Tom Rutherford is a renowned chef and catering entrepreneur with over 40 years of experience in the food and beverage industry. He pioneered a creative approach to catering events, focusing on unique culinary experiences and exceptional value. Rutherford works closely with event producers to design memorable food and drink experiences that enhance events and impress guests. He has an extensive network of chefs, caterers and venues around the world, and aims to inspire partners to deliver high quality products tailored to each client's vision. References in the document praise Rutherford's innovation, passion, and influence in elevating the standards of the Australian catering industry.

1. T O M R U T H E R F O R D
IS THE CREATERER

2. “Food and Beverage is a
production-within-a-production.
It has talent, it has resources,
it has infrastructure, and it has
choreography.
When they come together
seamlessly and on budget, you
have a client for life.”–
Tom Rutherford

3. 04 WHAT DOES TOM BRING?
05 HOW DOES TOM RUTHERFORD CREATE VALUE?
06 WHAT DO TOMS SERVICES COST?
07 BIO - TOM RUTHERFORD
09 WHAT DO THEY HAVE TO SAY?
10 WANT TO KNOW MORE?
1 1 CONTACT
TOM RUTHERFORD
CREATERER

4. Event audiences demand more from their
food and beverage experiences today
than ever before. Food and beverage
plays a starring role in the creation of an
overall event experience and in the lasting
impression a brand makes on its guests.
Tom has single-handedly turned on its
head the way food and beverage for events
is designed, purchased and delivered and
can apply his winning formula anywhere in
the world.
Tom is not a caterer; he uses his 40+ years’
experience as a chef, producer, business
person and creator to work with event
producers to buy on their behalf food and
beverage experiences for their events.
Tom’s holistic approach to food and
beverage commences with the purpose
of the event at its core and then designs a
total culinary experience to match.
He can look at everything from writing
the menu, instructing chefs, creating
memorable menu delivery concepts,
designing those special wow moments
all the way through to determining what
the food is served on, the source of the
ingredients and the wine list and tasting
notes.
Tom shares his knowledge and talks the
language of the caterers and venues to
ensure they deliver on the event’s food and
beverage vision. He does this by working
closely with the catering and venue teams,
inspiring and coaching them to supply their
product differently for the best outcome
for everyone.
Tom packs his events with exceptional
value, enhancing the food and beverage
experience to ensure your event audiences
get an experience beyond their wildest
expectations and you receive exceptional
return on investment.
An event with Tom onboard has an element
of theatre and surprised delight for the
guests.
If you need to ‘wow’ your guests, Tom
Rutherford is the man for culinary
creativity, resourceful use of budget and
impressed guests.
TOM RUTHERFORD
WHAT DOES TOM BRING?
PAGE FOUR

5. 1. Productivity
2. Integration
3. Transparency
4. Uniqueness
5. Experience
6. Network
7. Pre-production
8. Menu-forensics
9. Profitability
10. Value
Event Producers are liberated from the complexity, time and internal costs of micro-managing food
and beverages, so they can focus on producing the event
Food and beverages are ‘grafted on’ or separate, but integral to the customer journey. Tom’s advice,
concept creation and information are complementary; he wants to ensure we create a seamless
experience.
Tom provides detailed costing models revealing where the money is spent, overseeing beverage
consumption, crew catering and provides a summary of the budgeted outcome and actual outcome
post event
You and your clients deserve unique food and beverage experiences and not the standard packages
being sold by the venues for their advantage; Tom makes that happen
Tom brings 40 years of food and beverage experience, and there is nothing he hasn’t done in this
world. Tom doesn’t bring history, he brings practical insight that benefit your event.
Tom’s expansive network is your asset and point of difference; He brings personal introductions
to the venues, chefs and F&B managers and finds easier more beneficial paths and consequently
outcomes for all
Tom coaches and develops a delivery system and menu and in some cases call the pass in the kitch-
ens and food and beverage aspects of the events I create. This ensures that events go to plan and
exceed expectations
Tom dissects the menus and reconstruct them to suit the client, the event and the budget
Tom almost always return a surplus on the budget as a consequence by ‘buying smart’. When there
are minimum spends I use the budget to it optimum capacity. Achieving maximum value for your
budget is his objective
Tom uses the budget to its fullest and buy far more than venues offer for the same money, returning
an ROI far great than the budget if bought by someone less experienced.
TOM RUTHERFORD
HOW DOES TOM RUTHERFORD CREATE VALUE?
PAGE FIVE

6. TOM RUTHERFORD
WHAT DO TOMS SERVICES COST?
As with any good menu, there are options.
Agreed flat fee.
Create a line item for me in the budget
based on discussion and mutual agree-
ment. This provides certainty for all par-
ties in terms of costs and mutual expecta-
tions.
Outsource F&B management.
Invoice the entire F&B component for
an agreed budget through my company.
I provide a breakdown of how the whole
budget will be spent and I absorb the risk
on variances. I effectively become the
caterer through your client’s eyes, and an
experienced single point of contact
.
PAGE SIX

7. Tom Rutherford is a renowned chef,
entrepreneur and industry leader in
Australian catering and corporate events.
Spanning 35 years, his illustrious career
was launched at Le Gavroche, a Michelin
star restaurant in London, where he honed
his craft under the expert tutelage of
Albert Roux.
At a time when catering wasn’t considered
a ‘proper job for a chef’ he made the leap
from chef to catering entrepreneur. In
1987, he founded Truffle Group Catering
Company, through which he pioneered the
catering industry for over 20 years with his
restaurant quality food and creative flair.
Tom was chosen to produce never-before-
seen food for the prestigious Cointreau
Balls and Australian launch events for
Louis Vuitton, Chanel and Hermés to name
a few.
Tom has turned on its head the way food
and beverage for events is designed,
purchased and costed.
Working alongside event producers, he
liaises closely with caterers, chefs and
venues anywhere to get the maximum
creativity and outcomes for all involved,
focused at all times on the audience’s total
sensory experience.
Tom knows the food and beverage
landscape, the language and the costs
involved so he can expertly manage a
menu and budget adding in doses of value
to the total experience.
He starts with the purpose of the event,
the reason it exists and then designs a
total culinary experience. He can look at
everything from the wait staff to the shared
platters and a choice of meal, the way food
is served, what the food is served on, the
source of the ingredients and wine list.
If it is food and beverage you need, Tom
is your man for creativity, sound use of
budget, exceptional value sought and
impressed guests.
Tom is well known for his creative approach
to catered events, integrating food with
theatrical theming, his willingness to push
the boundaries in delivering excellence,
his ability to mentor, teach and inspire
those around him and create sustainable
solutions for long-term success and strong
business outcomes.
To believes our event food and beverage
budget is not a plate of canapés to be
gobbled-upbyvenuesorcatererswhowant
a one-size-fits-all approach. Tom believes
equipped with the right intel you are able to
maximise value from the resource. You are
unique, and your client proposal is unique.
It deserves the attention and management
that he can provide to deliver a superior
outcome and unmatched value.
TOM RUTHERFORD
BIO
PAGE SEVEN

8. Peter Rix (Director George P. Johnson)
Tom Rutherford has taken catering, beverage and event food industry from party pies and sausage rolls to
stylish, innovative, quality-driven delivery of produce and beverage into the most inhospitable event spaces
on the planet. He is a man of intellect who understands the need for service and constant reinvention. Born
and bred to be in the business of F&B he has brought a sense of theatre to everything he has touched from his
earliest beginnings. This is a man who constantly takes risks, and has led the way for those that follow in how
best to bring cachet to that part of our business that we are most judged by.
Albert H Roux OBE, KFO (Restaurateur and Chef, le Gavroche):
From the moment he stepped foot in Le Gavroche in 1980, Tom Rutherford was a fantastic chef.
When he left in 1986 we were all immensely sorry to see him go but delighted by his new venture “The Truffle
Group Catering Company” through which he was responsible for some spectacularly successful catering
events in Australia. His exemplary influence on the Australian food industry and the legacy which endures
is without question. His contribution immense. I have no hesitation in recommending Tom for his superb
dedication, conscientiousness, skill and creative flair. All these outstanding attributes have ensured Australia
have in Tom someone who deserves recognition with a Lifetime Achievement Award.
Neil Perry AM (Director, Rockpool Group):
Tom Rutherford encompasses the heart and soul of Australia’s catering industry. When Tom created The
Truffle Group in the late 80s, he took once mundane catering to a new level and showed the industry what
was possible with a little innovation, creativity and hard work. The events that Tom and his team have created
over the years are second to none and for some of the biggest names in the business. I have known Tom for
many years, during which time he has created events like no other, run companies seamlessly and exercised
a true passion for the catering and hospitality industry as a whole. His contribution has been second to none.
As a human being, Tom is not only generous in a charitable way but generous too with his time and sharing of
knowledge. He is a natural educator and leader in his field.
Tetsuya Wakadu (Tetsuya)
“I have known Tom Rutherford for many years, I believe since the 90’s and have always been a fan of his
innovation and fresh food. I consider him to be the pioneer of the catering industry, changing the way we eat at
all manner of events. Tom raised the standard of food with extraordinary precision through the Truffle Group.
His passion for excellent quality produce is inspiring and deserves recognition. Without his drive, our industry
and food scene would look very different today.”
TOM RUTHERFORD
WHAT DO THEY HAVE TO SAY?
PAGE NINE

9. Please contact the following people to learn more about Tom Rutherford...
Peter Rix
Managing Director, George P. Johnson
Tel: +612 8569 7600
Email: peter.rix@gpj.com
Flora Castillon
Executive Producer, Jack Morton Worldwide (Hong Kong)
Tel: +852 9038 5163
Email: flora_castillon@jackmorton.com.hk
Merryn Hughes
Freelance Executive Producer
Tel +61 411 403 004
Email: merryn@merrynhughes.com
Albert Roux and Michel Roux Jnr
Le Gavroche
+44 207 4088 0881
Email: albertroux@le-gavroche.com and michelrouxjr@aol.com
Rod McGeoch and Deeta Colvin
Tel: +64 417 697 926 and +61 414 647 980
Email: dcolvin@pbl.com.au
TOM RUTHERFORD
WANT TO KNOW MORE?
PAGE TEN

10. TOM RUTHERFORD
IS THE CREATERER
M +61 2 412 642 734
E TOM@TOMRUTHERFORD.COM.AU
W TOMRUTHERFORD.COM.AU
CONTACT DETAILS
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