Sophie grew up on the Macquarie River where virtually everything her family ate was grown on or caught on the farm. Good food made with love has been the focus of her family life for as long as she can remember. Sophie cooked her first three-course meal for her family when she was 10 and from that moment, she knew that nothing is so rewarding as sharing good food.
After a decade working and honing her skills in the catering and wine industries, Sophie realised her dream and launched The Caterer.
Informed by her country childhood, Sophie’s food philosophy focuses on simplicity and letting quality produce speak for itself. She’s a perfectionist with a sophisticated understanding of flavours and these two traits are evident in every dish The Caterer serves.
Nick has an extensive background in hospitality management and he knows how to get the best out of his team. He has an intuitive understanding of client needs. Nick oversees customer relations as well as The Caterer’s daily operations, thus guaranteeing a seamless implementation of the client’s vision.
Nick ensures that what’s promised, is delivered.
Hayley’s illustrious, decade-long career in Event Management has given her an acute understanding of event planning and logistical and operational requirements for everything from large-scale conferences to intimate gatherings.
At The Caterer, Hayley draws on her wealth of experience to identify industry opportunities to ensure that the brand continues to flourish and grow.
Raised on a farm in the Byron hinterland, Simon had access to some of the best beaches in world and naturally fell in love with the outdoors.
His other great passion was for food. This led him to train as a chef and then travel the world working and honing his skills in bistros, pubs, resorts and restaurants.
At The Caterer, Simon uses his skills as a chef and more recently, his work in television production to successfully manage the logistics and production side of the business. Simon’s impeccable attention-to-detail, organisation and focus allows him to deliver outstanding results and exceed our client expectations time and time again.
Sean began his career in Sydney at Stix Catering before going on to work with some of the world’s best chefs in Michelin-star restaurants across Europe.
Prior to joining the team Sean worked in Melbourne at the highly esteemed Ezard and was Sous chef for three years at The Press Club.
Sean is truly a prodigy. His imagination allows him to dream up unique and inspired food. His technique allows him to realise these visions. Sean’s focus on making everything from scratch such as making his own charcuterie and curing his own meats – means that quality is never sacrificed.
Sean’s rare combination of catering and restaurant experience gives him an in-depth understanding of how to deliver exquisite food at both intimate and large-scale events with flair and absolute precision.