INTRODUCING SUE BOYER

Originally from Gisborne Sue and her husband Bryan now live in Danbury CT. Sue has over 30 years of experience in the culinary world. Her love of cooking and catering came from assisting her parents, who were owners of The Blue Pacific Motel, and a vineyard in Gisborne.

In 1977 Sue graduated from the Wellington Polytechnic School of Fashion and Food, and then spent several years in England and mainland Europe working in the hotel industry. In 1983 she returned to New Zealand and soon after started her first culinary business catering private parties, weddings and business functions.

In 1991 Sue moved to California with her husband Bryan and two children where she started a business as a location caterer to a group of fashion photographers and models and in 1995 moved to Texas where she became a licensed Realtor. During this time Sue also catered functions for the Realtor and Title Company and attended short courses at cooking schools, such as Jane Butel’s school in Albuquerque and The Paris Cordon Bleu in France. 

In 2003 Sue left the Real estate business and launched The Main Course Cooking School and Catering business, which was run from her home in Plano, Texas. For seven years The Main Course had been one of a few select cooking schools in the country invited to hold cooking classes in conjunction with Saveur culinary magazine.

Sue and her husband Bryan then relocated to New York where she worked as the corporate chef at the Commonwealth Bank of Australia in Manhattan, NY. She also taught classes at Williams Sonoma’s flagship store on Columbus Circle, NYC, and baked NZ lamington’s, ANZAC’s, and custard squares for DUB Pies in Brooklyn. She and Bryan now reside in Danbury, CT where she teaches classes to several social groups and is about to embark on her next venture, making pre-cooked and freezer ready meals for apartment dwellers in Danbury.

Author: GBA

Retired New Zealand/American/British citizen living in New York City.

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