Our culinary team of private chefs has worked globally and in Vancouver’s best restaurants, learning from great chefs how to pay meticulous attention to detail. Our team of private chefs use a combination of traditional and modernist culinary techniques that play off of global flavours and food trends.
We bring you the freshest seasonal produce, meat, and seafood available through partnerships with local farmers and artisans. We aim to cook unpretentious and approachable food that is not only delicious but memorable. Our goal is to deliver a truly unique experience to you and your guests.
Warren Chow is a BC native and has had an interest in cooking from an early age. Upon completing culinary school at VCC, he started developing and honing his kitchens skills throughout the province. Warren has held positions at The Peartree Restaurant, The Delta Grand Okanagan, and Mission Hill Family Estate Winery before moving back to Vancouver in 2017 and landing his first Executive Chef role with Juniper Kitchen & Bar at 25. Most recently, Warren was at the helm of award-winning restaurant Bauhaus before joining the team at Vancouver Private Dining.
Warren is traditionally French cuisine trained, but with a deep connection to the Pacific Northwest, he can merge and highlight the best produce and seafood British Columbia offers. His motivation and inspiration stem from taking something that nature, producers, farmers, foragers, or fishermen have provided and creating memorable dishes for guests, friends, and family to enjoy.
As the Culinary Development Director for Vancouver Private Dining, Warren takes the lead on creating seasonal, local, and fresh customized menus tailored with each client in mind. With incredible attention to detail and his industry experience, Warren is ready to create a memorable meal for your special occasion.
Tiago de Souza Jensen was born and raised in Vancouver, where he soaked up the diversity and excellence of the food and beverage landscape. He has worked with wine in some of the city's finest rooms, including St Lawrence, Vij's, Nightingale, and Burdock & Co.
Tiago is a Certified Sommelier with the Court of Master Sommeliers and is pursuing his Diploma with the London-based Wine and Spirit Education Trust. He also has French Wine Scholar and Champagne Master-level certifications with the Wine Scholars' Guild. In 2020, he was awarded the Premier Crew award from Vancouver Magazine for hospitality excellence.
As the Sommelier for Vancouver Private Dining, Tiago seeks to highlight the excellent care taken when designing a menu by focusing on unique and elegant terroir expressions.
Megan Sanderson is a celebrated Pastry Chef who creates edible works of art. After graduating from the University of British Columbia, Megan studied Baking & Pastry Arts at the Culinary Institute of America. Upon returning to Vancouver, Megan has expanded her skills by working in prestigious kitchens such as Four Seasons Vancouver, Blue Water Cafe + Raw Bar, part of the opening team at Honey Salt, and most recently the Pastry Chef at Tocador. In 2019, Megan opened Mooch Custom Confections to create one of a kind cakes for weddings and special events.
With a background in fine dining, the standards of kitchen cleanliness and "doing things right" are at the forefront of her mind. Megan's attention to detail and constant strive for perfection is what makes her desserts unique. Her elegant cakes have caught the eyes of people worldwide. Mooch was featured center-page as one of the "Top 6 Wedding Cake Designers in the World" for Destination Weddings & Honeymoons Abroad Magazine.
Megan is delighted to join the talented team at Vancouver Private Dining and share her passion for the sweeter things in life.
Tim Hui started his Culinary journey at a young age in the small city of Nassau, Bahamas. In a little community composed of ex-pats from all around the world. His father, also a chef, exposed him to many cuisines at a young age before immigrating to Vancouver, Canada.
Tim began working in kitchens at the age of 15 before graduating from the VCC culinary program in 2011. He then went on to work in various restaurants, Bistro Pastis, opening team of Baccano Osteria, and most recently, Market by Jean-Georges at Shangri-La Hotel Vancouver.
Inspired by the vast amount of versatility cooking has to offer, Tim enjoys taking his classically trained french techniques and altering dishes with his Italian cuisine and Asian Fusion experience.
“Cooking food is all about bringing people together, sharing a few laughs and good conversation”.
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 Olympic Village locations, Trevor said goodbye to life on the line and turned towards private dining. 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 Pacific Northwest's wonders 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 exceptional food.
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 back burner 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.