Toronto, ON | 2016 - 2019
As Head Chef for all off-site catering events with The Drake Hotel, I planned kitchens and executed events of all sizes - indoors and outdoors.
These kitchens were temporary, event-specific, with specialized setups tailored to the menu, scale, and style of service of each event.
Most events would last only a matter of hours. So no matter the scenario, it was imperative we had the right equipment and the right layout for a fast and smooth service with the team.
Canapés, live plating, for 2500 guests
Chef Stations for 300 guests
4 course dinner, 150 guests
Some elaborate spreads
Pancake Breakfast for 500 people
I often had coordinated a few teams heading to different venues on the same day. It was essential that we maintained a clean inventory with the highest level of organization through the prep, storage, packing, and loading of all food, wares and equipment.
An indie artist collab - food for 300
Outdoor Wedding - Canapes & Plated Dinner for 80 guests
Pop-Up restaurant for 3 days at the Toronto Convention Centre
Catering for the Artists, 3 meals a day over the festival weekend
At the VIP Amex Lounge, we set up a kitchen for the season and provided Food service vending at each show that year.
We setup in-house kitchens, with custom wares at Indeed and Linkedin, for lunch service Mon-Fri, feeding 150 at each daily
and made a similar proposal for for Ubisoft Toronto, with 800 employees
Always a smooth system for an easy game of tetris.