Recent social media posts
26/10/2026
Would you like a grazing station on a plate?
This is a Passion ate the Chef version.
Meat, cheese, fruit, vegetables with a twist.
Jamon Serrano, goats cheese pannacotta, saffron candy apples, applewood smoked baby heirloom tomatos.
We are all about layers, flavours, textures and colours to create a positive impact through food!
24/10/2026
Truffled mushroom pasta finished in a 40kg Grana Padano wheel.
15/10/2026
A snap shot of last nights event with the entree, our baked bread and some amazing hand picked products from the markets.
Featuring iceplant, micro turnips, goat cheese pannacotta, saffron candy apples, applewood smoked baby heirloom tomatoes.
If you have never tried these item......you need to!
09/10/2026
If you are having a party or event, canapes are the perfect way to celebrate with freinds.
24/09/2026
I am asked frequently how I create and design a dish.
I normally start with the protien, then create a balance with layers of colours, flavours and textures to make it more exciting for the palate and aesthetically.
I generally have flavours across salty, sweet, bitter, sour and umami.
Sometimes I will combine flavours like in our sticky spiced balsamic which is sweet, umami and sour.
Once this is finished and you have the entities for the dish, then you pick the piece of crockery to match playfulness, colour, mood etc of the food and only then you work on the final design.
Keep in mind though you need to have design concept from the beggining, because every cut and peice of prep you create, will narrow the possibilities of that final design.
23/09/2026
A recent event collaborating with an amazing company The Underground || Cake Artist || The Cake Escape.
Crab rotolo, illusion egg,[not an egg], golden honeycomb chocolate nuggets.
27/08/2026
There are countless hours and energy put into every entity on every dish.
But above all, it is the absolute love and care that my amazing team in the kitchen and front of house, so consistantly deliver that makes me so proud every event.
Their decades of dedication, prof decades of skills and professionalsm is humbling to work along side them.
26/08/2026
A fun little grazing station for a 25 year celebration.
23/08/2026
Loving being a part of daffodile day through some corporate sites.
11/08/2026
Blue swimmer crab rotolo with dill crepe and Karkala
07/08/2026
07/08/2026
A plate of food is a journey that starts with a thought and hopefully takes you to many destinations along the way.
This story starts with the humble apple and the creation of 4 textures using pink lady apple and the oldest apple, granny smith.
Cinamon poached green apple sorbet, green apple and lemon gel, pink lady roasted with thyme, olive oil and garam masala flavours then a saffron candy apple.
Life is a journey....enjoy it!
Address
Ultimo, NSW
2000
To get to the location, take the train or bus and get off at Central Station. From there, take a 10-minute walk going to the east side along Elizabeth Street. Alternatively, if you're driving, head south on Elizabeth Street and turn left onto Devonshire Street. Look for nearby parkings as street parking can be limited.
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What people say
Passion Ate The Chef is a caterer in Sydney that has been making waves in the culinary scene. With over 20 years of experience working with some of the city's top chefs, Jason has started his own business to pursue his passion for cooking. The attention to detail and dedication to quality are evident in every dish that Passion Ate The Chef creates.
One of their standout dishes is the Mexican style ceviche of kingfish, which is a perfect way to start a three-course menu. The balance of flavors and textures is impeccable, and every ingredient is carefully chosen to complement the main entity. Even the crockery used must make sense, as seen in the handmade Japanese piece that reminds one of the ocean.
Passion Ate The Chef offers a range of options beyond their fine dining experiences, such as paella events, grazing stations drop-offs, and more. Their pan-fried snapper with green tomato consomme, tarragon oil, smoked baby heirloom tomatoes, and tarragon powder is an example of their fine dining expertise.
Passion Ate The Chef's commitment to excellence has earned them recognition from Georges River Council as one of the presenters at their food fair. This event provides an opportunity for people to learn from Jason and other amazing presenters while enjoying delicious food.
Overall, Passion Ate The Chef is a caterer that delivers exceptional culinary experiences with attention to detail and quality ingredients. Whether it's for a fine dining event or a casual gathering, they have something for everyone. Visit their website today to discover all the options for your next event!
