YOUR PERSONAL CHEF 

STEVIE MACK   

When it comes to setting up a workshop, kitchen, restaurant or really anything to do with generating an end result, you could call me OCD, ADHD and probably at least one more acronym I couldn’t think of. 

In my previous career, which spanned more then a decade, I spent a large portion of my time, directed videos to promote and market food companies. Occasionally I got to work with celebrity chefs and TV personalities. Eventually, going to work and seeing through the lens of the camera what could essentially be my own life, triggered a call to action. It wasn't long before I swapped my entire video kit for a wooden chopping board and a Wusthof knife. You could say I went on a bit of chopping frenzy. Later in the next couple of years, in the spring of 2016 opportunity came nocking in the form of a sea change. I moved with my family to the Great Ocean Road on the Surf Coast of Victoria and opened up Esta Costilla. A popup style smokehouse that quickly became known for its street food. 

In the summer of 2018 I began offering my services as a private chef for dinner parties, birthdays and a range of more intimate events servicing Lorne, Wye River, Aireys Inlet, Anglesea, Barwon Heads, Bellbrae, Torquay, Jan Juc, the Greet Ocean Road, Surf Coast of Victorian and neighbouring towns.

I came into the field of gastronomy to try and create for my customers memorable experiences. As a private chef I have gotten closer to my goal and feel confidenet that my personal and professional growth are heading hand in hand up and in the right direction. How this manifest, is by working and coming into regular contact with like minded people who care, preparing dishes with fresh market and garden ingredients and constantly developing stronger bonds with butchers, fishmongers and food purveyors who listen, guide me and provide me with quality produce and advice.

I love bonding with nature and people and feel that as chef I get exorcize my roll as mediator between the two. To date being a chef has been challenging and rewarding but something tells me this is the just beginning.

 
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