Having grown up in Melbourne with a family whose favorite time together was at the dinner table, whether that was in our family home, at the home of family friends or at the many restaurants we frequented, I developed a passion for food.

My mother was often entertaining guests for dinner and parties as well as cake decorating. An appreciation for good food was passed onto me by my parents and their lifestyle. Melbourne has a diverse mix of cultures which add to the diversities of food to be tasted there. Travelling has also been a passion of mine having the privelidge to sample some exoctic dishes along the way.
 

I first started cooking doing work experience whilst at High School at both the Hilton Hotel in Melbourne and at Noah's Hotel Melbourne where I ended up doing my apprenticeship. This hotel was a great foundation to start my career on, having several food outlets including an a la Carte Restaurant, Pastry Kitchen, Banquet facilities, a Bistro, Coffee Shop and Room Service. 

Not long after completing my apprenticeship an opportunity presented itself at the newly opened Ramada Hotel in the heart of Surfers Paradise on the Gold Coast.  I worked in the Pastry Kitchen which is one of my favorite areas. I then headed back to Melbourne and spent some time working at an Italian Restaurant which had an a la Carte Restaurant, Trattoria and Pizza Shop.

I then worked for Australian Airlines cooking mostly for the first and business class passengers of both domestic and international flights as well as cooking for the Queen of England on one of her visits to Australia. I enjoyed my time at the airlines taking advantage of the travel benefits. I travelled to about 10 different countries during my time with the airlines. 

I then moved back to Queensland and was the Head Chef at a Restaurant and function Centre, catering for  Weddings and Parties. I then moved to the Sunshine Coast and worked at the Sheraton Noosa Resort for several years until the birth of my first child.

After a year's maternity leave, I returned to the Sheraton on a casual basis until the birth of my second child. When both my children had commenced school, I started this catering business. I began catering for Foreign Students staying in Noosa with Host families catering indoors and outdoors for anywhere between 20 and 250 Guests at a time. I also cater for Weddings, Functions & Parties and have worked on some of the River Boats here in Noosa including the Noosa River & Canal Cruises at Noosa Harbour Marine Village. www.noosariverandcanalcruises.com   
I specialize in Hot & Cold Buffets, Finger Food, Desserts &  Barbecues. Menus can be designed to suit your occasion.

Judy