Inside the Cairo Catering Studio Run by a Brother-Sister Team

It was the night of an important dinner at the French Embassy, and brother-sister catering team Habiba and Hosny Makhlouf were in the kitchen. Dressed in chef whites and moving with the practiced ease of people used to orchestrating behind the scenes, they prepared a menu designed to leave an impression.

The brief was exacting: French pastries for a high-profile gathering of diplomats, chefs, and magazine editors. What arrived at the table was both meticulous and unexpected - delicate creations laced with rose water, cardamom, pistachios, and orange blossom. The technique was French. The soul was unmistakably Arab. Embassy chefs stepped out from the kitchen to taste what they had heard about. Recipes were requested. And when the night drew to a close, the pair were invited into the embassy’s own pastry lab for a quiet conversation about method, flavour and vision.

It may not have been their first event, but it clarified what their company, The Cater, had become. Hosny and Habiba Makhlouf had started the business as a family-run partnership built on two distinct instincts - his rooted in classical technique, hers drawn from global food experiences. From the beginning, their aim was to introduce a new rhythm to Cairo’s catering scene, one that fused precision with curiosity and made visual storytelling as important as taste.

“That mix - Hosny’s classical training and my global food inspiration - is what shapes The Cater’s identity,” Habiba tells SceneEats.

Hosny trained at École Bellouet Conseil in Paris and now leads the kitchen with structure and discipline. Habiba focuses on creative direction, drawing from her exposure to different cuisines and traditions. Both remain closely involved in everything from menu development and client communication to event setup and social media.

“We don’t just delegate. We really enjoy being hands-on and present throughout the process,” she says.

The Cater’s very first event took place during Ramadan and was hosted for family. “The beauty of starting with family is that it gave us complete creative freedom,” Habiba explains. With no outside expectations, they built the menu and the aesthetic exactly the way they wanted. “Phones were out the entire night. Everyone was photographing the food and posting it, and our social media started gaining traction right then and there.”

Their process today is structured but collaborative. A team of experienced chefs works alongside the founders to develop dishes that are refined but still original. “We combine their technical knowledge with our creative vision and fresh energy,” Habiba says. A separate logistics and service team manages setup and coordination, making sure every detail transitions smoothly from kitchen to table.

Every event begins with a client conversation. Some come with detailed ideas. Others describe a feeling. The team responds with custom menus that align with the theme while staying true to their visual and culinary language. “We believe in collaborating closely with each client, having ongoing conversations to make sure every detail aligns with their expectations,” she says.

The Cater specialises in globally inspired dishes built from fine dining techniques. Their menus often pair classic preparations with unexpected flavour profiles, layered textures and styled plating. “Our goal has always been to bring a fine dining experience into the world of catering, something that feels elevated, refined, and beautifully curated from start to finish,” Habiba says.

Visual presentation shapes every part of their work. Trays, garnishes, utensils and even the pace of service are considered part of the experience. “We make sure nothing feels basic, repetitive or simple,” she says. This attention to detail is what defines their aesthetic. “Clients constantly tell us that our aesthetic, combined with our flavour, is what makes The Cater stand out.”

While their team can scale up for larger events, they often gravitate toward intimate celebrations. Engagements, birthdays, and weddings give them room to craft deeply personal menus and expressive presentation. Their structure allows them to handle both scale and nuance with clarity and control.

The French Embassy event offered a clear example of their direction. “Preparing French pastries for such a prestigious client was both exciting and a bit intimidating,” Habiba recalls. “We knew our work would be scrutinised closely, which pushed us to be even more creative and precise.” The menu combined the logic of French pastry with the warmth of Middle Eastern ingredients. “Chefs from the embassy came out to taste our creations and even asked for recipes, which was a huge honour.”

That night led to an ongoing relationship. The embassy kitchen invited them inside for a private walkthrough, and they’ve stayed in touch since.

Cairo itself has played a major role in shaping their rhythm. “Cairo’s fast-paced lifestyle also means our clients value efficiency and reliability, so we’ve built a team and a system that can deliver flawless events on time, every time,” Habiba says. The city’s layered food scene has also encouraged them to keep experimenting and refining their style.

Hosny and Habiba continue to grow The Cater with careful intent. They’ve hinted at expanding into delivery, retail, or a physical location. But for now, their focus remains on depth, not scale. “The Cater will continue to expand its flavour profile and offerings. Our potential in delivery and catering is limitless,” she says.

Their style is defined by quiet precision. What they’ve built feels personal, considered, and tightly composed. Each event is treated as a story told through food, where even the smallest decisions are part of the experience.