Authenticity and professionalism are the hallmarks of the Truffles Catering team, which prides itself on ensuring each client is looked after meticulously.
JP’s culinary journey began as a child where he assisted in his grandfather’s bakery in a small village in France. He refined his skills through a fine dining catering apprenticeship followed by an internship at The Ritz Paris. JP has been creating inspiring menus for Truffles Catering since 2001 with a focus on high-quality ingredients and sustainable food practices, working closely with the local farmers, ranchers and seafood purveyors with whom he has built relationships.
Executive Sous Chef
Dan attended culinary school at Vancouver Community College and completed his Red seal apprenticeship at Olympic View golf course. Post graduation he worked at Pescatores (now 10 Acres Kitchen), The Westin Bear Mountain Golf Resort and Spa and Brentwood Bay Resort and Spa. Dan started working with Truffles Catering in 2008 and progressed from Sous Chef to his current role as Executive Sous Chef.
Chef de Cuisine
Greg completed his Red Seal Apprenticeship at the Wickininnish Inn, a Relais & Chateau property in Tofino, with renowned Chef Andrew Springett, and Chef Nicolas Nutting (now of Wolf in the Fog). His experience includes Diva at the Metropolitan in Vancouver, Black Rock Resort in Ucluelet, and most recently Greg was the Executive Chef at the award-winning Stage Wine Bar and The Livet in Victoria.
Junior Sous Chef
Chris has been cooking professionally since 2012 and while he loves all food, he has been baking since he was a child and pastry is his passion. Chris is also the Owner and Pastry Chef of Capital Cake Company where he creates sweet delights including wedding cakes. Find him on his instagram.
Jannine, a natural born foodie, advanced her culinary expertise working for various catering and planning companies within Canada, San Francisco and Napa Valley. She decided to move back to Victoria BC and began working for Truffles Catering in 2010. She has extensive experience in sales, event design and execution, menu development for food and beverage, off site catering operations as well as specialized events for conferences, high-end galas and luxury weddings.
During his ten years with Atomique Productions, Adam oversaw operations management on a variety of large-scale events and festivals with attendances up to 75,000 people per day including Rifflandia, Rock the Shores, Victoria Celebrates Canada Day, and The Phillips Backyard Weekender. He was also the site manager of Squamish Valley Music Festival’s main stage. His expertise includes the planning, logistics, management of onsite crew and volunteers, and establishing relationships and ongoing communication with event suppliers, vendors, and sponsors.