Bespoke Gastronomic Experience

  • Every experience begins with a private consultation to understand your occasion, your preferences and the atmosphere you wish to create.

    From there, I curate and design the experience around seasonality, exceptional produce, personal interests, purpose and intention — shaping a menu or session that feels balanced, meaningful and thoughtfully paced.

    To begin, you’ll be invited to complete a short questionnaire, allowing me to prepare an initial proposal that is precise, personal and fully aligned with your vision.

  • Following our consultation, you’ll receive a curated proposal outlining the experience concept, menu or session structure, and the natural flow of the service.

    The proposal reflects the level of personalisation, ingredient selection, preparation time and on-site execution involved - presented with clarity and care, so you can understand the experience as a whole and make decisions with confidence and ease.

    Once refined together, the experience is confirmed and scheduled, allowing everything to move forward calmly, intentionally and without friction.

  • In the days leading up to the experience, I work quietly behind the scenes - sourcing produce, preparing key elements and thinking through the rhythm of the table.

    This stage is about anticipation rather than action.

    Flavours are refined, textures balanced and timings considered in advance, so nothing feels rushed or improvised on the day.

    By the time I arrive at your home, the foundation is already in place.

    The kitchen flows calmly, the table feels ready, and the experience can unfold with presence, focus and ease - allowing food, conversation and atmosphere to take centre stage.

  • I am present at the table - cooking, finishing and serving each course personally - guiding the moment with calm attention and sensitivity to both the guests and the space.

    Dishes are completed and shared with quiet knowledge of technique and intention, offering just enough context for flavour, texture and ideas to be understood, without interrupting the natural flow of conversation.

    The rhythm is never rushed.

    There is space for curiosity, texture, surprise and shared culinary hedonism to coexist - creating an atmosphere that feels refined, intimate and genuinely human.

    This balance between precision and ease is what transforms a meal into a true gastronomic experience.

  • Once the experience comes to a close, the space is left exactly as it was found - calm, clean and in order.

    What remains is a sense of completion rather than conclusion.

    The table settles, flavours stay present, and the conversation finds its natural pause.

    Before stepping away, I take a moment to listen - to understand how the experience felt, how it aligned with your expectations, and what resonated most around the table.

    This exchange is part of the process.

    It allows each experience to close with intention and reflection - not as an event finished, but as a shared moment fully understood and carried forward.

Chef’s Table · Bespoke Mediterranean Culinary Art

A private Chef's Table six-course gastronomic experience , personally designed, cooked and guided at your table by Chef Chris Quirós - exclusively for you and your guests.

This is not a traditional private dinner.

It is a six-course gastronomic experience where Mediterranean culture, contemporary technique and calm storytelling unfold through food.

Each menu is shaped by seasonality, exceptional Australian produce and the occasion itself, allowing the experience to feel precise, personal and unrepeatable. Dishes are plated and explained at the table, creating an intentional atmosphere that feeds the soul, awakens curiosity and engages the body.

Conversation, silence and attention coexist naturally. Rooted in Spanish (Barcelona) and Mediterranean heritage, the cuisine is refined, minimal and expressive - culinary art shaped by a hungry mind, where tradition and memory are re-interpreted through an avant-garde vision.

More than a meal, it is an expression of shared culinary hedonism: taking time, slowing down, and connecting through food in the intimacy of your home.

As a wine lover - I curate optional pairings designed to dialogue with each dish - available upon request to complete the sensory journey.

AUD 250 per guest

Includes the full six-course signature experience (approx. 4 hours).

Optional wine pairing available upon request.

The Gastronomy Table · A Guided Cooking & Wine Experience

A relaxed yet refined social experience designed for people who enjoy coming together around food, wine and shared moments - rooted in Spanish gastronomic culture and the spirit of Mediterranean hospitality.

This is not a formal cooking class.

It’s an interactive, hands-on gathering where guests cook alongside Chris Quirós, learning to cook while sharing - through conversation, gesture and taste - discovering traditional recipes, techniques, ingredients and culinary stories reinterpreted with a contemporary vision.

Seasonality and quality produce guide the experience. Recipes are approachable yet expressive, blending refined tradition with modern sensibility, allowing everyone to participate, cook, taste and truly understand - without pressure or performance. Wine flows naturally at the table, enhancing both flavour and connection.

Shaped by years of professional practice in contemporary Spanish gastronomy, the session balances technique with ease: creating a space where curiosity, laughter, pleasure and cultural learning coexist naturally.

The experience moves seamlessly from cooking to dining, sitting down together to enjoy what has been created. More than a class, The Gastronomy Table is a celebration of Mediterranean food culture - generous, social and unhurried - where cooking, learning and enjoyment come together around the table.

Ideal for birthdays, intimate celebrations or a relaxed Mediterranean-style evening with foodie friends.

AUD 130 per guest

A 3 - 4 hours · From kitchen to table

Petit Chef · Chocolate Creative Atelier at Home

A guided journey into the origins of cacao and its transformation into chocolate - explored through stories, aromas, textures and taste, awakening curiosity and imagination in young minds.

This is not a standard pastry class. Children are first invited to meet cacao, not as chocolate, but as a fruit. They smell it, touch it, taste it and discover how it transforms into chocolate through play, curiosity and hands-on exploration.

Through stories, textures and sensory questions, they learn where cacao grows and how chocolate is made - including cacao grown in Australia - always at their own rhythm, without pressure or performance.

The experience flows naturally into creation: a playful, age-adapted introduction to chocolate tempering, where children observe how patience, movement and temperature transform chocolate’s shine, texture and snap.

Children work with single-origin cacao nibs from Latin American farmers, alongside high-quality couverture chocolate by Valrhona (France), learning to taste, compare and recognise quality from the very beginning.

Each child crafts and wraps their own chocolate bar. Together, they create a shared edible chocolate mural, a final ritual of collaboration, creativity and joy.

Rooted in happiness, creativity and playful discovery, the experience includes a clear clean-and-order plan so your space is left exactly as it was found.

More than an activity, it is an introduction to food origins, creativity and confidence - a gentle Willy Wonka-style chocolate journey, designed to be felt, played with and remembered.

AUD 130 per guest

A 2,5 - 3 hour culinary journey • From kitchen to table

We recently had the pleasure of welcoming Chris into our home for a relaxed family celebration.

Chris created a fabulous Mediterranean inspired seafood menu with extensive courses over a period of about four hours.  This allowed us to sit back and enjoy our special day while being spoilt with outstanding delights!

Chris has a great passion for his Spanish heritage and this shows in his love for food and amazing presentation!  All the courses were carefully thought out and he explained the process and background of each dish.

The entire family agreed that this was such a fun experience we would engage Chris every year and will look forward to the next culinary journey he will undoubtedly provide.

Thanks Chris for a wonderful day!

— Glen and Jodie

Bespoke Private

Chef FAQs

Personal brand logo of Chris Quirós — stylised "CQ" monogram designed by artist Andi Rivas, representing creativity and precision in culinary arts and consulting.

  • Each experience is thoughtfully designed and crafted around your ideas, preferences and the occasion you are celebrating.

    I take time to understand your guests, dietary needs and the atmosphere you wish to create. From there, menus are shaped by seasonality, produce and inspiration - ensuring the experience feels personal, coherent and meaningful at your table.

  • The experience is handled personally and bespoke, from start to finish.

    It includes menu conception and design, ingredient sourcing, on-site cooking and hosting at the table, as well as restoring your kitchen to its original state once the experience concludes.

    Every detail is considered, allowing you and your guests to simply relax and enjoy the moment.

  • Pricing is shaped by the nature of the experience itself.

    Each proposal reflects the level of personalisation involved, the number of guests, the ingredients selected and the complexity of the service - including the time required for planning, preparation and on-site execution.

    Chef’s Table private gastronomic experiences begin from AUD 250 per guest, while shared cooking and wine experiences begin AUD 130 per guest.

    Once we define the concept together, I prepare a considered and transparent proposal that responds precisely to your occasion.

  • I work around the idea of a shared table and personal presence. I cook, serve and guide the experience myself, so the number of guests is always defined by how well I can be there for everyone.

    Chef’s Table experiences are ideally suited for intimate groups of 2 to 10 guests, where I can cook, plate, explain and serve directly to each person at the table, without rushing or losing rhythm.

    Shared cooking and wine experiences can welcome slightly larger groups, typically 2 to 12 guests, while still keeping a relaxed, social flow.

    For gatherings beyond this size, additional professional team support is required. This ensures the experience maintains its quality and pace, and is always discussed and clearly included in the final proposal.

  • Not much at all - I’m very happy adapting to your kitchen and the way you live your space.

    I bring all the utensils and equipment needed to cook and execute the experience comfortably and professionally, and I work with what you already have, adjusting naturally to your kitchen and dining setup.

    I always cook with care and attention to hygiene, organisation and safety, keeping the space tidy and calm throughout the service.

    Once everything is finished, your kitchen is left clean, organised and exactly as it was before. You can simply enjoy the experience with your guests, knowing everything has been taken care of.