We had the pleasure of joining Food Envy's Co-Director and Co-Founder, Mike Ny, for a chat about his journey, the key to breaking into hospitality, and what it's like working with our students. Mike invited us over to Food Envy's new venture, Glou Glou, a hit espresso and wine bar in the heart of Wellington. 

Co-Founders Mike (left) and Taz (right) celebrating their win at the Wellington Hospitality Awards 2024

Food Envy is Wellington's leading caterer, back in 2012 when Food Envy started in Mike's mothers kitchen, his brother in law's ambition to make catering as reputable as opening a fine dining restaurant seemed a stretch. For six years Taz slowly grew the business until in 2018, he reached out to Mike to assist in alleviating Food Envy's growing administration workload. What was meant to be a temporary position turned into a career currently spanning 7 years with no signs of stopping. Now with over 20 full-time staff and a new purpose built 255 square meter office and kitchen, Food Envy is here to stay.

A discrete exterior hides one of Wellington's new hot spots, filled with incredible pastries designed by our alumna Blair Son.

With the new space and more staff than ever, the challenge of how to retain their team members full time was now a top priority. Like many hospitality businesses, catering faces seasonal highs and lows. The solution was Glou Glou, a space to let all of Wellington sample Food Envy's offerings without needing to host a big event. While also providing the kitchen team with a testing ground to experiment and develop recipes. The project was an instant hit, with lines flowing down the street on opening and a steady stream of customers ever since. Glou Glou is now participating in the Visa Wellington On A Plate food festival, as well as collaborating with Wellington's biggest crafter brewery, Garage Project, for a 3 night only exclusive menu. 

Food Envy still expands its team for the busy season, a terrific opportunity for our students to join and gain experience, but thanks to Glou Glou, the key team is able to become stronger than ever.

Thanks for opening your doors for us Mike and your at Food Envy, soon we'll be talking with our Alumna Blair Son - Senior Pastry Chef and graduate of our Diplôme de Pâtisserie and Diplôme Avancé Culinaire in Pâtisserie