Our Philosophy
South Catering creates tailored food and event experiences that bring people together.
At the heart of what we do is a commitment to showcasing the best of Central Otago's seasonal produce – fresh, locally sourced ingredients selected for their quality, flavour, and connection to the region.
We believe in honest cooking that lets those ingredients shine. Guided by the seasons and shaped by the occasion, our menus are designed to be generous, thoughtful, and deeply connected to place.
From intimate private dinners and weddings to corporate events and larger celebrations, every menu and experience is thoughtfully crafted to feel personal, memorable, and true to its setting.
Chef Jonno Rogers is a New Zealand–born chef recognised for his refined, produce-led approach and leadership within some of the country’s most prestigious luxury lodges.
Trained at the Manukau Institute of Technology, Jonno began his career in Auckland before expanding his experience internationally, shaping a style that balances technical precision with a deep respect for seasonal, local ingredients.
Returning to New Zealand, he rose to lead kitchens at world-class destinations including Matakauri Lodge and Kauri Cliffs, earning a reputation for delivering elevated yet approachable dining experiences that showcase the best of Aotearoa’s produce.
Highlights of Jonno’s career include cooking for Prince William and Princess Kate during their stay in Queenstown, appearing as a guest chef on a Holland America Line Royal cruise from Tahiti to Auckland promoting New Zealand cuisine, and curating the Mumm Central Otago Terroir Series launch events in both Sydney and Auckland.
His strong connection to the landscapes of Central Otago and Southland has been a defining influence on his cooking, ultimately leading to the release of his first cookbook, South, in 2019 — an expression of his passion for the region’s people, produce, and culinary identity.