About Blank Canvas

After leaving the corporate world to pursue her passion for food, Amy studied at the esteemed Le Cordon Bleu Culinary School in Wellington. She was then offered an opportunity to work on a privately owned 75-metre super yacht based between the Mediterranean and Caribbean.

This dream job allowed for endless creativity and the chance to work with some amazing Head Chefs, whose unwavering attention to detail and experience fast-tracked Amy's on the job skills. Each day the food had to be different and feature the very best local and seasonal ingredients. What never changed were the incredibly high standards of the guests, nothing short of exceptional was expected. It was this love of variety, focus on seasonal and local produce and the desire to be the best, that led Amy to cater with a bespoke element and hence the name Blank Canvas was born.

While working on the boat, Amy learnt the importance of being able to adapt, improvise and overcome, when challenges arose whether at sea or in a remote location. It is this mentality that has been adopted by the Blank Canvas team, who go above and beyond at every event.

Their point of difference is that each member of their team is invested in making beautiful food and creating exceptional experiences for clients. They are personable, professional and genuinely care about making every guest feel special and each host client feel completely relaxed and able to enjoy their event.