FOUNDER/ CREATIVE DIRECTOR

Sophie Storen, formerly known as Sophie Cookes, honed her culinary skills at the prestigious Le Cordon Bleu in Paris, renowned for its luxurious ambiance and rigorous gastronomic training.

Upon completing her studies, Storen ventured to London, where she found guidance and inspiration under the tutelage of Skye Gyngell at Petersham Nurseries, a revered culinary establishment. Her time in London was not solely dedicated to cooking; she also immersed herself in learning from Italian foragers, local butchers, and Wendy Fogarty, the esteemed head of Slow Food London, instilling in her a profound appreciation for sourcing and sustainability. This ethos permeates every menu Storen has crafted, each one dedicated to celebrating local produce.

Returning to her native Australia, Storen founded Cookes Food & Events, where she has curated an array of memorable occasions, from high-fashion events to intimate milestone celebrations, infusing each with her signature blend of heart and gastronomy.

For every event, Storen meticulously tailors a menu inspired by the client’s preferences, venue, and the season’s bounty, ensuring a truly unforgettable culinary experience. Storen’s philosophy is elegantly simple: Food crafted without intention is a missed opportunity.

CHIEF OPERATING OFFICER

Johnny is a seasoned executive with over 20 years of expertise in the dynamic realms of hotel and hospitality industries. His extensive background encompasses multifaceted roles across operations, sales, marketing, and event management, making him a versatile and accomplished hospitality professional. With a keen eye for detail and a commitment to excellence, Johnny spearheads the day-to-day operations of the business, employing his strategic acumen to enhance efficiency and propel revenue growth.

EXECUTIVE CHEF

James is a highly talented and experienced Head Chef at Cookes Food & Events, where he has been an integral part of the team for the past decade. With over 20 years of experience in the culinary arts, James is known for his exceptional creativity, his passion for using the finest ingredients, and his commitment to excellence.

As Executive Chef, James works closely with Sophie on menu planning, recipe development, and culinary team management. James takes pride in using the freshest and highest quality ingredients, and he is dedicated to staying up-to-date with the latest trends. He works closely with his team of chefs to ensure that every dish is executed to perfection, and he is committed to providing an exceptional culinary experience for every event.

HEAD CHEF

With over a decade of culinary experience, Alex has established himself as a prominent figure in the Australian food scene. Recently promoted to Head Chef at Cookes Food and Events in October 2024, Alex's journey reflects his dedication and talent. Before joining Cookes, he spent three years at Blakes Feast Catering/Blakeaway, where he also rose to the position of Head Chef.

His tenure at Donovan’s in St Kilda, a one-Hat establishment, saw him quickly advance from Sous Chef to Head Chef after joining in 2019. Alex's strong leadership skills shine through in his management of the main kitchen, overseeing stock control, food costs, and creating innovative menus for both intimate gatherings and large events.

Before moving to Australia, Alex spent two and a half years at La Cloche in Ascot, UK, where he gained a reputation for his creativity and excellence. He completed his culinary training with BTEC Certificate III and BTEC Certificate IV (Honours) at the prestigious Lycée d'Hôtellerie Alexandre Dumas from 2007 to 2012 and went on to study at CREA in Paris (Bruno Goussault & Joël Robuchon) where he mastered Sous-Vide.

He is passionate about using fresh, seasonal ingredients and is committed to delivering exceptional dining experiences that impress guests and elevate any occasion.

SENIOR EVENT SALES MANAGER

Originally from Morocco, Marwan has always had a passion for food and hospitality, and he has turned this passion into a successful career.

Having worked with Cookes Food & Events for the past four years, Marwan is responsible for overseeing all aspects of the company’s events, from planning & coordination to execution and delivery. He works closely with clients to understand their needs and preferences, and he uses his expertise to create bespoke events that are unique, stylish, and unforgettable.

SENIOR EVENT SALES MANAGER

Amy has been bringing events to life for over 15 years. Hospitality runs in her blood having been part of the Blakes Feast family for 12 years & now with her own company, The Event Project where she has helped hundreds of couples and brands bring their wedding and event dreams to life. Amy has a wealth of operational experience working at both the VRC & Polo in the City events for over 4 years. Over the many years working in the events space, it’s become evident that a strong attention to detail, proactivity, hard work and a touch of theatre are essential ingredients for bringing to life memorable and entertaining events.

SENIOR EVENT SALES MANAGER

For more than a decade, Annette has dedicated herself to the hospitality sector, gaining extensive expertise in the events industry. Over the past four years at Cookes, she has forged close partnerships with clients, suppliers, and colleagues to transform ideas into unforgettable experiences. With a keen eye for detail, she meticulously plans every facet of an event, ensuring flawless execution from start to finish. Annette excels in turning clients' aspirations into tangible outcomes, all the while nurturing relationships and managing expectations with finesse.

OPERATIONS MANAGER

Michael joined Cookes at the beginning of 2022 and has come to us with a wealth of experience and a diverse background including; business development, operational leadership, an in-depth

knowledge of customer service, events and project management. Michael also has extensive experience in hotels having worked at the Grand Hyatt, Palazzo Versace Hotel and the Hilton Hotel where he received numerous awards for his outstanding customer service. 

Michaels role at Cookes in operations overseas recruiting, training and rostering, both front of house and chef’s for all our events, office management and assisting both office and kitchen staff with any operational needs. He excels at resolving logistical challenges and accommodating last-minute requests. As a collaborative communicator, he is continually focused on enhancing relationships in and outside the business to drive growth and promote cohesive working relationships. As an analytical problem solver, Micahel is continuously focused and committed to achieving operational excellence for driving the success of Cookes Food & Events.

DIGITAL MARKETING & OPERATIONS EXECUTIVE

Having recently graduated with a degree in Media and Communications and Nutritional Science, Georgia has joined Cookes Food & Events in a hybrid role encompassing digital marketing and operations. Prior to joining Cookes full-time, she worked as an event supervisor with the company whilst studying. With a multifaceted work history spanning 20 years including aviation, promotions, activations & events, interiors and retail management, Georgia brings diverse experience to her role.

Our dedication to providing exceptional service forms the cornerstone of our operations. We take pride in being recognised as a benchmarked leader in the catering and events industry.

Our highly skilled service team is what sets us apart and is a key contributor to our continued success. We have an extensive training programme to ensure that we consistently provide exceptional and seamless service to our clients and guests which is key to building trusting and long lasting relationships.

Our service teams are immaculately groomed and skilled professionals who work closely with our clients to understand their needs and to adapt a service plan that reflects their requirements.

Our team brings confidence, professionalism, warmth and knowledge honed by years of experience in a large range of events. We always aim to anticipate the needs of our guests and offer an authentic service that is delivered with privacy and discretion when required.