Types of Catering we provide: 


  • Weddings

  • Corporate

  • Personal Chef Services

  • Family Re-unions

  • Dinner Parties  


Our menus can be tailor made to fit any budget.  We can provide menu ideas from any region of the world. 



  • Asian (Chinese, Korean, Japanese, Thai)
  • American (Creole, Southern, BBQ)
  • French
  • Fusion
  • Mediterranean (Italian, North African, Southern French, Spanish, Turkish, Greek)
  • Mexican
  • and our specialtyWest Coast


Brydon Parker the owner is a red seal certified chef.  He has traveled and cooked in many parts of the world and has worked in many prestigious restaurants. 


As a caterer he has been able to create wonderful menus which have been both cost effective and matched to the client’s tastes and vision.


Some of his accomplishments include:


  • Was the Fundraising Director for the Victoria Association of Chefs and Cooks.  Assisted in organizing functions  - “Night of the Stars”, “Taste of Gold”

  • Nominated for Chef of the Year 2001.

  • Floor manager of video and still production for 32 episodes of Chef’s Live.

  • Trained two apprentices in developing their Industry skills as Chefs.

  • Liaised with Camosun College to provide work experience placements for students of the Cook’s Training Program.

  • During a contracted work placement at the Scarborough Hotel hosted the awards banquet for the Australian Hotel Association and the Hotel received the award for the best country pub in New South Wales.  He was recognized for the creation of the food and wine menu.

  • Volunteered as a culinary team leader for the BC Summer Games.

  • Out of 20 competitors Placed 3rd to the Aerie and Ocean Point Resort in a Chef’s Black Box Competition at The Island Festival of Wines

  • As the Executive Chef at The Black Olive Restaurant, it was recognized as one of the top 400 Restaurants in Canada published in “Where to Eat in Canada” and one of the top three new Restaurants in Victoria, BC by The Victoria Restaurant Association

  • Took an International trip to China to teach Chefs of the Wanjie International Hotel – Western Cooking Techniques.

  • Cooked for the Emperor of Japan on his recent trip to Victoria’s Ocean Sciences.


His 20+ years in this field have provided him exposure to many facets of viniculture, culinary arts and cuisine.
Victoria, BC