The Wilderness Chef

About The Wilderness Chef

The Wilderness Chef is a catering business based in Newcastle and founded by executive chef Cooper Thomas, who ran restaurant kitchens before starting out cooking solo for elopements. The business now employs full-time chefs alongside floor and office staff. Weddings fill most of the calendar, alongside corporate events, celebrations, private dinners and retreats, with guest lists anywhere from a handful to several hundred. Port Stephens weddings appear in the team's own blog. At Salt House in Shoal Bay, 24 guests at Matt and Tash's rainy February wedding shared canapés and a banquet of charred chicken and braised brisket, and at The Ridge in Nelson Bay, Emma and Dan's party of 15 had canapés followed by a plated entrée, main and dessert. Couples can also attend a tasting evening to try the food and meet the chefs before booking. Menus follow the seasons and local produce. Service can be roaming canapés, a buffet, platters shared along the table, or plated courses with alternate drop as an option, picked from the sample menu or left in the chef's hands. Dietary needs are collected about eight weeks out and tied to the seating chart, and an entire menu can go vegan, vegetarian or gluten-free. For sites with no kitchen, the mobile Wilderness Kitchen brings ovens, fridges and prep benches, and the host supplies a catering tent. Quotes include waitstaff, who usually arrive about an hour before food service, and extras include crockery, cutlery, linen napkins, cake cutting, meals for other suppliers and a staffed bar. Send an enquiry with your Port Stephens venue, date and guest numbers.

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