We are passionate about tasty food and quality service.
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Betty, the well-grounded one of the company, has an extensive background in the floral design industry and has transferred those skills to the catering table.
"We are always talking and rethinking the details of the events. From the venue design to the setup, transporting and the final presentation".
Whether it is simple or elaborate, Betty's experience lets her confidently approach and deliver an excellent product along with her front of house service team, for the past 18 years.
Russell began his training with chefs from Switzerland, France and Canada over thirty years ago.
"One advantage to hotel kitchens was the opportunity to apprentice in each culinary section. Garde-manger, saucier, potager, patissier, rotisserie etc at a young age their skills were embedded and passed onto those they mentored too."
"The opening of a four star hotel in downtown Montreal was a time of culinary exposure. The wine selection of the fine dining room was well balanced, and the food was of the finest quality. The chef from France had a simple philosophy, which our company upholds whenever possible, "fresh & local".
Russell returned to the Maritimes and began working with a national hotel chain in downtown Halifax, as an Executive Chef and then as a Director of Food and Beverage. "The challenge to learn service styles, menu design, event planning; they all provided an excellent base to begin our company."
Now living in Dutch Valley (close to Sussex, NB) with his wife Betty, they are successfully displaying their talents to the local community and surrounding cities with a caliber of service and cuisine that is being widely recommended. "We are pleased and encouraged by the comments, references and repeat business from those we have catered too, and are excited about the opportunities that lie ahead of us".