Our seasoned event planners will help you to visualize and execute every detail of your event – venue selection, menu design, event rentals and tenting, décor and floral, entertainment and service staff.
From an intimate dinner to a lavish gala, our team of dedicated professionals will focus on ensuring that every guest at your event experiences an enjoyable and effortless occasion.
Our award winning culinary team constantly pushes the creative envelope in food presentation, service, decor and design.
CEO and company founder Debra Lykkemark oversees a high energy team who share her passion for fine food and exceptional service. In Debra’s words, “Our goal with Culinary Capers has always been to provide restaurant quality cuisine and seamless, professional service to each of our clients. We have never wavered from that commitment.”
Debra served on the International Caterers Association Executive Board for nine years, including a two year term as President. She is a highly regarded and frequent featured speaker at the top international special event conferences. Debra is also active in the local community with speaking engagements that include business and women’s groups and guest appearances before students in hospitality and culinary programs.
She has been featured by Profit magazine for several years as one of Canada’s top 100 women business owners. Other career highlights include successfully launching Culinary Capers Catering on to the international stage by taking part in three Olympic Games: Torino, Italy in 2006, Beijing, China in 2008, and the 2010 Olympic Winter Games in Vancouver. Debra was honoured with the Caterer of the Year award at the 2016 Canadian Event Industry Awards. This award represents the pinnacle of professional achievement and is the highest Canadian honour for professional caterers.
Managing Partner and COO
Michael joined Culinary Capers Catering in 1991. With fifteen years of senior management experience in both Canada and the US, Michael adopted the challenge of marketing and brand development for Culinary Capers, which was almost exclusively involved in providing catering to the corporate market.
From sales of under $500,000 in 1991, the company has grown to a full service catering operation with décor and barbecue divisions and annual sales in excess of $7,000,000. Michael remains in charge of marketing and also oversees purchasing and equipment and facilities management for Culinary Capers.
Kevin joined the executive team in the role of General Manager effective January 1, 2015. In this new position, he will begin to take over the day to day operation of the company which will allow our senior managers to concentrate on strategic business growth initiatives.
Since 1995, Kevin has been active in every facet of catering operations. As the company has grown and developed, his role has continued to evolve and he has been able to thrive with each new challenge. His ability to juggle many tasks has included managing on-site events, in-house operations and working on strategic projects. Kevin was also instrumental in the development and implementation of our innovative catering software and IT systems.
For the past five years Kevin has been a productive member of the event planning team. He has worked through three Olympic experiences, highlights included working at the 2008 Beijing Summer Games overseeing events at the BC Canada Pavilion and managing BC government events at the Vancouver Art Gallery during the 2010 Winter Games.
Kevin’s sense of fun and infectious enthusiasm combined with his wealth of intuitive and practical knowledge has allowed him to consistently deliver outstanding experiences for clients of Culinary Capers.
Having served in our kitchen as Executive Sous Chef for three years, Mandy moved into events in 2005. Born and raised in Ontario, she began her culinary career after attending Acadia University in Nova Scotia, and spent a year and a half in the kitchen of Chez La Vigne in Wolfville.
Mandy received her formal training from the Dubrulle French Culinary School in 1997 and went on to gain practical experience at the acclaimed Lumiere and as a Sous Chef at the Rain City Grill. She spent a year catering for the movie industry prior to joining Culinary Capers.
Mandy’s extensive cuisine insight has translated seamlessly into creating delicious menus for all types of affairs from intimate parties of 12 to corporate productions for 1000. As her clients regularly attest, her detailed and thorough approach to all facets of her events is what makes her a stand-out catering professional.
After attending college in Arizona, Sarah graduated from the Culinary Arts program at the Pacific Institute of Culinary Arts. She directed catering operations for the Secret Garden Tea Company prior to joining Culinary Capers.
Sarah taught event planning at The Art Institute of Vancouver and has been a guest speaker with real world experience for other event planning courses. Her dedication to her craft has included serving on the board of Vancouver chapter of the International Special Events Society.
A seasoned member of our event planning team since 2000, Sarah brings a chef’s sensibility and passion for innovative cuisine along with a vibrant flair for designing and executing events. Her unwavering commitment to excellence and creativity assures the success of her clients’ events.
Before settling in Vancouver to commence her culinary education, Molly had a fourteen-year stage career in New York, performing with the Empire State Ballet Company and in a variety of shows from Oklahoma to Copacabana.
Graduating in 2001 from the Pacific Institute of Culinary Arts, Molly was awarded the school’s top honour, the Award of Excellence. After a practicum at Semiahmoo Resort and internship at Lumiere, she took a position at Bistro Aubergine. Her interest in catering was spurred by friends requesting that she supply the food for their parties.
Originally hired by Culinary Capers as a catering chef, she advanced to a position on our event planning team. Molly’s elegant, professional approach combines the focused discipline of a dancer with the inventive creativity of a chef to ensure the flawless execution of events for her clients.
Brittany originally wanted to become a chef, but after three years in a kitchen, she realized that her passion was the planning, creativity and customer service of events. She decided to come out from behind the scenes and never looked back.
As part of the event planning program at the University of the Fraser Valley, Brittany did a practicum at Culinary Capers. Following her graduation, she worked with our team in administration and corporate event sales. With no immediate openings for an event planner, she decided to pursue new challenges and gained experience with venues and event planning.
In June 2015, Brittany returned to Culinary Capers as an event planner equipped with diverse and valuable experience. In her own words “Romantic and intimate events are my first love and it is always rewarding to help clients bring something unique and personal to their celebration.”
Born and raised in Surrey, BC, Stewart’s call to cuisine came early, working in a professional kitchen at age 15. Following an apprenticeship at the Fairmont in Vancouver and local restaurant experience, he travelled to Europe to gain international experience. Stewart obtained an ancestral visa, thanks to his Scottish lineage, and settled in Edinburgh to work as Chef de Partie for highly respected British chef Martin Wishart at his Michelin starred restaurant in Edinburgh.
Under the mentorship of Wishart, he developed a strong understanding and technical skill set for classic French cuisine. For a new restaurant, Martin Wishart at Loch Lomond, Stewart was tapped to be the opening Chef de Cuisine. Stewart stayed for over 3 years, working relentlessly to build a strong team and a reputation of excellence. His hard work and dedication led to the restaurant receiving a Michelin star!
Prior to joining our team, he was the Chef de Cuisine for Hawksworth. In his role as Executive Chef, Stewart will be ambitiously striving to push the Vancouver catering scene to a new level. His philosophy is that food should be approachable, full of flavour, and the ingredients should always be treated with respect. Sourcing the very best local ingredients, he is constantly searching for innovative ways to elevate the culinary experiences of our clients and their guests.
Executive Sous Chef
Rob brought 26 years of experience as a professional chef to our kitchens when he joined our team in 2004. After apprenticing in the hotel industry in his home city of Edmonton, he went on to build his resume at clubs, hotels and restaurants throughout Western Canada and Australia.
He was Chef de Cuisine for Club France at the Calgary Winter Olympics and his considerable talent and expertise was invaluable to our kitchen during the 2010 Winter Games in Vancouver.
Chef Rob has a very special role in our kitchens managing the logistics of provisioning for our ever-changing menus and determining the daily schedules of food preparation for dozens of staff.
Kim decided to leave the corporate world and used the buyout from her employer to pursue a long time interest in baking by taking a pastry course at the Pacific Institute of Culinary Arts. After completing a stage in our pastry department as part of her course work, she became a member of the pastry team.
Her talent and inventive approach led to her natural progression to her present position. Her mission to use only the freshest, highest quality ingredients translates into desserts that are both beautiful and delicious. Her inspired enthusiasm for the art of pastry is infused into the creation of fine individual sweets and high-concept plated desserts.
Chef Kim’s philosophy is that dessert is the most memorable part of a meal and she and her team continually strive to create delectable desserts that complement our distinctive west coast cuisine.