ABOUT USAt the heart of Paddock to Plate Catering Co lies a deep respect for ingredients, community, and the stories food can tell. Founded on a farm to table philosophy, we deliver thoughtfully crafted catering experiences that honour both the land and the hands that shape it.
Led by Executive Chef and owner Sean Young, our team brings together years of culinary expertise with a genuine passion for sustainable, seasonal cooking. Sean’s journey has shaped a chef who values integrity as much as what he's cooking. After stepping away from the pressures of unsustainable kitchen culture, Sean found his place in the more considered rhythm of farm-to-table cooking—first under the mentorship of Head Chef Matt Bray, and now as the driving force behind our business since 2022.
We believe catering is more than just serving food—it’s about creating moments. We design menus that reflect the occasion, the people, and the season. We prioritise local, organic produce and maintain close relationships with growers and producers to ensure that every element on the plate has a purpose and provenance.
As a small team, we operate with intention. From the way we minimise waste in the kitchen to how we build connections with our clients and community, every detail matters. Our approach combines creativity with a commitment to ethical practice, and our values closely align with principles of social and environmental responsibility.
We’re so proud to be redefining what catering can look like—grounded, generous, and entirely bespoke.
SEAN YOUNG, HEAD CHEF
At Paddock to Plate, my goal has always been to uphold strong ethics around the food we work with while showcasing our diverse skills. From the very beginning, I also set out to create a space where chefs and event staff feel respected, valued, and heard.
This passion stems from my natural resistance to the state of the hospitality industry today. Whilst training and rising through the ranks I always had a desire, inspired by one of my favourite chefs- Attica's Ben Shewry- to move away from this toxic culture I found myself in and create an innovative environment with support, appreciation and mutual respect. Cooking is an art, it's a passion, it truly is a joy and in my opinion flourishes best in a supportive atmosphere.
Our philosophy here has and will always be, we are students of the ingredients and the dish we are trying to create. It's not about us as individuals but rather us as a group, desiring excellence in our craft.