Terra Firma Fire Dining

Event catering without boundaries

Terra Firma Fire Dining is an exclusive catering experience like no other.

Perfect for weddings, celebrations, corporate events and brand activations.  

Your guests will be treated to an open fire pit installation with delicious local produce slowly roasting over the hot coals. This humble style of dining embraces back to basic cooking techniques, using only fire and the best local ingredients. 

But this is more than just your average barbecue. Your menu will push the boundaries of what you thought was possible to cook with just an open flame. 


The combination of the delicious aromas and the ability to interact with the Chefs at work make for an unforgettable show. 

At the heart of every dining concept is the incredible produce of the Sunshine Coast with seasonal menus and fresh ingredients sourced directly from local suppliers. 

What better way to put the wow factor in your next event than allowing two award winning chefs to create your perfect dining experience. 

Terra Firma Dining is based on the beautiful Sunshine Coast and is able to service events from Byron Bay to Bundaberg. 






Alan’s passion for great food started at the young age of 16, when he moved to France to work in Michelin Star Restaurants and learn the secrets of great French Cuisine.

His career in the UK saw him work throughout multiple award winning restaurants and under such Chefs as Marco Pierre White. Alan moved to Australia in 2013 to work at Homage restaurant in Grandchester where his love for Australian Produce began. Focusing on Farm to Fork dishes, the restaurant won several accolades and its first ever Chef Hat.

Alan’s experience at great Australian restaurants includes 2 Hat NuNu’s in Palm Cove, and 1 Hat Tarrawarra in the Yarra Valley. Alan spent 2 years running The Stables at Stones in the Yarra Valley, delivering seasonal degustation menus using only the best of the region’s ingredients.

Alan then went to work at The Long Apron restaurant on the Sunshine Coast as Sous Chef under Chris Hagan for two years where he has perfected the combination of traditional French cuisine and great Australian produce.

Alan now focuses on bringing fine dining experiences to the comfort of your home, delivering elegant dishes which are both unpretentious and delicious without ever leaving your kitchen.

Alan recently won READERS CHOICE AWARD 2021 from the Australian Good Food Guide after only 8 months of starting his private dining business.

Alan is the master of desserts and combining unique flavours to provide you with incredible, mind blowing food experiences. 



Having spent his childhood fishing and growing organic veggies with his Grandfather and cooking with his Mum on the family property on West Coast of France, Chef Charles-Etienne Prétet always knew his life would revolve around good food and fresh produce.

The Parisian Chef Charly started his career 16 years ago in the most prestigious hospitality groups of the French Capital, where he worked as a Chef Bartender, Floor Manager of several venues. At the age of 25, he opened his first fine dining restaurant, CUISTANCE, next to the LOUVRES. The restaurant has been awarded by the famous Gault et Millau - Guide Puldowski and Guide Lebey at the time.

After getting married to a beautiful Australian dancer from the Famous MOULIN ROUGE in Paris, they decided

to move back in Australia where they opened their dream restaurant THE FRENCH PANTREE in the little town of Yamba, in the beautiful region of Northern NSW.

Chef Charly has been awarded 1 Chef Hat in 2018-2019-2020 by the notorious AUSTRALIAN FOOD GUIDE.

He was showcasing all the beautiful local produce from the Clarence Valley with a soft spot for the amazing seafood that he used to get every morning of the trawlers and local fishermen in the marina.

Chef Charly's love of good produce bought him to the Sunshine Coast, where he continues to create masterful dishes inspired by his global travel and family heritage. 



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