Elite Chef Events

A little glimpse into just a few of the 15 courses from an incredible evening at Ve Oh Lay Acres with two very special friends, Maddi and Laurent. ✨🍷🍽️

Creating tasting menus like this is always a labour of love. Every course is carefully thought out, every detail intentional, and every plate designed to build on the one before it.

There's something magical about gathering around a table, sharing great food, great wine, and even better company. These are the experiences that remind me why I love what I do. ❤️

Thank you, Maddi and Laurent, for trusting me to create this experience for you and for always being such wonderful hosts. 🙏

Just a few courses shown here... 12 more delicious moments never made it to the camera. 😉✨

An exceptional day in the South Okanagan.

Porsche Centre Langley clients and owners enjoyed a scenic rally through some of British Columbia's most spectacular driving routes, culminating at the breathtaking Phantom Creek Estates for an evening of fine wine, exceptional cuisine, and unforgettable hospitality.

Elite Chef Events was honoured to create a dining experience worthy of the occasion, showcasing the best of the Okanagan while bringing guests together to celebrate a shared appreciation for craftsmanship, performance, and excellence.

Thank you to Porsche Centre Langley, Phantom Creek Estates, and all the guests who made this such a memorable event.

📍 Phantom Creek Estates | Oliver, BC



This bad ass Video produced by:

Lakeside Luxury & 9 Courses of Tapas ✨

There is nothing quite like a Saturday night at a stunning McKinley lakefront property. This past weekend, I had the pleasure of hosting a private cocktail reception for an amazing group of ladies. 🥂

We took their taste buds on a journey through 9 carefully curated courses—from crispy Duck Confit Croquettes to a show-stopping "Faux Apple" dessert with bourbon salted caramel.

Swipe to see the full menu! ➡️

The Lineup:
✨ Duck Confit Croquettes
✨ Pork Belly Bao Buns
✨ Seared Scallops with Saffron.. and more.

Looking to elevate your next gathering? Let’s design your perfect menu.

📧 Email: [email protected]
📞 Phone: 250.864.7905
🔗 Link in bio for more info!

What am I doing?

Week 3 of Chefs in the Classroom was our most technical—and most rewarding—session yet! 🎒✨

While most people think 'pasta day' is just about the sauce, I used this week to dive deep into the fundamentals. 📚

We focused on a true Tomato Concassé—skipping the blanching and going straight to the technique: seeding, squeezing, and precision dicing. 🍅🔪🧼

Because we’re working with students, safety isn’t just a suggestion; it’s the strategy. 🛡️ We kept it rigid, organized, and focused on serious knife skills.

It wasn't about being 'flashy'—it was about building the confidence and discipline needed in a real kitchen. 🧘‍♂️🔥

The payoff? A fresh Penne Pasta that had the whole room cheering! 🍝🙌🎉

Swipe to see that "end of class" energy! 📈😋

👨‍🍳 🍎 🔪 🧒 👨‍🍳 TomatoConcassé 🍅 PastaNight 🍝 FutureChefs 🌟 KitchenSafety 🛡️ CulinaryArts 🎨

🪱 Dirt, Worms, & Delicious Bites!

Week 2 of Chefs in the Classroom! 👩‍🍳🍎

Hands in the dirt, minds growing!

Week 2 was a blast with our 2nd & 3rd-grade superstars. We officially launched our garden-to-table journey by planting our new planter box! 🌱

But the highlight? Meeting our new composting crew—the RED WIGGLERS! 🪱 The kids got brave, handled the worms, and set up our vermicomposting bin to turn lunch scraps into magical soil. ♻️

We wrapped up by whipping up a crisp, zesty Apple Fennel Salad with Grapes & a Sour Cream Honey Lemon Dressing! 🥗✨

Yes, they ate it all, and yes, they loved it!
Swipe to see the wiggly worms and our little chefs in action! 👉
Vermicomposting HealthyEatingForKids OutdoorClassroom Grade2 Grade3 LittleChefs FutureGardeners AppleFennelSalad

This is what happens when a burger stops pretending to be casual.

In this video, I build a full-on luxury beef burger from the ground up—starting with a house-made tarragon brioche bun that’s soft, aromatic, and structured enough to handle serious weight. The beef is smashed hard for maximum crust, then topped with perfectly seared foie gras that melts straight into the patty.

But the real separation comes from the layers: a deep, glossy caramelized onion finished with cassis and Chambord for sweetness, acidity, and depth, plus fresh chives to cut through the richness and keep everything in balance.

Every component is deliberate. Fat, acid, sweetness, texture—it’s all engineered so nothing overwhelms and nothing is wasted.

This isn’t just a burger. It’s controlled excess.

Full method and breakdown so you can execute it properly—no shortcuts, no guesswork.

Subscribe for more chef-driven builds and elevated concepts.

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Do not try this at home.... this is strictly for experienced professionals.

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Here we go! Week one of Chef's in the Classroom just commenced a few days ago and I couldn't be more excited!!

The perfect Julienne