Chef de Home was created by Chef Ben Munro. After exploring the globe, tasting along the way and returning to his home town of Perth, he wanted to share his love for food in people's homes.
Born in New Zealand, Ben has travelled most of his life, living and working in Asia, England, United Arab Emirates and Australia.
He completed his Chef training at the International Centre for Culinary Arts and worked under 3 Star Michelin Chef Marcus Dudley. Ben has a passion for international cuisines, their ingredients and where produce comes from.
More recently Ben has worked for exclusive venues in New Zealand including Eagles Nest, Matauwhi Bay Manor and the historic Duke of Marlborough Hotel. He has catered for celebrity weddings and functions both large and small.
Passionate about growing his own herbs, vegetables and micro greens, Ben loves nothing more than to spend the morning in his garden collecting fresh ingredients for the evening’s dinner whether he is cooking for his young family or his clients. Ben’s food philosophy is to take simple ingredients and make them look and taste stunning. Not often out of the kitchen, when he finds the time Ben also loves fishing and being out on the ocean.
Originating from Italy, Valentina's passion for hospitality established itself from the young age of 14 years. With determination beyond her years, she committed herself to gaining experience and developing skills, giving her the confidence to open her own restaurant, 10 years later.
Valentina attended the Hotel and Catering School of Fiuggi, Italy. Her career commenced with initial unpaid work, as is often the way in Italy, and as her skills developed she went on to work on large weddings and functions.
Eager to grow her skills, Valentina travelled and worked in the UK, managing “Margutta Restaurant” in London. Returning home to Italy, with a passion for making people happy through food, she opened her restaurant “La Galeola”, 30km South of Rome.
"La Galeola" became a successful and reputable restaurant, featuring in Food Guides like Gambero Rosso, Osterie D'Italia and 2007 Michelin Restaurant Guide.
The drive for a new adventure saw her move to Western Australia 10 years ago for a job offer, allowing her to bring authentic Italian flavours and skills with her. Since arriving in Australia, Valentina has worked in reputable restaurants such as Cantina 663 and Galileo Buona Cucina.
Valentina especially enjoys working with seafood and making fresh pasta and gnocchi. She brings something special and truly authentic to the Private Chef experience.
Duane has always enjoyed cooking and from a young age he knew it was what he was meant to pursue in life. Eager to get into the industry, at the age of 13 he started at the roots, in a restaurant kitchen washing dishes. It wasn’t long before he was moved into kitchen preparation and his career was on its way.
Duane gained his formal qualification and completed his trade certificate at Fraser's Restaurant in Perth, voted one of the top 100 Restaurants in Australia. He then moved onto become Head Chef at the Core Cider House, where he designed multiple menus around the seasons and the restaurant was awarded Gold Plate Finalist in Three Categories, during his time there.
Food is his passion and making people happy through his food is what gives him the most satisfaction. Getting a compliment from someone enjoying the food he creates, is what drives him.
Working in Australia and New Zealand, Duane has also travelled and tasted his way through Malaysia. He has an appreciation for all food however his two favourite dishes to prepare and cook are Pork Belly and a hearty Lasagne.
Meticulous in his trade, the one thing that Duane ensures remains consistent in his job is a clean kitchen. Since working for Chef de Home, Duane has been very popular with clients commenting on his outstanding food and professional service.