Chef’s Table Inspired by an “old world” approach to eating, Backyard Farm Chef’s table can host up to 20 guests.  Menus are developed and enhanced by Chef Chris Van Hooydonk’s extensive culinary industry experience. Chef’s food philosophy encompasses the approachable side to healthy eating and farming, with emphasis put on sourcing the freshest and organic when possible, highest quality, seasonal and sustainable ingredients. Importance is put upon supporting the local, dedicated farmer’s and producers in the area which share his passion for food. All meats are ethically and sustainably raised non-medicated and without hormones and antibiotics. Seafood is sourced taking care to ensure they are Oceanwise certified. More info

Thank you Chef Chris – I had an absolutely fantastic evening with my friends at your Culinary School.  You designed a scrumptious menu for us and I can’t wait to make it for my family!  Everything we prepared was easy to make and yet so delicious.  The Butter Chicken and Naan, so wonderful….and the chocolate cake – well, I’m still thinking about it!  It was such a unique experience and I am recommending your services to all of my friends and family.  it was such a pleasure to attend your class and I look forward planning another event with you!

Dianne Dias

Say, I wanted to express both Linda and my sincere thanks for the exceptional experience that you provided us when you created that wonderful meal for us at our Spirit Ridge suite last Wednesday.  It was simply the best dining experience we have ever had. Paul Blanchet, P.Eng.

I recently took 12 CEOs to Backyard Farms and every member of our group raved about the experience.  The farm house is gorgeous and the meal was one of the best our group had ever experienced.  One member said, “I have eaten in Paris and London and all the major cities around the world, and this meal is at the top of my list.”

Part of the magic of our experience was Chris and his staff.  In particular, Chris was a master storyteller, sharing his passion for food and explaining the farm to table journey of the local ingredients.  If you are looking for a “wow experience” for a special event don’t hesitate to book this one.

Natalie Michael

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