Meet Team DC

David See - ‘The Chef’

Hi, I’m Chef David, but you can call me DC

Working in kitchens since I was 14, I always enjoyed the pressures of being busy and always having something to do.

Learning procedure, food safety and working within a team from a young age has given me a unique appreciation for the hospitality industry.

Working in establishments like Sanctuary Cove Yacht Club, Tipsy’s, Domanis and O’Reilly’s and under some of Australias best chefs, gave me the knowledge to create good, clean, simple food done well.

Qualifying on the 31st October 2006, I gained my Certificate III in Commercial Cookery and began the life of a chef.

Joining the team from Chef Express, a unique contract chef company in 2008 gave me the opportunity to learn and grow from award winning chefs, in many venues around south east Queensland and as far as Blackwater in central Queensland.

DC Catering was established back in 2009 and presented all new challenges with learning small business, dealing direct with clients, and providing the right catering to meet their needs.

Running a restaurant in an RSL, working on Private Yachts for long haul charters, catering scout camps for 1000 and creating pop up restaurants for clients, always brings new challenges and I can look back on this experience with opportunities to learn and grow.

My journey has lead to the creation of our current internationally inspired menu’s and cooking and catering experiences you can book with us as a company.

Through our multiple street food trucks, experienced chefs and welcoming service team, I hope to enhance your next special occasion with my passion for food and creating memorable catering experiences one bite at a time, of which the memories will last a lifetime.



Brian See - ‘The Other Chef’

G’day, call me BC or Grizzly just never call me ‘late for dinner’.

When I was a young boy on the high chair in my mothers’ kitchen, I remember the smells and flavours she created from good, fresh produce usually picked fresh that morning from my uncles market garden.

Experiencing old school hospitality from the family owned and run fish and chips shop, I was immersed from a young age in the food world.

My background isn’t in hospitality or being a chef, but project management and leadership in Telstra. Dealing with top management and hundreds of employees and working towards impossible deadlines. This makes my cooking abilities efficient, precise and like a natural reaction when under pressure.

I specialise now in the intricate work of catering Special Diets for individuals on our small catering jobs and running the Grizzly’s Grub special diets kitchen when we are on site for large catering jobs.

I look forward to working with you to look after all your guests and creating not only great food but providing the specific attention to detail some might require due to their diet.

Brian See - BC / Grizzly