From galas and fundraisers to gourmet boxed lunches, cocktail parties, media events, weddings and seated dinners, Toque Catering can assist you with all aspects of planning.
Toque Catering is the perfect choice for large and small scale events. Chef Nicholas Waters ensures each menu is perfectly tailored to accommodate each events unique style and culinary needs. All catering menus are seasonally inspired, delicious and beautifully presented.
Nicholas Waters, Executive Chef is locally born here in Victoria, British Columbia. Nicholas got into food at a very young age and started working at the Aerie Luxury Resort training under Chef Christophe Letard for 6 years where he completed his apprenticeship. The Aerie was known on the world stage for its fine cuisine, winning “best kitchen in the America’s” by Conde Nast magazine two years in a row.
Nicholas left to follow his love for west coast cuisine in the Relais Chateux chain, moving to the Wickaninnish Inn in Tofino, B.C. After moving around in big and small establishments, Nicholas joined Feys and Hobbs Catered Arts in 2009 as the Executive Sous Chef and remained there for 4 years. In those 4 years he has learnt what it takes to provide his customers and their guests with unforgettable dining experiences.
Nicholas is passionate about fresh ingredients, careful preparation and organization. He ensures everything he creates offers exquisite flavor, irresistible appearance and lingering pleasures. All of his ingredients are fresh, not processed and wherever possible, locally produced using sustainable practices.