Company Profile

In business since 1997, and incorporated in 1999, we have been producing a consistently high quality product ever since. Our wealth of international experience and expertise puts us at the fore front of the hospitality and food service industry.

We operate out of 600 m2 of 'A' grade food production premises in St Johns, where we employ a highly experienced team of ten full time and twenty casual staff, and with a vehicle fleet of seven we serve a large range of both corporate and private clients throughout the greater Auckland metropolitan area.

An absolute dedication to consistently producing food of the highest possible quality and standard at competitive prices has earned us the reputation that we have today - a reputation reflected in the many unsolicited testimonials we receive from our customers.

Our wealth of international experience and expertise coupled with an extensive history planning full service corporate and private catering means The Difference can guarantee

Senior Staff Profiles

Chef Stephane Reynolds

Stephanie Reynolds

Director of Operations

A chef with over 25 years experience, Stephanie trained in New Zealand at one of the best hotel chains in the world.

Beginning her career in the 80's with an apprenticeship at The Regent Hotel Auckland, she then spent time in the UK cooking at 5 Star establishments, including The Regent Hotel London and Orcinos Restaruant in Holland Park..

Returning home to Auckland in 1995 Stephanie then spent 2 years as Sous Chef at Mikano's Restaurant in Mechanics Bay before starting the Difference Catering Company in 1997.

Her constant high standards of service and professionalism coupled with innovative food and menu creation, and event management from the initial contact to the completion of your function means that Stephanie can ensure a wonderful experience.

Chef Philip Reynolds

Philip Reynolds

Executive Chef and F & B Manager

Spending 12 years cooking in London and Europe, Philip worked in such internationally renowned restaurants as Londons Nico at Ninety Park Lane, Alain Ducasse and George Blanc before heading the Piasso Room at Marco-Pierre White's Michelin-starred L'Escargot. He then spent two years as Head Chef for Harrods Flagship restaurant The Georgian where his role included three other restaurants totaling 1200 seats.

Returning to Auckland in 2002 he joined Sky City for the Alinghi challenge for the America's Cup 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. Currently working with numerous New Zealand and International winemakers creating exclusive wine events.

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 award winning Kapiti Ice cream and cheeses.

He heads up our team of highly experienced internationally trained chefs.

Chef Tamara Ratahi

Tamara Ratahi

Function and Events Manager

Tamara has a passion and love of the hospitality industry. Her extensive background over the past 12 years in many different areas of hospitality has enhanced her skills, becoming a professional, adaptable and knowledgeable event manager.

Tamara joined us after honing her skills for 5 years as Wedding and Function co-ordinator and then General Manger of the well known wedding venue, Allely House Restaurant and Function Centre in Kumeu. This demanding role has given her a comprehensive understanding and knowledge of how to orchestrate a seamless, perfect and effortless event encompassing all aspects of your function.

Tamara and her staff will bring that special touch to your day.