What sets one catering company apart from all the others? It’s their care and attention to detail as well as having the essential abilities and skills. Leadership is an important aspect as well, as this will help to keep the business running. And, last but not least, it's dedication paired with creativity that genuinely makes a difference. Such is the case for Vancouver Private Dining and its owner, Evan Elman, whom we interviewed recently. During our discussion, Evan shared his insights about his business and what contributed to the success and growth of Vancouver Private Dining. Have a read and, as always, share your feedback as we introduce our new Meal Provider Story series, which features up-and-coming meal providers that we have partnered with to transform the finest in fresh, local ingredients for beloved foodies everywhere.

What do you do/offer at Vancouver Private Dining?

Vancouver Private Dining creates memorable experiences for groups of all sizes in the Greater Vancouver Area through intimate private dinners and events. Our experienced personal chefs blend creativity and craft to provide visually stunning and delicious customized seasonal menus. We are available for both residential and corporate services. I (Evan Elman) am the business owner. I started this business as a private chef and have grown my company organically over the past three years by hiring an amazingly talented team of hand-picked chefs.

What do you or your company stand for? 

We are passionate, creative professional chefs who work with integrity and use premium ingredients that are ethically and locally sourced as often as possible. We strive for consistency but also aim to innovate the cuisine that we bring to our guests. In our minds, you’re only as good as your last event. Lastly, we aim to be change leaders by bringing on a diverse team that does not surrender to old-school toxic kitchen culture. We believe in work-life balance, fair play, and delivering a genuinely unique and incredible experience to our guests.

What’s the story behind it all? 

I started my career at the age of 14, and have been working as a chef in professional kitchens for the last 15 years. My career is vast and accentuated by Hawksworth, Relais Chateau, and being a chef on a cruise ship in Antarctica -- taking breaks during my workday to hang out with penguins. 

My first Executive Chef role came at Dinner in the Sky Canada, where I led a large team of chefs to cook for clients 150ft off the ground, in a 22-person table being suspended by a crane. At this point, I figured that I’d easily conquered the land, air, and sea, so why not start my own business. It came organically in the form of a client at DITS asking if I’d cook for her 40th birthday. I obliged. The money was good; I had creative freedom and a fantastic work-life balance, which was good because my daughter had been born as soon as Dinner in the Sky ended. In the process, Vancouver Private Dining was born, and now we are the #1 Private Chef Service in Vancouver. That was three years ago.

How do you feel about the catering industry, and what sets you apart from other caterers?

Because our team is composed of highly trained chefs who have worked in some of the world’s best restaurants, not only do we bring an incredible culinary experience, but we also provide entertainment to our guests. We can answer nearly any question our guests may have about our food.

What does the future have in store?

We have recently expanded to the sunshine coast, and we plan on having our own space in Vancouver as soon as possible. Besides that, we are looking to sink our toes deeper into the corporate market, continue improving the business, and instill an incredibly creative environment where chefs are excited to be a part of our team!

How has your relationship with your customers/clients evolved over the years?

I think that overall, our clients have gained confidence in us. They know that if they hire us for dinner, their guests are going to be blown away. Our goal is to create incredible experiences for our guests. We have monthly meetings to chat about creating a better flow to the dinner or impress the client’s event. We always overdeliver and remain humble. As a result, people are booking us for their most significant life moments. 

We hope you’ve enjoyed this meal provider story; if you have any feedback, please do share, and as always, support local and love where you are!