the LittleWolf difference
Our catering is second to none
Since its founding in 2010, LittleWolf has become one of Auckland’s most admired catering brands, renowned for above and beyond service, an array of on-trend menus and exceptional styling.
Led by founder and chef Marcel Leydesdorff, our highly experienced team of chefs and event professionals take a customer-centric and creative approach to every client brief, while honouring traditional hospitality values.
Our catering is second to none
Since its founding in 2010, LittleWolf has become one of Auckland’s most admired catering brands, renowned for above and beyond service, an array of on-trend menus and exceptional styling.
Led by founder and chef Marcel Leydesdorff, our highly experienced team of chefs and event professionals take a customer-centric and creative approach to every client brief, while honouring traditional hospitality values.
Our team
Marcel
General Manager
Lucy
Events Director
John
Executive Chef
Emily
Event Manager
Andrea
Catering & Delivered Events
Manager
TJ
Brand Ambassador. Delivery
Coordinator
The best food, from premium ingredients
As foodies, we care about the producers we use and where our ingredients come from.
We use local, cage-free and sustainable products wherever we can, including our pork and chicken, and use the Forest and Bird Best Fish guide to ensure we only choose sustainable seafood.
To lower our carbon footprint, our menus are planned in accordance with the seasons (sometimes certain items may need to be substituted if your menu has been chosen several months in advance), while our waste reduction strategy includes software-driven stock control and separating food, recycling, and landfill both at our base kitchens and on your event.
The best food, from premium ingredients
As foodies, we care about the producers we use and where our ingredients come from.
We use local, cage-free and sustainable products wherever we can, including our pork and chicken, and use the Forest and Bird Best Fish guide to ensure we only choose sustainable seafood.
To lower our carbon footprint, our menus are planned in accordance with the seasons (sometimes certain items may need to be substituted if your menu has been chosen several months in advance), while our waste reduction strategy includes software-driven stock control and separating food, recycling, and landfill both at our base kitchens and on your event.
Some of our Clients
