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Chef Konrad | Catering & Food Truck
Kirkcaldy based Catering and Food Truck
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Services we provide
CaterersFestival CateringStreet Food CateringStreet Food VansBaby Shower CateringFood VansBuffetsBirthday Party CateringCorporate Event CateringDinner Party CateringPrivate ChefMobile CaterersPrivate Party CateringWedding CateringAbout Chef Konrad | Catering & Food Truck
Hospitality with Excellence and Care
At the heart of every unforgettable gathering is food that inspires and a service that feels effortless. We believe great events are built not just around what’s on the table, but how it’s brought to the table — with care, craft, and connection.
Our team blends culinary expertise with genuine hospitality, creating experiences that are elevated yet inviting. Every detail matters. Every bite tells a story — we're here to ensure your guests remember it long after the last toast.
From concept to execution, whether we’re serving street food from the truck, catering a private event, or bringing a pop-up to life - our goal is simple: to create meaningful, memorable moments through food.
Seasonal. Sustainable. Story-driven. Always.
At the heart of every unforgettable gathering is food that inspires and a service that feels effortless. We believe great events are built not just around what’s on the table, but how it’s brought to the table — with care, craft, and connection.
Our team blends culinary expertise with genuine hospitality, creating experiences that are elevated yet inviting. Every detail matters. Every bite tells a story — we're here to ensure your guests remember it long after the last toast.
From concept to execution, whether we’re serving street food from the truck, catering a private event, or bringing a pop-up to life - our goal is simple: to create meaningful, memorable moments through food.
Seasonal. Sustainable. Story-driven. Always.
Our Story
When I was growing up, my family would gather at my grandparents’ farm — a place where tradition, hard work, and respect for nature shaped everyday life. We raised and butchered our own animals — cow, hog, or chicken — making sure every part was used. Nothing ever went to waste. Meals were often cooked over an open fire, and we foraged for wild mushrooms, berries, and other treasures from the forest.
My grandfather, a skilled hunter and fisherman, always brought back fresh game or fish. My grandmother filled shelves with homemade compotes, pickles, and fermented vegetables. Surrounded by this deep connection to food and nature, I was naturally drawn to the culinary arts.
At 15, I enrolled in culinary school. Three years later, I began working in professional kitchens. Over the past 20+ years, I’ve cooked and catered across Canada, New Zealand, Germany, France, and the UK — from high-end restaurants to international projects. I’ve led several busy kitchens, opened new restaurants, and even managed a pop-up at the Paris Olympic Games.
Today, seafood is my greatest inspiration. Living on the Scottish coast, I catch my own scallops and lobsters, and often go spearfishing to source the freshest ingredients. My cooking philosophy is rooted in sustainability: I use every edible part of the animal, and what can’t be used goes back to the sea, honouring the full cycle of life. Cooking over open fire still holds a special kind of magic — grounding me in the traditions that started it all.
My grandfather, a skilled hunter and fisherman, always brought back fresh game or fish. My grandmother filled shelves with homemade compotes, pickles, and fermented vegetables. Surrounded by this deep connection to food and nature, I was naturally drawn to the culinary arts.
At 15, I enrolled in culinary school. Three years later, I began working in professional kitchens. Over the past 20+ years, I’ve cooked and catered across Canada, New Zealand, Germany, France, and the UK — from high-end restaurants to international projects. I’ve led several busy kitchens, opened new restaurants, and even managed a pop-up at the Paris Olympic Games.
Today, seafood is my greatest inspiration. Living on the Scottish coast, I catch my own scallops and lobsters, and often go spearfishing to source the freshest ingredients. My cooking philosophy is rooted in sustainability: I use every edible part of the animal, and what can’t be used goes back to the sea, honouring the full cycle of life. Cooking over open fire still holds a special kind of magic — grounding me in the traditions that started it all.
Our Team
We come from backgrounds in high-end restaurants and five-star hotels, working only with talented chefs and leaders we know and trust. They’re proven professionals who share our passion for quality and excellence.
Experience
Over the past 20+ years, I’ve cooked and catered across Canada, New Zealand, Germany, France, and the UK — from high-end restaurants to international projects. I’ve led busy kitchens, opened restaurants ranked among the world’s top 50, catered for the New Balance team at the Paris Olympics, serving over 4,000 guests, contributed to the 150th anniversary of golf at St Andrews, and delivered events for companies like Broadcom. Now, we’re focusing on events across Scotland — we love cooking in the beautiful locations this country has to offer.
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