Business Owner and Chief Executive, David McKernan and General Manager, Justin Collier speak to Frankly Frankston.

Please describe your menu selections at Black Tie Catering & Event Management. What trend are you loving at the moment?
At Black Tie we always like to say we can create anything from “kabana to crayfish”.  Our menus are based on good wholesome food, but always with an innovative, modern twist.

Trends that we are loving at the moment are the superfoods, such as teff, quinoa and chia, which are all making their way on to our menus in one form or another.

For our late-night events, our guests still can’t get enough of the beautiful selection of our slow-cooked brioche sliders such as pork belly, beef cheek and lamb shoulder.

For those who aren't familiar with your company, give us some insight into what you offer?
Black Tie Catering & Event Management is a premier venue, catering and event management specialist focusing on change, innovation and dynamic leadership to ensure we continue to drive food trends and styles of entertainment.

We specialise in boutique catering, corporate functions, wedding receptions, cocktail parties, private functions and events.

Whether you select one of our unique venues like the Frankston Arts Centre, your office or a destination of your choice, we are here to help at every step of the way, from food and beverage to theming, entertainment and, of course, excellent service.

Please tell us a little about your professional background?
I commenced working in the hospitality arena from the age of 16 while going through university.  My passion for ‘entertaining people’ evolved from this experience and this is what we have brought to the Black Tie operation throughout the past decades.

While my university-trained professional background lies within the educational realm, it is my genuine and unswerving desire to exceed client and guest expectations in all facets of the entertainment experience that drives the organisation still today.

What is your style in the kitchen?
Our current head chef has an understated style of simplicity.  His food is flavour-driven using old-world techniques, but always putting a modern twist on the final dish.  Dean has worked in some of the most prestigious kitchens in Melbourne and brings a lot of that polish to Black Tie.

What do you love most about what you do?
At Black Tie every day is a celebration. I love the delight created for clients and their guests; the genuine surprise when expectations are exceeded; the pure pleasure in passionately caring for each individual and creating complete events that are extraordinary in every way.

The other delight in my role relates to the professional development of our people to truly excel within the industry; to foster the attention, commitment and dedication of our team; to fully surpass guest expectations every time.

BLACK TIE CATERING & EVENT MANAGEMENT
A: 27-37 Davey St, Frankston
M: 0402 275 591E: [email protected]
W: blacktiecatering.com.au