In the world of ever-evolving gastronomic arts, the Culinary Director takes charge, skillfully managing every aspect to create a flawless dining experience. Join us as we venture behind the kitchen doors to uncover the life of Chef Joey – the creative mastermind dedicated to developing remarkable flavours, motivating kitchen teams, and upholding the industry’s top standards.
Meet Dish Catering’s Executive Chef-promoted-to-Culinary Director: Chef Joey Brereton
At Dish Catering, the enchantment starts well ahead of the moment guests savour their first bite. Leading the charge is Chef Joey Brereton, whose passion for food and dedication to perfection define Dish’s culinary identity. With a wealth of experience spanning Michelin-starred establishments, high-end restaurants, and international hospitality consultancy, Chef Joey brings unparalleled creativity, passion, and precision. His expertise in modern culinary techniques, global cuisine, and his deep understanding of the business side of the hospitality industry make him a leader in the field. At Dish Catering, he combines his creative flair with strong business acumen to deliver extraordinary dining experiences that are both luxurious and bespoke.
The Start of the Day: Delta, Plus, and Planning
Chef Joey begins his day bright and early. Before anything else, he reflects on the previous day’s events, considering what went well and what could be enhanced, while also paying attention to the feedback from event hosts and organisers. Next, he reviews the upcoming weekly and monthly event schedule, conducts an inventory assessment, and collaborates with suppliers to guarantee that only the finest ingredients are selected for the kitchen. Menu planning becomes a daily practice, where he skillfully balances seasonal produce, customer tastes, and creative culinary ideas.
“Every dish is more than just a story-teller,” says Chef Joey. “We aim to create flavours that evoke emotions and “food that steals the show” using only responsibly-sourced ingredients and meticulous techniques.”
The Heart of the Kitchen: Leadership in Action
As the kitchen comes to life, Chef Joey leads a brigade of talented chefs, each responsible for different aspects of the menu. From the sauté station to pastry, every team member plays a critical role. Then comes food logistics and on-site setup, Chef Joey ensures smooth coordination, stepping-in to refine visual presentation, flavours, perfect plating (for sit-down/gala dinners), and maintain efficiency during service.
In addition to culinary skills, leadership plays a crucial role in the responsibilities of an Executive Chef. Daily tasks include training, mentoring, and inspiring the team. Chef Joey emphasizes, “A successful kitchen is built on collaboration and mutual respect. My goal is for each team member to develop, learn, and take pride in their work.”
The Rush: On-site Event Service & Adapting on the Fly
On-site event catering chef is a feat not for everyone. From kitchen preparation to mobilising Dish’s culinary brigade, Chef Joey masterfully looks after multiple events in one day! Trusting his team and empowering the second, third, fourth chefs in-command is key. As the venue fills with eager diners, the pressure intensifies. Dishes must be executed flawlessly, and timing is everything. In the heat of service, Chef Joey remains cool under pressure, ensuring consistency and quality with every plate that leaves the host’s kitchen.
Beyond the Kitchen: Creativity & Innovation
Chef Joey takes time to reflect and refine. Whether experimenting with new ingredients, food trends, collaborating with chefs, or conceptualising seasonal menus, creativity is at the core of his profession.
“Our industry is always evolving,” Chef Joey says. “Staying inspired means constantly learning, travelling, and embracing new culinary influences.”
The Passion Behind the Plate
What sets a Culinary Director apart is more than technical skill—it’s passion, resilience, and an unwavering commitment to excellence. Whether leading a Michelin-starred restaurant or an award-winning catering team, the role is as demanding as it is rewarding.
For aspiring chefs, Chef Joey offers this advice: “Work hard, stay humble, and never stop learning. Cooking is an art, but leading a kitchen is about bringing people together through food.”
So the next time you enjoy a show-stopping canape or a beautifully-plated main course dinner from Dish Catering, remember the hands and heart behind it—the passionate culinary artist who turns ingredients into unforgettable experiences.
