Jerome Kiers Private Chef

A few words from Jerome Kiers Private Chef

Born in Corrèze, France, and raised in an epicurean family, Jerome Kiers discovered his love for cooking at a young age, learning traditional techniques from his parents and grandparents. Surrounded by the sights, smells, and stories of the family kitchen, he developed a deep passion for food that has stayed with him since childhood.

After completing four years of formal culinary studies, finishing in 2008, Jerome trained under renowned chefs in Michelin-starred restaurants and five-star hotels. He honed his skills at Hôtel La Chèvre d'Or (2 Michelin stars) and Château Eza (1 Michelin star), finishing as sous-chef, before traveling in 2018 to Saint Barthélemy in the Caribbean to work alongside Charley Bouhier at the restaurant Le Tamarin. He then spent three years in New Zealand from 2020, exploring new flavors and techniques. Jerome arrived in Australia in 2022, bringing with him a wealth of international experience and a passion for innovation.

Based on the Sunshine Coast, Jerome now offers modern French cuisine inspired by classic French techniques, with a personal touch that highlights fresh herbs, garlic, and flavors that surprise and delight. His approach combines precision, creativity, and a deep respect for each ingredient.

His signature style embodies contemporary French gastronomy: elegant, vibrant, and focused on seasonal produce. He celebrates local and native Australian ingredients, minimizing waste while maximizing flavor. Always seeking to surprise the palate, he experiments with herbs, aromatics, and unexpected flavor combinations to awaken the senses.

Jerome's menus are designed as true culinary journeys — from multi-course tasting dinners to more casual cocktail-style experiences. Each event is personalized to provide a warm, refined, and memorable gastronomic experience, transforming any space into an exceptional dining destination.