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.
Growing up in Australia with a strong Japanese influence, Yuki Higashi’s background in food is truly unique. She values the balance of five basic tastes with emphasis on flavour, quality and freshness of each ingredient in her dishes. Yuki’s dishes are the perfect combination of Western and Asian fusion, using seasonal and local produce, fresh herbs and spices.
Yuki has experience working in cafes, bars and five star restaurants throughout Perth, including the Heirloom Restaurant, Fraser Suites. Working for celebrity Chef, Pete Evans, at Heirloom promoting his idea of healthy lifestyle, The Paleo Way, has been a huge highlight of Yuki’s career.
Like Pete, Yuki believes that healthy living and diet is the best medicine and maintains this through her own healthy lifestyle. Through experimentation with different food, her training and hospitality experience, Yuki has discovered a talent for creating dishes that are simple, yet complex in flavour and texture. This is a talent often very difficult to master.
Yuki’s passion and belief in healthy living has encouraged her to learn more about food nutrients and health and she is currently studying Health Science / Naturopathy to compliment her career in food.
Food played an integral role in Chef Tarrant Fennell’s upbringing. From the age of 12 years, Tarrant was shucking, packaging and delivering oysters for his father’s commercial Oyster business. At home in the kitchen, some of his earliest memories were spent learning the art of baking with his mother and grandmother.
His cooking career began at 16 years. With a burning desire to master a variety of techniques and skills, Tarrant set his path to work in some of Sydney’s finest restaurants. He joined the team of Longrain, working under celebrity Chef Martin Boetz. From there he ventured into Italian cuisine at Uccello, where they created fresh pasta daily. After 18 months, with the urge to learn new skills, he joined The Tearoom QVB, Sydney’s No 1 High Tea venue, creating 1500 High Teas a week.
Tarrant travelled to the UK, where he worked at Three Rosetted Harts in Nottingham, Fischer's at Baslow Hall. In London he worked under celebrity Chef Jason Atherton, at his 1 Michelin starred, Pollen Street Social.
Tarrant has travelled and tasted his way through Europe, Asia and the Middle East, before returning to Australia. More recently, a strong contrast from his travels found him enjoying the island life of the Great Barrier Reef, catering to high end and celebrity clientele at Bedarra Catering.
Personal Chef Francesca Reynolds has been providing beautiful, modern, high quality cuisine for 20 years on some of the world’s largest private yachts and exclusive private residences. She has clients from Hollywood to Moscow and St Tropez to Kauai. Francesca’s creativity is driven by her ingredients.
Whether that palette comes from the Pacific Ocean, a local Margaret River farm or a Mediterranean market she sources and harvests the best that is available that day. Having lived and worked all over the world Francesca has a unique knowledge of world cuisine.
Her authentic interpretation of international cuisine will delight your senses, from Japanese to Ligurian. She is delighted to bring her passion for the art of eating into your home.
Chef Francesca, now manages our Margaret River operation, with a focus on bringing quality local produce to people of the region.
As young as seven years old, William Britton remembers enjoying cooking with his parents and from then knew that’s what he wanted to do with his life. He developed an immense fascination with food and the pleasure it brought to people.
Over the last 15 years, William has worked at mastering his culinary craft, working throughout the UK, France, Canada and now Western Australia. He has experience working in intimate kitchen settings through to 200 bedroom hotels, catering for banquets of upto 500 diners. In 2015, William won a AA Rosette Award, whilst working as Head Chef at Abbots Barton Hotel, UK.
William enjoys getting creative with food and coming up with new dishes for people to enjoy. While in a Private Chef capacity, William’s passion is for developing fine dining experiences and when at home he has a true love for an American style BBQ enjoyed with friends.
For William, satisfaction as a Chef, comes from clients going away happy and pleased with what he has created. When it comes to creating a wonderful dining experience for guests, he believes in a team effort, from his role as the Chef, through to the kitchen and waitstaff. With Will’s talent for food, his personality and work ethic, he is a highly valued addition to the Chef de Home team.