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Atlantic Group Catering announced as a catering partner of the Formula 1® Australian Grand Prix

The Australia Grand Prix Corporation has appointed the Atlantic Group Catering as a major Catering provider for the 2014 and 2015 Formula 1® Australian Grands Prix.

Following a highly competitive race for the coveted role, Atlantic Group will share the international event’s catering, alongside longstanding Australian Grand Prix caterers Rowland Major Events.

The team at Atlantic Group Catering will deliver a fresh, creative & culinary edge to the event and will be revving up taste buds across various corporate boxes and marquees.

Atlantic Group Catering will be serving up track-side culinary fare at the following locations:

  • Pit Exit Skydeck Lounge
  • Pit Exit Trackside International
  • Jones Premium Dining Suite (new for 2014)
  • Brabham Corporate Boxes
  • Corporate Platforms at Turns 3 & 4
  • Fangio Lounge
  • Torque Bar

Highlights of what the Atlantic Group will provide

Skydeck Lounge – located at Pit Exit:

  • Delicious grazing style menu that showcases the best of Victoria’s locally sourced produce
  • Interactive food station designed by Atlantic Group Catering

Jones Premium Dining Suite:

  • New facility for 2014!
  • Fully-enclosed, glass-fronted, two-tiered suite
  • Donovan Cooke inspired menu with morning tea, buffet lunch and afternoon tea served as shared platters to your table

Donovan Cooke

Yorkshire-born, Donovan began working in kitchens at 15. His talents saw him singled out by culinary luminaries Michael Roux and Marco Pierre White. He has worked at The Savoy Hotel and the Waterside Inn in London and La Cote St Jacques in Roigny, France. Donovan was Head Chef, at the age of 23, at Harvey’s. Donovan came to Melbourne in 1996 where he was co-creator of the influential Est Est Est in 1997. Luxe was next and was awarded The Age Good Food Guide three hats in its first year. Ondine followed and it was awarded Best New Restaurant in 2002.

From 2004, Donovan was chef de cuisine at Derby Restaurant and Bar at the Hong Kong Jockey Club. In 2005, he was recognised as Honorary Commander, La Commanderie des Cordon bleus de France for outstanding culinary achievements. In 2010, Donovan returned to Melbourne to become Executive Chef and partner of The Atlantic.

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