Hey, I’m Graham.

Graham Sharpe

I am a passionate event and meal prep chef specializing in Italian, French, and Mexican cuisine. With over a decade of experience as a sous chef, I bring a wealth of culinary expertise and a deep love for food to every dish I create.

Growing up in the stunning landscapes of British Columbia, my journey with food began in the vibrant kitchens of Vancouver. These fast-paced environments laid the foundation for my skills and ignited my desire to explore the world through culinary arts. Traveling across countries, I honed my craft, learning techniques and traditions from diverse cultures.

For the past eight years, I’ve channeled my global experience back in BC, working in roles that have challenged and inspired me. From crafting seasonal menus at a winery in the Cowichan Valley to orchestrating large-scale events on a luxury charter cruise ship, my culinary career is as diverse as the flavors I love to create.

In a corporate kitchen, I developed my knack for efficiency, slashing food costs by 9% within a year and streamlining scheduling for a happier, more cohesive team. Whether it’s designing a menu, managing inventory, or perfecting the smallest details of a plated meal, I thrive on the challenges that come with delivering exceptional dining experiences.

Work with Me
Chef plating gourmet salads with grilled zucchini, arugula, and hummus.

My Approach

Collaborative

I believe in the power of collaboration to create innovative and personal meals.

Unique

The world of food is infinite. Enjoy the endless bounty of dozens of food cultures brought to your home. From south asian curries to mexican tostadas you can eat the world at your table.

Background

I am classically trained in Italian and French cooking. I have worked over seas perfecting sauces and stews for over a decade. I am most comfortable with long cooks and braised meats. I am comfortable with using sous vide and pressure cookers to achieve decadent and tender meals with minimal waste and pans.

Cucumber slices topped with sausage, jalapeño, and octopus tentacle on a black slate plate.
Gourmet appetizers on ceramic spoons with red pepper garnish on a white platter.
Assorted cheese platter with blue cheese, cheddar, grapes, apple slices, nuts, and dried fruits on a wooden board.
Gourmet appetizers on a black tray, featuring various bite-sized pastries, savory tarts, and topped with colorful garnishes.
Gourmet appetizers with fish, herbs, and pink garnish on black platter.
A gourmet dish with sea urchin, foam sauce, garnished with fennel and a purple flower, served in a white bowl.
Gourmet canapés on a black serving tray, featuring smoked salmon, roe, dill, layered pastries, and toppings with seeds and pomegranate arils.
Assorted desserts on slate platter with cheesecake slices topped with strawberries, chocolate-covered strawberries with white chocolate drizzle, and mini fruit tarts.
Gourmet dish with cooked fish, zucchini slices, and decorative sauce on a white plate.

Get in Touch!

I’d love to bring your vision to life. Book a consultation today, and let’s discuss how I can support your catering team or provide high-quality, customized meal prep services.

Book Consultation
A gourmet platter with a hamburger, grilled asparagus, chicken wings, and a strawberry-topped tart on a wooden board by the water.

FAQ

Plates with salad, cucumber, arugula, grilled vegetables, and hummus.

  • Yes, I have a valid driver’s license for reliable transportation to your event.

  • Yes, I hold a Level 1 First Aid certification.

  • Yes, I am certified in Foodsafe Level 1.

  • I am committed to staying until the job is done, no matter the size of the event.

  • I’ve cooked for all kinds of events, from cocktail services to carving stations, buffets, and plated dinners.

  • Yes, I can bring my own professional kit, which includes knives, thermometers, pens, fish flippers, tongs, and more, if preferred. However, it’s not necessary as I can work with your kitchen setup as well.

  • Meals typically stay fresh for about five days. If you won’t be using them right away, it’s best to freeze them as soon as possible to maintain quality.

  • Meals are packed in sealed containers to keep them fresh. Be sure to refrigerate them promptly; every hour at room temperature shortens their freshness.

  • I draw inspiration from French, Italian, and Mexican cuisine, often incorporating braised meats, savoury sauces, and rich stocks to craft balanced and delicious meals.

  • Absolutely! My meals are naturally veg-heavy, healthy, and I specialize in gluten-free and dairy-free options.

  • No, I focus on creating nutritious meals but am not a certified nutritionist.

  • I aim for balanced portions: approximately 5 ounces each of protein, vegetables, and starch per serving.

  • Microwaving is usually the easiest method. To avoid overcooking, use short bursts of heat and stir between intervals for even reheating.

  • Yes, I travel to your location and use your kitchen for meal prep. I do not prepare meals at my own home. However, I may bring small appliances with me to assist in cooking and ensure the best results.