Since it’s inception in 2005, Et Voila has catered for many private functions as well as the corporate market, including Remax, Camel , BMW and Discovery. We have also supplied vending facilities for large events including the mountain bike World Cup in PMB (2009) and East Coast radio’s “Big Walk” in Durban (2009). For the past five years, we have provided catering services to Tongaat Hulett Group, feeding 450 cane cutting staff each day, with the same quality and service excellence that we apply to any catering function.

Bruce Gaboreau, Owner and Head chef of Et Voila Catering trained at the Royal Hotel in Durban. After a brief period as a private chef, he travelled the world with Cunard Cruise Lines, catering with a team of chefs to feed 1800 Guests a day. Bruce’s love of cooking comes from his father, Serge, who is from Paris, France and also a chef. Bruce speaks fluent French and his French upbringing is reflected in his simple yet exquisite cooking style.

Sarah Aspery, Owner and Manager of Et Voila Catering was in the Casino industry for 12 years, training as a Croupier before moving into accounting and then Management. Sarah spent ten years working on various cruise ships and managed a team of International staff, providing first class service to travellers from around the world.

Bruce and Sarah personally oversee the organization of ordering, cooking, delivery and service for Et Voila Catering to ensure all processes run smoothly. We can organize your function from conception to result, including food, bar service, staffing and hiring. We will go that extra mile to ensure your event is THE event people can’t stop talking about.