site catering and is a great choice for making for your wedding celebration even more memorable.  The food available is first class and the service provided is both personal and professional.  Because Chriso is your personal chef there is flexibility in creating your menu so that it can cater to a wide variety of tastes and styles.  Menus range from tapas and canapés, deluxe table banquets and gourmet buffets to plated dinners.

Chriso works with great attention to detail using only the highest quality ingredients and the freshest local produce.  His meals are exceptional and are certain to impress your guests.  Call Chriso on 0434829218 or email

 chriso chef

Jarrod and I would like to thank you SO much for the amazing job you did on our wedding day! Not only was the food amazing (our guests and us LOVED everything), your professionalism was incredible, plus you Jarrod was very happy you liked his choice of music whilst setting up. Thank you for supplying the wonderful wait and bar staff (the ladies looked after us so well and we’re just as kind as you), and Steph loves the way you are so considerate of her whilst photographing. The thank you list could go on and on!  THANK YOU!! – Ashlee 2015

Once again I would like to thank you for the creating the BEST wedding meal I have ever encountered! Absolutely incredible! I still have people messaging me and commending the food, so thank you so much and a huge congratulations to you – Amber 2015

We sadly arrived back to reality yesterday and I just wanted to send you a quick email to again thank you for the amazing service, culinary supremacy and personal touches that you provided at our wedding function on Friday 02/10/15.  We had every guest rave about you and the food that you prepared and served to us on the evening.  As you know, we had a few fussy eaters and everyone was absolutely delighted and that made things all the more special for us.  The service provided by the ladies (I don’t want to mis-spell their names) was brilliant and if you can pass on our sincere thanks to them as well, I would be most grateful.   Thank you again for everything.  You and your team are an absolute dream to deal with and it was our privilege to have you prepare our delicious banquet for us – Sean and Diana 2015

Hi Chris, Adam & I would like to thank you so much for the absolutely fantastic job you and your team done by catering for our Wedding.All our guests (including us) we blown away by the outstanding quality and presentation of the buffet you prepared, everything was just delicious.  Also, you are such a great guy and were so helpful with everything, which just made the experience even better!  Thank you, thank you, thank you!!!!  We would love to have you cook for us again when we are in FNQ in the future – Ashleigh and Adam 2015

What a phenomenal day…Our Wedding was exceptional. We asked Chriso to cater for our midday celebration. Knowing the food was an equally vital part of your day, it was paramount that it was the best we could offer to our guests. The level of professionalism was only equalled by the sensational flavours that had extremely fussy people, returning for seconds and leave them with a monumental memory of our Wedding day. What a clever, talented Chef! Each mouthful filled us with happiness. Thank you for making our special day sensational – Bronwyn 2015

We traveled all the way from WA for a wedding in Port Douglas. The absolute highlight of our friends wedding day was the scrumptious food. Our only disappointment was the fact that we simply didn’t have enough room to fit the most amazing food in. Chriso your a wonderful humble chef. Your team made the wedding a relaxed yet professional atmosphere. Can’t highly recommend you and your team enough. Just wish we could take you over to WA – Emma 2015

A big thankyou Chris, was so lovely to have someone so friendly and easy going at our special occasion. Everyone was so impressed with the quality of food, the amount of food, yourself and your staff. Your arrival at 12.00pm ensured everything was fresh and all prepared for our guests by 6.00pm. The only complaint I have was that our guest where full, because the food tasted so good, they could not stop eating. Highly Recommended. A delicious experience. Definitely 1st Class in everyway – Victoria & Todd and all our guests 2015

Hello Chris,On SAT 25/07/15 I attended my friend’s wedding in Port Douglas (Aaron and Amanda) and I’ve been meaning to email you ever since as we are still talking about how amazing the food was!  The service, friendliness of yourself and staff, the quality, presentation and taste of the food was nothing short of spectacular and ultra professional – I’ve worked previously in hospitality/Alice Springs Conv. Centre and everything was just truly was super impressive!  Such a credit to yourself and team! – Ness 2015

Pete and I wanted again to say a big thank you to you and your team- we had a fabulous wedding day, and your food was amazing! We had so, so many compliments and everyone said that yours was the best wedding food they have ever had. So thank you for your part in making our day perfect! Your wait staff were also amazing, nothing was too hard, and they were all very attentive so please pass on our gratitude to them as well – Kathryn and Pete


Browse some of the menu ideas below  – yum! ( new 2016 menu on the way, but go ahead, drool anyway )

CANAPE / TAPAS IDEAS – More Options available on request

  • Bruschetta: Roma tomatoes infused with mint & basil on toasted baguette topped with fresh Parmesan (v)
  • Smokey beef stroganoff in crisp pastry cups topped with crème fraiche
  • Moroccan Lamb mince, hummus & pine nuts drizzled with natural yoghurt
  • Fresh local Tiger prawn swans served with mango mint coulis (gf)
  • Double crumbed camembert in pappadums & sesame seeds with cranberry orange dipping sauce (v) QLD Scallops in the half shell drizzled with lime Hollandaise & fresh dill (gf)
  • Potato skin bites pocketed with chorizo & Mungalli Creek cheddar served with sour cream & sweet chilli (gf)
  • Honey roast pumpkin & smoked chicken filoettes drizzled with Greek yoghurt
  • Morton Bay Bug meat, avocado & Bowen mango salsa in crisp pastry cups
  • Panko crumbed local reef fish goujons with honey lime aioli
  • Mini tartlets with fetta, sundried tomato & caramelised onion (v)
  • Lime & coconut tempura prawns with mango salsa
  • Tuna Tataki with Palm Sugar syrup & Wasabi mayonnaise (gf)
  • Mixed Oyster Platter: Natural oysters with lime segment & cracked pepper (gf) / Oysters Kilpatrick
  • Pan seared scallop on toasted sour dough with vine ripened tomato,
  • Goat’s cheese & chiffonnade of mint & basil
  • Shredded Chinese duck & Asian herb salad laced with sweet Tamarind dressing in ceramic spoons
  • Grilled vegetable, smoked Salmon & Persian fetta frittata topped with capsicum jam (gf)
  • Sugar cane cured Ocean trout with Ruby grapefruit & locally made Buffalo fetta in ceramic spoons (gf)
  • Garlic, lime, chilli & ginger marinated local Banana prawn skewers (gf)
  • Honey soy Eye Fillet of Beef & vegetable skewers
  • Cajun & lime Lamb Fillet & vegetable skewers (gf)
  • Satay chicken tenderloins with peanut lime sauce (gf)
  • Twice cooked Pork Belly on Asian slaw with caramel vinegar
  • Qld Scallops set upon creamed leek with Galliano sauce & caviar (gf)
  • Marinated Lamb fillet with caramelised sweet potato, toasted pine nuts & Pomegranate (gf)
  • Salt & pepper calamari, Baby rockette & herb salad with lemon lime mayonnaise
  • Corona battered Morton Bay Bug tails with tomato, lime & corriander salsa drizzled with citrus aioli
  • Sweet Thai chicken curry with seasonal greens, steamed Jasmine rice & pappadums (gf)
  • Marinated chicken linguini pasta salad with spinach, pine nuts, sun dried tomatoes, egg, fetta & prosciutto
  • Fresh local reef fish crumbed in lemon pepper served with petite salad & honey lime aioli
  • Lamb Rogan Josh with saffron rice & King Island yoghurt (gf)
  • Mediterranean vegetable Fusilli pasta with Rosa sauce & fresh parmesan (v)
  • Chick pea & lentil curry with Jasmine rice & pappadums (v/gf)

PLATED MEAL IDEAS – More options available on request

  • Double crumbed camembert in pappadums & sesame seeds with apple & almond salad & cranberry orange sauce (v)
  • Mediterranean vegetable pasta with Rosa sauce & fresh parmesan (v)
  • Mixed mushroom risotto topped with crispy sweet potato shards (v/gf)
  • Chick pea & lentil curry with steamed Jasmine rice & pappadums (v/gf)
  • Vegetable Ratatouille with grilled Haloumi cheese & pine nuts (v/gf)


  • Marinated Lamb cutlets with grilled vegetable, toasted almonds, Goat’s fetta salad & honey mint aioli (gf)
  • Cajun & lime marinated Lamb fillet with candied pumpkin, rockette, toasted pine nuts & Pomegranate (gf)
  • Twice cooked Pork Belly on Asian slaw with caramel chilli vinegar
  • Fillet Mignon with mixed potato Dauphinoise, seasonal greens & Red wine Jus (gf)
  • Tender eye fillet of beef set upon mixed mushroom risotto with balsamic Béarnaise sauce (gf)
  • Beef Wellington pocketed with mushroom duxelle & Blue cheese with truffled mash & asparagus spears


  • Fresh local Mud Crab Tian with avocado, Ruby Grapefruit & beetroot crisps (gf)
  • Pan fried Ocean Trout with orange, fennel & lime aioli (gf)
  • Lime & coconut tempura prawns with petite Dragon fruit salad & mango mint coulis
  • Scallops in the half shell with creamed leek & Galliano sauce topped with caviar & finger lime pearls (gf)
  • Seared Tuna salad with mango & coconut vinaigrette (gf)
  • Bug meat, avocado & Pappardelle pasta laced with honey lemon cream topped with prosciutto wafers
  • Fresh local reef fish with sweet potato, rockmelon & cashew nut salad drizzled with honey lemon Beurre Blanc (gf)
  • Whole baked local Baby Coral Trout with chilli, palm sugar & corriander dressing with coconut rice (gf)
  • Corona battered Morton Bay Bug tails with Asian slaw, crispy noodles, fried shallots & sweet citrus aioli


  • Peking duck salad with Pomegranate, watercress & mango
  • Orange glazed duck breast, Asian herb salad with caramelised orange segments, Persian fetta & Sherry dressing
  • Confit duck with mixed potato Dauphinoise, seasonal greens & sweet soy Beurre Blanc
  • Chicken breast encasing almonds, bacon & Goat’s cheese, pear & rockette salad with Strawberry Balsamic (gf)
  • Poached chicken roulade encasing prawn & scallop mousse with potato rosti & Champagne Beurre Blanc (gf)

Deserts – More Options available on request

  • Chocolate & Frangelico mousse with raspberry coulis, hazelnut wafers & vanilla fairy floss
  • Baked banana in crispy filo pastry with Cadbury chocolate served with vanilla ice cream & berry coulis
  • Chocolate & macadamia nut brownie with gourmet vanilla ice cream, chocolate
  • Ganache & Persian fairy floss Mango, white chocolate & raspberry cheesecake
  • Crème Brulee: Oven baked custard with sautéed rhubarb (gf)
  • Sticky date pudding with caramel Rum butterscotch sauce & gourmet vanilla ice cream
  • Pear & almond tart served with crème anglaise
  • Persian orange & almond cake with orange blossom syrup (gf)
  • Gelato with seasonal berries & Persian fairy floss (gf)
  • Chocolate Fondant with vanilla bean ice cream
  • Churros with vanilla bean ice cream & chilli chocolate ganache
  • Almond Panna Cotta with chocolate fudge sauce
  • Mango coconut Panna Cotta (gf/df)
  • Kahlua Affogato (gf)
  • Crepe Suzette