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Chef Stewart Boyles is taking the Canadian Catering Scene to new heights

Executive Chef Stewart Boyles is an exceptional chef who helmed the kitchen team that helped earn a Michelin star at Martin Wishart at Loch Lomond in Scotland prior to returning to Vancouver to apply his international experience to the local food scene.

Since his arrival at Culinary Capers in 2016, Chef Stewart Boyles, has created new menus for the Vancouver catering company, that have sparked imaginations and continued the company legacy of innovative and high- quality cuisine.

Roast Sablefish with Pea Puree and British Columbia grown asparagus, + organic carrot

This past year, his reimagining led to sourcing new ingredients, including interesting grains, foraged mushrooms, high quality meats and ocean wise fish.

By establishing partnerships with local producers, such as Mikuni Wild Harvest, Lostock Farms, Two Rivers Meats, and Skipper Otto, and Two Arrow Meats, he has embraced a menu with a focus on sustainable and high- quality ingredients.

Mushrooms from Mikuni Wild Harvest

Chef Stewart constantly reviews and analyzes food trends for insight into what people like to eat, and is always searching for creative ways to push the Canadian catering scene to a new level.

 

 

 

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