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. In 2008, excited about the opportunity for growth in the Beijing market, Debra partnered with Executive Chef Billy Kawaja to open a second catering company, Culinary Capers Beijing Catering and Special Events.
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.
Elizabeth joined our event planning team in 2007, arriving with twelve years of experience in the hospitality industry in world-class establishments across Canada and in the United Kingdom.
She is a graduate of the four year management training program at the world famous Savoy Hotel in London. Prior to leaving to the UK, Elizabeth was the Wedding and Event Manager at the exclusive Swinton Park Castle Hotel in the north of England.
Elizabeth’s strong foundation, with an extensive catering and sales management background, translates into five-star service when creating and executing events tailored to the needs of her clients. Her down-to-earth sensibility, wry sense of humour and creative flair are all much appreciated by her event clients.
A graduate of the Culinary and Hospitality program at the Dubrulle French Culinary Institute, with a Bachelor of Arts degree in Psychology, Karyn began her career with well-rounded knowledge and experience. She earned her professional Red Seal designation while apprenticing at the acclaimed Pear Tree Restaurant.
After working in our kitchens for three years, Karyn made the transition in 2004 to event planning. During the Vancouver Olympic Games, she had the challenge of organizing many of the events for the Russian delegation at Sochi House. Her ability to handle changing schedules and challenging menu adjustments with her usual finesse and good nature was a significant contributor to the success of the venue.
Karyn has a relaxed, personable manner and a warm sense of humour coupled with a strong culinary foundation that enables her to bring a refreshing, imaginative approach to menu and event planning.
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.
Margaret Chisholm – 2011 ICA Catering Chef of the Year
Born in Montreal into a family that hails from the great food loving traditions of the Maritimes, Executive Chef Margaret Chisholm started cooking at a very young age and was a veritable gourmet by her teen years. She apprenticed with well-known Chef Anne Rosenzweig of New York’s Arcadia Restaurant after graduating from Peter Kump’s New York Cooking School.
Before joining Culinary Capers in 1997, she was a highly acclaimed chef instructor at Dubrulle French Culinary School who taught and mentored thousands of amateurs and professionals “to cook with love”. In 2011, Chef Margaret was the recipient of the Chef of the Year Award from the International Caterers Association. This celebrated award honours her 14 years of leadership within our company, the community, and the culinary industry.
A Culinary Capers’ career highlight was executing the food service plan for the 2010 Vancouver Olympic Winter Games. In addition to managing a busy catering kitchen, Chef Margaret enjoys giving back to the industry with guest speaking and teaching engagements and judging junior chef competitions. She is also a member of the prestigious Les Dames d’Escoffier.
Chef Margaret has contributed her expertise and mouth-watering recipes to three national best-selling cookbooks, “The Girls Who Dish”, “The Girls Who Dish – Seconds Anyone?” and “Inspirations” (Whitecap Books).
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.