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Team

CLAUDIA HIGO | DIRECTOR OF EVENTS & CATERING

Claudia’s expertise ranges from an extensive Food & Beverage background as she is an accomplished Red Seal Chef (2007) and she also holds a Hospitality & Business Degree (2010). Formally working for Starbucks as the Research & Development Executive Chef in North America, she managed the main production facility for the Province of British Columbia. She brings a wealth of experience and knowledge having worked with many major aircraft carriers (Air Canada, WestJet, Air Transat, Japan Airlines, XiamenAir) and multiple prestigious hotels (Hilton Vancouver, Fairmont Pacific Rim, Pan Pacific Vancouver) in the Greater Vancouver area.

Claudia is both thoughtful and thorough, detailing a high level of professionalism with her approach in always providing exceptional customer service – and this is what makes her truly special. Her ability to make all our clients feel welcomed at each event ensures for an unforgettable experience. When not at work, Claudia can be found spending quality time with her friends and family, her partner and daughter on the local mountains hiking, biking and focusing on her personal physical fitness. 

ANDY SLINN | EXECUTIVE CHEF

Chef Andy Slinn is the Executive Chef at The Joseph Richard Group and has been a key part of the team since the opening of Townhall Public House Langley in 2010. Chef Slinn earned his Red Seal certification in 2011 and had over ten years’ experience in a lead culinary role prior to joining the company. Andy was the first chef hired at The Joseph Richard Group and is responsible for having developed the food and beverage selection that is currently available at all JRG establishments and divisions.

DESEREE LO | HEAD CHEF

Chef Deseree’s culinary journey started after working in the finance sector in New York City in the mid-2000s, before deciding to pursue a lifelong passion for cooking that had been simmering on the back burner for years. She came by it honestly – her culinary desire was instilled in her at an early age while growing up in a multigenerational family of talented home cooks in Taiwan and eating at night markets and street stands with friends.

She went back to her roots, enrolled at the French Culinary Institute and from there embarked on a decade-long career that saw her hone her skills and climb the culinary ladder at some top New York City restaurants, including Bar Masa, La Grenouille and Locanda Verde. She came to Vancouver in 2016 and stepped into the role of sous chef at CinCin Ristorante + Bar, before joining the team at Old Bird as its opening chef in 2020 and then moving on to the role as executive chef and sales director at Fresh Ideas Start Here (FISH) during the pandemic. Chef Dez most recently competed on season 10 of Top Chef Canada before joining the team as Head Chef at Blank Canvas Catering.

COLIN BURSLEM | CULINARY DIRECTOR

Chef Colin Burslem has a diverse culinary background with over 20 years’ experience in hotels, restaurants, catering, private dining, philanthropic events, weddings and consulting. In 2017 Chef Colin participated in an Accor Group chef exchange at their headquarters in Paris, France and in the same year received the People’s Choice Award from Chef Meets BC Grape. Chef Colin’s most recent accolade in 2020 is the notable Vancouver Notch8 which was named Best Vancouver Lounge.

CULINARY AND SERVICE TEAM

 

Blank Canvas Catering provides JRG trained culinary and service teams. With the guest experience being the guiding principle, you can expect the best with a notable culinary team and a genuinely kind-hearted service team.  

Contact us for availability and pricing.

FOR CATERING

604-307-4012
info@blankcanvascatering.com

FOR PRIVATE DINING VENUES
Philippe Renaud | Director of Sales
Email: p.renaud@jrg.ca