With a strong focus on locally sourced ingredients, Sheila’s Catering offers a variety of fresh and quality food catering services. Sheila’s Catering opened in South Surrey in 2009 to great success and was nominated the Best New Business by the Chamber of Commerce and awarded “Best Caterer” by the People’s Choice Awards. The awards and achievements have poured in since that first year and Sheila’s Catering is now the highest rated Catering Company in all of Greater Vancouver. Servicing the entire Lower Mainland for any event from large weddings and conventions to private dinner, corporate lunches and VIP parties, you can trust Sheila’s Catering to provide you the best service and fare available. Seek out Sheila’s Catering for any of your catering occasions; we have chefs, nutritionists and event specialists on staff to cover any type of dietary restrictions or event needs.
- Mole and Coffee Braised Buffalo Short Ribs
- Roasted Vegetable and Barley Terrine
- Blackened Chicken with Cream Remoulade
- Seared Bistro Filet with Chimichurri Crema
- Butter Poached Lobster Tail with White Chocolate Tobiko Sauce
- 24 Hour Brined Sugar Chicken
- Chicken Piccata
- Herb Marinated Roast Quail
- Tea Smoked Scallops with Pineapple Honey Glaze
- Duck Confit with Mulled Wine Reduction
- Dijon Crusted Venison Chop au Jus
- Cherry Bourbon Glazed Pork Belly
- Harissa Spiced Rack of Lamb with Rosemary Yogurt
- Bacon Wrapped Beef Tenderloin with Port Wine Demi
- Texas Style Smoked Beef Brisket with Cranberry BBQ Sauce
- 7 day Brined, Rubbed, Smoked and Roasted Angus Beef Bottom Shoulder
- Mustard Crusted Prime Rib with Balsamic Onions
- Pan Roasted Steelhead Trout with Carribean Beurre Blanc
- BBQ Sockeye Salmon with Preserved Lemon Dill Butter
- West Coast Cioppino
- Pistachio Encrusted Cod with Roasted Pepper Gremolata
These are a small sample size of what we can execute. All these options can be plated and family or buffet style. Please don’t hesitate to call with your specific theme, request or restriction and we’ll be happy to tailor a menu to your needs. We love to do French, Italian, Spanish, Mexican, Greek, Japanese, Indian, Thai, African and many other inspired foods.
- Aged Cheddar Polenta
- Roasted Rosemary Potatoes
- Aged Cheddar Mac and Cheese
- Roasted Vegetable and Corn Succotash
- Local Honey Glazed Rainbow Carrots
- Wok Fried Broccolini with Pine Nuts and Golden Garlic
- Chili and Garlic Green Beans
- Fried Brussels Sprouts with Almond, Feta, Balsamic
- Smoked Portobello Mushrooms
- Pecorino and Garlic Braised Kale
- Local Butter Spinach
- Heirloom Tomato and Burrata Salad
- Mac and Cheese Cornbread
- Scalloped Potatoes
- Dill Crème Potatoes
- Poutine Mashed Potatoes
- Roasted Garlic Mashed Potatoes
- Cuban Potatoes
- Potato Latke
- Purple Beetroot Risotto
- Pecorino and Lemon Risotto
- Spanish Paella Rice
- Wild Rice Pilaf
- Steamed Broccoli with Cheese Sauce
- Fire Roasted Penne Primavera
- Baked Tri-Colour Tortellini Alfredo
- Compressed Tomato Basil Butter Pappardelle
Wes Lévesque has always had a passion for food and business, making up his mind at 4 years old that one day he would own his own food establishment. At 19 years old with about 5 years of restaurant experience under his young belt, he decided to start a small café and catering company. 13 years later and Wes has evolved past his first few companies and has now founded MJW Hospitality. Sheila’s Catering is one of Wes’ first acquisitions and he plans to stay very hands on, in the company, to continue it’s growth and success. Wes is also a certified nutritionist and starred and hosted his own cooking show on cable television for two years. Through his many years in the Food and Beverage industry Wes has adopted the mantra of doing everything he does the best possible way he can. This has translated into using amazing local and organic ingredients and finessing every aspect of the cooking and serving experience.
Brant Darling has journeyed and worked all over the world and loves fine food and wine culture. Growing up he fondly remembers being front and centre, prepping and cooking away at 5 years old; his grandmother, mom, aunties and the famous D’s clucking away over food, wine and gossip. Brant has worked 20 years in the restaurant industry having served, bartended, managed, and cooked in resorts, hotels and restaurants. Brant has settled in to catering as he loves working special events. He has been with Sheila’s Catering since it’s inception 8 years ago and has ran countless events from weddings, corporate events, private dinners, retirement parties, anniversaries, etc. Memorable venues for Brant have been Dr. Sun Yat Sen Chinese gardens for 500 people, Vancouver Art Gallery for 300, Picnic on their Pier in White Rock for 430. Even more memorable for Brant are the amazing people he’s had the pleasure to work with and assist over the years. He looks forward to making more memories and meeting more unbelievable people as his journey progresses.
Curtis Marta fell in love with food at a very young age with the influence of his parents from two very different cultures. As a result of having Philippino and Hungarian parents Curtis has experienced a large spectrum of ingredients, recipes and customs and has come to appreciate them tremendously. Pursuing this interest had lead him to explore a wide range of other interesting cultures and cuisines. Curtis was a staple at the Washington Avenue Grill having worked there for 9 years and worked his way up to Sous Chef for the last few years. In Sheila’s Catering he takes the next step to work along side acclaimed chefs/mentors Sheila Cox and Wes Levesque to achieve his desires, potential and hunger to consistently grow and learn.
Alison Booth is a natural when it comes to décor and design. Alison has been in the digital media and publication industry for 8 years and happens to be great at staging and bringing a room to life. Ali is very into the latest wedding and event trends and loves planning and organizing special events. She is a critical member of Sheila’s inner workings. She helps with social media, scheduling, design, administration and so much more.
Natalie Brunen is a service industry professional with loads of education and years under her belt. Natalie has been part of opening teams for major corporate restaurants to managing artisan cafes. She happens to love and strive in smaller intimate settings where she can showcase all of her talents. She is as passionate about working in the kitchen as she is being out front and taking care of the guests needs. She has worked in wine sales as well as consulting in the restaurant industry. Natalie has been a vital arm of Sheila’s Catering for nearly a decade and is now helping us reach the next level.
Sheila Cox has been a part of the fine dining restaurant industry for 30 years. Starting at a small mom and pop Italian restaurant in Florida, she has journeyed around the world searching for flavour and inspiration. Sheila has honed her craft and worked in the Cayman Islands, Italy, Mexico, Florida, Texas, California, Belize and Canada. Her style of global fusion has helped her build a following in the Lower Mainland and has been enjoyed at her deli, bistro and numerous catering events. She has been awarded a certificate of excellence by Les Chaines des Rotisseurs, the oldest food organization in the world as well as “Best Caterer” by the People’s Choice Awards for many years.