Aaron Teece is a real “chef to the stars”. Yet he can’t drop too many names – that’s the pact he strikes with his high-profile clients as an exclusive private chef.

Born and raised in the Northern Rivers near Byron Bay, he spent the formative years of his career in Brisbane. Feeling the lure of London, he travelled to expand his knowledge and build his reputation.

Aaron worked as a sous chef at Harvey Nichols’ 5th Floor Restaurant, then decided to pursue the private cheffing path. It was then he started adding some big names to his little black book. He was headhunted from 5th Floor to work for former British Prime Minister Lady Margaret Thatcher in her retirement, and had the privilege of serving the Queen and other members of the royal family on several occasions. In the celebrity world, names he’s allowed to mention include Kate Moss, Richard Branson and Keira Knightly.

On his return to Australia, Aaron was welcomed into some of Sydney’s finest establishments, including Astral, Sean’s Kitchen, EST., Felix and Manly Pavilion. He eventually set up his own business, Studio Neon, catering for private dinners in celebrity homes, large festivals for thousands and collaborating with unique brands to bring a creative flair to their activations through food. As a pioneer of the foraged food movement in Australia, his menus featured wild, found and indigenous ingredients and his services were highly sought after with clients including Grey Goose Vodka, Louis Vuitton, Channel 7, Qantas and Tourism Australia.

In 2019 Aaron and his growing family relocated to the Gold Coast hinterland where his commitment to local, sustainable foraged and free-range produce has continued, consulting for multiple businesses including, Tarte Bakery, Alsahwa Resort and Tokoh. He also had the opportunity to serve as Tom Hanks' private chef while the actor was staying in Australia filming Elvis.

Most recently, Aaron was the Exectutive Chef for The Valley Estate Group, which encompasses a large scale, luxury wedding venue, Balboa Italian (a restaurant awarded 1 chefs hat), and Lauto restaurant on the Gold Coast. He is also the founder of Gunyah a new experiential pop up restaurant using hyper local produce and native ingredients in the foothills of the Gold Coast.