Romu

The client

Romu is a premium catering company with a passion for local, organic produce. They create bespoke, seasonal menus to match your event.

The challenge

Romu wanted to update their website and design a marketing brochure. They felt that their existing tone of voice missed the mark, and wanted to update their brand story and articulate the brand’s philosophy.

The solution

Romu is a French chef with an inspiring and contagious passion for food. The challenge was to show this passion without sounding too wanky or pretentious, or talking too much about his past work experience. They wanted to show off their passion for local produce in a passionate but professional tone of voice.

The philosophy

We believe good food is simple but tells a beautiful story of everyone involved. And we love telling that story. Romu’s ongoing explorations are driven by two lifelong passions: curiosity and simplicity.

Curiosity has been flowing through Romu’s life since he began working in his uncle’s charcuterie, where he met local suppliers and got a taste for how the local chefs handled the traditional local produce of western France. simplicity & curiosity.

This same curiosity led him to the Antipodes, where his mind swirled with new cultures, foods and love. Familiar European heirloom vegetables and traditional cuts of meat were plentiful, but his heart wanted more. And he found it in the abundance of indigenous meats, vegetables, herbs and spices.

As Romu explored new foods and cooking techniques, he discovered something curious. He was not alone in his pursuit of simplicity. He felt reverberations of it throughout different cultures and cuisines.

Romu found a commonality in these different recipes for good food – use the best local, organic produce and the right cooking techniques to honour their flavours, and enjoy with friends. Curiously simple really.

The story

Born in France, raised in the kitchen

Romu grew up in the Loire Valley in the west of France and discovered his passion for good food when he went to work for his uncle – a charcuterie.

Romu looked to deepen his understanding of food and studied at the Loire Valley Hospitality School and Ecole hotelier du Val de Loire for six years before launching his career at the Michelin Star restaurant, Château La Roche Le Roy in the Touraine region in the West of France. At 21 years of age, Romu moved to Paris to begin work alongside renowned chef Jean-Christophe Rizet at the Michelin Star restaurant La Truffière.

Then Romu met Liz and fell in love. He followed his heart to Australia and worked at Bistro Gitan and Mo Vida Aqi then saw the chance to start his own business with a simple but important goal. To create simple food that celebrates local organic produce, and help people create lasting memories with their loved ones as they share a meal together.

Romu’s is deeply engaged with an ongoing exploration of good, simple food. He’s immersing himself in indigenous smoking techniques, cooking using paperbark and local herbs, pickling and fermenting, curing meats and baking sourdough bread.

All these specialist skills play an integral role in his pursuit of simplicity on the plate, and telling the story of his suppliers’ local produce.

The pudding

Please enjoy a spoonful of Romu’s website and, if you’re in Melbourne, try his food as soon as possible