Food Perspective Gourmet Caterer – About Us

About Us

Our Story

Exceptional and Unique Events for Exceptionally Unique People

Thank you for visiting Food Perspective Gourmet Caterer website and exploring our private catering services, which include Private Chef Service, Unique Barbecues, Dinners, Lunches, Corporate Events, Weddings and Parties.
Behind Food Perspective gourmet caterer stand a team of highly qualified and passionate service driven professionals.
Our staff have been picked from some of the best kitchens, hotels and cruise liners and between us we have many years catering experience both globally and within the golden triangle.
Be it a relaxed and casual barbecue, formal dinner party, a very special occasion or using a Private Chef to give you time to unwind. Each Food Perspective gourmet caterer event is specifically tailored to the wishes and requests of our clients. Your ideas combined with our skill and fervent attention to detail lead to uniquely personalised gourmet dining experiences for you and your guests.
Should you require advice and suggestions for your event we will happily guide you through our menus and styles of service. Food Perspective gourmet caterer offers a variety of proposal options to meet all of your personal catering needs.

The Team

Who we are and What we do

Joerg1

Joerg Anders

Executive Chef and Director

With a hesitant start toward my professional career I completed my education as a cook in Germany in 2006.
As in any strict hierarchy I worked my way up through different positions, from chef de partie to Garde manger then Sous chef.
The following 7 years were spent travelling and working between 5* hotels in Germany and throughout Austria during the height of the winter season.
I made my first contact with event catering upon joining DO & CO. an international operator catering large sporting events. I came to work for Formula 1 and many others here, which I truly enjoyed.
Working on live cooking stations allowed me, for the first time, a direct contact with clients and I could see the positive affect my food and the ingredients and seasonings I had chosen had on people.
Later I joined Gourmetta Restaurant & Event Catering in Radebeul near Dresden having been offered the position of Catering Manager. This is where I made my decision to move to the sunny Algarve.
In 2013 I joined one of the the Algarve’s leading event caterers as a private chef within the golden triangle.
In a short time not only my hard work, discipline, love for cooking and my respect for food and its presentation was recognised. This and my natural organisational and team leading skills opened the door to me as executive chef and with all the challenges that the position brings.
Becoming executive chef gave me a great opportunity to express my creativity even more so and with the Atlantic ocean just on my doorstep I could not imagine a better place to find fresh fish and seafood. I am a regular visitor to the local markets as I love to add and include as many possible local flavours and produce into my dishes.
The most important thing to me as executive chef is the use of best quality products and the freshest premium ingredients to maintain a continuous high standard and consistency throughout all of my dishes.
I am always searching for new products and follow new global trends in this sector.
If I am not in the kitchen cooking, for sure, you will find me in the kitchen food pairing or experimenting with and testing new components to add to my menus.
I have fallen in love with Portugal and have now made it my home.
Not the place where I was born but the place I feel I belong and have now begun my own gourmet catering business with 3 highly driven directors by my side.

Jeannette2

Jeannette Koenitzer

Sales and Marketing Director

I’ll never forget this beautiful, very polite lady in a 5* German hotel, asking for a cocktail, I have never mixed before.That’s where it all started!
The interest in bar work and it’s amazing cocktails have made me grow quickly. From bartender to bar master, joining the DBU (German barkeeping union), attending regular meetings with these amazing people, listening to new beverage trends in the market and allowing me to compete in competitions was a one in a lifetime experience.
With a hight of 1.57m, the minimum safety requirement to become a air hostess has not worked for me, so cruise liners caught my attention. Not being dealt with in a very friendly way as I would have expected, down to my young age at the time made me believe even stronger, a cruise liner to be my next job. Travelling around the world is where I have gained my extensive knowledge and work experience over the past 20 years. Let it be the cruise liners, high end hotellerie, a small family hotel or holiday resort. Between Germany, Switzerland, Spain and running the biggest nightclub in the middle east with its 12 bars up to over 3000 people capacity until high class catering here in Portugal. My love for bar work with a passion and natural talent for sales, a strong focus on customer service, delivering the exceptionally unique has just built and become stronger over the years. Hard work along with the ability in leading by example have made me where I am today. I would have not succeeded without my family believing in me, my long time partner and beautiful son Oliver, without their understanding of my very long working hours. Not to forget all those great professionals I have met all the way through – guiding me, teaching me, all allowing to share the experience. Work colleagues and customers alike!
What I believe in: Train, guide and look after your staff and your staff look after your busines

Stephen

Stephen Eggleton

Operations Director

With an early start, whilst still in school I have worked in the service industry for some considerable time.
I began as a waiter with the Hilton Hotel group where I became proficient at silver service and gained my first experiences with large scale events. Stopping for military service, her Majesty’s Royal Air Force provided me with a wealth of experiences and was where I first started with the accounting side of my career.
After leaving the Air Force I moved to London and whilst helping a friend was offered a position in a bar in Covent Garden. Moving quickly from bar man to bar manager the owners then asked me to move to Brighton and be manager and licensee of their new venture there.
At the time still young and missing the big city life I returned to London to work for Marco Pierre White at Quo Vardis in Soho. Whilst there I was asked to move to The Pharmacy, Damien Hirst’s new establishment but a twist of fate gave me a change of direction and I began working in the patient accounts department of the Cromwell private hospital.
It was during this period that the move to Portugal happened and at first a return to the service industry then back into accounts with one of the main expatriate newspaper publications.
Over the last few years my experience has been amalgamated into the catering industry where my main focus is the administration but gives me plenty of opportunity to blow the cobwebs away and help the team provide exceptionally superior service to our clients.

Ines

Inês Marum Nascimento

Pastry Chef and Director

I am Portuguese but I consider myself a person of the world as one of my favourite things in life is to travel.
My inspiration is the sea which motivates me to sail and navigate the world for different experiences and flavours.
I graduated from the hotel industry and tourism school of the Algarve.
I am challenge driven with a clear vision of what I want to achieve in my professional career. I have worked my way through 5***** hotels and in the kitchens of Chefe Cordeiro, Lisbon and the Michelin starred São Gabriel here in the Algarve.
My talent, creativity and passion for food was quickly recognised and I am very proud to have been chosen by APTECE, the Portuguese Association of Economy and Culinary Tourism, to represent Portugal and it’s cuisine across the globe. Amongst others, I have travelled throughout Russia, China, Japan, Cuba, Italy and France promoting my home country and it’s food.
I am most passionate about pastry and sweets and I had an article published in 2016 by Portuguese industry magazine ‘Event Point’ dedicated to my love of the art of pastry and desserts.
For the last 3 years I have worked as a chef at one of the leading catering companies here in the Algarve’s golden triangle.
With all the experience and knowledge gained in this time I am today a proud business partner and director of Food Perspective, ‘the unique caterer’, confident in providing a premium quality service to clients in the region.
One of the most important things for me, as a Chef, is a respect for food and an understanding that cooking is not only a necessity but a privilege.
My motto: ‘Food for the body is not enough. There must be food for the soul’.

Now don’t be shy, ask me to make your all time favourite dessert!

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