About
Chic de Partie is the pride and joy of Aidan Robinson.
Aidan loved to bake from a very young age, so when deciding on a career, his parents gave him the advice to focus on what he enjoys doing the most. It came as no suprise when he opted for a career as a pastry chef.
Aidan completed his apprenticeship under the direction of Micheal Caines and soon accepted a role as a Chef de Partie, at his two Michelin starred hotel Gidleigh Park. Aidan had an expensive taste for fashion so it was no shock when he moved to London to work at Dinner By Heston in Knightsbridge. Aidan loved the city life and it was while he was here that the concept for Chic De Partie was created.
Following 4 years in London, Aidan was offered the opportunity to move to Melbourne to work for Dinner by Heston. He jumped on the plane and headed to Australia. Everything was going to plan until that day in February 2020 - when the restaurant closed and Aidan made redundant. Soon after, the pandemic hit and put a hold on Aidan’s ability to secure a position in the industry. Not one to dwell on the negatives in life, Aidan took advantage of his excess time off, and put his hands to work.. Finally, Chic De Partie was born.
Chic de Partie's beginnings were humble. As Melbourne's first lockdown in 2020 weighed heavy on businesses in Victoria, Aidan began testing the waters for demand via a community WhatsApp Group in the building where he resides in his city-based apartment. These small steps have now turned into leaps and bounds as Chic de Partie services a diverse and highly respected list of clients (including some A-listers)! Being a private chef for Melbourne’s own media mogul, entrepreneur, and philanthropist Harold Mitchell. Chic de Partie also has an impressive list of customers that include Troye Sivan, Cartier, St Ali, Entrecote, Abacus, Bella Cosi, and 14 Days of Cheese.
Aidan loved to bake from a very young age, so when deciding on a career, his parents gave him the advice to focus on what he enjoys doing the most. It came as no suprise when he opted for a career as a pastry chef.
Aidan completed his apprenticeship under the direction of Micheal Caines and soon accepted a role as a Chef de Partie, at his two Michelin starred hotel Gidleigh Park. Aidan had an expensive taste for fashion so it was no shock when he moved to London to work at Dinner By Heston in Knightsbridge. Aidan loved the city life and it was while he was here that the concept for Chic De Partie was created.
Following 4 years in London, Aidan was offered the opportunity to move to Melbourne to work for Dinner by Heston. He jumped on the plane and headed to Australia. Everything was going to plan until that day in February 2020 - when the restaurant closed and Aidan made redundant. Soon after, the pandemic hit and put a hold on Aidan’s ability to secure a position in the industry. Not one to dwell on the negatives in life, Aidan took advantage of his excess time off, and put his hands to work.. Finally, Chic De Partie was born.
Chic de Partie's beginnings were humble. As Melbourne's first lockdown in 2020 weighed heavy on businesses in Victoria, Aidan began testing the waters for demand via a community WhatsApp Group in the building where he resides in his city-based apartment. These small steps have now turned into leaps and bounds as Chic de Partie services a diverse and highly respected list of clients (including some A-listers)! Being a private chef for Melbourne’s own media mogul, entrepreneur, and philanthropist Harold Mitchell. Chic de Partie also has an impressive list of customers that include Troye Sivan, Cartier, St Ali, Entrecote, Abacus, Bella Cosi, and 14 Days of Cheese.