With over 20 years experience in kitchens, Taz took the leap and set up Food Envy in 2012 – a way to share his love of good food and hospitality.
Leaving school at the age of 16 to work in the restaurant industry, Australian native Taz worked through the cheffing ranks in his home town of Hobart, Tasmania. He moved on to acclaimed establishments in Sydney, Nelson and Queenstown, before settling in the capital which he now calls home.
What started as a one man operation (taking orders, preparing food, delivering and dishes!), expanded into a duo with wife Sarah. It wasn’t long before Food Envy took off and developed into a full catering team – all self-confessed foodies out to share their hospitality with you!
Our Food
At Food Envy we love good company and good eats!
Wellington is a city that celebrates incredible food and service. We feel catering shouldn’t be any different. Our food comes from a kitchen that values freshness, flavour, generosity, colour and variety.
We have an inclusive approach to dietary requirements. Accommodating your ethical, religious, nutritional or allergy related diet is important to us and a significant part of our offering.
Food Envy is featured in the 10 Best Catering Wellington Companies.
Our Service
As big as we are on food, we are huge on service.
We’ve held on tightly to our humble beginnings, focusing on personal connections with our clients which we credit to our close knit team.
We’re big on being flexible and ensuring we get things right for you on the get go. Hit up our FAQ's to learn more about how we work.
If you’re ever in the neighbourhood, pop in and see us – we’d love to meet you.
Sustainability
As a business, we are conscious of the impact and influence we have on our community and customers.
We are committed to:
Sourcing of local and seasonal produce
Offering a variety of plant based options as part of our regular menu.
Offering 100% free range eggs across our entire menu.
Offering completely free range chicken and pork by 2022.
Minimising food waste – the organic waste we produce is collected by Kai to Compost, and any unsellable goods are donated.
Minimising packaging waste – we present and serve our food on ceramic and glass crockery. If possible, we always use plant based packaging if single use packaging is necessary.
As a commercial business, we believe it’s our responsibility to lead these initiatives and are always looking for ways to minimise our impact on the planet.