Pierre Clain was born and raised in Paris, France, where he developed a keen interest and appreciation for French cuisine.  He came to Sydney with his family in 1969 when he was plunged into the Sydney restaurant scene by working in the family’s French restaurant, “Concorde”, in East Sydney.  With the encouragement of his family, he opened a French restaurant in Balmain called “Faisan d’Or” that he successfully managed.

Pierre then worked in several of Sydney’s popular restaurants such as Kinselas, Berowra Waters Inn, Bagatelle, Zacharies, etc, where he gained an insight into Australian cuisine and the influence of cuisine from other cultures as immigration trends changed over time.

On one of his visits back to France he worked at the famous Chateau Latour vineyard where his ability to speak both French and English was very much appreciated.  Here and at the various restaurants he has worked in, he has also developed an appreciation for excellent French, Australian and New Zealand wines.

Later, Pierre owned and successfully ran a Creperie at Mid City Centre, Pitt Street Mall, Sydney from where he commenced catering for boardroom luncheons and cocktail parties for businesses in the CBD.  After renovations commenced at Mid City Centre, he decided to focus his catering efforts on the Northern Beaches, Northern Suburbs, Eastern Suburbs and Inner Western Suburbs.

The business name, Jean Pierre Catering, was registered in 1981.