For anyone living with coeliac disease or navigating food allergies, being the one at the table who has to ask questions, double-check everything or bring their own plate can be exhausting.
What should be a relaxed evening with friends can quickly become a series of questions about ingredients, preparation and whether there is anything suitable to eat.
Brisbane-based private chef Victoria understands how much these moments matter.
As the founder of Come On Over, she is building a business around a simple belief: everyone deserves to feel welcome at the table.
And for Victoria, that philosophy began long before she became a chef.
From Brazil, With Love
Growing up in Brazil, Victoria's childhood revolved around family, food and the warmth of a busy household.
Her grandmother cooked every day, and family members were constantly dropping by. Meals were not simply about eating. They were opportunities to connect, celebrate and show affection.
“I grew up in Brazil watching my grandma cook every single day. Having that in my life for most of my childhood is what made me fall in love with food and flavour,” she shares.
Those experiences shaped her relationship with cooking and eventually led her into hospitality.
But while working in restaurants, Victoria felt something was missing. She wanted a more personal connection with the people enjoying her food.
Private cheffing offered the opportunity to create that connection.
The name Come On Over captures her vision perfectly.
“It's the act of inviting me over to cook for you, but most importantly, it's the act of inviting all the people in your life over to your house, so you can sit around good food and create memories together.”
What Does Inclusive Dining Really Look Like?
For Victoria, inclusive dining goes beyond simply offering an alternative dish.
It is about creating an experience where nobody feels different, difficult or left out because of their dietary requirements.
“Inclusive dining means not feeling judged, not having to limit yourself, and not feeling left out because you're eating something a little different.”
That philosophy influences how she approaches every menu.
Before an event, Victoria takes time to understand her client's preferences and the dietary needs of their guests.
Some clients prefer an entirely gluten-free menu so everyone can enjoy the same food. Others are comfortable with a combination of dishes, provided individual requirements are carefully considered.
Rather than applying a standard solution, Victoria adapts the experience to suit the people attending.
“If a client wants everything to be coeliac-friendly or allergy-friendly, I make that happen. If they only want certain dishes to be, I make sure everything is clearly labelled and communicated beforehand.”
It is a thoughtful approach that can make a significant difference to someone who is accustomed to questioning every meal.
The Details Behind the Dining Experience
For people with coeliac disease, avoiding gluten-containing ingredients is only one consideration. Cross-contact during preparation and serving can also present a risk.
Victoria says she prepares gluten-free and allergen-conscious dishes separately, cooking them first before other food preparation begins.
She also uses separate serving arrangements and utensils to help prevent cross-contact.
Where appropriate, she encourages clients to consider an entirely gluten-free menu, both to simplify preparation and to introduce guests to food they might not otherwise try.
“Most of the time, everyone is happily surprised, instead of feeling like they've missed out on anything.”
Although these precautions are important, guests with coeliac disease or food allergies should always discuss their specific requirements, ingredients and preparation procedures directly with their chef.
For Victoria, the intention is to make those conversations part of the planning process, rather than leaving guests to navigate them at the table.
When Guests Can Simply Enjoy the Moment
One of Victoria's most rewarding experiences came when a guest approached her after an event to say thank you.
The guest explained how much they had appreciated being able to enjoy the evening without constantly second-guessing what they could eat.
For Victoria, it was a reminder that the care put into a menu can have an impact far beyond the person who booked the event.
“I'd created the menu for my client, because it was their party, so knowing that the care and attention reached their guests too was just so lovely to hear.”
It is these moments that remind her why she started Come On Over.
Not simply to prepare food, but to help create experiences where people feel comfortable, connected and included.
A Different Approach to Hospitality
Victoria believes the hospitality industry could benefit from rethinking how dietary requirements are approached.
Having worked in restaurants, she has seen how gluten-free requests can sometimes be treated as an inconvenience.
She believes the solution starts with planning.
Rather than treating dietary requirements as last-minute exceptions, chefs can consider naturally gluten-free dishes and suitable alternatives when designing their menus.
“You're not compromising the menu, because you designed it to be inclusive from the start.”
She also challenges the assumption that catering for dietary requirements means sacrificing flavour or creativity.
“There are so many ways to recreate dishes without gluten, dairy, eggs or nuts, and so much food is naturally free of them already.”
Her message is that thoughtful food does not have to be defined by what it excludes.
Instead, it can be an opportunity to create something everyone looks forward to eating.
What's Next for Come On Over?
While private dining remains at the heart of Come On Over, Victoria is working towards making her approach to hosting accessible to more people.
She is developing hosting plans designed to help people recreate thoughtful dining experiences in their own homes, without necessarily booking a private chef.
Her first Christmas Plan is scheduled to launch on 20 November 2026, with more plans and Brisbane events on the horizon.
Like many small business founders, Victoria says finding clients has been one of the biggest challenges.
But the moments that matter most remain unchanged.
“The most rewarding part is the end of every event, when my clients smile and thank me for bringing their vision to life, and for the connection that happened around my food.”
From her grandmother's kitchen in Brazil to the homes of Brisbane, Victoria's philosophy has remained remarkably consistent.
Food is about connection.
And with a little more thought, care and consideration, everyone can be part of it.
As Victoria puts it:
“Let me handle the food so you can celebrate in peace.”
Meet Victoria | Come On Over
Come On Over is a Brisbane-based private chef service offering personalised menus and dining experiences, with a focus on thoughtful hosting and dietary inclusivity.
Website: comeonover.co
Instagram: @comeonover.chef
This article is part of Elios Table's People & Stories series, sharing the experiences of people helping make dining more inclusive. It is based on an interview with Victoria, founder of Come On Over.
Information about Come On Over's services and dietary approach is based on an interview with Victoria. Guests with coeliac disease or food allergies should always discuss their individual dietary requirements, ingredients and preparation procedures directly with their chef.
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