Truffles Catering

Our Catering Team

Authenticity and professionalism are the hallmarks of the Truffles Catering team, which prides itself on ensuring each client is looked after meticulously.
Portrait of Truffles Catering Regional Manager Alistair Eason

Alistair Eason,
General Manager

Alistair has led the Truffles Catering team since 2008 having previously spent twelve years at Fairmont Hotel properties in senior food and beverage related roles. Originally from Scotland, Alistair studied Hotel Management in Edinburgh before pursuing an extensive event focused career in London and the south of England. Alistair loves the dynamic nature of the event industry and is passionate about the details of each event, ensuring that every meal is unique and guests receive a genuine and welcoming service experience.

JP Green, Executive Chef

JP Green,
Executive Chef

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.

Heidi Jones

Heidi Jones,
Director of Sales and Marketing

Originally from the Okanagan, Heidi is passionate about BC wine and locally sourced cuisine. She has extensive experience in hospitality and sales, from Long Beach Lodge Resort in Tofino to the Fairmont Empress. In her current role she leads team of three Catering Managers as well as oversees marketing initiatives for Truffles Catering.

Headshot of Chef Du Cuisine Greg Caspersen

Greg Caspersen,
Executive Sous Chef

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.

Headshot of Executive Sous Chef Dan DeMarco

Dan DeMarco,
Sous Chef

Born in the nation’s capital, this Canadian Chef started his career while watching his Italian Grandmother lovingly prepare food to feed her extended family. Deciding that cooking was how he was going to make his mark, culinary school was the next step. With his training in classical French and Japanese cuisine combined with his Italian upbringing, Dan took his passion for food on a worldly tour. From cooking in the great halls of England, the mountain tops of France, to the beaches of Australia, Dan returned to Canada with newfound knowledge. With a thirst for success and an eagerness to share his talents, Dan consistently delivers our clients a unique dining experience.

Dion Ouellet, Sous Chef
Dion Ouellet,
Chef de Cuisine

Dion attended Dubrulle Culinary Institute and upon graduating with honours he worked at the Met under Executive Chef Chris Mills. He participated and won many competitions and won best seafood platter and overall second place as an apprentice in the Bocuse D’or Canada in Ottawa. Dion went on to open DB bistro with Daniel Bouloud before moving to Victoria to pursue a Law degree. After a few years decided to return to cooking full time and opened Boom and Batten with Sam Harris and worked as Chef de Cuisine and Executive Chef at 10 acres Kitchen. Dion has returned to Truffles, bringing with him an encyclopedic knowledge of cooking and high standard of excellence. Dion’s attention to detail and culinary creativity help lead the Truffles team to consistently raise the bar and exceed clients’ expectations.
Jannine Rossi

Jannine Rossi,
Catering Manager

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.

Tanya Estell

Tanya Estell,
Catering Manager

Born and raised on Vancouver Island, Tanya has always had an innate passion for hospitality and has been an asset to our company for over 14 years. She brings a wealth of experience in both operations and on-site management to her current role in event planning. Tanya has a keen eye for detail and is highly organized, ensuring that her client’s events exceed their expectations, and no details are overlooked. She is passionate about building meaningful relationships with her clients and looks forward to working with you to bring your vision to life.

Megan-Stacey-web

Megan Stacey,
Catering Manager

Megan’s hospitality career started at Walt Disney World, but don’t let the pixie dust fool you: her warm, easygoing demeanour masks a razor-sharp attention to detail and exacting standards for service and cuisine. She is the newest member of our team, joining Truffles in 2021 after a decade of managing wedding and event venues including GreyHawk Golf Club in Ottawa ON and The Gardens at HCP (Horticulture Centre of the Pacific) in Victoria BC. Megan is a Certified Inclusive Professional through Equally Wed Pro and is committed to offering a joyful and affirming wedding planning experience for all LGBTQ+ couples.

Creating Genuine, Elevated Guest and Team Experiences