The Collective Kitchen is a full service private dining company serving the Sea to Sky Corridor.
We work collaboratively with local and regional farmers, artisans and purveyors. We respect their work and we want to serve the best that British Columbia has to offer. We are professional chefs who will help you design a custom menu that fits the needs of your special event. You can expect the same attention to detail and craft that you would find in the finest restaurants in BCThe Collective Kitchen brings together John’s passion for Pacific Northwest Cuisine. His farm to table philosophy begins with simple elegance and a culinary standard that includes the highest quality food locally available.
John has been passionate about food since he was a young man. He began his fine dining culinary career under Chef Geddes Martin of the Inn at Ships Bay on Orcas Island, WA. He continued to gain knowledge and technical skills working in top restaurants throughout the West Coast and Pacific Northwest including Portland’s landmark Veritable Quandary under Chef Annie Cuggino and the cutting edge cuisine of San Diego’s Nine-Ten Restaurant under award winning Chef Jason Knibb. This was followed by a year in Toronto with Chef Christian Serebecbere where John honed his pastry craft at the Patisserie Patachou. In 2006 John started what would be 5 years at Whistler’s celebrated Araxi Restaurant as Chef de Cuisine.
Over the past decade John has aquired the skill and expertise needed through numerous events such as Puerto Vallarta’s Festival Gourmet, Whistler’s Cornocopia Gala Parties, the Pemberton Music Festival, Vancouver’s 2010 Olympics, Slow Food Cycle, Gold Medal Plates, and the Gran Fondo. He brings this knowledge to planning and executing any event, large or small.
He is privileged to live in the bountiful Sea to Sky where his passion and commitment for bringing natural ingredients together with sound techniques shows itself on every plate.