A catering company that
started in a rented kitchen
Prime Catering Hub is a Perth corporate caterer built by restaurant people who got tired of watching conference food embarrass itself. Here is who we are and why we cook the way we do.
Nine years, one stubborn idea
Daniel left a head chef job in 2016 with a van, a leased kitchen in Cannington and a hunch that corporate Perth would pay for food that tasted like actual food.
He was right about the demand and wrong about almost everything else at first. The early years were long, lean and full of lessons nobody teaches you in a restaurant kitchen. Here is the honest version.
One van, six clients
Boardroom lunches for small firms around Cannington. Daniel cooked, drove, plated and invoiced. The first summer nearly broke the fridge and him.
First big conference
A 600-delegate mining conference booked us after their caterer folded. We served lunch in 28 minutes and signed our first annual contract a week later.
The pivot nobody wanted
Events stopped. We pivoted to office lunch boxes in ten days flat, kept every chef employed, and accidentally built the subscription arm that now feeds 40 offices weekly.
Zero plastic pledge
We cut every single-use plastic item from service in one quarter. Clients barely noticed. The rubbish bill certainly did.
Own premises, own bakery
Bought the Cannington site outright and built a pastry lab. The 36-hour sourdough on every grazing table started here.
Today
Forty-six staff, six growers on speed dial, a waiting list for December dates. Still no plastic, still no service fees buried in the invoice.
Three rules we never break
Call it philosophy if you like. For us it is closer to muscle memory at this point.
The produce leads
Menus get written after the farm call, not before. If the peaches are two weeks late, the menu waits. Nobody at your event will ever know what they missed.
No hidden numbers
One quote, one invoice, every line labelled. If we cannot explain a charge in one sentence, it does not go on your bill.
Staff stay, food improves
We pay above award and roster humans like humans. Our average chef has been here five years. That is why the food keeps getting better.
Meet the ones who will actually show up
No agency staff, no borrowed faces. These four run your event from the first call to the last pack-down.
Daniel Mercer
Executive chef & founderEx-restaurant head chef. Still tastes every sauce before it leaves the kitchen. Allergic to the phrase “that will do”.
Mel Okafor
Head of eventsThe voice you get on the phone. Ran event logistics for a Perth arena for six years before joining us.
Jonas Reilly
Pastry & bakeryRuns the pastry lab. His 36-hour sourdough is the reason clients ask for bread recipes at award nights.
Tessa Nguyen
Service directorTrains every waiter personally. Her rule: if a guest notices you before they need you, you are doing it wrong.
Events we are quietly proud of
The boring bits that keep you safe
Nobody books a caterer for their paperwork. But the paperwork is what lets us promise the rest.
Our Cannington kitchen is HACCP audited annually, every chef holds a current Food Safety Supervisor certificate, and the cold chain is logged at every handover. Ask for the documents and we send them same day.
Request certificationsHACCP certified
Annual third-party audit of the full production kitchen, most recently passed March 2026.
Logged cold chain
Every van and every handover gets a temperature record. Yours to inspect any time.
FSS certified team
Food Safety Supervisor certificates for all 46 kitchen and floor staff, renewed annually.
Zero plastic since 2021
Reusable service ware, compostable disposables for off-site, nothing else leaves the kitchen.
Tour the kitchen, taste the menu
The best sales pitch we have is a tasting box and a look around the Cannington kitchen. Thirty minutes, no obligation, good coffee.
Book a kitchen tour
Weekday mornings work best, we are mid-prep and honest about the chaos.
Pick a time