Built for Real Events, Not Compromises
When you're planning something important, the kitchen behind your menu matters. We've spent years setting up a facility that handles everything from intimate gatherings to large-scale celebrations without cutting corners.
What We're Working With
Look, we're not going to pretend this is some celebrity chef's Instagram kitchen. It's a working space designed around what actually happens when you're preparing food for 200 people on a Tuesday afternoon.
Temperature Control
Six walk-in coolers and three separate freezer units. Different foods need different conditions, and we've got the space sorted.
Cooking Stations
Eight independent prep zones with gas and electric options. Your menu doesn't have to wait in line behind someone else's schedule.
Ventilation System
Industrial exhaust and filtration that actually works. We upgraded it in January 2025 after the old system couldn't keep up with summer demand.
Loading Access
Direct bay access from the service entrance. No hauling ingredients through the mall during shopping hours.
What This Actually Means for Your Event
Maximum Meal Service
That's the realistic number we can handle in a single service window. We've tested it multiple times throughout 2024 and early 2025.
Simultaneous Menus
Different dietary requirements or event styles running at the same time. Your vegan options don't compromise the quality of the main menu.
Advance Prep Window
How far ahead we can start working on components that benefit from time. Some things just taste better when they're not rushed.
Who Actually Runs This Place
Three people handle the operational side of our kitchen. They're not here for show, and each brings something specific to how we work.
Dorian Westbrook
Head Chef
Fifteen years in commercial kitchens, mostly high-volume catering. Dorian joined us in March 2023 and reorganized our entire prep workflow. He's particular about timing and doesn't like surprises.
Kasper Lundqvist
Operations Manager
Handles logistics, supplier relationships, and equipment maintenance. Kasper came from restaurant management and knows how to keep things running when problems pop up at inconvenient times.
Thiago Almeida
Quality Control Lead
Food safety certifications and health compliance are his territory. Thiago does the boring but critical work that keeps us operating without issues. He caught a refrigeration problem in February 2025 before it became a real headache.
Where to Find Us
We're based in the Promenades Drummondville food court, which gives us some advantages for event catering in the Quebec region.
Physical Location
755 Boulevard René-Lévesque
Drummondville, QC J2C 6Y7
Ground level of the food court, near the west entrance. If you're coming for a consultation, parking validation is available.
Service Coverage
Primary service area covers Drummondville and surrounding municipalities within 50km. We've done events as far as Sherbrooke and Trois-Rivières, but logistics get more complicated beyond that range.
Facility Access
Client consultations: Tuesday through Friday, 10am to 4pm
Production hours: Daily 6am to 11pm (varies by event schedule)
Emergency contact: Available through our main line for active events