DARREN TAYLOR CATERING PTY LTD TRADING AS HARVEST TRADER & CO.5 KELLETT STREET POTTS POINT NSW 201102 9331 0085 . 0419016975 . info@dtcatering.com.au

H A R V E S T t r a d e r & C O

c o n c e p t+ v i s i o nOur food, drink and design concept has been crafted to enhance and fully activate this rare Utzon space.

c o n c e p t + v i s i o n

d e m o g r a p h i c

b r a n d i n g + p a c k a g i n g

b r a n d i n g + p a c k a g i n g

b r a n d i n g + p a c k a g i n g

h a m p e r s

p o p u p

c o n t a i n e r c o n c e p t

e v e n t s

e v e n t s

c a t e r i n g

In 1995 Darren started Darren Taylor Catering, which quickly gained a reputation for fine food and service. In 1998 Darren along with Miccal Cummins created Gastronomy “the art and science of food”.Gastronomy developed an envious reputation for fine food, wine and service, whether it was sandwiches one day or a degustation dinner the next.Amongst the awards that Gastronomy won over the years was the RCA boardroom Caterer of the year award, 2002, 2003, 2004, 2005 and 2006, also Venue Caterer of the year 2004. Dealing with the demands of some of Sydney’s best event companies and corporations Darren was able to develop events for any occasion.Whether it was a gala banquet for 400, a corporate Christmas party for 1’200 a food village for 15,000 or gourmet sandwiches for 10. Darren was a key partner in producing successfully, The Gay & Lesbian “Harbour Party for 5,500 patrons’ over 7 years.Incorporating bars, food outlets, Audio visual, lighting & logistics not to mention the fun. This included working with key stake holders, Aids Trust NSW, Botanical Garden Trust and NSW Police. This huge event raise huge funds year in year out.In 2005 Darren was invited to lecture in Event Management at UTS Sydney, which he does to this day.In April 2007 Darren sold his share in Gastronomy to concentrate on other interests. In 2011, through strong demand, Darren relaunched Darren Taylor Catering & Events. Darren Taylor Catering & Events has grown to become recognised as an industry leader in Catering & events.The structure of the company & the expertise of key personal have placed Darren Taylor Catering & events in a position to produce not only cutting edge events to satisfy industry demands, our R & D resulting in the launch of “Cafe Boheme Artisan Food” In addition consulting to the Events & hospitality industry. In April 2013, we were asked to consult for The New Haven Hotel group on their $2 million redevelopment of The Royal Hotel Paddington. Our strong management & corporate structure has allowed us to successfully manage & cater to the corporate & private sectors.

t h e s t o r y

Darren Taylor Catering myofficehub has cloud based applications to run their entire office on a Hub Platform.It’s features include:FlexibilityUser friendly ERPSingle integrated login for each userSecure username & password accessBranded with our logo & colour themeShared with our advisors Support & advice available from specialist teamsCustomisable to our requirements to suit the Venue needsCustomisable documents to suit the Venue needsOne-stop office dashboard to run our entire business in the cloudThe Hub can be branded to suit the Venue and linked to wherever we wantCan contain third party apps and systems to suit the VenueIt maps, guides and controls the users in one location, to give management the result we wantPermission driven database restricts the user’s access to the apps & menus we specifySingle integrated Hub platform, means we access apps from our integrated suite & preferred suppliers & other third parties can as well, as you chooseStaff Retention available with our Salary Packaging app One Hub platform manages our entire office - contract, invoice, leave, PO, reimburse, roster, tasks, timesheet & more

t h e h u b

p r o d u c t i o n k i t c h e n5 K e l l e t t S t r e e tP o t t s P o i n t

Sydney Festival Lion Nathan Coca Cola South Pacific Foxtel Sotheby's NAB

Private Wealth Fairfax Media Deutsche Bank Westpac Challenger Art Gallery of NSW

Goldman Sachs Morgan Stanley SBS Corporation Australian Turf Club

JP Morgan Louis Vuitton Rabo Bank Blue Oceans Equities Opera Australia

Capital Fund Sydney Dance Company Ash Street Lawyers The Greens North Sydney GSW Giants

c l i e n t s

t h e t e a m

Darren Taylor began his career as a Chef in 1975 by completing a 4-year apprenticeship at The American National Club in Macquarie Street Sydney.From there he worked with such Chefs as Mark Armstrong The Yellow Book, Patric Julliet Le Cafe Nouveau, Anders Ousback Anders Ousback Catering and Tony Bilson.In an era when Sydney restaurants were starting to make their mark.At Kinselas with Tony Bilson, “Godfather of French food in Australia”, Taylor was able to further develop his passion for French food.In 1987 Taylor had the opportunity,”through long time friend Rupert Rosenblum”, to work at Restaurant Troisgros, a 3 star Michellin restaurant in Roanne France for one year.Working along side Michel and Pierre Troisgros, for Taylor this was a dream come true.Returning to Australia, Taylor opened Bilson’s, “now Quay Restaurant” at Circular Quay with Tony Bilson.Receiving Restaurant of the year and 1 Chefs hat in the SMH Good Food Guide.From there Taylor was Manager/Chef at Gundarimba Restaurant Guesthouse in Jamberoo winning another Chefs Hat in the SMH Good Food Guide.In 1990 Darren rejoined Tony Bilson at his celebrated Restaurant Fine Bouche in East Sydney, which received 2 Chefs Hats in the SMH Good Food Guide.In 1992 Darren opened The Burton Street Restaurant to critical acclaim further developing his skills as a Chef and now business owner.Darren then Joined Armando Perccucio of Buon Ricordo, gaining 2 Chefs Hats SMH Good Food Guide and further developed his interest in Italian cuisine.In 1995 Taylor started Darren Taylor Catering, which quickly gained a reputation for fine food and service.In 1998 Taylor along with Miccal Cummins created Gastronomy “the art and science of food”.Gastronomy developed an envious reputation for fine food, wine and service, whether it was sandwiches one day or a degustation dinner the next.Amongst the awards that Gastronomy won over the years was the RCA boardroom Caterer of the year award, 2002, 2003, 2004, 2005 and 2006.Dealing with the demands of some of Sydney’s best event companies and corporations Taylor was able to develop menus for any occasion.Whether it was a gala banquet for 400, a corporate Christmas party for 1200 or gourmet sandwiches for 10 In 2005 Taylor was invited to lecture in Event Management at UTS Sydney, which he does to this day.IN April 2007 Taylor sold his share in Gastronomy to concentrate on other interests. July 2007, Taylor was approached by Robert Goldman, (CEO RCA NSW), to teach and lectured in food and hospitality skills around regional NSW, on behalf of Restaurant and Catering NSW. In November that year Armando Perccucio asked Taylor to rejoin him at Buon Ricordo as Executive Chef.In 2008 Buon Ricordo was awarded 2 Chefs hats in the Good Food Guide.In 2011, through strong demand, Taylor relaunched Darren Taylor Catering.In April 2013, Taylor was asked to consult for The New Haven Hotel group on their $2 million redevelopment of The Royal Hotel Paddington. Taylor enjoys living in Paddington, Sydney, his 4 children and grandson, going to the Opera and racing his 1969 Lancia Fulvia.

Oh and he likes food as well!

DARREN TAYLOREXECUTIVE CHEF

With a strong background in both food and film, Stan Sarris has been credited with revolutionising food and lifestyle experiences in Australia. In the early 90’s after a decade producing commercials and film clips, he decided to bring a sense of theatre to the food scene in Sydney. He was a partner in the iconic bar and night-club Rogues and went on to expand the business to open Streetons restaurant.

In 1991 he introduced Espresso coffee to Sydney’s CBD through his Paradiso cafes, the forerunners of the city’s cafe scene today. These were followed, in 1995, with Vetro a CBD café/wine bar with a strong focus on wine. His interest in the wine scene continued with the opening of Wine Banc in 1996 where innovative food and an extensive drinks list were complemented by live music late into the night.

In 1996 he secured one of Sydney’s most sought-after sites at 53 Martin Place, where he opened internationally-awarded restaurant Banc. At the same time he produced Banc book, which won the silver International Association of Culinary Professionals cookbook award in the US. In 1998, he conceptualised and opened the GPO food and restaurant emporium at 1 Martin Place. While running Banc and GPO, he was invited by British Airways to join their international culinary council and was responsible for Banc-branded dishes for first and business class passengers travelling out of Sydney and Melbourne to Bangkok and Singapore. After improving food and service on these sectors he was commissioned to run a Master class, British Airways’ London-based program where his team delivered training and implemented a program to more than 3000 pursers and flight crew members over a two year period. In 2008, he went on to engineer Etihad’s first and business class menus worldwide.

In 2000, as a testimony to Sarris’ professionalism in the food industry, he was the youngest ever individual to be appointed a councillor of the Royal Agricultural Society of New South Wales at which he was a member of the Wine, Fine Foods and Dairy Produce committees

In more recent years Sarris’ involvement in the food and wine industry has progressed in a logical and deliberate way. As principal of Loop Creative, a boutique interior design studio he has been commissioned to consult on, create and implement design concepts for restaurants, bars and food retail for a varied range of local and international clients.

STAN SARRISBUSINESS DEVELOPMENT

NICK CROSBYHEAD CHEF

Nick is a chef who has been working in Sydney for the past 15 years. As a child his first memories of food were making homemade mayonnaise with his dad, who to this day won’t tell him the secret ingredient, as well as making fresh Bolognese sauce with his mother. He was fortunate enough to travel to Europe with his family which sparked a real passion for food and cooking. Nick moved to the USA at the age of 8 and was exposed to an entirely different style of food. He returned to Australia at the age of 11 and began high school at Fort Street in Petersham. Socialising and eating with family and friends was a big part of his life and consequently this led to a career within the hospitality industry. After finishing high school in 1999, he commenced his career within the pub scene in Balmain. He began his apprenticeship at Longrain, Surry Hills in 2000, and quickly discovered a passion for the industry as well as a respect for different food styles. His career extended into working in establishments such as Otto, Onde and Cafe Sopra. It was at Cafe Sopra that he honed his philosophy on seasonality, freshness and sustainability, and still maintains this today.Nick currently is the head chef Darren Taylor Catering & Events.

DARREN TAYLOR CATERING PTY LTD TRADING AS HARVEST TRADER & CO.5 KELLETT STREET POTTS POINT NSW 201102 9331 0085 . 0419016975 . info@dtcatering.com.au

H A R V E S T t r a d e r & C O