News from Scout supporter Fraîche
Vancouver, BC | In time for the busy holiday season, Wayne Martin, the busy executive chef of Fraîche and Crave restaurants, has launched Heirloom Catering, offering easy solutions for busy gastronomes to ease the stress of holiday entertaining. Led by chef Martin and Andrew Sward, former Culinary Capers catering manager, the new catering service is sure to be a great success.
Heirloom Catering offers a variety of options for stress-free entertaining for either relaxed or upscale fetes and private gatherings. Heirloom Catering is also able to cater larger events at venues like the West Vancouver Community Centre or the UBC Boathouse in Richmond.
Aside from creating memorable private events, Heirloom Catering also caters breakfast and lunch to businesses and board meetings, entertaining clients and staff alike while still keeping up productivity. Either at the office or on the town, Heirloom Catering can answer any culinary dilemma.
After 15 years honing his craft in the esteemed kitchens of Four Seasons Hotels around the world, Martin opened Crave on Main in 2004, Fraîche in 2008, and Crave Beachside in 2008. Martin also spreads his culinary philosophies through shows like the recent Vancouver Home & Interior Design Show in October and in November Cornucopia Whistler’s Food & Wine Festival where he partnered with Road 13 Vineyards and winemaker Michael Bartier to present a sumptuous luncheon at a private home.
Sward is a natural to lead the catering efforts for Martin. Sward’s team showcased exceptional cuisine at the 2006 Olympic and Paralympic Games and he was the general manager of Fraiche. Now he is the catering liaison for all three restaurants under the umbrella of Heirloom Catering, and his proven team delivers remarkable results.
To discuss catering for your upcoming event, please contact Andrew Sward at 604.319.5027 or email email@example.com
Fraîche Restaurant is located on Chippendale Road nestled in the hillside of West Vancouver. With seasonal menus of reinvented classics, Executive Chef Wayne Martin creates flavours as breathtaking as the views.
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