WELCOME TO MAYBREE GROUP, A PREMIER CATERING COMPANY
Maybree group is proud to bring you uncomplicated, high-quality dining experiences. With decades of hospitality experience our team is here to offer you our speciality catering and hospitality services.
With amazing produce and customer satisfaction at the forefront of our ethos, maybree group is certain to provide memorable experiences for you, your guests, your crew, your team or whoever you may need to feed and entertain.
We concentrate on sourcing the finest quality produce – buying as local as the location provides – to ensure the highest standards. We are flexible to all events and the team will aim to create bespoke experiences to meet any need.
If its expert opinion or hospitality consultation services you require to kick start your new or existing hospitality business, Maybree group has the experience to help you with everything from concept development right through to inception.
We love what we do, and we look forward to guiding you through your next culinary journey.
OUR STORY
WILL WESTMAN – DIRECTOR
A master in the kitchen, will began his culinary career 16 years ago. Will’s experience ranges from working in some of Sydney’s finest gastro pubs followed by stints in premiere restaurants and heading up his own kitchens in the fine-dining sector. Since then, his progression into the catering side of the industry has seen this become his speciality. With years of experience from
large events, film set catering, backstage/festival catering, and weddings, to super-yachts and intimate sit-down dinners. He has gained a wealth of knowledge and his passion for cooking is everlasting.
“If you want it, we will make it happen. As you know there is always a way”
CHRIS GIBSON – DIRECTOR
A hospitality aficionado, his love for the industry has been curated through international travels and an enthusiasm for all things food and wine. With a degree in hotel and resort management, his experience ranges from working with five-star hotels, extensive food franchise operations, pub and gaming venues to new restaurant concept launches in Australia, Hong Kong and across southeast Asia. Chris’s progression into catering over the last few years, with a number of highlights including small-scale intimate events to large-scale backstage & crew catering projects, such as “splendour in the grass,” illustrates his diverse hospitality talents.
“Great food and great company are life’s simplest, yet greatest pleasures”
