Sydney’s Gourmet Food Caterer
At Box Catering, we’re a team of dedicated hospitality professionals who have been working across multi-award-winning venues, in cookery and service catering, for over 30 years. United since 2009, we have an enviable track record of success.
Meet Sydney’s catering experts
What sets Box Catering apart from the rest? Simple: we make restaurant-quality food and then serve it at the right temperature whenever and wherever you need it. Uniquely, our use of temperature-controlled boxes, means we can get serving timing and serving temperature right in advance. It’s a catering solution that frees your event schedule from the limitations of what a commercial kitchen can prepare minute to minute.
Well before starting Box Catering, the stories of how General Manager Greg Harris and Director Greg Bookallil each got into hospitality are remarkably similar. They both simply loved food and events. Throwing dinner party after dinner party for friends and family was fun, but wasn’t scratching the itch.
When their paths crossed, they got to talking and wondering… “How can we serve delicious food outside a restaurant setting without compromising on quality?” The answer came when they discovered temperature-controlled hot/cold delivery boxes. These are the boxes of Box Catering.
These special boxes meant Greg H and Greg B could create whatever meal a client wanted and then preserve it at the perfect serving temperature well after it left their kitchen. Tender meats, aldente risottos, chilled desserts, crisp pastries, fresh tacos and more – none of it needs to be served immediately from the kitchen. The genius of the temperature-controlled boxes meant that, suddenly, the usual limits on catering were gone!
In 2009, as Box Catering was about to launch, the two Gregs combined their 30 years of food experience to create a vast menu of crowd favourites. Next, they built the team, got their first clients and were in business! Through it all, however, Box Catering’s original mission of good food and good events has remained in the heart of everything we do.
Because for the whole Box Catering team, our work is about giving everyone an opportunity to experience a great meal wherever they are: a conference hall, a country wedding chapel, a yacht on Sydney Harbour – anywhere. What’s more, since 2009 and across perhaps 100,000 meals served, Box Catering still has not had a single bad review. Book your next event with us and find out why!
Savour Accredited Gold License Caterer
Unlike many of our competitors, Box Catering holds a Gold Licence from the Restaurant & Catering Industry Association of Australia.
It certifies that we’re trained and experienced professionals who adhere to the highest standards of food safety, business insurance, quality control and kitchen operations.
Meet the Team
Greg Bookallil, Chef de Cuisine
After becoming a chef in 1993, Greg Bookallil worked in fine dining for 5 years before starting his own business leasing hotel bistros. Still working as a chef today, he has won many awards from the Australian Hotels Association, including:
- Chef of the Year for all of Australia – 2011
- Best Casual Dining in NSW – three times
- Chef of the Year for NSW – 2010.
Greg B loves the creativity of food: designing something that hasn’t been seen or tasted before. Yes: using trusted techniques to bring new ideas to the table – this is what drives Greg B to create tasty options that delight his diners.
His passion for food and dining has transferred to his children as well. Two of his sons work in kitchens hoping to achieve, and maybe surpass, their father’s success.
Favourite menu items:
- Arancini balls
- Goat cheese tarts
- Gourmet sausage rolls
Greg Harris, General Manager
A chef by trade, Greg Harris’s first love was food. Building from that love, his passion is designing events that flow beautifully and create excitement among guests.
Greg H simply enjoys interacting with people and making them happy through food. For him, it really is a case of ‘the more, the merrier’. The larger and more complicated the event, the more excited he feels to be part of a great catering success.
Working a big function, like a wedding or conference, that goes perfectly is what drives him to keep growing Box Catering and to keep creating food that delights clients and their guests.
The best part of his job might be the constant taste-testing for quality control. It ensures his crew is always delivering the best of the best.
Favourite menu items:
- Leek and marinated feta tartlets
- Prawn fritters
- Fresh salads
- Chocolate platters
Craig Wright, Chef & Mentor
Craig is an award winning chef with 4 decades of experience gained under industry heavy weights as Greg Doyle, Tetsuya Wakuda and the Dedes Group.
With a long career cooking for countless celebrities such as John Travolta, Midnight Oil, Radio and TV personalities and captains of industry, Craig was uniquely positioned to bring a depth of experience, training and knowledge that is almost unrivalled. As a support and mentor to our team Craig is invaluable.
Craig simply loves creating new and exciting dishes and teaching our chefs new skills and combinations.
Jeremy Powis, Executive Chef
Jeremy has a passion and dedication to quality food that has been forged in hatted establishments such as The Cottage Point Inn, Armstrong’s Restaurant in North Sydney and in Sydney’s best Gastro Pubs.
Jeremy is a fantastic leader and mentor and has developed and amazing team that provides exceptional catered food in any situation. Jeremy has a passion for events and for amazing food. No challenge is too daunting for Jeremy, he thrives on doing the impossible for the most difficult events.
Ben Iacono, Head Chef
Ben started his career in Gastro Pubs in Sydney, winning many industry awards and even gaining “Two Schooners” in the Good Pub Food Guide. In 2013 Ben joined Box Catering and has been leading us forward with some of the very best catered food in Sydney.
You will likely see Ben at many of our events as he really likes to get out, to meet and work with our customers as much as he can.