Matt Mirosevich is the founder and head chef of Catered by Matt, a Sydney catering company he established in 2023. Based in Manly Vale, Matt leads a team of eight, catering weddings, corporate events and private dinners throughout Sydney, from Penrith to the Sutherland Shire and north to the Central Coast. The company offers canapé, buffet, plated and degustation menus tailored to each occasion.
Matt began cooking at 15 and completed his apprenticeship at Little Beach Boathouse in Port Stephens. Between 2018 and 2020, he won ten culinary competitions and was awarded the 2019 Brett Graham Scholarship. The scholarship included a placement at The Ledbury, the two-Michelin-starred London restaurant, though the opportunity was cancelled due to the pandemic.
He later spent two years at Quay while the restaurant held three hats. In 2021, Matt left to build a business under his own name. His first venture was Bare Chested Chef, now known as Bare Chefs, which is run by his brother, George, in Newcastle. Catered by Matt followed, bringing Matt’s fine dining experience to celebrations, events and private homes across Sydney.
Matt is also one of the chefs featured on Billion Dollar Playground , the Binge and Foxtel series that follows private staff as they cook and host in Sydney’s most exclusive holiday homes. His clients include Porsche, Ferrari and Salesforce, as well as people hosting intimate dinners at home.
His cooking is guided by seasonal Australian produce and the standards of a fine dining kitchen. Signature dishes include pan-roasted Murray cod with miso butter, 36-hour beef short rib, and spanner crab remoulade served in sesame waffle cones.
For Matt, excellent service is as important as the food. “We create experiences that are beautiful, delicious and stress-free,” he says. “People should enjoy their night, not run around the kitchen.”
Your wedding is a meaningful milestone that deserves a once-in-a-lifetime celebration. Behind this special day are months of careful planning, so every detail should feel just right. The food is no small part of that. Couples across Australia see wedding catering as an investment, as long as the quality, taste, and overall experience deliver. But […]
KEY TAKEAWAYS At 20 guests every detail is visible, from ingredient quality to plating. The scale rewards precision over volume. The same 20 people need a different service model at a home party, a board lunch and a milestone celebration. Canapé service suits 20 particularly well — it keeps the room moving and reads as […]
KEY TAKEAWAYS People forgive a lot at an event, but they remember food that ran short or fell flat. The checklist runs in three phases: planning and booking, menu planning, then logistics and setup. Lock the budget and the guest count before the menu — every later decision depends on those two numbers. Dietary requirements, […]
KEY TAKEAWAYS Corporate catering has to earn attendance. The format you choose decides whether people stay in the room or check their phones 25 ideas across five event types: business lunches, product launches, team building, conferences, and boardroom meetings. Match the service style to the agenda — seated formats protect the schedule, roaming formats keep […]
KEY TAKEAWAYS Forty is worth marking properly: people in their 40s report more confidence and contentment than at any other life stage. Forty ideas grouped by mood – elegant and intimate, personal and meaningful, relaxed and home-based, and experience-led. At-home celebrations dominate the list because they scale up or down without a venue minimum spend. […]
KEY TAKEAWAYS 51 ideas grouped into five directions: themed parties, personal touches, elegant at-home celebrations, activities and experiences, and travel. A theme is doing more than decoration. It sets the tone, gives guests a way to connect, and makes the photographs work. Most of the ideas are built to pair with at-home catering, so the […]