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 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 Marketing & Project Manager for Cook & Waiter. With her creativity, design aesthetic and keen eye for detail Sam is responsible for social media, website content, brand strategy & managing large projects.
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 the Cook & 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.
In 2015, Bec embarked on a transformative journey leaving the beautiful Canadian countryside and travelled to Australia, a place she now proudly calls home. Bec began with Food Rascal, our sister company where she initially honed her skills as a Café Barista. Over the following two years, Bec's unwavering commitment, boundless enthusiasm, and a thirst for challenges led to an expansion of her responsibilities. That passion saw Bec promoted to oversee all meetings and event requirements for the Barangaroo offices of Lendlease.
Bec’s continued hunger for growth saw her join Cook & Waiter in 2018 where she started as an Event Manager meticulously organising small intimate dinners in some of Sydney’s most prestigious homes to large charity events for thousands of guests and prestigious Christmas parties for blue chip corporate clients.
Today Bec is our Head of Events, serving as the catalyst behind an expanding event team. Together they cultivate, craft and deliver seamless hospitality experiences that develop long-lasting relationships, always ensuring her team deliver on what they promise.
Meet Andy, an accomplished Event Manager with years of experience in the hospitality industry who joined our team at the beginning of 2022. As a hospitality natural, Andy brings a unique combination of style, sophistication and creativity to every event he executes.
Prior to his current role Andy worked as a lead supervisor for Stedman’s for over 10 years. His experience as a waiter gives him a unique perspective and valuable insights in event planning and management. He understands that a successful event is not just about the food and beverage, but about how hospitality is crucial to the overall guest experience.
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.
Our Project Manager Lyndall is a well-seasoned events professional with over 25 years’ experience in the industry.
Prior to her current role with our Group, Lyndall has worked with renowned catering businesses in Sydney, launched her own food and beverage company in the south coast and played a critical role in the growth of the Merivale brand launching the catering wing.
Lyndall’s attention to detail and her ability to manage multiple moving parts in any given project to ensure they are a resounding success make her an invaluable part to our growing business.
Leandro joined us in 2022 as Head Chef bringing over 10 years experience working in some of Sydney's top establishments. Focusing on using seasonal ingredients that are in tune with the changing seasons, he understands the importance of sourcing the best ingredients and works closely with local farmers and suppliers to ensure that his dishes are made with the most sustainable ingredients.
Leandro experience working at some of Sydney’s prominent establishments, including Bentley Restaurant & Bar in the CBD, Monopole in Potts Point, and Cirrus Dining in Barangaroo has provided him with a comprehensive understanding of contemporary cuisine, innovative techniques, and exceptional service. He continues to draw on this experience in his current role as a Head Chef.
Jason joined the team in mid-2022 as our Event Manager and brings with him over a decade of experience specialising in the events and wedding industry. Jason founded and served as the Director of his own wedding planning company. Through his company, Jason successfully planned and executed a number of high-end events and weddings.
Jason has also worked as a house manager for one of Sydney's most high net worth families. In this role, he was responsible for overseeing all aspects of the household, including managing staff, coordinating schedules, and ensuring that the family’s needs were met.
Jason's experience as a business owner combined with his extensive background in events and household management, makes him a highly skilled at delivering to any brief.
Carlos is our Operations and Logistics Manager with over 8 years of experience in the Sydney catering industry. Throughout his career, Carlos has developed a deep understanding of the operations and logistics processes involved in delivering high-quality catering services to a diverse range of clients.
Carlos has a proven track record of implementing and optimizing processes to streamline operations and increase efficiency. He is skilled in identifying areas for improvement, developing, and implementing solutions, and monitoring progress to ensure successful outcomes.
Carlos is a natural problem solver and is known for his ability to think on his feet and adapt to changing circumstances. He is a strong communicator and collaborator, able to work effectively with teams across all levels of an organization.
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.