A punctuation mark (,) indicating a pause between parts of a sentence or separating items in a list.
The comma accent in ‘Déliciae’ indicates a breathing space.
A space that allows you to take step back, relax and let us handle what we do best - food.
At Déliciae Catering Co., we recognise the universal magic of food in forming communities and bringing people together. Our passion is in making delicious, memorable moments and bringing that magic to your events.
Whether you are looking to hold an intimate dinner event in your home or a corporate cocktail soirée; celebrating new life at a baby shower or life-long love at a wedding; we aim to deliver you the finest in bespoke catering experiences for any venue.
Our international team of expert tastemakers guarantee to satiate any palate, with a global wealth of experience that spans classic French cuisine, gourmet Italian, Spanish tapas and modern health-conscious cuisine, just to name a few.
If you’re hungry for a truly remarkable catering experience for your event, Déliciae Catering Co. has got you covered. Lucky for you, we love what we do and we are darn good at it!
Helmed by Director of Culinary and Events, Angela May and restaurateur and CEO of Déliciae Hospitality Management, Olivier Bendel, our team’s combined experience guarantees a stellar catering experience for your event.
Over 70 combined years of international hospitality and culinary experience
Satisfying the tastebuds of food lovers in over 15 countries, including China, France, Italy, Singapore, Spain, Thailand and the United States of America
Over 500,000 combined hours catering show-stopping parties and must-attend events
ONE key focus – YOUR satisfaction in helping you execute the most memorable, delicious events possible!
Olivier Bendel is the owner and Executive Chef of Déliciae Hospitality Management (DHM). Born in Paris and a Singaporean citizen since 2014, Olivier moved with his family to Singapore in 2009 and in opened Parisian steak and fries bistro, L’Entrecôte, and Spanish tapas bar Sabio, a year later in 2010. Since then, DHM has rolled out 5 unique dining concepts in Singapore, including Italian fine-dining establishment, Forlino, over-looking Singapore’s iconic Marina Bay; Glasshouse by DHM, a multi-concept, double-storey alfresco dining experience along the bustling heart of Orchard Road; as well as Sabio by the Sea, a Spanish tapas bar and grill restaurant at the picturesque Quayside Isle at Sentosa Cove.
Angela May, Director of Culinary and Events, is not only an accomplished chef and culinary designer, but also an accredited sport performance nutritionist and acclaimed TV presenter and host of food and lifestyle shows. A graduate of Le Cordon Bleu, her culinary expertise and world-class hosting experience has seen her host the prestigious Bocuse d’Or and World Pastry Cup (“The Olympics of Cuisine and Pastry”) in Lyon, France, since 2009. She is currently leading culinary direction at Ange Cafe in Singapore, a dining establishment offering a nourishing selection of high-quality healthy options and comfort food favourites.
Chef Yvan brings to the team over 18 years of culinary experience working in top hotels, catering and restaurant groups across China, France and Singapore, including three Michelin-starred Chef Bruno Menard’s La Cantine in Singapore; three Michelin-starred Joël Robuchon Restaurant in Singapore; catering giant Sodexo; and internationally-celebrated fine dining restaurant, JAAN in Beijing, China. Chef Yvan also climbed the ranks of FLO Group in China, catering for prestigious events for the French Embassy in Beijing, and for luxury fashion and lifestyle clients such as Dior, Versace, Hermes, Armani and Mercedes Benz. Chef Yvan is currently the main chef for outside catering services, coordinating all efforts for the kitchen team to execute perfect events.
Hailing from Piemonte, Northwest Italy, Chef Matteo has a deep appreciation and skill for elevating quality, seasonal produce to create unique contemporary takes on regional Italian classics. His culinary creations also tell stories of his love for Italy, drawing inspiration from childhood memories of his ‘Mama’s’ classic recipes. From his first experience in a professional kitchen at the age of 15 at Michelin-starred Caffè Groppi, he has since worked in Belarus, Malta and France. Chef has been cooking in Italian kitchens in Singapore since 2014, and he now helms the kitchen of one of Singapore’s favourite fine-dining Italian restaurants, Forlino.