Meet the Owner and Head Chef
Catherine is originally from Plymouth, England then moved to Christchurch, New Zealand as a child. Catherine developed her passion for food at an early age winning several cooking competitions at school.
This new found passion led her to a career in the hospitality industry working in several popular Christchurch restaurants including Le Bon Bolli and Espresso 124.
Catherine then got the travel bug and travelled around Europe working in various restaurants in England and Spain driving her love for fine food and excellent wine.
With the travel bug still biting and food and wine still a priority, she took to the sky working as a flight attendant for a New Zealand airline, Origin. Travelling the length and breadth of the country, this gave Catherine the perfect opportunity to experience some of New Zealand’s finest restaurants.
After moving to Australia. Catherine then entered the very first Australian Master Chef competition in 2009 and made it to the final 25 in Queensland.
She then worked for Symphony Hill Wines (rated 4.5 star winery by James Halliday and first Qld winery to win Gold at the 2005 Sydney Royal wine show) in Ballandean Queensland as the Cellar door Manager, hosting wine appreciation courses for winery guests.
This background in Restaurants and wine has finally led her to her ultimate dream of owning her own restaurant Blue Angel.
Mat Law – Head Chef
Originally from a town just outside Bath in England, Mat travelled extensively in Australia years ago and fell in love with the country and culture. His dream of emigrating eventuated in early 2009 and he first moved to the Gold Coast, and then Stanthorpe before finally settling on the Sunshine Coast. He married his wife Athena in Maleny in 2011 and they now live in Buderim with their cats. He is a passionate Liverpool supporter and also a keen golfer (when he has a day off!)
Mat’s cooking career began at a popular golf club in Wiltshire, catering for weddings and high end corporate events and private dinners. After 4 years he took a sous chef role at a country ‘gastro pub’ where he scored his first head chef gig by default – when the original head chef walked out suddenly! Thrown in at the deep end he quickly learned skills he has since become renowned for – especially his commitment, determination, resourcefulness and organisation. One of his absolute career highlights was being part of the opening team for Jamie’s Italian in Bath, where the 16 hour days were a small price to pay for working alongside Jamie Oliver and especially Jamie’s mentor Gennaro Contaldo.
Since moving to Australia, Mat has worked at Koi and Glass on the Gold Coast (as well as running his own small catering business) then at a country retreat in Stanthorpe and was most recently the dessert and pastry chef at the acclaimed Lindoni’s in Noosa. Another career highlight was creating the dessert course for the Italian Dinner at the 2012 Noosa International Food & Wine Festival, where he worked alongside Alessandro Pavoni, Giovanni Pilu and Tony Percuoco. It was a great honour to serve dessert to special guest Adriano Zumbo.
Mat’s new menu at the Blue Angel has classical European themes, with British from his own heritage, Italian due to his absolute passion for all things Italian (and his honeymoon in Tuscany) and French drawing inspiration from Raymond Blanc and his mantra “Food is not just about eating. It is about life, and living”. For Mat, it is also about heritage, history and harmony.
Mat’s ethos is to serve meals at the Blue Angel that have been created with the same care and attention as meals you would make for your loved ones.