Roger Osborne is now providing South Coast Catering for all occasions. Roger has always had a love for food and in 1978 with his wife Vanessa founded As You Like It! Catering Company. This business was later was re-branded in 2007 to become Icon Event Catering, based on the Northern Beaches, Sydney.
Roger has been catering now for 35 years and is one of Sydney’s leading spit roast chefs.
His commitment to innovative delicious menus and remarkable service continues stronger than ever. Resulting in truly memorable events that clients rave about.
Roger and his family have made the move to live permanently on the South Coast after many years holidaying at Ulladulla. Icon Event Catering is now providing South Coast Catering from Berri to Batemans Bay and the Hinterland.
Roger is excited to bring his years of experience and passion for food to the South Coast area.
As a retail butcher Bryan Osborne tried his hand at cooking wood fired spits after recovering from a major illness in 1972. He became so successful at it that he sold his butcher shop and started cooking spits for a living. Bryan employed his two sons Roger and James as teenagers to cook spits in his catering business.
At 17 years of age Roger started his butchery apprenticeship which he completed in 1982. Roger won 1st place for retail butchery for 2 consecutive years at East Sydney Tafe. His attention to detail in butchery resulted in Roger being nominated for the bronze medallion across all trades in NSW.
He left butchering to work full-time in his father’s catering business after completing his butchers apprenticeship and working a further 2 years as a qualified butcher.
Roger Osborne started his own catering business with his new wife Vanessa in 1988. Even though many things have changed over the years Roger still uses the unique wood fired spit roast barbecues that he and his father designed today.
Icon Event Catering was established in 1988 by Roger and Vanessa Osborne on the Northern Beaches of Sydney.
Roger and Vanessa still own and manage the business. Roger Osborne is senior event manager and also works as a chef at many events.
Our goal is to provide the best South Coast Catering through reliable personalized service, generosity and quality.
We have been fortunate over the years to win many Restaurant and Catering Awards and participate in these awards each year as a motivator for our team.
Our vision for your event comes out of an obsession for seasonal, handmade ingredients, a genuine love for exquisite food, and a dedication to premium levels of service and hospitality.
Our desire is to provide our customers with a truly excellent and memorable experience with Icon Event Catering’s innovative, delicious menus, and our commitment to serving you.
Icon Event Catering has a great history of leadership and awards for excellence in catering.
Roger and his team entered the Sydney Metro Restaurant & Catering Awards For Excellence for 6 consecutive years from 2008 to 2014. This culminating in becoming two times winners of Sydney Offsite Wedding Caterer of The Year.
Icon Event Catering also entered the corporate catering category of the awards and are two times winners of Sydney Corporate Caterer Of The year.
In 2009 Roger and his team were awarded National Corporate Caterer Of The Year at Parliament House in Canberra.
Entering the Awards For Excellence has been a great motivator for us to improve our overall service and measure ourselves against the best in the industry.
To enter the Restaurant & Catering Awards a business is required to nominate an upcoming event based on their chosen category. Such as Wedding Caterer, Corporate Caterer etc. You then ask permission from your customer for a Restaurant & Catering Judge to attend the event from start to finish because the judge scores you on absolutely every aspect of food and service, presentation, and even value for money.
Casual front of house staff
Waiters and Bar Staff with experience. Bar staff must have current RSA.
Casual Chefs for Functions
Chefs must have driver’s licence. We are looking for chefs who enjoy their cooking and possess a passion for presenting great food.
All staff must be well groomed and have good people and organisational skills.