Meet The Gold Coaster Who Has Private Cheffed For Margaret Thatcher, Tom Hanks & The Queen

Aaron Teece has cooked for some of the biggest names in the world.

Cutting his teeth in kitchens that pushed his creativity and acquainted him with a strong work ethic, his time spent at Raes on Wategos and Sirromet Winery prepared him for what was to come in London, when he moved abroad at just 20. “It was daunting and exciting at the same time,” he recalls. “The markets were incredible and the produce we received from all over Europe was second to none – just don’t expect nice mangoes.” That period, he says, shaped him into the chef he is today.

It was while living in London that Aaron entered the rarefied world of private cheffing. While working at Harvey Nichols’ Fifth Floor Restaurant, Aaron was introduced to Margaret Thatcher’s son, Mark Thatcher, and, because of his experience cooking for high-profile clients, was offered the job as the Iron Lady’s private chef. “I accepted, then called my mum to ask, ‘Who’s Margaret Thatcher?'”

Over the next few years, Aaron’s role placed him in the kitchens and dining rooms of some of the most famous households in the world. Of course, there was Thatcher herself, but other names include Queen Elizabeth II, as well as celebrities like Kate Moss and Keira Knightley.

“Living with [Margaret] in their houses and seeing how they live day to day or reacting to something the media has said was always eye-opening and a reminder that there are always two sides to the story,” he says. “Luckily, she was an amazing person to work for in her later years. Not so much the iron-clad lady I constantly heard about.”

Of course, catering for royalty came with its own rules and etiquette. On cooking for the Queen, Aaron explains, “Protocol on speaking only when addressed and the level of professionalism shown were definitely items of conversation.”

Thanks to an uptick in social media videos by creators like @wishbonekitchen, the otherwise elusive world of private and celebrity cheffing was brought to the mainstream, bringing with it the illusion of glamour and romanticism. The reality, as Aaron will tell you, is that it can be exciting, but it’s also fairly mundane – and far from easy.

Early mornings, late nights, high-profile clients, important functions – all while, for the most part, going it solo. “It can be glamorous at times, but it can also be plain meals at home on the couch or sticking to strict dietary requirements,” he says. Explaining his routine, he says: “Every family is different, but most times it’s up early to make sure breakfast is on the table, then talking weekly or daily menus with family or the butler. You then put together a shopping list for the week, which someone goes shopping for. Some houses, you set the tables and wash the dishes, others it’s mostly just about the food and there is other staff to serve and clean. It’s a very mixed bag depending on who you are working for and how relaxed they are.”

Back on home soil, Aaron channelled his globe-trotting experience into his own venture, Studio Neon Catering, building a reputation for innovative events and high-end custom menus for impressive clients across industries, including Louis Vuitton, Grey Goose Vodka, and even serving as private chef to Tom Hanks while the actor was filming Elvis in Australia.

His approach to food is rooted in his childhood on the Gold Coast and Northern Rivers of New South Wales, fishing and foraging from the land and sea on his way home to cook with it. Now, Aaron has taken on what might seem like a very different chapter: Executive Chef at Haven, the in-hotel restaurant at the Mondrian Gold Coast, where his love of seasonal and sustainable produce is put on full display, exemplified by local farmers he works with to ensure the best quality ingredients.

After cooking for royalty – both real and Hollywood – and building a solid reputation through Studio Neon Catering, leading a restaurant back in his hometown signals a full-circle return, bringing years of global experience back to the place where his cooking first took shape – this time, on a public stage.