MEET THE TEAM
At age 16, quickly transitioning into a apprenticeship under the tutelage of Chef Christophe Letard at the Aerie Resort, then leading to stints with some properties in the Relais Châteaux chain—the Wickaninnish Inn and Lumière. When Waters decided to quit restaurants, he found himself in a humble job at a resort on the Queen Charlotte's where he gathered ingredients every day—and found himself awed at being five feet from a humpback whale gathering his bounty. Fresh crab and halibut would be honoured and meticulously prepared for 110 of the most fortunate camp staff in the world. When he returned to Victoria, Waters worked for Feys+Hobbs Catered Arts, where he intuited that catering would be at the forefront of his future endeavors. Waters launched Toque on July 1st, 2013, and the phone started ringing immediately. “I don’t want to grow too much,” says Waters. “It’s important to me that I offer all of the extra touches [the clients] expect from me.”
Raised in a Portuguese home, Chef Richard Teves developed a taste for culinary arts at a young age. His upbringing of a farm to table approach raised him to realize the importance from seed to harvest of all aspects in between. Never far from the kitchen, he met his wife in foods class and traveled to Malasipina University to become red Seal certified chef. 20 years later his strive for excellence in the kitchen is un-surpassed by his dedication for flavor and teamwork. Apprenticing at the Four Seasons Hotel in Vancouver, then back to the island at English Inn's Rosemeade where he contributed to the 2nd best new restaurant in Canada by En Route under Chef Richard Luttman. Now a family man, he transitioned to Corporate Chef of Pig BBQ Joint where he focused on leadership and customer service. A motivator in the kitchen with a smile on his face, this chef was made to create food for the mind, soul and palate.
Sous Chef/Senior Event Planner
David was born and raised in Port Moody, a sleepy suburb of Vancouver and came to cooking in his early 20s. He attended the Northwest Culinary Academy and began working at Aurora Bistro, a pioneer of the “farm to table” movement in Vancouver. Aurora’s owner and chef, Jeff Van Geest, opened his eyes to the bounty of ingredients BC had to offer, from the amazing seafood in our local waters, to the stunning wild mushrooms that grow in our forests. After Aurora, he spent four years at one of Vancouver’s premier fine dining restaurants, Diva at the Met. At Diva, he honed his skills under the leadership of Executive Chefs Dino Renaerts, Quang Dang, and Hamid Salimian. He left Diva after having risen to the rank of Sous Chef. Him and his wife Erin had then decided to start a family, and he began his career in catering at Culinary Capers Catering, one of the largest and most successful catering companies in Vancouver. There he spent two years at CCC and learned first hand the keys to a successful catering business. His family then moved to Victoria in 2015, and we were fortunate to have them as part of the Toque Catering family. Bringing together the skills he's learnt to create a catering experience that goes above and beyond your expectations!
Sous Chef/Master Forager
Jan has impeccable taste, nerves of steel, and a back made of whale bone. He was exposed to the rugged West Coast as a toddler in a backpack. He quickly discovered that the kitchen is where he belongs, and was adopted into the tight knit chef family he is proud to be a part of today. Finding inspiration in the diverse natural world that surrounds him on Vancouver Island, you will find him scouring the coastline, searching deep in the forest, or wondering far into the mountains, with hopes of collecting wild ingredients to bring back to the kitchen. He draws deeply on all of these talents on a daily basis, keeping them well-honed and ready for deployment like his fearsome array of kitchen shanks.
Originally from Nelson BC, Clark started cooking at a young age with his mother in a commercial kitchen in the basement of their home, making dips, salsas, and tapenades. Always inspired, Clark got a scholarship to the Selkirk College Chef Program. After a few years of working in a Greek restaurant and working at Baldface catsking lodge, he moved to Vancouver where his career bloomed, working at Jean George's - Market, becoming Sous Chef at Fable Kitchen, also at Nomad Restaurant, where he worked closely with chef Ryan Reed, creating local west coast inspired dishes and growing their own products. Clark and his wife, always drawn to the island, moved to Victoria in the summer of 2018, started working with Toque and the rest is history in the making.
Executive Pastry Chef
Born and raised in Victoria, Cathryn has been baking professionally for 14 years. She studied and trained in New York City at the French Culinary Institute where she obtained the Grand Diploma in pastry arts. Many of her baking influences come from her travels around the world, drawing special inspiration from France and Japan. Her interests are not limited to food and pastries. She recently returned to school to become an acupuncturist. She hopes to pursue both passions in the future. For now she brings all these experiences to the kitchen where she whips up delectable pastries.
Rachel embraced the world of hospitality from a young age growing up in her parents’ bed and breakfast in Ireland. Serving guests produce from their family farm, an appreciation of food quickly developed. During college, she spent her summers working at the Baltimore restaurant of Chef Billy Olivia, now Executive Chef of Delmonico’s in Manhattan. After completing her Bachelor of Business in Hospitality Management, she combined her love of exploring new cultures with her passion for hospitality, and has since managed restaurants across the globe from Charleston (South Carolina) to the JW Marriott in Dubai and the Fairmont Empress in Victoria. As a wine enthusiast, Rachel has completed her WSET Advanced Certificate in Wines & Spirits and welcomes any excuse to talk (and taste!) wine. Rachel’s extensive experience both operationally and with international cuisine, allows her to seamlessly execute events for her clients, featuring uniquely-tailored menus.
Director of Operations
Born and raised on a farm in Saskatchewan Jon learnt from a young age the value of sustainability and
eating local, “From growing crops to raising livestock I always knew where my food came from”. Values
he still carries with him today. Shortly after University Jon moved west chasing his passion for travel and
adventure where he found his start in the culinary world as the Catering Coordinator for Panorama
Mountain Resort. Years later and further West still Jon made it to the Pacific where he found his new
home. Over his years on the west coast he worked at Poets Cove Resort and Spa, King Pacific Lodge and
finally, Feys+Hobbs Catered Arts where he met Chef Nicholas Waters. This is where his passion for catering and events was born. “It’s amazing where this career has taken me both personally and professionally, I never thought I would be here and I wouldn’t want to be anywhere else!”