With a wide portfolio of exclusive venues, we boast some of Sydney’s most prestigious and iconic locations. Fresh are the exclusive catering and event managers for: The Museum of Contemporary Art, Justice and Police Museum, The Mint, Elizabeth Bay House, The Museum of Sydney, Hyde Park Barracks, Vaucluse House Tearooms, Museum of Queensland.
In addition to our exclusive venues we are proud to be a preferred caterer across 40 Sydney venues.
Andrew Birley directs Fresh Styling, our in-house floral and event styling service. With over 20 years’ experience styling exclusive events and various corporate occasions for Sydney’s top-drawer events, Andrew will work with you or your team on the style concept for your event. Andrew has a reputation for bringing our clients’ visions to life in the most spectacular, sophisticated way.
To discuss further or for a detailed quote, please contact Andrew Birley.
Peter McCloskey - Founder and Managing Director
With over 45 years of experience in the catering and hospitality industry, Peter is known for his drive and passion. He has been honoured with many of the industry’s top awards, both for his business ventures and charitable works.
Peter established Fresh Catering in 1999 and has grown it into one of the country’s top catering businesses, with business streams including exclusive venue contracts, major events, corporate catering, weddings and private functions.
Initially training as a Chef with Qantas, Peter worked in various Sydney establishments before being appointed as Executive Chef for the Sydney Boulevard Hotel and then Food and Beverage Manager for Hilton Hotels, Sydney and Brisbane. His first foray into catering was Mode Group Catering in 1989, which he built and sold before starting Fresh Catering.
Carl Contractor - Food and Beverage Director
Carl joined Fresh in early 2017 as Food and Beverage Director. He brought with him over twenty years’ experience in roles across an impressive list of the world’s most renowned luxury hotels and resorts, including the Marriot, Hyatt, Hilton, Four Seasons and Starwood.
Carl has been involved in high quality, fast-paced food and beverage operations, strategic business planning, concept development, space planning and design with both start up and established organisations. He is a decisive leader with proven success in new concept identification and a track record of developing award winning food and beverage operations, capturing market share and driving profitability.
Leading a team of seasoned venue and catering managers, Carl oversees new openings and long-term strategic goals. Focused on our key contracts, Carl delivers an exceptional food and beverage experience to Fresh’s clients and their customers.
Geoff Haviland - Culinary Director
With over 25 years of international high-level experience in the hospitality industry, Geoff Haviland is one of the best-credentialled chefs in Australia. He oversees a team of more than 120 chefs, eight standalone contract venues and catering contracts in two states.
Geoff’s responsibilities cover all aspects of our Quality Control procedures, including managing the quality of sourced and produced food, supply chain integrity, kitchen processes, staff performance and standards, training and ongoing development.
Geoff’s background includes senior roles in Michelin-starred restaurants such as French inspired L’Ortolan in the UK, The Schweizer Stuben in Germany and The Belfry by Anton Mosimann. He has had leadership roles opening and managing restaurants for some of the top names and establishments in the hospitality industry, including Alain Ducasse in Hong Kong, Pierre Gagnaire in Dubai, the Hyde Park Hotel in London, the entire InterContinental Hotels Group in Dubai and Palazzo Versace in Australia.
Keith Higginson - Executive Chef, Retail Venues
Keith is the Executive Chef for all retail outlets within Fresh’s portfolio. He was responsible for the setup and launch of STC and MCA Café, as well as No. 10 Bistro at the Mint, Cornerstone at Carriageworks, the Café at Rookwood, Bakehouse at Hyde Park Barracks and The Governors Kitchen at Museum of Sydney.
Keith’s career began in Switzerland where he received training and honed his skills at Michelin starred restaurants, including Paul Rankin’s Roscoff and Robbie Millar’s Shanks, before moving to London and working in Terence Conran’s Sartoria.
In Australia, he took positions at hatted restaurants Bistro Moncur and Bathers Pavilion before opening the fine dining Italian restaurant Aqua Luna at Circular Quay. Later, as Head Chef, he opened the Tilbury hotel. He has consulted on cookbooks such as Bill Grangers ‘Simply Bill’ and contributes to magazines such as Australian Gourmet Traveller.
Penelope Hills - Director of Catering and Major Events
Penelope started her career in London, working her way up to Senior Event Manager and then heading up the sales team at one of London’s top five catering companies. Here Pen ran events in exclusive and high profile venues such as the Natural History Museum, the Victoria & Albert Museum and the Tower of London.
In 2011 Penelope moved to Sydney with the Shangri-La Hotel as an Event Manager. She joined Fresh Catering in 2013 as the MCA Senior Event Manager based onsite managing all the corporate, private and museum run events.
In 2015, Penelope was promoted to Project and Site Manager for our special events including Handa Opera On Sydney Harbour, the Polo In The City Series and Polo By The Sea in the Gold Coast. Penelope’s experience has been invaluable in growing the Major Events arm of Fresh Catering and has resulted in many valuable and long-term contracts.
Julie Little - Director of Event Catering at Museum of Contemporary Art
Julie is the Director of Event Catering for one Fresh’s flagship venues, Museum of Contemporary Art. During her 17 years with Fresh, Julie has managed and overseen landmark events such as the Autumn and Spring Carnivals at Australian Turf Club for over 10,000 patrons, the Handa Opera on Sydney Harbour and the JP Morgan Challenge
Prior to joining Fresh, Julie was on the management team for catering at one of the largest events Australia has ever seen – the Sydney Olympic Games.
Starting her catering career in the UK, Julie has held management roles at a number of prestigious firms and establishments, including Justin de Blank Catering, the Pelham Hotel and the Sydney House Hotel in London. She moved to Australia in the 1990s to manage Neil Perry’s Rockpool Catering.
Work with us
Our focus is to provide a positive workplace culture and meaningful employment opportunities for all staff. We are committed to offering training and development to support our employees to grow and advance their career.
Between our Redfern headquarters (including office, preparation kitchens and logistics base) and various venue locations, we currently employ 480 staff.