 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
Hattie Tamplin – head chef and owner of Hatrick Catering
Originally from London, I trained at Westminster College and then learnt my trade through the 90s by working my way up in the kitchens at The Dorchester Hotel, one of London’s top hotels. This was followed by a year at The Capital Hotel, a one Michelin starred hotel in Knightsbridge. The knowledge and discipline I learnt from these exclusive restaurants has proved a solid building block for the rest of my culinary career.
I then spent several years travelling and working in Europe. Over winter I worked in ski resorts in France running luxury chalets and in summer I cooked on exclusive charter yachts in the Mediterranean. Using that fantastic local produce, I started to find my own cooking style.
Returning to London I worked for several elite caterers including Rhubarb Food Design, London’s premiere events caterer and events organiser, learning how to take restaurant quality food to the catering environment.
Since moving to Sydney in 2004, I 've worked at the Pier Restaurant in Rose Bay, followed by two years with Belinda Franks Catering. At Belinda Franks I worked at some of Sydney’s most glamorous private homes and on a number of high profile events, including cooking for the International Olympic Committee at the 2006 Winter Olympics in Turin.
These events and experiences inspired me as a chef and it was a natural progression for me to form my own catering company, Hatrick Catering. I love the client interaction and following a job through from inception to fruition. I get great pleasure from being able to cater for people’s individual needs, and making their wishes a reality. Its about providing fantastic food, with my own individual style and flavours, and giving a personal, professional and flexible service.
Hatrick Catering is the catering company for every event……………..
