Progressive Catering & Events 3.48

Progressive Catering & Events brings with it a fresh and creative take on modern cuisine. “My vision is simple. To provide my clients with food that is restaurant quality, fun and flavourful, with a professional and friendly service to match” – Trent

When an opportunity presented itself for Trent to study abroad at the California School of Culinary Arts in L.A, he grabbed it with both hands. This stint in the City of Angels, which included working for Joachim Spichal of the Patina Restaurant Group in L.A, saw Trent catering events at the Hollywood Bowl, Walt Disney Concert Hall and working under the direction of US celebrity chef and restaurateur, Wolfgang Puck, at the 73rd Academy Awards in 2001.

After L.A, Trent headed to London where a two rosette-awarded restaurant at The Hemple Hotel in Bayswater provided fine dining experience. From there he joined Princess Cruises, which took him from Mexico to the Baltic Seas and consolidated his skills in catering for the masses. "From working in the main galley feeding up to 2000 people for a breakfast, lunch and dinner service, to working in their speciality dining restaurant, where you can do up to150 meals in a service, is all in a day's work" - Trent.

Trent returned to Australia to work at the Park Hyatt Sydney in Circular Quay, before he was back across the Pacific for another stint with Patina Group in Los Angeles, running their pre theatre-dining restaurant, The Roof Top Grill, at the Hollywood bowl. In 2008, he found his way back to the Gold Coast, where he worked as the Head Chef at Domanis Restaurant in Main Beach, as well as Head Chef and consultant at East Restaurant and Lounge Bar in Broadbeach.

We look forward to catering your next event.