Chef Council

About

The Frenchmaid Chef Council brings together experienced chefs from across the Food Service industry to work directly with our team. We collaborate to test products in real Commercial kitchen conditions, gather honest insights, and develop flavours that actually perform under pressure. Their feedback shapes everything from product development to new flavour innovation - so our range keeps delivering for chefs, service after service.

Chefs

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Scott Gibbs

Corporate Chef & Culinary Consultant

A highly accomplished chef with more than 33 years of experience across international and Australian hospitality sectors. Throughout his career, Scott has worked in a diverse range of culinary environments, from luxury hotels and fine dining establishments to high-end catered events and large-scale corporate catering operations.

With experience spanning international kitchens, premium catering services, and corporate hospitality.

Tony Smith

Group Executive Chef, StarGroup Upper North

Tony has built his career across global dining establishments, from independent restaurants to large-scale hospitality groups. Having spent the last 16 years at StarGroup, he brings deep expertise in high-volume kitchen management, operational efficiency, and flavour consistency at scale.

Jesper Gustafsson

Head Chef & Culinary Consultant

Originally from Sweden, Jesper has lived and worked across Australia, Canada, and New Zealand - building his skills across a wide range of professional kitchen environments. Most recently Head Chef at SKYCITY Auckland, where he led multiple venues simultaneously, he now runs his own culinary consultancy working with restaurants across New Zealand.

Bobby Ellis

Executive Head Chef & Culinary Consultant

From London's Michelin-starred kitchens to becoming a quarterfinalist on MasterChef: The Professionals, Bobby has built an international culinary career spanning the UK, and Australia.

Currently Head Chef at Club Cowra, NSW, Bobby brings over 20 years of experience, creativity and passion to leading his kitchen team and delivering exceptional dining experiences.

Luke Nicholas

Chef & Culinary Consultant

Luke's career spans Super Yachts, 5-star hotels, and Michelin-starred restaurants across the globe. Now based in Auckland, he has spent the last five years managing national accounts in the foodservice industry - bringing a sharp understanding of what chefs need from the products they rely on.

Matthew Shuker

Culinary Lead

Cater Plus

As Culinary Lead for Cater Plus, Matt is continually seeking out new products and exciting flavours to elevate menu offerings. This curiosity and drive for innovation underpin his approach to menu development, ensuring dishes remain fresh, relevant, and appealing. Partnering with Frenchmaid makes this process seamless, with their consistently on‑trend range and commitment to innovation.

Chef Recipes

Beef Tartare Recipe with Kimchi Relish

Steak tartare rarely strays far from its original form, and for good reason. It's a dish that rewards restraint. But Frenchmaid Kimchi Relish makes a strong case for change. Its bold, fermented flavour cuts straight through the richness of raw beef, and a touch of buttercup pumpkin brings just enough sweetness to balance it. How this one started When we sent Chef Jesper Gustafsson a jar of Frenchmaid Kimchi Relish, he wanted to see how far it could go beyond the obvious pairi

Jesper Gustafsson

Buttermilk Fried Chicken with Kimchi Relish

Some of the best dishes aren't planned. This one started as an experiment and turned into something worth sharing. Marinated overnight in buttermilk and Frenchmaid Kimchi Relish, then fried until crisp, these fried chicken thighs come out tender, punchy and hard to stop eating. How this one started Chef Jesper Gustafsson never set out to turn this into a recipe. He was testing what Frenchmaid Kimchi Relish could do beyond the obvious pairings, and the buttermilk marinade was

Jesper Gustafsson

Potato Rösti Recipe with Kimchi Relish

A rösti recipe is usually straightforward: potato, onion, and a hot pan. This one, inspired by the version Chef Jesper Gustafsson grew up with in Sweden, takes it somewhere unexpected. Frenchmaid Kimchi Relish folds straight into the batter, paired with crispy bacon, green apple, and cranberry, so the tang is not just a garnish on top but baked into every bite. How this recipe started Potato Rösti has been part of Chef Gustafsson's life since childhood. When he got his hands

Jesper Gustafsson