Our vision is to take a personal approach and treat each event as a blank canvas. Our inspired food, friendly and knowledgeable staff and attention to detail, combine to create exceptional and memorable events for you and your guests.
My interest in food didn’t really start until university and although I had always loved baking, I was no child Masterchef. At uni I discovered farmers markets, Annabel Langbein and the challenge (which I loved) of creating delicious and relatively healthy meals with small student budgets. As a people pleaser though, nothing bought me more pleasure than making others feel special through my food.
I started my working career in the corporate world but soon started doing some catering on the side. I loved the creative and practical nature of cooking and putting together food and when, Le Cordon Bleu opened a campus in Wellington, I decided to enrol and see if I could begin to make a career out of my love for food. Over the last few years I have been working as a chef on super yachts, where I had endless opportunities to experiment, cook with some pretty cool ingredients and draw inspiration from local markets, family run restaurants and other amazing chefs. I have recently returned home to realise my dream of starting my own food business.
My food philosophy is simple. I like to create food that is fresh, vibrant, colourful and relatively uncomplicated from local and seasonal ingredients. I believe that butter and cream have a place in cooking and a sweet treat now and again is fine but I steer clear of processed foods and for the most part my food is very healthy.