Migrants and asylum-seekers, mostly Syrian Kurds, have crowded into an abandoned schoolhouse on the outskirts of the Bulgarian capital Sofia. Photo: IRIN/Jodi Hilton

Profile of the “Founder of Sydney Personal Chef” Mr Hussein Bahsoun,a Lebanese success story from Senegal to Sydney,Australia

Sydney Personal Chef is Hussein Bahsoun. Sydney Personal Chef is born out of a love for creating wonderful dining experiences for friends and family. He has a passion for travel, food and entertainment and look forward to using his culinary influences and taking you on a unique “gourmand” journey.

                                  Hussen barsoum

Born in Senegal to a Lebanese family, Hussein’s passion for food has taken him round the world seeking out new flavours, influences and food experiences.  He trained in France and worked as a chef for many years in notable restaurants and cafes in Paris and London, before launching his own boutique personal chef business in Notting Hill Gate, which relocated to Sydney in 2006.

 Hussein curates, creates, cooks; he works with clients, develops the menus and ensures that love is at the core of it all. If you use Sydney Personal Chef, you are invited into Hussein’s world. Hussein works with a team of trusted assistants and service staff when required, but most projects are his alone.

“My food is based on fresh, seasonal ingredients which I source from the best providores throughout NSW. Living in Australia has allowed me to bring together my many cultural influences; classical French and English food, the seductive flavours and warmth of the Middle East and the fresh vibrancy of modern Australian and Asian cookery. I work closely with clients to custom design menus  – to find out what food they love, what food will delight their taste buds.   I approach every meal I prepare, whether it is a family lunch or a large function, with joy, passion and attention to detail.

I love Sydney’s suburbs and travel end to end for the freshest and most authentic ingredients; of course I love the fish markets and Eveleigh farmers’ market, but I adore the less well known corners of our amazing city. I buy spices from Bankstown, pastrami from Auburn, and twisted halloumi from La Kemba. I get Filipino vinegars from Cabramatta, fresh pasta from Five Dock and pomegranate molasses from Granville.

I have a passion for travel, food and entertainment and find inspiration from near and far; I seek out amazing restaurants and crazy backstreets from Tasmania to Taiwan. I get menu and event ideas by immersing myself in art, craft, ceramics, fashion and people wherever I go. My events are never stale and menus are never repeated; everything I do I do with love.”

Hussein Bahsoun

Founder of Sydney Personal Chef

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