About us.

Working with people on a very personal level allows us to find out what is required for each event. Every one is different, and every function is different for us. We listen, while also giving our thoughts and guidance as needed.

The result is great food served well.  A modern menu sprinkled with some old favourites will
satisfy all tastes, and any dietary requirements can be accommodated.

Catered by Jacqueline is a Boutique caterer, specialising in bespoke catering, private 

dinners, long lunches, cocktail parties, buffets and food stations, we are the wedding specialists.

With over 25 years expierence in the industry and a professional staffed team. 

Our aim is to make your special occasion memorable.

We service Yallingup, Maragret River, Dunsborough, Eagle Bay and Busselton 

and surrounding Townships in the South West.

We are located in the Margaret River Region, fondly know as "Down South". 

We have a passion for fine food and service, and we pride ourselves in maintaining a consistently high standard in both flavour and presentation.

We can customise your personal menu to make every event a memorable occasion. 

Jacqueline's is perfect for that special occasion when only the best will do!

Making a difference....

When I started this company, I did so knowing that I wanted to help the less fortunate in our world more so than the small contributions we donated as a family.

This company is sponsoring Gazae from Ethiopia who is 5 years old, both his parents are dead. He lives with his elderly Grandmother and his four siblings and everyday life is a constant struggle for them.

If every company sponsored one child the world would be so much better for them!

When you choose Catered by Jacqueline to cater your event, not only will you have beautiful delicious and plentiful food,  but you are helping as well :)


Both my Grandmothers were amazing cooks, as was my mother. I decided to take things a step further. Its always been about delicious beautiful food.

Coming from a French background, there was a natural tendency to sway in this direction, and professionally I was mentored by a French Chef,     who completed his apprenticeship with Maxim's in Paris. So therefore my menus reflect this style.

However I have been able to lend my talents to many wide and varied culinary styles successfully.

I have traveled and worked in 3 states and reached position of Head Chef at age 21, in far North Queensland.

Later I moved on to front of house and managed successful restaurants and then became a function co-ordinator.
Later still becoming duty manager at the Vines Resort located in the Swan Valley.
I turned down a marketing position offered by the Sheraton in Perth whilst holidaying in this region, then relocated, and have now called Down South home for sometime.

This is where I chose to raise my family and share my love and passion for food.