Our culinary team has worked in Vancouver’s best fine dining restaurants, learning how to pay meticulous attention to detail. Vancouver Private Dining Chefs use a combination of traditional and modernist culinary techniques to deliver a truly unique experience to you and your guests, every time. Be prepared to taste a wide variety of different cuisines and flavours made with fresh in-season ingredients.
We use only sustainable and local products from BC. Through partnerships with local farmers and artisans, we are able to bring you the freshest seasonal produce, meat, and seafood guaranteed. By cooking unpretentious and approachable food, we are able to deliver our clients, time and time again, tantalizing creations that are not only delicious, but memorable. We are inspired by the seasons and the great chefs that have taught us. We follow global food trends and constantly evolve our techniques.
Evan Elman is a young chef hailing from Cambridge, Massachusetts, now based out of Vancouver, BC. Evan began working in professional kitchens at 14, and after graduating from The University of British Columbia (UBC) in 2013, he put academia on the backburner and reignited his passion for cooking.
Evan has traveled to exotic locations as a cruise ship chef in Antarctica, and a Sous Chef on the remote island of Haidi Gwaii. Evan has also worked with the Hawksworth Group in Vancouver and orchestrated pop-up dinners in New York City, hosted by Samy Road, and attended by diners from the New York Times, Food & Wine, and Complex Magazine among others.
Evan also worked as the Chef de Partie at Relais & Châteaux’s Wedgewood Hotel & Spa, a 5-diamond hotel in downtown Vancouver. Most recently, Evan landed his first Executive Chef position at Dinner in the Sky Canada, which inspired him to create his private dining service, Vancouver Private Dining.
Trevor Pavle is a talented young chef who's cooking career began in Vancouver 15 years ago, working in an Italian Restaurant for his father, John, where he was trained in classic Italian cuisine and technique.
Trevor found a spark of passion surrounding within the culinary world. Through years of hands-on experience, and eagerness to expand his skill set, Trevor worked his way up the ranks and moved into the role of Chef de Partie at The Flying Pig in 2015. After opening two more locations in Olympic Village, Trevor said goodbye to life on the line and turned towards private catering. In 2018 he Joined the team at Dinner in the Sky Canada as the sous chef. Dinner in the Sky was a foundation for Trevor to work with locally foraged ingredients and showcase his skill and talent through daily seasonal food specials.
Trevor is inspired by the natural beauty and bountiful resources that British Columbia has to offer. From fresh seafood to an incredible array of produce grown locally, he enjoys developing seasonal menus that highlight the wonders of the Pacific Northwest with a strong foundation in Italian cuisine. As a Chef, Trevor thrives on bringing restaurant-quality service into your home, a bit of lively conversation, and of course, exceptional food.
Chef Tushar is a culinary graduate from Mumbai, Indian and professional chef with close to 10 years of experience working in fine dining restaurants in the USA, Canada, and Asia. After his internship in the USA at Red jacket Resort, he decided to study further and spent a year in Niagara Falls, Ontario, studying Hospitality & Tourism.
With the motivation and hunger to be better in both personal and professional life, he decided to move to beautiful Vancouver in 2013. Fortunately, life rewarded him with the chance to work at some of the best restaurants in the city such as Fish House in Stanley park as a Sous Chef, Bauhaus in Gastown as a Chef de Partie, Bluewater Cafe as a Chef de Partie, West Oak as a sous chef and in Thailand at "Gaggan" a two Michelin star restaurant and "Gaa" a one Michelin star restaurant as a stage.
More recently, he was the executive chef at Mumbai Local in Downtown Vancouver where he did contemporary style modern Indian food. During his time as Executive Chef, the restaurant reviewed by the Globe and Mail as "Vancouver's Mumbai Local is the great Indian restaurant you been looking for" through Alexandra Gill, one of the citie's best food critics.