About Us

Luscious Catering

Sumptuous, fresh and innovative cuisine is what luscious has fast become renowned for. Established in 1998 by Jono Clarke, luscious has been growing steadily ever since. In September 2006, luscious merged with Flying Start Catering's Mark Nicholson. To avoid confusion Flying Start has now come under the luscious brand. Together Jono and Mark have over 30 years experience. And with their handpicked team of chefs, state of the art kitchen facility and a desire to create and cook fabulous fresh food, luscious can take care of all your needs.

Flying Start Catering

Flying Start Catering was formed in 2002 to meet the demands of the Americas Cup. Flying Start catered exclusively to Team Dennis Conner, One World, and both teams' corporate sponsors. Since then we have been steadily increasing market share in all our catering operations. We are renound for our ability to excel in the most difficult arenas. Within film catering our expectation is to be able to provide outstanding cuisine to cast, crew and the odd ‘A’ list celebrity, usually in the most remote of locations. We recently catered for 4,000 people for Microsoft Corporation which was deemed by the events organiser to have the best food of a function they had been involved in this year. Flying Start is owner operated. Each function is treated individually which allows us to tailor catering to client's specific needs. This could be a private dinner for eight, a special occasion such as a wedding or birthday celebration, or a corporate event.

Jono

Jono's background in hospitality began in cafes here in New Zealand in the early 90's then to London working in some internationally recognized establishments.(Montana w/ Carl Coppenhagen now at the Engine Room). Upon returning to New Zealand Jono worked under Simon Wright (The French Café) at Woodies before moving to 5 City Rd with Dietmar Sawyer. Jono is passionate about luscious and is driven by the challenge of creating delicious food for all of his clients.

Mark

Mark Nicholson began his career in London where he soon came to prominence in the burgeoning new wave of British cuisine. Here he cooked alongside Marco Pierre White, Alistair Little and helped train among others; Gordon Ramsey, Steve Terry, (ex Coast restaurant London), and Simon Wright (The French Café, Auckland). When Mark opened his first eatery in Auckland's Vulcan Lane; “Kerouac's”, it moved Lorraine Jacobs editor of Cuisine magazine to write: “Kerouac's is probably the most exciting arrival on New Zealand shores for years”. His next venture' Nova' situated in Dunedin's new Art Gallery won, in Michael Guy's Dining Out Guide “Best licensed restaurant in the South Island” and in the following year, “Best in New Zealand”.