Our Credentials
Russell Dobbelsteyn, cfm (certified food service manager)
Began his training with chefs from Switzerland, France and Canada.
"One advantage to hotel kitchens was the oppportunity to apprentice in each section. Garde-manger, saucier, potager, patissier, rotisseur 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 wines of the fine dining room were so expensive! And the food was of the finest quality. The chef from France had a simple philosophy, which our present company upholds, 'fresh, fresh, fresh".
- Russell later returned to the Maritimes and began working with a
national hotel chain in downtown Halifax, as an Executive Chef and
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 (Sussex, NB) with his wife Elizabeth, they are successfully displaying their talents to the local community and surrounding cities with a caliber of service and cuisine that is being recommended. "We are pleased and encouraged with the comments, references and repeat business from those we have catered too in the past seven years and are excited about the oppportunities that lie ahead of us".
Elizabeth has an extensive background in the floral design industry and has transferred those skills to the table, literally!- "We are always talking and rethinking the details of the events. From the design to the setup, transporting and the final presentation".
- Whether it is simple or elaborate, Elizabeth's experience lets her confidently approach and deliver an excellent product.
