- Following 4.1K
- Followers 6.8K
- Engagement 2.24%
- Avg likes 145
- Avg comments 33
About ChefDavidLee
ChefDavidLee (@thesydneyprivatechef) is an Entrepreneur creator on Instagram, also filed under SaaS/B2B. The account has 6,807 followers and 303 published posts. Recent posts average 145 likes and 33 comments, an engagement rate of 2.24%.
ChefDavidLee belongs to the nano tier, the band usually drawn between 1,000 and 10,000 followers. ChefDavidLee follows 4,121 accounts, so the audience is roughly 1.7 times the size of the list followed. ChefDavidLee is set up as an Instagram business account. Flinque files ChefDavidLee under Entrepreneur, with SaaS/B2B as a secondary category.
The Instagram bio for ChefDavidLee runs to 16 words across 2 lines. The bio mentions @sydneyprivatechef, @theplantbasedchef, @private_chef_in_home and @bowralprivatechef. The latest activity Flinque has on record for ChefDavidLee dates from May 2026.
Story Highlights
Unlocking shows the title and cover image of every story highlight this creator keeps pinned to the profile.
303 Posts
Of the 10 most recent posts shown for ChefDavidLee, 6 are videos and 4 are carousels. That mix leans toward videos. 303 published posts give ChefDavidLee a moderate archive on Instagram. Against the audience, that is roughly 22 followers for each post published. ChefDavidLee also keeps 1 story highlight on the profile. All 10 carry captions, averaging 131 words each. The captions are written mainly in English. Words that recur across them include business, people, small, every and hospitality. The captions tag #smallbusiness, #hospitality, #smallbusinessaustralia, #australia and #australianeconomy.
You can analyse spreadsheets.
You can debate economic theory.
But eventually there is only one thing that matters:
How people are actually living.
The people who understand the economy best aren’t always sitting in government departments, universities or corporate boardrooms.
They’re the people living it every day.
The worker wondering why a pay rise doesn’t seem to go as far as it used to.
The family trying to balance a household budget.
The small business owner trying to absorb rising costs without putting prices up again.
The retiree watching everyday expenses climb.
The young couple trying to buy their first home.
Numbers matter.
Data matters.
But lived experience matters too.
When enough Australians feel like they’re working harder, carrying more risk and getting less ahead, it’s worth asking why.
I’m genuinely interested:
What is the biggest economic pressure facing you or your family right now?
Let’s hear from the people actually living it.
#Australia #AustralianEconomy #CostOfLiving #SmallBusinessAustralia #HospitalityBusiness
No subscriptions.
No factory kitchens.
No mass production.
Just real food, prepared from scratch by a private chef and delivered to your home.
The interesting part?
Most people didn’t even know this service existed.
What started as a handful of private chef clients asking, “Can you do this for us every week?” has grown almost entirely through word of mouth.
We’ve never really promoted it.
Until now.
As life gets busier and healthy eating becomes harder, we’re opening a limited number of places for families who want restaurant-quality food, chef-sourced produce and one less thing to think about each week.
If you’ve ever wished you had a private chef without actually hiring one, this might be for you.
Send us a DM with the word HOME and we’ll send through more information.
#PrivateChefSydney #SydneyMealDelivery #HealthyMealsSydney #sydneyfamilies #mealprepsydney
#Cooking #risotto #chefinyourkitchen #sydney
My response was that it would kill investment.
What if the biggest threat to investment isn’t tax rates... but uncertainty?
I’ve spent decades building businesses, employing people, training apprentices and investing in hospitality.
But lately I’ve found myself asking a question I never thought I’d ask:
Why would I take on more risk?
Payroll tax made me think carefully about growth.
Rising employment costs made me think carefully about hiring.
Changing CGT rules make me think carefully about investing.
Individually, each policy can be debated.
But together they create something more powerful:
Uncertainty.
And uncertainty changes behaviour.
Businesses stop hiring.
Businesses stop investing.
Businesses stop expanding.
Not because they don’t want to.
Because they don’t know what’s coming next.
I’d love to hear from other business owners.
Are you investing more today than five years ago, or less?
#smallbusiness #hospitality #entrepreneur #australia #businessowner
But if you own a small business, café, restaurant or hospitality venue, you read it a little differently. 😂
“Tax reform.”
“Alignment.”
“Future generations.”
“Structural improvements.”
Meanwhile in hospitality:
• wages up
• super up
• insurance up
• energy up
• compliance up
• food costs up
…and productivity flat.
At some point you stop feeling like a business owner and start feeling like a part-time tax collection agency with a coffee machine.
The funny part?
Most small business owners actually WANT to invest, hire, train apprentices and grow.
But when margins disappear, survival becomes the KPI.
This isn’t about politics.
It’s about reality on the ground for operators trying to hold businesses together in 2026.
Laugh or cry… honestly most of us are doing both. 😂
Curious where everyone else is at right now:
Are you feeling optimistic about business in Australia? Or just exhausted?
#smallbusiness #hospitality #restaurantlife #federalbudget
When someone confronts me with this, or complains how expensive a coffee or meal is, the small business owner leaving his ass off is making 4%! Would you be happy to work all week for your boss and only get 4%?
#smallbusiness #hospitality #smallbusinessaustralia #smallbusinessowner
It’s not just the labour but the skill, we have been defunding eduction and fast tracking tafe students for years. We now now a workforce that might be keen, but for the cost vs skill equation the value isn’t there, this is a generality and I add there are some amazing young staff but they are outliers,
If hospitality labour costs increase by another 5% without committed investment in supporting hospitality, then there could be slot of people looking for work.
#smallbusiness #hospitality #smallbusinessaustralia #hospitalitymanagement
It has a productivity and confidence problem.
Watching the Federal Budget last night, I was hoping for something bigger.
Not handouts.
Not spin.
Not headlines.
I was hoping for a genuine shift toward:
entrepreneurship
productivity
investment
innovation
risk taking
building wealth through enterprise
To be fair, there were some positives:
✔️ instant asset write-offs
✔️ startup incentives
✔️ AI and R&D support
✔️ venture capital measures
But here’s the issue…
Most small business owners still wake up this morning facing:
higher wages
12% super
rising insurance
increasing compliance
energy costs
staff shortages
thinner margins
weaker consumer spending
A tax deduction doesn’t automatically create confidence.
And confidence is what drives:
hiring
investment
expansion
innovation
productivity
Right now many operators are quietly asking themselves:
“Why take the risk?”
That is the dangerous part.
Because when productive people stop investing, stop hiring and stop building, the whole economy slows down.
Small business is not just “business”.
It trains people.
It creates pathways.
It builds communities.
It supports suppliers.
It creates innovation from the ground up.
And yet many operators feel like the environment is becoming harder every single year.
Australia doesn’t just need stimulus.
It needs belief in enterprise again.
#smallbusiness #australia #hospitality #productivity #economy
From delicate scallop crudo with finger lime and ponzu, through to soy braised short rib paired with rare Australian exclusive whisky casks, every course was built to complement the experience in the glass as much as the plate.
This is what we love about private dining.
No shortcuts. No mass production.
Just exceptional produce, carefully handled and thoughtfully paired. Many thanks to for the chance to sample such wonderful whisky’s.
Menus like this take days of planning, sourcing and preparation behind the scenes — because true luxury is often the detail nobody sees.
#SydneyPrivateChef #PrivateChef #LuxuryDining #WhiskyPairing #FineDining
Email the minister for small business and ask her why aren’t we trying to save our community based businesses, because without them who are we?
When I started out in the kitchen I wasn’t on a great path.
One chef took a chance on me — and it changed everything.
This industry gave me structure, discipline, and a future.
And now, years later, I see the same kids walk through our kitchen.
Lost. Unsure. Lacking confidence.
And over time… they change.
Not just as cooks — as people.
That’s the part of small business no one talks about.
We’re not just creating jobs.
We’re creating pathways.
I know I’m not the only one with a story like this.
Who gave you your shot?
#smallbusinessaustralia #hospitalitylife #chefslife #apprenticeships #realstories
ChefDavidLee's engagement
ChefDavidLee's engagement rate on Instagram is 2.24%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 45 followers. Comments stay close to likes on ChefDavidLee's posts, at 145 likes and 33 comments on average, about 4.4 likes per comment.
Engagement rate
2.24%
- Avg likes
- 145
- Avg comments
- 33
- Interactions : followers
- 1 : 45
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Frequently asked questions
These answers about ChefDavidLee are generated from the Instagram profile data Flinque holds for the account.
Who is ChefDavidLee?
ChefDavidLee (@thesydneyprivatechef) is an Entrepreneur creator on Instagram, also filed under SaaS/B2B. ChefDavidLee is set up as an Instagram business account. The Instagram bio for ChefDavidLee runs to 16 words across 2 lines.
How many followers does ChefDavidLee have?
ChefDavidLee has 6,807 followers on Instagram (6.8K). ChefDavidLee follows 4,121 accounts, so the audience is roughly 1.7 times the size of the list followed. 303 published posts give ChefDavidLee a moderate archive on Instagram.
What is ChefDavidLee's engagement rate?
ChefDavidLee's engagement rate on Instagram is 2.24%, between 1% and 3%, or 1 to 3 likes and comments per 100 followers. On a typical post that comes to about 1 like or comment for every 45 followers. Comments stay close to likes on ChefDavidLee's posts, at 145 likes and 33 comments on average, about 4.4 likes per comment.
What does ChefDavidLee post about on Instagram?
Flinque files ChefDavidLee under Entrepreneur, with SaaS/B2B as a secondary category. Of the 10 most recent posts shown for ChefDavidLee, 6 are videos and 4 are carousels. The 10 recent Instagram captions Flinque holds for ChefDavidLee repeatedly use the words business, people, small, every and hospitality. ChefDavidLee's captions carry hashtags such as #smallbusiness, #hospitality and #smallbusinessaustralia. ChefDavidLee writes those captions mainly in English. ChefDavidLee keeps 1 story highlight, which open with a free Flinque account.
How do I contact ChefDavidLee for a collaboration?
ChefDavidLee's contact details are not published on Flinque's public profile. The Instagram bio links to 1 external site, and a free Flinque account opens that link. The account is registered as an Instagram business account. Brands with a free Flinque account can shortlist ChefDavidLee and use Flinque's outreach tools wherever a contact route is on file.
Links
ChefDavidLee's own Instagram profile is the one outbound link Flinque publishes for the account, and the bio link opens after signing up.
Public profile data sourced from Instagram. Flinque is not affiliated with ChefDavidLee.