Incorporated in 1997, The Difference Catering Company Ltd boasts a proud fourteen year history, producing a consistently high product under the leadership of Michelin starred Philip Reynolds.

Operating out of its 6500 square feet premises in St Johns the company employs a highly experienced team of seven full time and twenty casual staff with a vehicle fleet of six, allowing it to serve a large range of both corporate and private clients throughout the Auckland metropolitan area.

An absolute dedication to consistently producing food of the highest possible quality and standard at competitive prices, has earned The Difference the reputation it has today - a reputation reflected in the many unsolicited testimonials it receives from its customers.

A wealth of international experience and expertise combined with an extensive and totally complimentary event planning service for its clients takes the hassle out of any event.

The Difference can guarantee

• Reliability
• Attention to detail
• Consistently high food standards
• Experienced professional staff
• Innovative menu creation

Stephanie Reynolds

Managing Director

A chef with over 20 years experience, Stephanie trained in New Zealand at one of the best hotel chains in the world.

Beginning her career in the 80’s at The Regent Hotel, she then spent time in the UK cooking at 5 Star establishments, including The Regent Hotel London and Orcinos Restaurant in Holland Park.

Returning home to Auckland in 1995 she started the Difference Catering Company.

Her constant high standards of service and professionalism coupled with innovative food and menu creation, sees a constant supply of unsolicited testimonials from our customers.

Philip Reynolds

Executive Chef

Spending 12 years cooking in London and Europe, he worked in such internationally renowned restaurants as Londons Nico at Ninety Park Lane, Alain Ducasse and George Blanc and headed up the Picasso Room at Marco-Pierre White’s Michelin-starred L’Escargot along with Harrods Flagship restaurant The Georgian. These included three other restaurants totalling 1200 seats.

Returning to Auckland in 2002 he ran the Alinghi challenge for Ernesto Bertarelli’s, before becoming Executive Chef at The Relish Group where he was responsible for planning everything from small intimate dinners to full service conferences for up to 1600 guests at a time.

Moving to Otto’s in the Metropolis Hotel, he proved his expertise in wine and food pairing, preparing comprehensive menu matching for international clients such as Moet & Chandon, Cognac Martell, Brown Brothers and Daniel Schuster.

In demand, he moved to the Heritage Hotel Auckland as Executive Chef, and then was head hunted to the position of Executive Chef for Fonterra Food Services in charge of new product concept and development, including Kapiti Ice cream and cheeses.

He brings a wealth of international experience to an already highly experienced team.

Vanessa Willems

Events Manager/Function Co-ordinator

A love of entertaining and managing events, coupled with 20 years world wide experience and a natural gift with hospitality make her one of the company’s great assets.

Her attention to detail is unrivalled, she is hailed as the consummate host and total professional by our customers.

Chris Allan

Sous Chef

Chris joined The Difference Catering Company in February 2011. Prior to this he has built up a wealth of diverse experience in London, Canada and New Zealand.

In 1999 Chris was accepted to represent New Zealand as a Rotary International Youth Exchange Student to Sweden for 12 months.

He followed on from this with 2 years in London where he worked at Le Café du Marche for a full year under the guidance of Executive Chef Simon Cottard. Le Café du Marche consists of 3 different style restaurants ranging from a Wine Bar to upmarket dining.

He then took time out to travel New Zealand as a Tour Driver where he ensured visitors had an experience of a lifetime with his guidance and knowledge of the areas through which they travelled before being appointed as Sous Chef in the catering team at the Richmond Olympic Oval in Vancouver 2010 Winter Olympics.