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Interview: Ian from Laissez-Faire Catering

Today we've got an interview with Ian from Laissez-Faire catering in Sydney. Wedding Catering is an important part of every wedding day, so it should be especially interesting to see what that's all about!

Let's learn a little bit about your business and services you offer, can you give us a brief overview?
Our wedding consultants will do it all for you from food to flowers, music to marquees to venues. We bring over 20 years experience to your wedding day. You deserve the perfect location, and Laissez-faire is proud to have access at some of Sydney’s most unique and breathtaking venues. We are committed to sourcing the best single ingredients available at the right time from the right supplier.


 How did you get involved in the wedding industry?
Brides, grooms and families have experienced our services and we are greatfull for their recommendations. Through word of mouth, referrals and stunning venues, we are growing our market share every year in the weddings world.

Laissez-faire Catering Winner Caterer of the Year, Corporate Caterer of the Year, as well as Popular Choice Caterer of the Year in the Restaurant and Catering NSW Awards for Excellence. As a Gold Licence Caterer our standards of food and service have also been endorsed, so you know you are selecting a trustworthy and reputable company to handle one of the most important events in your life.


Do you have any kind of underlying philosophy, that guides the way you approach weddings?
Every time you see the Foodified™ stamp, you know it’s Laissez-faire’s fresh, local and seasonal produce, and it’s a result of a leading Gold license caterer with above industry standards in quality assurance and sustainability policies.   

We work with premium and local seafood and beef suppliers, artisan cheese producers and quality local fruit and vegetable growers to develop inspiring, seasonal driven menus that will bring the best produce to your table.

Protecting and enhancing the environments where our business operates, innovating with waste management techniques, working in collaboration with suppliers, venues and clients to positively impact our local community and reducing our footprint by raising awareness are the fundamental principles of our Foodified™ philosophy. 


Do you have a unique selling point, or something that makes your business extra special?
It’s a combination of our approach, style, design, experience and execution.

With a personal approach, bringing 20 year’s of experience, access to some of Sydney’s most stunning venues and a philosophy of fresh, local and seasonal produce every time, with professional staff and very competitive packages, we have been very lucky with happy clients.


In your oppinion, what is it about your service that makes a wedding day extra special?
Again…. It’s a combination of our approach, style, design, experience and execution.

Our chef takes a lot of the credit, his capabilities of creating traditionals menus to the more modern.


We particularly noticed how nice the photos looked on your profile, is there an interesting story behind any of them?
Every picture has a story, you can browse our blog and our facebook page usually we share some of our stories.   


If you could give one piece of advice to a bride (or groom) on their special day, what would it be?
Now the fun and excitement of planning your dream wedding begins. The most important day of your life deserves the very best. Whether you’re planning a small intimate wedding or need to include a cast of thousands, our beautifully crafted settings and menus seek for the most experience help you can afford, to create your perfect day, a professional approach and a eye for detail leaves you free to thoroughly enjoy it.


We're really excited that you've joined the My Wedding Concierge family, anything final before we sign off?
One of my favourite wedding stories is that of my parents; they met in a bar in Australia but had already planned & booked to travel separately & indefinitely.  After spending only two weeks together, my mum boarded her flight & said goodbye to my dad.  It took him 7 days without her to realise she was the one – he booked a flight to the Greek Island of Crete where he knew she was travelling, met her, married her the next day & 30 years later, they are still together.