About Us

We are Crescendo Cusine, a Wairarapa based catering trio. Marise, Leigh, Marg are passionate about food and wine and providing an unforgettable food journey at weddings and celebrations throughout the Wairarapa / Wellington region. We work with numerous venues throughout the region or we can happily come to a location of your choice.

Meet The Team

Marise Rozing is our head chef, kitchen manager, and is also often your first point of contact. She comes from a photography and wine background and brings her creative flair to the aesthetics of our food and styling. She has photographed weddings across New Zealand and has learnt invaluable knowledge about what couples want and need on their day. Now days she concentrates on her passion of food and loves nothing more than planning your menu with you

Leigh Butler is your dedicated event co-ordinator and front of house Manager. She knows the hospitality industry inside out. More importantly she knows what is needed to make each event run seamlessly and stress free taking the pressure off you!  She is very much a “people person” and someone who will “talk the skin of a rice pudding” if you let her, but who is invaluable in looking after all your needs, even those you didn’t know you had! She also drew the short straw amongst the team to look after the office administration.

Chef Margaret Coney has been cooking professionally for over 30 years and rounds out the team with her extraordinary food knowledge and vast experience in the kitchen. She is always working diligently and quietly behind the scenes and is happy to leave the limelight to Leigh and Marise

Our Food Philosophy

Our cuisine is innovative, contemporary and memorable. It looks and tastes divine. In short, our fare is the perfect accompaniment for your occasion.

Our cuisine is global; we have chosen all our favourite flavours from around the world and combined them with the best local produce to create unique combinations. Flavours from South East Asian and Middle Eastern cuisines especially influence our food. Whever possible we source local, ethically produced ingredients. 

Menus are individually tailored to coordinate with the style and budget of each individual function. These can include, but are not limited to, a selection of canapés, followed by entrée, main and dessert. Or if its something more relaxed you’re after how about a cocktail menu of bite sized morsels - canapés and petits fours…