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Organizing menus perfectly tailored to accommodate unique events and culinary needs is par for the course when you have a catering business like Nicholas Waters has. Regardless of the season, he and his staff have to be prepared to offer different catering styles—anything from a traditional 9-course Chinese dinner to galas, fundraisers, cocktail parties or special family group events. “We have to be ready for anything,” says Waters. “It’s important to me that I offer all of the extra touches my clients expect from me.”

Hello! My name is Michael Williams. I am a classically-trained chef, born and raised in Victoria. I have traveled to many places in the world to learn my craft and now I am happily settled in Victoria. Many people know me as the ‘Country Grocer’ chef. For the past three years, I’ve been the Executive Chef offering catering services to all of the ‘Sands Funeral Home’ locations on Vancouver Island, including Colwood.

I use my culinary knowledge to create a varied menu of sandwiches, wraps, desserts and platters. Everything is made from scratch, using fresh, local ingredients, whenever possible. On a typical day, you will find me baking my own focaccia and other breads, making mayo from scratch, creating Chorizo Sausage Rolls with pasture-raised Metchosin pork and roasting and slicing all the meats used for sandwiches. I also make all desserts from scratch.

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