About Terra Firma Dining

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

Ideal 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 hot coals. This humble style of dining embraces back to basic cooking techniques, using only fire and the best local ingredients. 

Our menus aim to push the boundaries of what is possible to create 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 our 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 into your next event. Let our team of experienced chefs create your perfect dining experience. 

Terra Firma Dining is based on the beautiful Sunshine Coast and is able to service events from Gold Coast, Brisbane, Byron Bay and beyond. 

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Meet the Chef + Founder

Charly Pretet is a celebrated Chef the world over. 

Born in France, after a successful career in hospitality in Paris, he moved to Australia in 2015.

Charly's love of good food, cooking and the great outdoors started when he was a little boy, spending his childhood fishing, hunting, riding horses and growing organic vegetables on the family property on the West Coast of France.

He is the name behind renowned restaurants Cuistance in Paris, The French Pantree in Yamba and is also a recipient of the Australian Food Guide Chef Hat in 2018, 2019 and 2020.

Charly made the switch from fine dining to fire dining in 2020 in the midst of the pandemic. Limited by where he could enjoy cooking good food, Charly took to the immediate environment around him and created his kitchen without borders. Inspired by the traditional Argentinian Asado barbecue method, he created Terra Firma Dining. Charly's mission is to connect people back to environment where food is grown. His unique dining experiences are all about celebrating, sharing and bringing people together by the fire. It's edgy, it's primal but still a little bit French.