Senior Staff Profiles

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 Goodison

Head Chef

A well travelled 15 year career has seen him work in a broad range of restaurants, hotels and elite private houses, both locally and overseas.

Having worked in London, Switzerland and Spain, he returned home and continued his career at Austin’s, before moving to the prestigious Ottos restaurant in Auckland’s CBD, where he worked with our Executive Chef, Phillip Reynolds.

He brings a creative european styling to our kitchen.