The creative force and guiding hand behind the business, Dody’s vision, warmth and unwavering eye for detail have shaped more than 20 years of unforgettable events.
Working with Dody for a decade, he likes eating. With a wealth of culinary expertise, Scott leads the kitchen with a focus on seasonal, produce-driven menus. Known for bold flavours and refined presentation, his dishes bring a balance of creativity and technical precision to every event.
Peak produce in peak season. Tomatoes in summer. Oysters in late winter. When Bowen mangoes first arrive in late spring.
Unintrusive, confident, knowledgeable and restrained.
Fish, Chips, curry sauce, a buttered barm and a can of Irn Bru. In England, by the sea.
Bar Magnolia, Brunswick. Honourable mentions to Northern Soul chip shop and the Gozleme van at Preston market.
Respecting and replicating dishes from different cultures and cuisines. Recipes and techniques that have been around for
centuries. And Anthony Bourdain.
Having to navigate a number of operational and logistical barriers to produce the best possible product is pretty rewarding
when it works out.
Working with Dody Oliver since 2019 and originally from New Zealand, Kellie graduated from culinary school in 2014 and has worked her way up through the professional chef world, helping to open a number of highly successful restaurants along the way.
After starting her own family, Kellie discovered a strong passion for children’s nutrition. She now leads our Food 4 Schools kitchen, preparing nutritious, balanced meals for daycare centres, school tuckshops and education clients across Melbourne.
With her expertise, leadership and genuine care, Kellie ensures the kitchen runs seamlessly while delivering food that is both wholesome and beautifully presented.
Chilli. Always chilli. It adds heat, depth and personality.
The way food holds emotion and memory. A dish has the ability to take you back to a moment, a person or a feeling.
Creating a space where people feel safe, seen and cared for. It’s the little details and genuine kindness that make someone feel at home.
A big bowl of comforting noodles loaded with chilli. Chilli paste, fresh chilli, chilli sauce and chilli on the side.
Honestly, Melbourne does casual so well, hidden gems, places that don’t try too hard but nails every time. Top on my list whether you've had no drinks or too many drinks has to be Soi38.
Cheesy but it will have to be my Mum. Growing up around Asian cuisine and home-style cooking with bold flavours, balance, and food that’s meant to be shared. Fondest memory is she would throw massive dinner parties and she would cook all the food on her own with a cigarette hanging out of her mouth.
Cheesy but it will have to be my Mum. Growing up around Asian cuisine
and home-style cooking with bold flavours, balance, and food that’s meant to be shared. Fondest memory is she would throw massive dinner parties and she would cook all the food on her own with a cigarette hanging out of her mouth.
With extensive experience in hospitality and events, she oversees operations, logistics and client service, ensuring each event runs smoothly from first enquiry through to final service.
With extensive experience in hospitality and events, she oversees operations, logistics and client service, ensuring each event runs smoothly from first enquiry through to final service.
Carys works alongside Kellie, helping to deliver fresh, nourishing meals for daycare centres and schools. Known for her fun and warm nature, she not only ensures every service runs smoothly but also brings a positive energy to the office everyday.
With skill and precision, Stuart plays a key role in bringing menus to life. Stuart works alongside Scott in leading our events kitchen. From cocktail parties to large-scale events, he ensures every dish is delivered with precision and consistency, bringing professionalism and care to every service.
My favourite ingredient to cook with would have to be the herb Marjoram. A herb which is sweet and citrusy in flavour. This herb pairs well with either Lamb, beef, poultry or tomato dishes.
What excites me, is when you have cooked a dish that tastes unbelievable amazing and when finished plating, the food just stands out and looks beautiful after.
Great hospitality for me means giving 100%, being consistent, working well in a team. and giving clients the best experience on offer.
Would have to be Lamb Madras, Garlic naan and saffron rice served with a nice cold kingfisher beer.
At the moment Kisume, on Flinders lane. The food was so fresh and delicious.
My biggest inspiration was when I worked in London back in 2009. My chef at the time, Winston Matthews, taught me a great deal about French and European cooking and the management of the kitchen. And of course my current head chef Scott McElroy. Always learning something new everyday.
My Favorite part of working for Dody Oliver is every day is a different day, working in a tight knit catering team, Catering at peoples houses, giving the client the best food experience i can, and leaving with a smile, knowing the client has enjoyed their event.
A standout memory for me, would have to be last year 2025, when I cooked for a party of 18 people. Once I had served the food and was ready to leave and say goodbye, everyone stood up and gave me a clap as I left. The feeling was un reel, knowing I had made the clients experience memorable.
It’s not just about the food — it’s the people who bring it to life. Our team is dedicated to making every celebration feel effortless, memorable and filled with genuine hospitality.