Connecting around food is our culture, our education, our passion.
Good Food is our pleasure and sharing it, our purpose.
Cooking and serving you with excellence and conviviality is our philosophy.
We are trained to create your dining experience, and make it an enjoyable and relaxed moment for you.
Black Pearl Catering began in 2015 when Gaëlle (also known as Isabelle) and Eric, both French natives, decided to merge their individual visions of creating French catering service in Perth, into just one.
Gathering their complementary professions and strengths in the hospitality industry, was the next logical step to take, in order to share their knowledge, culture and passion for food with the West Australian market.
With our commitment to deliver excellence, we believe the choice of delicate and attentive staff contributes greatly to the good flow of your function.At Black Pearl Catering, we pride ourselves on being surrounded with professionals, sharing our prime value of attention to details and thrive towards the satisfaction of a work well done.
Gaëlle brings the classic "French chic" in coordinating all events with style and elegance.
Born in Paris, she was brought up in a culture where food and the sense of gathering for meals, was not only a necessity to connect, but a real art of living.
Rich memories of sharing meals with her large family around the Long table in their summer home of St Malo, and also with friends while studying in Paris, is a feeling she loves to recreate and convey to her clients.
Gaëlle migrated from France to Australia in 1999 with her young family and pursued her career in sales & marketing to further joined her long time passion for the hospitality industry in 2004. Cooking in various commercial kitchen in Perth and selling fine food products, made her understand chefs’ minds and work closely with them.
Her professional and delicate approach makes her the perfect Maitre d’.
Expert in listening to her client’s needs, she ensures their function runs smoothly with subtlety, allure and finesse from the beginning to the end, so they can relax, trusting details are thoroughly overlooked, while enjoying their guests.
Eric, born in Carcassonne, South of France, was trained from a very young age, as an apprentice, by the most renowned French chefs in the heart of Paris.
He has worked in several Michelin star establishments where he acquired his rigor and learnt precision for the profession. He then pursued his career in the hospitality industry as Private Chef for prestigious families all over the world including Africa, London, the Caribbean, New York, Cyprus, Jordan and Australia.
After working as the Executive Chef for the Royal Family (Queen Rania & King Abdullah) in Amman, Jordan, for two years, he decided to call Australia "home" and settled in Perth in 2006 with his family where he brought his absolute passion and enthusiasm for food.
Despite his exceptional experiences, Eric remains very personable and with a great and cheeky sense of humor.
His leadership attitude, impeccable presentation and organisational skills imply he is very comfortable cooking for intimate dinning to large functions.
Eric understands that cooking is an accumulation of details to achieve simplicity with good taste.