Hey, I’m Graham.

Graham Sharpe

I am a passionate 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.

I am looking forward to utilizing this experience and knowledge to its fullest effects. I want to bring my passion for diverse flavours to any event.


Chef drizzling dressing over gourmet salad plates with greens and grilled vegetables.

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.

Slices of cucumber topped with sausage, jalapeño, carrot, and octopus tentacle on a dark rectangular plate.
Gourmet appetizers served on porcelain spoons, each with a bite-sized roll topped with a red pepper slice, placed on a white rectangular plate.
Cheese platter with various cheeses, grapes, apple slices, nuts, and dried fruits on a wooden board.
Assorted gourmet appetizers on a black platter, including savory tarts and decorated canapés.
Gourmet appetizers with meat on crispy base, topped with pickled vegetables and herbs, on a dark background.
Gourmet dish with sea urchin, creamy sauce, dill, and edible flower in a white bowl.
Assorted canapés on a black slate platter, featuring various toppings like smoked salmon, cream cheese, pomegranate seeds, and herbs.
Assorted desserts including cheesecake slices with strawberries, chocolate-covered strawberries, and small tartlets on a gray slate platter.
Grilled fish fillet on a bed of sliced zucchini with red sauce and garnished with thin red threads, served 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.

A wooden platter featuring a burger with sesame seed bun, grilled asparagus, chicken wings, and a dessert tart with strawberries. In the background, there's a body of water with boats.

FAQ

Plates of salad featuring cucumbers, zucchini, peas, arugula, seeds, 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 any kitchen setup.