When you think of catering what exactly do you picture? Do lacklustre wedding food and unmemorable dishes ring a bell? Thankfully, our tastes have developed and generally speaking, we’re all after not only enjoyable food but experiences to match.

One business that has just recently launched into our Newcastle market is here to change the catering game. Brought to you by well-known (and well-respected) chefs, George and Matthew Mirosevich, The Bare Chested Chef is your official new go-to for top-tier dining experiences and elevated premium catering offerings.

The pair, originally from Sydney have both been in the hospitality industry since their teens. Starting as kitchen hands washing dishes in their local Port Stephens area, kicking off their chef apprenticeships, both winning the coveted Brett Graham Scholarship and expanding their knowledge and expertise across numerous venues across both Australia and the world.

Matthew has spent the past six years developing his artistry across various kitchens including Port Stephen’s Little Beach Boathouse, and Sydney-based venues, Quay Restaurant and Bacco Osteria.

And George at Muse Restaurant in the Hunter Valley, London’s The Ledbury, Sydney venues Sepia Restaurant & Bistro Guillaume, Newcastle’s Restaurant Mason, and opening our very own The Signal Box; the pair’s collective extensive experience shines with the creation of The Bare Chested Chef.  

“We came into this business wanting to bring something different to the catering world. We wanted to bring restaurant quality food to people and cut the stigma,” Matthew shared.

And cut the stigma they did.

Like many recently successful businesses, The Bare Chested Chef was born amidst the covid pandemic and has since skyrocketed to one of the most sought-after private catering businesses in Sydney and will no doubt bring upon the same excitement right here in Newcastle.

“I was cooking these three-course meals and delivering them to people’s homes during lockdown. The reaction I saw from people getting to enjoy chef-created meals at home was amazing. It really gave me a bit of purpose and meaning in my day.

“Post lockdown, I had people calling me to ask if I would come and cater their events and private dinners. I ended up enjoying it more so than working in a traditional commercial kitchen environment. I was cooking in people’s home kitchens, engaging with them, and having the opportunity to share how and what I was cooking right in front of them. It’s a really personable experience.”

With the business slowly but surely taking off down in Sydney, it wasn’t long before George considered joining the party.

“We have a lot of different skill sets but we work really well together, have similar natures, and are always striving for the same goal,” George said.

From what started as a bit of a distraction for Matthew during lockdown, has grown into an epic beast of a business with the boys alongside the rest of their team catering up to eight of events every week from private dinners at home, corporate lunches, or unique one-of-a-kind events; you name it, they’ve done it.

Whether you’re looking for canape catering, a unique degustation evening, or a banquet-style lunch or dinner, the boys have created a menu that will have everyone pleased beyond belief.

Offering a seasonal menu, we dropped into one of The Bare Chested Chef’s recent corporate catering events to experience their banquet service and get an idea of what to expect from their premium offering.

“We ultimately want people to enjoy good food. We’re very passionate about whatever you serve up, has to taste great,” Matthew said.

Starting with Hervey Bay Scallops served with roasted tomato, wakame, and café de Paris Butter, it only goes up from there with the mains making your taste buds drool.

Some crowd favourites that were served up include the 36-hour Slow Cooked Beef Short Rib (served sliced); Roasted Broccolini with labna, almonds, and lemon; and the Pearl Cous Cous Salad with roasted pumpkin, Greek yoghurt, cherry tomato, and raisins.

“A good meal can change anyone’s mood. It’s a very rewarding thing getting to go to someone’s house and cook for them. You lose a bit of that personal experience when you’re cooking in a restaurant because you’re away from the dining space,” George shared.

But what about dessert?

George and Matthew have saved the absolute best for last with their Liquid Nitrogen Dessert, finishing the evening off with a showstopper (and a tasty one at that).

From start to finish, George and Matthew are nothing short of hospitable with their ever-so-friendly attitude, knowledge, and enthusiasm.

“To really be able to put that time in with the customer and educate them on the ways that we cook. It’s a really rewarding experience and much more so than we ever anticipated.”

The best part of booking with The Bare Chested Chef? They bring everything and pack it all away before they leave, meaning you don’t even have to stack the dishwasher or take the rubbish out; it’s a full start-to-finish service.

With no plans on slowing down, the duo is working towards bringing something totally new to our local corporates for Monday to Friday catering – watch this space!

Whether you’ve got an important upcoming event, are looking for a caterer for an intimate private dinner, or are in charge of your corporate lunching needs, the boys behind The Bare Chested Chef offer it all.