Services
- Buffet Dinner
- Corporate parties
- Banquet
Our chef’s
Devon Lane
Chefs can specialize in various cuisines, from East to West Asian and fusion, and may have different titles based on their expertise and level of experience, such as executive chef, sous chef, or pastry chef.
Diana Blue
Often the most respected role in the brigade system of stations, reporting directly to the head chef or sous-chef. They’re responsible for sautéing foods, but their most vital role lies within the creation of the sauces and gravies that will accompany other dishes.
Mark
The person responsible for washing dishes and cutlery, and even they get a fancy title! It derives from the word ‘scullery’, which is described as a “small room adjoining a kitchen, in which dishwashing and other kitchen chores are done”
Stephan King
An expert in the preparation of fish dishes, and often responsible for fish butchering as well as creating the appropriate sauces.