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Ace Chef Business & Hospitality Venue Reviews

Hospitality Businesses That Trust Ace Chef Apparels

See why restaurants, cafés, hotels, caterers and culinary teams across Australia choose Ace Chef for professional uniforms, custom embroidery and reliable bulk supply.

4.8 average across 310 wholesale accounts
Trustpilot4.8 · Wholesale buyers
LinkedInRecommendations from venue managers
310+
Venues supplied
18000+
Garments in service
100%
Reorder within a year
2weeks
Average rollout

Genuine Feedback From Our Business Customers

Real venues. Real teams. Real experiences.

These reviews and client stories are based on genuine feedback and experiences shared by businesses that have purchased from Ace Chef Apparels. Where a story has been expanded for readability, the client is given the opportunity to review and approve it before publication

The Salt RoomRestaurants

We replaced three suppliers with one. The aprons survive the dish pit, the embroidery hasn't lifted, and reorders arrive in a week.

E Elena Marsh Executive Chef, The Salt Room · Sydney NSW
62
Staff kitted out
3yrs
With Ace Chef
40%
Lower replacement cost

Before Ace Chef we were buying aprons from one supplier, jackets from another and pants wherever they were cheapest that month. Nothing matched, sizing was a lottery, and we were writing off garments after a season.

We trialled twelve Bondi aprons across two sections for eight weeks. None of them failed. The second order covered the whole brigade, embroidered, and we've kept a standing reorder since. Replacement spend is down about 40% year on year and — the part I didn't expect — the team looks like a team.

Harbour & Vine HotelsHotels

Four properties, one uniform standard, one invoice. Ace Chef staged the rollout so no kitchen went a day without whites.

D Daniel Okafor Group Operations Manager, Harbour & Vine Hotels · Melbourne VIC
4
Properties
240
Garments in rotation
0
Days without whites

Rolling out a uniform across four hotels usually means six weeks of chaos. We gave Ace Chef the headcounts and let them stage it — property by property, with a buffer of spare sizes held at each site.

What sold it internally was the reorder portal. Our head chefs order against a fixed price list without going through procurement every time, and we still see it all on one monthly statement.

Flourmill BakehouseCafés & bakeries

Bought two to test, ended up buying nine. Front of house look sharp and the waxed pocket takes a milk jug knock without staining.

A Amira Saleh Owner, Flourmill Bakehouse · Adelaide SA
9
Team members
7days
Open per week
0
Aprons retired

We're a small floor — nine people, open seven days. Uniform has to look good to customers and survive a 4am start.

The cross-back aprons went into service in January and we haven't retired one yet. Our baristas asked for their own in different colours, which is the first time anyone here has asked for more uniform.

Wellington Catering Co.Catering

Forty units, three sizes, two colours, one purchase order — and someone rang to confirm the split before it shipped.

G Grace Liu Catering Manager, Wellington Catering Co. · Wellington NZ
40
Units per order
4
Top-ups a year
2yrs
With Ace Chef

Catering means casual staff, which means uniform walks. We needed something durable enough to survive being loaned out and cheap enough that losing one isn't a disaster.

Ace Chef built us a bundle at a fixed wholesale rate with a standing top-up every quarter. Trans-Tasman shipping has never held up an event.

Northline InstituteCulinary schools

Two intakes a year, 90 students each. The student kit arrives pre-sorted by size and name. That alone saves us a day.

P Peter Vaughn Head of Culinary, Northline Institute · Brisbane QLD
180
Students a year
2
Intakes
1day
Saved per intake

We used to spend the first day of every intake sorting uniform. Ace Chef now packs each student's kit individually against the enrolment list.

Quality matters here too — students keep these when they graduate and go into their first kitchen wearing them.

Coast & Co. GroupRestaurants

The only supplier who told us honestly which garment wouldn't survive our wood-fired section — and then made one that did.

M Marnie Chen Group Executive Chef, Coast & Co. Group · Gold Coast QLD
5
Venues
130
Staff in uniform
2
Sample rounds

We pushed hard on heat resistance for the pizza section and got a straight answer instead of a sales pitch. They came back with a heavier weave and we trialled it for a season.

Not everything was perfect — the first pant sample ran long — but it was fixed in the second round.

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Outfitting Your Team? Let’s Make It Easy.

Whether you need uniforms for 10 staff or multiple venues, our team can help with product selection, sizing, embroidery, bulk pricing and rollout planning.

Uniform Solutions for Australian Hospitality Businesses

Ace Chef Apparels supplies professional chef uniforms, aprons, front-of-house apparel, footwear and custom embroidered workwear to hospitality businesses across Australia.

From independent restaurants and cafés to hotels, catering companies, clubs and multi-venue groups, we help businesses create practical, professional uniforms designed for demanding hospitality environments.

Our business uniform service includes bulk ordering, custom embroidery, team sizing assistance and ongoing uniform supply, making it easier to keep your team looking consistent as your business grows.

Press & media

Written up elsewhere

Coverage, awards and mentions from the trade press.

Hospitality MagazineMar 2026

The Australian chefwear brands worth the money

“Ace Chef has quietly become the default for venues that hate replacing aprons every six months.”

Good FoodDec 2025

What your uniform says about your kitchen

“The cross-back apron has become something of a signal — you see it on the pass in the rooms that care.”

Restaurant & Catering AUOct 2025

Supplier of the Year finalist — Uniform & Apparel

“Recognised for durability testing and for publishing wholesale pricing openly, which the panel noted is uncommon in the category.”

Wholesale customers

Worked With Ace Chef Share Your Experience

Your experience can help another hospitality business make a more confident uniform decision. Tell us what you ordered, how it performed and what your team thought.

We welcome honest feedback - positive, constructive or critical.

1 Send us the outline Venue, headcount, what you buy and what changed. A few sentences is enough to start.
2 We write it up with you Our team drafts the story, sends it back for approval, and nothing publishes until you sign it off.
3 It goes live With your logo, your numbers and a link back to your venue.

Helpful to include

  • Your venue type and how many staff are in uniform
  • What you used before and why you changed
  • Any number you're happy to publish — spend, headcount, lifespan
  • Whether we can use your logo and a photo of the team

Nothing is published as a client story without your approval.

Published client stories get a permanent link and logo placement on this page, plus a feature in our wholesale newsletter.

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