Food by the Chef | The Wedding Caterer holds the philosophy of local produce guided by the seasons, much of which he grows himself and styled settings that create a new dining experience for each client and event. It is their intent to work with the couple to bring their favorite foods and ingredients to their menu – this creative and personalised service is one aspect of what sets Food By The Chef apart, and on occasions George has been asked to introduce the food in front of guests an an introduction to the dishes. Every aspect of the wedding is prepared for from dining to bar service, where their Liquor Licence allows them to pair a selection of local wines to the menu.
Georges’ shares a typical day of his wedding run-sheet.
5:00am Coffee and a walk around the vegetable gardens at sunrise
6:30am Into the kitchen to start making the bread
7:00am Final preparations for the menu, and begin stocking the trailer and fridge
12:00pm Churn the butter and eat lunch before stocking the dinnerware, cutlery and service items
1:00pm Arrive at the venue, setup the mobile kitchen for the final stages of the food preparations
3:00pm Prepare for service, staff arrive and we’re ready to begin
9:00pm Service is complete and we begin our meticulous kitchen pack-down
10:00pm Bar service continues until last orders
12:00am .. or a little later, we’re travel back to the kitchen before returning home sometime after…
We absolutely love pairing wines with our menus. For anyone who has a love of food and wine, or a couple who would like to see what we can do for them, then this collaboration with Credaro Wines and Food by the Chef is the perfect opportunity. Join us…
Join us on the 9th of September as we, Credaro Wines, are proud to be hosting George Cooper of Food by the Chef for an evening of delicious food and superb wines presented by Trent Kelly, Credaro Wines Chief Winemaker extraordinaire in our exclusive under-ground Cellar Room.
George matches classic ingredients with modern culinary techniques to create food that is both delicious and exciting. He works closely with local growers, foragers, butchers and fishmongers to give guests a true experience of local produce and is very passionate about delivering a sustainable and exciting dining experience.
A guest chef at the Margaret River Gourmet Escape, Taste of Perth, and the Truffle Kerfuffle. He has worked in kitchens across England and Australia and worked in many of Margaret River’s best winery restaurants, this is a dining experience not to be missed.
Tickets are very limited so book now to secure your seats to this special event. CLICK HERE
