Building strong relationships is critical to success, both with your consumer base, and with your management and hospitality team. Ensuring your team is confident, well trained, supported and feeling secure in their position is paramount. Doing this is not difficult, but it does take dedication in building a culture within your team.
The reality of the negative news and ever changing business climate needs to be set aside for this to
work well. A positive and encouraging approach speaks volumes as to your vision for success. We are
using the opportunity through the evolution of our hospitality industry to offer a few solutions. These solutions are consulting offerings, and can be tailored to suit your specific needs, from merely a meeting and conversation, or something more involved.

Chef Chris Van Hooydonk and the hospitality team at Backyard Farm Chef’s Table are available for Artisan Catering and Private Chef Services. A quality minded approach to tailored menus, offering a diverse offering of local and seasonal ingredients-both off the farm, and sourced from our passionate, quality driven local producers and suppliers.  A personal approach to development and culinary planning, unique to each client and their specific needs. For availability, please visit the calendar page.

Private Chef Services and Catering

Creatively inspired meals are motivated by the efforts of the countless quality local farmers and producers. This is the foundation for healthy, sustainable eating-and ultimately a truly unique Okanagan culinary experience.

All requests for catering or private chef services will be handled in an interactive and engaging manner. All details will be discussed and menus will be tailored to client needs and expectations. Our experience and flexibility enables menu design and services reflective of most budgets. We believe this ensures a memorable experience unique to each client, and offers an opportunity to truly personalize our hospitality services. Pricing Criteria to be considered for such services:

Type of Service Format (Plated Multi-course, Wine Paired,Buffet\Family Style,etc.)

Number of guests

Location (available equipment or kitchen setup)

Travel Time

Equipment\Plate\Glassware Rental costs

Licensing (special event licences)

Transportation

Accommodation

Date (seasonally dependent-peak season, shoulder season)

Coffee\Tea\Wine\Beverage Service

Staffing Needs(service Staff)

Gratuity(if applicable)

Since many of these considerations are variable, I recommend you contact me directly to discuss any interests or ideas. There is substantial opportunity for flexibility in regards to most events and functions.