There are a growing number of chefs going on their own to offer catering, pop-up dining experiences as well as services as a Private Chef to cook in private homes. Here are some of those chefs:
Chef Brandon Pham
Brandon attended the culinary arts program at Vancouver Community College. After completion, he was fortunate enough to do his apprenticeship under his mentor Chef Hamid Salimian at the Westin Wall Centre and then at Diva at the Met, where he gained invaluable knowledge. He continued afterwards making his way over to Copenhagen to stage at Michelin star restaurants. He then returned to Vancouver and was Chef de Cuisine at Sai Woo, Vancouver Marriott Pinnacle Hotel and worked at Trump Vancouver Hotel.
He does private dinners at people’s houses, though the majority of them want him to create a special menu for them. He can also work with them and design a unique menu just for them. He can do canapés for cocktail parties as well as cater other gatherings.
He recently designed a meal plan for a client, and helped them “learn” how to make simple healthy meals in collab with his nutritionist friend.
Chef Westley Feist
His experience includes Marriott Pinnacle Hotel in downtown Vancouver as an Executive Sous Chef and recently as a Sous Chef at the renowned Vancouver Club. Previously, he had the chance to spend the summer cooking at Westcoast Fishing Club on Langara Island in the beautiful Haida Gwaii.
Chef Westley offers Private Dining services and will work with you to personalize a menu for your event. He will make suggestions and put forward ideas to assist you in making your event memorable. Pricing will vary depending on the menus you design together.
He can also offer Cooking Classes in your home or office, as a well as caterting for Cocktail parties.
Chef Evan Elman
Evan has traveled to exotic locations as a cruise ship chef in Antarctica, and a Sous Chef on the remote island of Haidi Gwaii. Evan has also worked with the Hawksworth Group in Vancouver and orchestrated pop-up dinners in New York City. He also worked as the Chef de Partie at Relais & Châteaux’s Wedgewood Hotel & Spa, and most recently the Head Chef of Dinner in the Sky this past summer in North Vancouver.
He offers custom-crafted five star dining experiences in your home. They provide the insight to guide you through every step of the planning process, and the experience to deliver results no matter the size or purpose of your occasion.
Chef Nik Lim
Nik was classically trained at the Dubrulle Culinary Institute, at 25, he quickly rose to the rank of executive sous chef for some of the city’s most influential kitchens including Caffe de Medici and the Hart House Restaurant. His tenure at Quattro North Vancouver, as Executive Chef & Director of Operations was welcomed to many. Most recently he was Executive Chef at Fraiche, Stanley Park Pavilion and Stong’s Markets.
Nik is offering Personal Chef services, including On-call or On-going personal from time saving meal prep, pantry shopping to full multi meal plans. He also offers catering of Champagne Brunches to al fresco Wedding Receptions, working closely with every client to customize & tailor every detail specific to their needs & wants.
By: Richard Wolak