mission statement
The philosophy at L’amour catering is to provide your
event with a uniquely tailored catering experience that
is impressive and memorable utilizing the best of food,
service, ambience and venue.
our people
 John
Mulligan
John Mulligan has been in the hospitality business for
18 years. Starting as an apprentice chef at the
Franchophile’s favourite lunch institution Claudines on
Macquarie St in 1989, John worked with Guillamme Brahimi and
Liam Tomlin, before commencing a four year stint with
Neil Perry at Rockpool.
“Neil is a tremendously
good cook. He taught me the importance of using the
best quality and freshest produce, the awareness of
balance of flavors and textures, and how to improve
on the conventional and cook from the heart” - John.
John then worked with David Thompson (now of Nahm in
London) and at various Sydney restaurants before
starting the Film and TV catering business Chow for Now
in Sydney in 1998. In 2002 Chow for Now was
determined to be in the top three location catering
businesses in the world by Campaign magazine London.
Whilst running Chow for Now John and Michael Manners
(Of the "two hat” Selkirks in Orange) show-cased the
food of regional NSW for Sydney Morning Herald Good Food
Week. This experience confirmed to John the importance
of using local produce.
“It is so important to be
aware of the great quality produce and wine that is
available locally, and to spend time sourcing it.”
-
John.
Michael Manners continues to be a great inspiration
for John and they work together catering for fundraising
dinners for the Multiple Sclerosis Society.
With the launch of L’amour catering John is excited to
be providing food with heart for his client’s most
special events.
 Chef
- Sean Prenter
Sean Prenter has been in the Hospitality Industry for
19years. Starting as an apprentice in 1988 at
"Freshwater Restaurant" under John and Cathy McClean.
Sean also worked at "Il Piemonte" and "Cottage Point
Inn" before finishing his apprenticeship with Neil Perry
at Rockpool.
After 4 years in Japan at "Las Chicas" Sean moved back
to Sydney where he worked with Richard Purdue at "Beach
Road" and later took charge of the Pastry section.
Sean also specializes in Desserts and pastry.
"Most chefs don’t like doing Pastry and
Dessert work but everywhere I worked I got involved
in the Pastry sections...I love it!!!
Sean also did valuable time with fresh produce
suppliers "Martins Seafoods and "Produce to Perfection"
"Working directly with Seafood and fresh
produce teaches you more about where your product
comes from and how important handling can be to the
delivered product"
More recently Sean has been Private Catering and
cooking as a Personal Chef for 8 years with his own
company "180 Celsius" and also worked extensively
alongside John Mulligan at "Chow for Now”.
Sean travels extensively around the Globe searching for
new inspirations and menu ideas. He has just returned
from France after cooking for "Andrew Banks" Morgan and
Banks and John Marshall of Sportscraft in a Chateau for
2 weeks.
 Sean now brings his knowledge and experience to L’Amour
Catering.
accreditation
Haccp Food Safety
Member of RCA NSW
Member of CIA (Catering Institute of Australia)
Compliance with Government Standards
|
