Since it was founded 25 years ago, Great Catering has always operated with a strong passion for delivering exceptional food and service.
Acquired by Martin Smith in 2019, Great Catering was re-shaped into a modern, innovative event catering business.
The company has undergone another refresh, with the launch of a new-look website and brand design to reflect its innovative offerings and how the company can tailor to client needs, big or small.
Smith said this milestone was a testament to the hard work and dedication of the team, past and present.
“We all strive to set the highest standards of hospitality and catering across corporate events, private parties and weddings,” he said.
Smith added that the company has built a reputation for its creativity and meticulous attention to detail. Great Catering also sources the finest ingredients to craft inspired menus and design memorable events that leave a lasting impression.
The new branding has reflected the company’s abilities, from events with great extravagance to simple and refined services. Smith said that the company has prided itself on offering exquisite food that isn’t exclusive, and that its flexible approach has made it an accessible choice.
Great Catering has partnered with Chef Rob Hooper, whose exceptional culinary skills and experience with produce-driven cuisine have inspired the team to elevate its catering standards. Smith added that its seasonal menus, featured across its diverse packages and offerings, are crafted with bold flavours, vibrant textures, and stunning presentation.
Chef Hooper originates from the UK and has a strong restaurant and catering background. He moved to New Zealand, first to Christchurch, where he learnt about seasonal and regional produce and how to utilise these into menus. Following stints working for another catering company and luxury lodges, he relocated to Auckland to partner with Great Catering.
Smith said Great Catering delivers and produces a large number of private parties in client homes or private locations. Therefore, its ‘party’ menus, encompassing its signature items, canapes, finger food and food stations, remain highly popular. Examples of such dishes include its Great Fried Chicken with Caviar, or the Cacio e Pepe food station.
Regarding trends, Great Catering typically has a good influx of ideas to implement following the European summer, when new culinary trends are circulating. Many of Great Catering’s clients are well-travelled too, and enjoy requesting particular flavours from their time overseas. Hooper added that there has been a distinct focus on seasonal New Zealand produce, which is carefully constructed and reflects the client's brief. He considered Italian and Spanish cuisine to be among the strongest influences on the menu.
Throughout its 25-year history, Smith said there have been many highlights that stand out, from important family celebrations to spectacular events across the country.
Some recent memorable moments include the Barfoot and Thompson Centenary Dinner, the largest plated three-course dinner in New Zealand’s history at 3,800 attendees, as well as the 2025 ITM New Zealand Sail Grand Prix I Auckland, both corporate and public hospitality provision.
Smith was tight-lipped on future projects, but hinted at involvement with this year’s New Zealand Fashion Week.
He said catering is all about creating memorable event experiences by providing food, staff, and equipment directly to the client’s chosen location, whether it’s a wedding, corporate event, party or conference.
“We collaborate closely with clients to design a tailored menu that aligns with the event’s theme, guest count, dietary requirements, and budget. Our services range from simple ‘boxes’ deliveries to full-service dining with experienced staff and equipment,” he said.
“While both restaurants and catering services prioritise food quality and guest satisfaction, event catering stands out for its emphasis on customisation, logistical planning, and delivering a seamless dining experience wherever the event is held.”
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