Chris Stubbs
General Manager - Director

After completing Management studies at the culinary institute William Angliss College, Melbourne, Chris moved to Sydney to pursue his ambition to cater at the Sydney Olympics 2000.

Chris worked with Sydney catering company, More Than a Morsel, as Catering Operations Manager. This role included the implementation & upgrade of all operational systems, developing and maintaining the business’ national touring catering company status.

Chris provided catering services around Australia for artists such as Barbra Streisand, The Eagles, AC/DC, Billy Joel, Elton John, Ricky Martin, Cold Chisel, U2 and Michael Jackson.

During the 2000 Sydney Olympics, Chris was appointed the Operations & Catering Logistics Manager for American Broadcaster, NBC. This involved providing food and beverage services at fourteen Olympic sites, feeding three well balanced meals a day to 2500 people with all preparation from mobile compounds involving a mobile container kitchen and several marquee structures.
Chris has played a Senior Management role in several events such as the 2002 Winter Olympic Games in Salt Lake City, Utah, the Summer Olympic Games in Athens, the Extreme Games in Philadelphia, Pennsylvania (2001 and 2002) and the Houston Livestock Show and Rodeo in Houston, Texas.

Chris has since developed Bayleaf Catering & Edible Solutions.
Bayleaf’s aim is to provide home-style catering services to our growing corporate portfolio as well as our unique backstage catering and experienced artist care services throughout Australia.

Since the birth of Bayleaf in early 2002, we are proud to boast several contracted sites; many well fed international artists including Elton John and Kylie Minogue and dinners ranging from candle lit dinners for 12 to formal three course dinner functions for 5000 guests (Woolworths Gala Three Course Dinner (This is your life, Roger Corbett) 5,000 guests, September 2006).

Bayleaf has developed a reputation for fine food at major events such as charity dinners (The Steve Waugh Gala Dinner 1000 guests, February 2007, CANTEEN Colour My Life Three Course Dinner 700 guests, March 2005, 2006 & 2007) high profile media events (The opening of Sydney’s Nuclear Reactor at Lukas Heights in the presence of Mr. John Howard, Prime Minister - 600 guests, April 2007, The Roosters “100 years of football” gala three course dinner celebration 1000 guests, March 2007, The Golden Stave Luncheon 1,000 guests, June 2004, 2005, 2006 & 2007) and large corporate parties, (Pricewaterhouse Coopers Christmas Party 1,500 guests, December 2005 & 2006, MLC Christmas Party - 1,500 guests, November 2002 – 2005, Optus Launch Party - 1,000 guests, May 2005).

Dannielle Caton
Operations & Logistics Manager

Dannielle is another “foodie”, originating from the Hunter Valley's boutique winery Scarborough Wines.  When Dannielle moved to Sydney, she stayed in the industry and worked for the five star Swissotel in Sydney's CBD and then moved into catering with FOOD By MODE, where she worked at the Maritime Museum.  With MODE, Dannielle not only managed the functions and events for the Maritime Museum, she also managed events on the Tall Ships when they were in Darling Harbour.  Her role also encompassed managing the in-house food services for Deloitte Touché Tohmatsu and Pfizer Lored Florey Learning & Conference Centre. Overall, her experience covers all aspects of event co-ordination and management. Today, Dannielle spends her time on national tours such as the famous V Festival and has been a lead role in several large Sydney events from the 5000 guest three course dinner for Mr. Roger Corbett, CEO of Woolworths and the bi-annual Steve Waugh Foundations Forever Green dinner with guests such as Russell Crowe & Collette Dinnigan.

Kerri Brown
Account Manager, Corporate Events & Sales

Kerri has an extensive career in the Event, Hospitality and Catering Industry with over 8 years experience. Having hosted many events in some of Sydney’s unique venues including The Sydney Opera House, the Great Hall and Maclaurin Hall at Sydney University, venues within The Historic Houses Trust portfolio, The Powerhouse Museum, Star Court, Studio Twenty 4, The Royal Botanic Gardens, Wharf 8 and The Overseas Passenger Terminal Kerri brings a wealth of experience to Bayleaf Catering.

Kerri has the ability to think outside the box, be creative when fore filing event requirements and is known for going beyond job expectations. Her aim ….. to ensure that each and every event is delivered successfully and is well received by all clients and guests.

Gemma Cosgrave
Event Production Coordinator

Gemma joins Bayleaf from the well respected eatery, the Terrace Restaurant in Newport. Prior to the Terrace, Gemma spent several years overseas refining her culinary and production skills touring with many international artists such as Kylie, the Foo Fighters, Robbie Williams and Oasis (just to name a few) – and worked on several international festivals such as Glastonbury, Lattitude, Womad and the Big Chill. Gemma has gained incredible international touring experience and will add a new dimension to our corporate & backstage production team.

Bridget Seaman
Food & Beverage Manager – Australian National Maritime Museum

Bridget has over 15 years of experience within Sydney’s finest venues, fine dining restaurants, 5 star hotels & cruise operations. Bridget’s objective at the museum is to create food and wine experiences with a difference, at a venue that is unique to Sydney’s Darling Harbour. Bridget overseas on a daily basis our signature restaurant & bar, namely Yots Darling Harbour and our cool little kiosk, the Port Hole.

Chef Millan Vasovic
Head Chef & Kitchen Manager - Australian National Maritime Museum

Millan is a well traveled chef, having been selected to be part of the YOUNG CHEFS EXCHANGE program through the Regent of Sydney, spending time on the tools in France. More recently, Millan comes to Bayleaf after spending time in several top catering kitchens including Trippas White catering & kosher caterer, Passion8, bringing to Bayleaf a solid understanding of venue catering & food management.

Emma Singleton
Corporate Sales & Event Manager - Australian National Maritime Museum

Emma has built a short but busy career around the Darling Harbour Restaurant Precinct. After completing a bachelor of applied science, Emma has continued her passion for service and the hospitality industry by working in some of Sydney’s busiest and most respected restaurants. With previous experience in function and event coordination, floor management and strong customer service skills, Emma has come to Bayleaf with the aim to give her clients an individual and a highly memorable experience at the Australian National Maritime Museum.

Elizabeth Lumley
Human Resource Manager