CHEF

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CHEF *

*CLEMENT MARCHAIS.

& MUCH MORE

CHEF | CULINARY CONSULTANT | CREATIVE

Creating spaces and experiences—holding space for connection, through food and beyond.

Based in Ibiza and New York, always in motion—wherever inspiration calls.

“But what truly drives me is creating spaces that foster real connection. We live in a world glued to screens, constantly searching for meaning in all the wrong places. I want to offer something real—something raw, unique, and deeply human. A place to gather, to feel, to be present. A space for conversation, dance, creativity, and shared energy.” Clem

About me

I was born in Vietnam, raised in France, and shaped by kitchens in Australia and around the world. For me, food has never been just sustenance—it’s a language, a ritual, a way to connect and transmit something deeper.

I trained in Michelin-starred kitchens, worked with some of the best chefs in the world, and led a catering company that fed movie stars and music icons. I’ve opened restaurants, consulted on innovative concepts, earned awards, cooked for high-profile clients and billionaires, and created experiences that go beyond just eating.

I’m based between Ibiza and New York, but my work has no borders. Because for me, food is just the beginning. I don’t just cook—I create. I hold space. I bring people together.

If you’re here, it’s because you see food as something bigger than just a meal. Let’s create something unforgettable together.

SERVICES

  • Culinary Experience & Private Dining

    "Each experience exists only once—shaped by the space, the season, and the people who gather. A moment of food, connection, and creativity that can’t be repeated."

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  • Creative Direction & Concept Development

    "I bring food concepts to life—shaping restaurants, menus, and products with intention, creativity, and strategy."

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  • Culinary Consulting & Operations

    “I refine kitchens, shape menus, and build stronger teams—creating flow, boosting profits, and elevating the experience for both guests and staff.”

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  • Brand Partnerships & Collaborations

    “Bringing food, culture, and people together—crafting products, stories, and experiences that feel real and timeless.”

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CONTACT ME

Awards & Recognitions

  • at Lorraine’s Bistrot - Awarded one prestigious Chef Hat by the Australian Good Food Guide, recognizing exceptional culinary standards, creativity, and consistent quality at Lorraine’s Bistro in Sydney

  • Selected as a finalist Chef of The Year, Best Casual Dining, and Best Metropolitan Pub categories for the esteemed Australian Hotels Association Awards, highlighting exceptional culinary leadership, innovative dining experiences, and outstanding contribution to the hospitality industry.

  • Part of the culinary teams at globally renowned restaurants listed in San Pellegrino's Top 50 Best Restaurants, including Quay (Sydney) and Martin Berasategui (Lasarte Donostia), refining world-class skills, innovative techniques, and culinary excellence.

  • Expertly crafted culinary experiences tailored exclusively for billionaires, celebrities, and high-profile individuals, demonstrating discretion, sophistication, and creativity at the highest level. Trusted to manage private kitchens, design bespoke menus, and curate personalized, memorable events with an exceptional eye for detail and aesthetic refinement. Known for creating dining experiences that seamlessly blend gastronomic excellence, mindfulness, and exclusivity, consistently exceeding the expectations of the world's most discerning clientele.

  • Cultivated advanced culinary craftsmanship and precision working at internationally acclaimed Michelin-starred establishments such as La Cape, Martin Berasategui, Tomislav, Quay, Panama House and Le Vieux Bordeaux, enriching expertise in haute cuisine and fine dining.

  • Successfully directed a catering operation trusted by international celebrities and entertainment icons, delivering exclusive culinary experiences tailored to prestigious events and distinguished clientele, TV Shows, Movies and Advertising.

  • Established global recognition as a culinary consultant, providing expert guidance and strategic development to esteemed restaurants and hospitality ventures across dynamic culinary markets worldwide.

  • Recognized as a top emerging French culinary talent, placing in the top 10 finalists at the prestigious Ritz Escoffier "Race à Viande" Competition in Paris, a testament to creativity, skill, and mastery in gastronomy.

  • Managed and oversaw complex culinary operations across diverse sectors, from acclaimed restaurant groups and leading catering businesses for the film and television industry to bespoke private events demanding meticulous attention and seamless execution.

  • Expertly crafted and delivered innovative menus for prestigious luxury resorts, acclaimed dining establishments, and exclusive high-profile events, consistently achieving exceptional guest satisfaction and acclaim.

  • Implemented strategic initiatives in cost control, menu optimization, and operational efficiency, resulting in increased profitability, enhanced productivity, and sustained culinary excellence across multiple hospitality ventures.

reach out

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reach out *

A note from Clement.

“I create spaces for connection—where food, people, and energy come together in a way that can’t be repeated. Each moment is shaped by those who gather, existing only once. If you’re seeking something real, let’s create it together.”