Cook and Waiter is deservedly Sydney’s preferred boutique caterer for events requiring just that little bit more. We have been behind the scenes of many of the biggest and most glamorous parties and events. We proudly partner and support aspirational brands, event producers, experience creators, private and corporate clients.
Our craft is old school hospitality where generosity, care and curation are paramount. We approach every opportunity with the same ethos of making food that is delicious and has the right context for the desired guest experience. We ask questions to understand and listen to the answers intently to deliver on your imagination and vision. Many of our clientele are repeat clients and we thank them for their loyalty and support.
Over the last sixteen years, we have established an enviable reputation as an exceptional premium caterer due to our pursuit of wonderful food, outstanding service, flexible approach and confident reliability.
David is the owner and Managing Director of Cook and Waiter and its sister brand, Food Rascal.
David took ownership of the well-established Sydney caterer, Cook and Waiter, in 2014 after a five-year tenure as Group Executive Chef at the award-winning hospitality group, Merivale.
David approaches every event with the same hands on approach, enthusiasm, drive, creativity, questioning and passion. Since taking the reins at Cook and Waiter, the business has continued to grow and is the first choice for discerning and prestigious clients in both the private and corporate event market.
David is responsible for the creative direction of food and service at events for some of the most aspirational brands and clients both domestically and internationally.
There are many highlights and the list lengthy so to name just a few:
- Senior Sous-Chef for Sports Illustrated at the Athens Olympic Games
- Head Chef for the IOC at the Torino Winter Games
- Head Chef for the London Olympic Committee’s luxury club at the Olympic Games, Beijing
- Head Chef for the Spielberg/Hanks film production of ‘The Pacific’
- Head Chef for catering at Nicole Kidman and Keith Urban’s Wedding
As General Manager of Cook and Waiter, Mali is responsible for the day to day operations of the business and her twenty-year career in events has prepared her well. Mali has been integral in the growth, direction and operations of the business and is highly regarded by both clients and industry. She has an appetite for excellence, detail, relationships and completely understands what is required to create and deliver an event.
Mali’s hospitality journey started at the iconic Sydney locations, the Domain and Botanic Gardens where she was responsible for the event management of a range of events from small private gatherings to full scale festivals.
Mali ventured overseas for a number of years and was involved in prestigious events including leading hospitality for Samsung at the Athens Olympics Games and as Sponsorship Manager for the highly regarded British Academy of Film and Television Awards.
Mali returned to Australia and worked with Belinda Franks who was at the forefront of event catering in 2008 before moving to the newly formed Cook and Waiter in 2009.
Aidan is Executive Chef for Cook and Waiter with a food philosophy of generosity, great ingredients and simplicity. He has an innate understanding of what is required to ensure a successful event and has a passion for designing and producing bespoke menus that are just right.
Aidan’s pedigree includes two years at the Michelin starred L’Ecrivian in Dublin and time in the infamous Gordon Ramsay’s kitchen at The Ritz Carlton in London. Aidan’s passion was recognised early in his career representing Ireland in the prestigious European Young Apprentice of the Year competition.
In 2009, Aidan took on his first Australian role at Guillaume at the Sydney Opera House. After three years, Aidan moved to hospitality giant Merivale as Sous Chef at the Beresford Hotel. Aidan was once again recognised for his talents and awarded the Young Chef of the Year for the group.
In 2016, Aidan joined David and the team at Cook and Waiter as Head Chef and together they are responsible for the food direction. Shortly after joining, Aidan was promoted to Group Executive Chef and has remained in this position to this day.
Jacob is the Operations Manager and his creativity, keen eye for detail and vast experience ensures that every aspect of an event is covered.
Jacob is an industry veteran and has been in a range of hospitality roles for over twenty five years. Jacob’s career began as a chef and this was a position he occupied for some fifteen years across a variety of catering businesses including Toast Group and Truffle Group.
In 2011, Jacob decided it was time to switch careers and as he did not wish to leave the hospitality industry, he moved out of the kitchen and to an operational role. For the next four years, Jacob worked for Sydney based catering companies before joining Cook and Waiter in 2015.
To hone his craft, Jacob is currently studying interior design and his natural dedication to style and design can be seen in the way he approaches an event whether it be a formal black-tie occasion or a picnic hamper for thousands.
Sam has recently changed career paths with her appointment as Brand Manager for Cook and Waiter. With her creativity, design aesthetic and keen eye for detail Sam is responsible for social media, website content and brand strategy.
Sam began her career in the design field as an Art Director in Advertising and worked with some of the country’s leading agencies. After five years in advertising, Sam’s appetite for food, travel and the ocean took her to the world of superyachts. For four years, she travelled the world as a Cook visiting many exciting countries and broadening her food knowledge.
In 2017, Sam joined Cook and Waiter team in the role of Senior Event Manager where her in-depth knowledge of food and its role in creating a great guest experience was always at the forefront. Sam managed a broad spectrum of events in this time including large events for up to twelve thousand patrons.
Rebecca began with Cook and Waiter in 2018 and she has meticulously organised small intimate dinner events in some of Sydney’s most prestigious homes, charity events for a thousand people and large Christmas party events for blue chip corporate clients.
Rebecca began her career in Canada working in a variety of bars and restaurants across the country in roles including bartender, hostess and waitress. It was here that Rebecca’s passion for mixology and the art of making the perfect drink began.
In 2015, Rebecca left the beautiful Canadian countryside and travelled to Australia where she has resided for the last five years. Initially she honed her skills as a Café Barista before joining our team in 2016. Over the following two years, Rebecca’s responsibilities grew due to her drive and enthusiasm and love of a challenge. That passion saw Rebecca promoted to oversee all meetings and events requirements for the Barangaroo offices of Lendlease.
Felicia joined Cook and Waiter at the beginning of 2019 as an Event Manager and is the resident expert at managing high end brand events and activations. Her clients have included some of the most famous luxury brands such as Hermes, Bulgari and Burberry.
Prior to her current role, Felicia travelled the world working as a Stewardess on luxury superyachts for eight years. Whilst it sounds glamorous, this role gave Felicia depth of experience in handling and responding to the most demanding requests imaginable and ever-changing briefs.
Felicia is fascinated by the medicinal purposes of food and is the resident expert for menu conception and dietary requirements. She always ensures she meets and exceeds a client’s brief and expectations.
Tom is the numbers man at Cook and Waiter and has been with the company for close to ten years. He had a short stint working as an accountant in a tax firm but decided his natural home was with the team at Cook and Waiter.
Tom came to Australia from China to study at Sydney University and successfully completed a Master of Professional Accounting and International Business.
Passionate hospitality consultants, our sister company Food Rascal delivers creative food, beverage and hospitality concepts and operational support for many premium venues, corporate facilities, restaurants and cafés across Sydney.